Mala Tang is a local specialty snack that originated in Sichuan and has been circulating for many years. Also known as chuanchuanxiang. Its main feature is not spicy or light, so it is deeply loved by consumers. Driven by interests, many vendors or seafood retailers often use industrial alkali and formalin, which are explicitly prohibited by the state, to make seafood look fresh and keep it for a long time. It is understood that the price of industrial alkali is lower than that of edible alkali, but it contains a lot of impurities harmful to human body. Formalin is a 40% formaldehyde solution (mostly used for specimen preservation and fixation). Because it can keep seafood fresh, strengthen its toughness and give people a fresh and high-quality feeling, vendors often use it to soak seafood. In fact, formalin is quite toxic, and it is easy to cause discomfort and lesions in the pharynx, mouth, esophagus and gastrointestinal tract after eating. Eating a lot of seafood soaked in formalin or eating it regularly will damage the human liver and even induce cancer. The taste of mala Tang is mainly spicy, although it can stimulate appetite well, but at the same time it is too spicy, too spicy and too greasy, which is very irritating to the stomach. Excessive consumption may lead to gastrointestinal problems, not as some female friends think. You can lose weight. Although mala Tang and hot pot are delicious, they also have hidden dangers. Street mala Tang is often full of pots. If it is not boiled and cooked, germs and parasite eggs will not be completely killed, which will easily cause digestive tract diseases after eating. People's mouth, esophagus and gastric mucosa can only tolerate the temperature of 50℃ to 60℃ at most. Too hot food can damage mucosa, leading to acute esophagitis and acute gastritis. Mala Tang is too thick and spicy, and its ingredients are too fat, which can easily lead to hyperlipidemia, stomach disease, duodenal ulcer and other diseases. Although mala Tang is delicious, everyone must pay attention to the harm of mala Tang when eating, and try to avoid unnecessary harm to their bodies.
As a staple food for a long time, ham sausage has a single nutritional component, which can not meet all kinds of nutrition needed by children's growth and development.
A certain amount of preservative is added in the production process of ham sausage. These chemical preservatives will not pose a threat to the human body in a small amount, but if they are eaten in large quantities for a long time, they will ingest higher levels of chemicals. When children are enriched by such chemicals to a certain extent, the low-iron hemoglobin in human blood may be destroyed by the substances produced by the reaction between such chemicals and meat, and lose the ability to transport oxygen and nutrition, thus causing children to have dizziness, headache, drowsiness, nausea, vomiting and other symptoms, causing harm to the body.