People suffering from diseases of the gastrointestinal tract should avoid vinegar when marinating shish kebab and replace it with other ingredients. Polina Koroleva, a nutritionist in the Atlas clinical network, told socialbites.ca about this.
“People with gastritis and stomach ulcers should not have vinegar, but you can pickle, for example, in kefir, matsoni or lemon juice,” said Polina Koroleva.
He added that it is possible to reduce the harm of shish kebab in general by using juices and vinegar for pickles.
“For marinating meat, it is better to use lemon juice and other citrus, pomegranate juice, natural fruit and berry vinegar – apple, pear. They contain beneficial lactic acid bacteria that suppress the pathogenic flora. The acidity of these pickles is the most physiological. You can also marinate the meat in kiwifruit, which contains enzymes that soften the fibers of the meat,” explained the nutritionist.
The doctor warned against buying marinated shish kebab in the store, as the original quality of the meat and the composition of the marinade are unknown.
“In general, it is possible to have barbecue that is safe and properly cooked for all people,” the doctor said.
Formerly socialbites.ca saidhow to choose meat for barbecue and what marinades the chefs prefer.
Source: Gazeta
Barbara Dickson is a seasoned writer for “Social Bites”. She keeps readers informed on the latest news and trends, providing in-depth coverage and analysis on a variety of topics.