Cooking is almost a daily necessity.
In this process, if some small details are ignored, it will be harmful to health and even increase the risk of cancer.
Teacher Liu Pingping analyzed seven minor mistakes in cooking. I believe after reading this article, everyone will know what to do when cooking.
Repeated use of oil
When frying things, the amount of oil used is relatively large. Some friends like to collect the fried oil again and keep it for use next time.
Economy is quite economical, but the used oil will contain various residues from the last frying, such as acrylamide and other harmful substances.
If these oils and fats continue to be heated, they will continue to produce some carcinogens, such as the famous [benzopyrene]-Class 1 carcinogens confirmed by the International Agency for Cancer Research.
In addition, the used oil has been oxidized and will deteriorate more easily if it is not stored properly.
Always fry food
Speaking, frying itself is not a healthy cooking method.
Studies have found that starchy foods with high carbohydrate and low protein such as potatoes and steamed buns, as well as some vegetables, are prone to produce the aforementioned 2A carcinogen, acrylamide, when cooking at high temperatures such as frying and barbecuing (the temperature usually exceeds 120 ℃).
Although there is not sufficient epidemiological evidence to show that acrylamide intake through food is obviously correlated with the occurrence of certain human tumors, it is better to avoid or avoid this possible risk.
Too much salt
Eating too much salt is not just as simple as raising hypertension.
It also increases the risk of gastric cancer. One of the possible causes of cancer is that the high osmotic pressure of salt causes damage to gastric mucosa, thus causing a series of pathological changes.
Heavy taste is not a good thing in what.
If the temperature is not well controlled, do not brush the pan.
In the report < < Hong Kong’s First Total Diet Study: Acrylamide > > released by the Hong Kong Food Safety Center, by comparing the acrylamide content of vegetables cooked by different methods, the results showed that:
The higher the temperature and the longer the time, the more acrylamide will be produced.
The higher the temperature of stir-frying oil, the darker the color of the food, and the more toxic and carcinogenic substances will usually be produced.
In addition, if the food is burnt or the pan is not brushed after cooking, the food residue attached to the surface of the pan, i.e. [pan scale], will also produce harmful substances when heated again.
In daily life, I occasionally eat the blackened food on the roasted fish and barbecue, so I don’t need to worry too much.
But can avoid or try to avoid, besides, burnt food is not delicious, right?
Do not turn on the range hood for cooking
Some people do not like to turn on the range hood when cooking, or turn off the range hood immediately after cooking. These are all incorrect practices.
Because cooking oil will produce lampblack at high temperature, which contains many irritating harmful substances, may damage the health of respiratory system, skin, etc., and may cause nausea, nasopharyngeal discomfort, dizziness, chest tightness and other symptoms, which is called [drunk oil syndrome].
For people with respiratory diseases, it may aggravate the disease and induce asthma and inflammation.
In addition, kitchen fume is also an important pathogenic factor of lung cancer.
Only when the pan smokes can the dishes be put on
Many people are used to waiting until the oil in the pan smokes before throwing food into it.
This is no problem for crude oil with low smoke point before, but now edible oil is generally refined oil, and the smoke point has increased, reaching the same temperature as before and will not smoke.
If there is smoke, the oil temperature is already too high.
If the oil temperature is too high, it may produce some carcinogenic substances. On the other hand, it is also easy to cause nutrition loss of food itself.
Do not pay attention to cooking oil
Some people like to use unrefined crude oils, such as some [earth oil], which feel natural and therefore healthy.
In fact, it is precisely because these oils have not been refined and processed, with many impurities and low smoke points that thick smoke billows when heated slightly. It is not good for the body to produce so much oil smoke.
10 Suggestions to Share with You
Now that these problems have been pointed out and corresponding adjustments have been made, the risk of cancer when cooking can be reduced. We can do this-
1. Don’t reuse the used oil.
2. Use seasonings skillfully and put less salt.
3. Cook and stew more and fry and roast less.
4. Air frying pan can be used to fry things, which can reduce the amount of oil used, and attention should also be paid to controlling time and temperature.
5. There is no need to use ultra-high oil temperature to fry chives, ginger and garlic.
6. Control the temperature and do not stir-fry the vegetables. You can also consider blanching before stir-frying, boiling or steaming. Cucumbers, tomatoes, lettuce, etc. can be cleaned and eaten raw.
7. Brush the pan and then stir-fry the second dish.
8. Remember to turn on the range hood in time when cooking, and don’t turn off the range hood immediately after cooking, so that the smell of oil and smoke in the kitchen will disappear.
9. Don’t wait until the oil in the pan obviously smokes before putting the vegetables in and frying.
10. Palm oil, coconut oil and primary peanut oil can be considered for high-temperature frying. Olive oil can be used for cold mix. Common peanut oil, soybean oil, sunflower seed oil, etc. can be selected for ordinary stir-frying.
It is true that the above are all some small details in the cooking process, but as long as you pay attention to them, you can reduce the risk of cancer. Why not?
We might as well follow Mr. Liu Pingping’s ten suggestions and do it.