February**Dynamic Incentive Program In family life, cooking is a daily thing. However, we may have developed habits in the process of cooking, which can be potential cancer risks.
The traditional concept of cooking that oil is suitable for use when it is hot and smoking, is based on an empirical approach. This method is believed to ensure that the oil temperature is high enough that the ingredients are quickly ripe and have an attractive golden brown surface. However, modern research suggests that there may be some potential risks and problems with this practice.
Conventional cooking oils may contain impurities such as sediment, moisture and impurity residues. When the oil smokes at high temperatures, there is a chance that these impurities will volatilize into the air, and the food that goes with it is likely to be contaminated. This not only affects the taste of the food, but also may affect the health and safety of the ingredients.
Cooking at high temperatures can cause damage to the nutrients in food. For example, heat-sensitive vitamins and antioxidants can be easily destroyed in high temperatures, resulting in a decrease in the nutritional value of food. This is obviously an issue that cannot be ignored by modern people who pursue a healthy diet.
High-temperature cooking can also produce some harmful substances, including carcinogens. Some studies have pointed out that when edible oil is heated at extremely high temperatures, it may produce some harmful compounds, and these compounds are associated with the development of cancer. This makes people revisit the usual cooking methods, especially fried food.
The delicious taste of fried food is indeed irresistible, but there are some potential health risks associated with long-term use of oil that has been repeatedly fried. Therefore, when cooking at home, we should try to avoid overheating the oil and choose a healthier and safer cooking method to ensure that our diet is healthier and more beneficial.
Even if the oil is filtered, it may still contain oil oxidation products, which can be harmful to the human body at high temperatures.
Grease oxidation refers to the reaction of grease with oxygen to form oxidized grease. This oxidation process can occur at high temperatures, especially when using multiple frying foods.
Oxidizing oils and fats not only causes food to taste worse, but may also produce substances that are not good for health, such as peroxides and organic acids.
Peroxides are a class of oxidizing compounds that may trigger an inflammatory response in the body and are associated with the development of chronic diseases.
In addition, excessive intake of organic acids may also cause a burden on the body and affect the normal function of organs.
To avoid these potential health risks, we need to change the oil used in fried food regularly. Changing fresh oil frequently can reduce the chance of oil oxidation and maintain the freshness of the oil.
In addition, the use of high-temperature resistant cooking oils, such as peanut oil, olive oil, etc., can also help reduce the possibility of oxidation of oils and fats.
In addition to changing the oil, properly controlling the temperature and time of frying food is also an effective means to reduce the oxidation of fat. Avoiding heating the oil to too high a temperature and not over-frying the food can slow down the oxidation process of the oil and ensure the health and safety of the food.
While enjoying the delicious food, we should keep paying attention to the food preparation process and adopt scientific cooking methods to ensure that the food not only tastes good, but is also harmless to health.
Older generations often think that they don't need a range hood for stir-frying, probably because they are used to traditional cooking methods. However, modern scientific research has clearly pointed out that prolonged exposure to oil fumes can cause potential harm to the respiratory system and may even lead to lung diseases, including lung cancer. Oil smoke is a mixture of tiny particles and gases produced during high-temperature cooking, including harmful substances such as particulate matter, polycyclic aromatic hydrocarbons, carbon monoxide, etc. Long-term inhalation of these soot particles may irritate the respiratory tract and increase the burden on the respiratory system. Prolonged exposure to carbon monoxide is also associated with the development of diseases such as lung cancer.
With the support of modern technology, range hoods have become a must-have for cooking. It effectively reduces the diffusion of oil smoke in the kitchen space by adsorption, filtration and exhaust. This not only helps to improve indoor air quality and reduce odors, but also avoids oil deposits on furniture, walls, etc., and improves the overall hygiene of the living environment. Therefore, it is very important to change the stereotype, recognize the potential harm of oil fumes to the respiratory system, and install range hoods. Especially in modern urban homes, due to the relatively closed space, oil smoke emissions are more likely to accumulate indoors. By using range hoods, we can effectively protect our respiratory system and those of our families and reduce the risk of related respiratory diseases.
In addition to using a range hood, frequent ventilation and good air flow are also important means of maintaining air quality in your home. These measures help us create a fresh and healthy living environment, which in turn improves the quality of life and promotes overall well-being.
It may be a common practice in the kitchen to share a cutting board between raw and cooked foods, but this seemingly simple habit can actually trigger a potential health crisis. Sharing cutting boards can lead to the spread of bacteria, which can affect the gastrointestinal system and induce gastrointestinal diseases. In order to ensure food safety and protect the health of our families, we need to develop a good habit of using different cutting boards and handling raw and cooked food separately.
Raw and cooked foods may be contaminated with bacteria on surfaces that come into contact with cutting boards, especially raw foods that can carry pathogenic bacteria. If these bacteria spread to cooked food, they can cause foodborne illnesses when consumed, including food poisoning, bacterial infections, and in severe cases, gastrointestinal diseases.
To avoid this potential health risk, we should get into the good habit of using different cutting boards, especially when dealing with raw and cooked food switches. Cutting boards of different colors or different purposes can be selected to avoid confusion. When switching between ingredients, wash the cutting board in a timely manner, using dish soap and hot water to wash thoroughly to ensure that bacteria do not remain on the cutting board. At the same time, make sure that each ingredient has a dedicated cutting board and knives when cutting vegetables to avoid mixing.
Prepare a few spare cutting boards, ready to change, and make sure you always use clean tools for food handling. Replace the cutting board regularly, especially those that are used regularly. Even if the surface of the cutting board looks clean, there may be imperceptible contamination at the microscopic level. Adopting these healthy cooking habits can effectively reduce the risk of germ transmission, ensure food safety, and provide a healthy eating environment for your family.
In the process of cooking, we often overlook some subtle habits that can hide health hazards. Leaving the pot without fumes is the first step to getting rid of these potentially cancer-causing habits. Revisiting the way we cook and adopting a more scientific and healthy approach can create a safe and healthy eating environment for your family.