What food should not eat when eating hot pot
When autumn and winter arrive, the most pleasant thing is to sit around with relatives and friends and eat a hot pot. In an interview with a reporter from the “Life Times†reporter, the director of the Nutrition Society of Shandong and Associate Professor of Nutrition at Jinan University pointed out that eating hotpots should focus on various foods. Select green leafy vegetables, sweet potatoes, potatoes, bean products, fungus, mushrooms and other dishes, and eat less. Several types of dishes:
The first is dishes with low nutritional value, including dishes with high energy, high cholesterol, and high salt content.
High-energy dishes. Mainly include fat cows, fat sheep, sheep tails, etc. Such meats have high saturated fat content and high energy. Excessive consumption can easily cause excess energy and increase the risk of obesity. It is recommended that you choose a little bit thinner when choosing beef and mutton. The kind of marbled beef and mutton is particularly high in fat. In addition, you can use fish, shrimp, shellfish, and soy products to replace some of the beef and mutton, enjoy delicious food, ensure protein intake, and reduce energy and saturated fat intake.
High cholesterol dishes. Mainly include porcine brain, intestines and other internal organs. Although the taste of these dishes is good, the cholesterol content is surprisingly high. Excessive consumption increases the risk of cardiovascular and cerebrovascular diseases. In addition, there are many residues of harmful substances in animals' internal organs and they are difficult to remove. Patients with hyperlipidemia and high cholesterol should avoid eating, and healthy people should eat less.
High salt dishes. Mainly include processed meat products such as luncheon meat, sausages, fish balls, beef balls, etc. These dishes have been added with salt and food additives during the production process. When you eat hot pot, there are a lot of salt in the bottom of the pot, and if you eat processed meat products, it is easy to cause excessive sodium intake.
Second, there may be food safety problems, including hair belly, louvers, yellow throat, duck blood, goose intestines and so on.
Hair belly, louver, yellow throat and other hair products. Such foods are often reported to be treated with toxic chemicals such as “formaldehyde†and “fire alkaliâ€. Long-term consumption will destroy the nervous system and digestive system and endanger human health. In general, foods treated with flavonoids and formaldehyde appear to be large and white, with a more brittle taste and a longer shelf life. Jade Chua suggested that we try our best to choose brand hot pot restaurants, and product safety is more secure.
Easy to dye foods. The dyed dishes that have been exposed by the media include duck blood, kelp, golden mushroom, fresh bamboo shoots, and duck intestines. Some workshops use industrial chemicals to “color†the products and make the dishes bright. Consumers should be vigilant if they find that fresh duck blood, fresh duck intestines, etc. are too bright and kelp is glowing.
In addition, although fresh yuba and fresh soybean hull have delicious taste, perishables deteriorate and attract insects. Some merchants soak in formaldehyde to keep them fresh and bright. Therefore, it is best to buy dry products for these dishes.
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