Five techniques, help you stay away from "kitchen cancer"

Zhengzhou University Affiliated to Zhengzhou Central Hospital Tian Pei

For food, it is also "temperature", and the defeat is also "temperature". The appropriate temperature can kill the pathogenic bacteria and parasites in the food, and it can also soften fiber, protein degeneration, and taste better. However, when the food is heated to too high temperature, the vitamin C, B vitamins and unsaturated fatty acids are destroyed, and some harmful substances, even carcinogens may be generated.

Yi Shanyong, director and chief physician of the Department of Internal Medicine of Zhengzhou Central Hospital affiliated to Zhengzhou University, introduced that in addition to temperature, the error operation during the cooking process will quietly hurt the body and even increase the risk of cancer. How to reduce harmful substances in daily cooking? Yi Shanyong said that if you want to stay away from kitchen cancer, it is recommended to use the following five tips:

Dry the water and put it in the pot. If the ingredients are not drained during cooking, the moment of contact with the oil is strenuously splashed. Swaphing soon will become a lot of small particles. The PM2.5 value may be higher than the fried. The human body inhaled these small particles, which is likely to cause damage to the lungs. Over time, it may cause pneumonia or even lung cancer.

Hot pot cold oil. Many people like to wait for the oil to smoke before putting food, but when the oil pan smokes, the oil temperature is likely to reach more than 200 ° C. At this time, the dish will not only destroy the nutrition of the food, but also allow the protein in the food , Fat and carbohydrates change, producing some carcinogens. Therefore, it is recommended to cook cold oil when cooking.

Brush the pot in time. Stir -fry the dish directly without brushing the pot, which is also wrong. The seemingly clean pot surface will attach oil and food residues. When heating again at high temperature, carcinogens such as benzene and pyrine may be generated. And it is easy to scorch the food residue without brushing the pot, which increases the production of carcinogens.

Open the range hood throughout the process. Oil fume can contain more than 200 harmful substances such as benzene, acrylic, and heterocyclic amine compounds, which is very harmful to health. According to the survey, people who have been in high -temperature oil fume in the kitchen for a long time have the probability of two times to 3 times higher than ordinary people; stir -fry must be used to open the range hood. After the cooking is over, some oil fume remains in the kitchen and pipeline, so the stir -fry will also keep the range hood work for 3 minutes to 5 minutes to ensure that the harmful gases are fully discharged.

Make good use of different cooking methods. It is recommended to choose steamed, boiled, and mixed, and learn to master tips when fried, fry, and baked to reduce harm. When cooking, the hot pot is cold and fried. Fry food, you can cook the food first to shorten the time of fried; you can also isolate some temperatures in a hanging way. When roasting, do not bake it with bright fire charcoal and bake it with electricity; wrap the food with tin foil, so that the food is "smoked and fire"; the barbecue food can be marinated with green onion ginger, garlic, lemon juice, etc. Reduce the production of heterocytes during barbecue.

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