Four cooking habits "poison" health how to cook before it is healthy and prevent cancer?
Cooking is a cooking skill more or less common to everyone, but do you know? Bad cooking habits are actually "poisoning" our health or causing cancer. Experts point out that the following four habits are actually bad habits and are carefully carcinogenic. In fact, changing the bad eating habits is the first step to prevent cancer. The most important thing is to start with food. What should we pay attention to when cooking food? Will it not turn food into poison?
â—† four cooking habits carefully carcinogenic
1. Do not fry the pan after cooking
Just fried eggs, there are some base oil in the pot, nothing, then put some oil and fry the other dishes, so both save money and save fuel, killing two birds with one stone. If you just fry green vegetables, there is no oil, and the pot is clean, then continue to use å‘—... However, the seemingly clean pot surface will be affixed with grease and food debris. When heated again at high temperatures, carcinogens such as benzopyrene may be produced. .
2, fried dishes immediately shut the hood
The dish will soon be out of the pot, turn off the heat, turn off the smoking machine, and hold a dish. A series of actions will be done in one go and a dish will be announced. However, it is this habit that is readily available. They do not know that the cooking process will produce a large number of harmful substances, and the hood to remove the exhaust gas takes time, immediately after the end of cooking, turning off the hood will cause the exhaust gas to remain in the kitchen.
3, only when the oil smoke
How to see if the oil is hot? Many people will answer to see smoke in the pan on the line. But is it healthy? Experts pointed out that when the oil smokes, the oil temperature often reaches 200°C or more. At this time, if the dish is cooked, the carcinogens produced will increase the risk of cancer.
4, the remaining fried oil is still used to cook
Many people are not willing to throw fried oil, but also use it for high-temperature cooking or frying. In fact, this approach is very undesirable. It is best to use the food oil only once, in the case of good control of the oil temperature, up to 2-3 times. From this point of view, fried skewers and fried stinky tofu on the side of the street are too much to eat!
Experts recommend that you do not wait until the oil has smoked and then shabu pan. This practice not only makes it easier to release acrylamide, but also produces many toxic substances that are harmful to the body. Secondly, it is recommended to use fried delicacy, also called water decoction method to cook, that is put the oil first, wait until the oil temperature is appropriate to put the dish into, and so on, the temperature rises, the vegetables have water seepage, and immediately cover the dish to stuff the dish stuffy together . At this moment, the steam will rise at once, and the steam at 100 degrees Celsius can fully boil the vegetables. Only need to pay attention to grasp the heat, it is best to use the fire, because the fire is too small, steam can not get up.
â—†How to cook and prevent cancer?
1, eat more vegetables with rhizomes
Radishes, bean sprouts, squash, lettuce and peas contain an enzyme that breaks down nitrite amines or prevents the action of carcinogens; white radishes, carrots, and other root vegetables are rich in lignin and have some anti-cancer properties. Therefore, eating more root vegetables is good for the body.
2, vegetables should be washed before cutting As vitamin C is easily soluble in water, chemical properties are not stable, so when cooking vegetables, it is best not to shredding and then wash, it is not suitable for long soaking. Should be washed before cutting, chopped and chopped, fried and eat. 3, when cooking with a stir When cooking, you need to be prosperous, stir-fried, fast, so that you can fully preserve the vitamin C in food and vegetables, in addition, you should also use less cooking methods. 4, do not squeeze out the juice Juice is rich in vitamin C, enzymes and other nutrients, it is generally not squeeze the juice. If you need to squeeze out the juice during special cooking, use it as much as possible and don't waste it.
5, fish, meat can not burn coke
Scientific tests show that fish, meat and their products contain more carcinogenic substances. When cooking fish, meat and other foods, be careful not to scorch, do not eat the already coke.
6, appropriate use of vinegar
When cooking vegetables, if you can put a little vinegar, not only delicious, but also strengthen the protection of vitamin C, because vitamin C is not easy to be broken down in an acidic environment.
7, should not add alkali
Adding some alkaloids when cooking bean foods and vegetables can make the food soft, but it will cause a lot of damage and failure of vitamin C and reduce the nutrition of vegetables. Therefore, it is best not to use it. In addition, scientific research has also found that pickles and cured meat contain a certain amount of nitrite, and preservatives and colorants in food processing also contain nitrite, so it is best to eat less of these things. (Hualong Network finishing)
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