Of course, people in different regions have different preferences. People in northern China prefer to eat pasta, especially steamed bread, which is delicious with green onions. The south also eats steamed bread, but compared with the northerners, they don't like it so much. Let's just say they eat occasionally.
There are also various opinions about steamed bread. After all, it is one of the staple foods and will contain some carbohydrates. For some diabetics and obese people, there are some concerns when eating steamed bread, fearing to bring some unnecessary problems to themselves.
Steamed bread is indeed a staple food with a high glycemic index. For diabetics, we should eat less, especially those with unstable blood sugar, and control their intake. But nothing is absolute. As long as we can eat steamed bread correctly and reasonably, diabetics can eat steamed bread with confidence.
This needs some thought, mainly in the practice of steamed bread. Starting with the selection of raw materials, it is suggested that the raw material for making steamed bread should be fine wheat flour, which can be replaced by coarse grains, such as whole wheat or potato flour, which can reduce the glycemic index of steamed bread and make it a staple food with low glycemic index.
In addition to replacing raw materials, you can also add some vegetables or flaxseed in the production process, and you can also change the sugar index of steamed bread to become a staple food with low carbon water and sugar, helping the human body to supplement more nutrition. It should also be reminded that in the process of flour fermentation, the fermentation time and dough time can be reduced.
To sum up, diabetics should eat steamed bread correctly, and the key point is to control sugar. They should not raise their blood sugar and increase the risk of complications because of eating steamed bread.
The most comprehensive statement should be that steamed bread will be moldy after three days of freezing, which is easy to produce Aspergillus flavus. For this statement, Kai Zhong, deputy director of Kexin Food and Nutrition Information Exchange Center, has given the answer, saying that this statement is very unreliable.
Here we need to know under what circumstances Aspergillus flavus can be produced.
The production environment of Aspergillus flavus is warm, the temperature range is 4-50 degrees, and the optimum temperature is 25-40 degrees. In this range, the favorite temperature of Aspergillus flavus should be about 28 degrees.
When you go back to the refrigerator, the endless steamed bread will be kept fresh in the freezer, and the temperature of the freezer will not exceed 10 degrees. The lowest growth environment that Aspergillus flavus likes is 12 degree, although it is also below 10 degree, but it is less. Moreover, most refrigerators are relatively dry and it is more difficult to produce Aspergillus flavus.
However, if the environment in the refrigerator is a little damp, or it is put together with spoiled food, or the refrigerator is not treated regularly, some corners are not cleaned and other germs appear, which may really bring some harm to the body, such as Listeria, which is easy to survive in the refrigerator.
For the sake of health, it is not recommended to keep steamed bread in the refrigerator for too long. First, it may be contaminated by other germs, and second, it tastes bad. Most of the steamed bread left in the refrigerator will be hard, and even if it is heated, it will not taste too good. It is still recommended to eat and cook now, and how much you eat will be better.
1. Chopsticks
Chopsticks are something to eat every day. Most chopsticks used in China are made of wood. In the process of use, it is easy to have a problem, that is, not knowing how to dry the chopsticks after washing will accelerate the mildew of chopsticks, because the storage will not change the moldy chopsticks quickly, which will easily lead to too much contact with Aspergillus flavus and bring harm to the body.
chopping board
Chopboards are also common items in the kitchen. Chopping boards are made of many materials, but wooden chopping boards are the most popular among the public. But most families use it wrong. I don't know how to clean it in time when cutting vegetables and meat, especially after cutting meat. Failure to clean up in time will lead to more bacteria growth, and it is easy to accelerate the mildew of the chopping board. If you continue to use it after mildew, the food will be contaminated by Aspergillus flavus, and it will also bring some trouble to the human body.
The harm of Aspergillus flavus is still relatively large, but we can't be careless. It is easy to hide in moldy things or food. The article also mentioned two items in the kitchen, hoping to pay more attention in daily life, but the steamed bread in the refrigerator really won't produce Aspergillus flavus, so don't panic too much.