Do you know? In addition to delicious three meals a day in the kitchen.
It may still be lurking"Health killer".
And more than one!
At the very least, nutrients are lost and bacteria grow
In severe cases, it is poisoning and carcinogenic
Follow along.
Find out the "health killer" in the kitchen
Highlight the point
These 3 kinds of vegetables come with their own"Poison".
Zuo Xiaoxia
General Hospital of the Chinese People's Liberation Army
Eighth Medical Center
Chief Physician of the Department of Nutrition
Blanching is one of our common cooking methods, and the following 3 types of vegetables have their own "poisons", if you omit blanching, it may bring danger!
1.Legumes such as beans and red kidney beans:
These legumes and vegetables contain more plant lectins, and if they are not blanched, they are eaten directly, when they are consumed in excessIt may cause poisoning, nausea, vomiting, abdominal pain, diarrhea and other symptoms.
Do-it:
Plant lectins are not heat-tolerant and can destroy their structure as long as they are heated sufficiently. These legumes are usually blanched in boiling water for 8 to 10 minutes to be safe. If the heating is not done thoroughly, toxins can be retained and may cause food poisoning.
2.Vegetables with a bitter taste such as spinach, purslane, and bamboo shoots:
This type of vegetable has a high oxalic acid content, so it tastes more astringent and does not taste very good. After eating, it will beIt affects the absorption and utilization of calcium, iron and other mineral elements in the body。For people who have a bad stomach, it may also irritate the gastric mucosa and cause stomach discomfort.
Do-it:
Oxalic acid is soluble in water, so it is best to blanch these vegetables with water before eating. In general, leafy vegetables such as spinach and purslane only need to be blanched in boiling water for 15-20 seconds. Root vegetables such as coconut white and bamboo shoots need to be blanched in boiling water for 3 to 5 minutes.
3.Toon:
Although the nitrite content of most toons (especially fresh toons) is generally not high, it is not harmful. However, the nitrite content of toons of different origins and varieties varies greatly, and the nitrite in some toons is still relatively high, and if you accidentally eat more, you may be poisoned.
Do-it:
When eating toon, it is recommended to blanch it in boiling water for 30 to 60 seconds to remove most of the nitrite.
Tips:
When blanching, it is best to maintain the integrity of the vegetables, you can blanch them first, and then chop the vegetables. After blanching, you can put the vegetables in cold water to cool down. Drain the water naturally, don't squeeze it too much to avoid nutrient loss.
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Improper storage of oyster sauce.
Carcinogens may be produced.
Shi Wenli
** Research Center in China
Beijing Bo'ai Hospital
Deputy Chief Dietitian
Oyster sauce contains more than 18 kinds of amino acids, a variety of minerals, organic acids and other substances. If the oyster sauce is stored at room temperature for a long time after the lid is opened, or if it is placed in a kitchen with a high temperature, it is easy to oxidize, which will also increase the risk of spoilage and mildewThere is a possibility that it will happenClass 1 carcinogen aflatoxinand other hazardous substances.
Studies have shown that 1mg of aflatoxins can cause cancer, and 20mg of aflatoxins can directly cause death in adults when ingested at one time, and its toxicity is 10 times that of ***, 68 times that of arsenic, and more than 280 high temperatures can make it decompose.
Do-it:
1.When buying oyster sauce, try to choose small bottles of oyster sauce to shorten the storage time.
2.After the oyster sauce is openedPlace in the refrigerator for refrigerated storage (0-4).And consume it as soon as possible.
Highlight the point
Stack the cutlery and put it away
PossiblyCausing harm to the body
Lin Guole
Beijing***
Chief Physician of Basic Surgery
The China Household Electrical Appliances Research Institute has done a set of experiments, which set up two sets of comparisons. The experimenter first disinfected the dishes, coated the surface of the dishes with sterile broth, and then divided the dishes into two groups, one of which was washed and stacked directly and placed in the cupboard for storage, and the other group was washed and placed on the shelf and placed in a ventilated place.
Three days later, the comparison showed,The total number of colonies of standing tableware is 8000cfu sets, which meets the relevant health standards of our countryThe number of bacteria on top of each other is 560,000 cfu sets, which is 70 times that of standing dishes.
Improper storage of dishes and dishes may cause some bacteria and viruses to breed, which will have a greater impact on our body.
Acute effects in the short term:
Breeding of pathogenic bacteria, such as E. coli, Salmonella, norovirus, rotavirus, etc., may be causedAcute gastroenteritis, vomiting and diarrhea can even lead to dehydration, shock, and life-threatening.
Long-term effects:
Mold breeding, such as:AflatoxinsSuchA class of carcinogens,Long-term exposure may cause cancer, and chopsticks are also vectors for the transmission of Helicobacter pyloriStomach problems, stomach ulcersEvenStomach cancerAll have a certain relationship with Helicobacter pylori.
Do-it:
If the tableware is stacked and put away, a lot of water accumulates, and the room temperature is suitable, bacteria will grow wildlyUtensils are stored upright, the water is easy to drain, and even a little food debris is not easy to breed bacteria.
Highlight the point
The method of thawing meat is not correct
It is easy to cause nutrient loss
Wang Hui
China Meat Food Comprehensive Research Center
Senior Engineer
For meat, if it is frozen for a long time, or if the temperature difference is large during thawing, such as thawing meat with hot water, it is easy to cause the loss of nutrients and poor taste of meat, and it will also breed microorganisms.
Do-it:
When it comes to meat, the best way to do this is to eat as much as you want.
If you can't eat the meat you bought at one time, you can first divide it into small pieces, then seal the meat with plastic wrap or a plastic bag, and finally put it in the freezer of the refrigerator, so that the meat loses less nutrients and tastes better.
When thawing, thaw as much as you eat, and don't thaw - freeze - thaw again and again. If you are not in a particular hurry, it is better to put frozen meat inDefrost overnight in the refrigerator. If you are in a hurry to eat it, you canwithLet stand in water at room temperature to thaw
Let's compareDo you usually do everything right?
*: CCTV Life Circle.
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