How to choose and process cooked food However, cooked food naturally tempts us with its delicious taste. Pay attention to the following points when choosing:
1. Consumers must go to regular cooked food retail stores, supermarkets and hypermarkets with food hygiene licenses to buy cooked food. Never go to the market stalls to buy cooked food. Cooked food is directly imported food, which is easy to cause food poisoning after being polluted.
2. When buying cooked food in bulk, you should check the "cooked food delivery note".
3. Before buying, pay attention to whether the operators selling cooked food wear well-dressed work clothes and masks (masks should cover their noses), whether they are equipped with disinfectant to disinfect knives, chopping boards and operators' hands regularly, and whether the payment for goods is separated.
4. When buying cooked food, observe whether the color and smell of cooked food are normal, and pay attention to whether cooked food is sold at the specified storage temperature.
5. In order to avoid cross-contamination of raw food to cooked food, raw food and cooked food should be separated, and raw and cooked food should be placed on the principle of cooked food and raw food. You can prepare three chopping boards at home, one for cutting raw fish, meat and seafood, one for cutting fruits or vegetables for salad, and one for cutting vegetables and fruits for general cooking.
Processed cooked food should not be stored with plastic wrap for cooked food, hot food and oily food, especially meat, and it is best not to be packaged with plastic wrap for storage. Experts pointed out that after these foods come into contact with plastic wrap, it is easy to volatilize the chemical components contained in their materials and dissolve them into food, which is not conducive to health. At present, the vast majority of plastic wrap sold in the market, like ordinary plastic bags, are made of ethylene masterbatch. Some plastic wrap materials are polyethylene (PE for short), which contains no plasticizer and is relatively safe to use; Some materials are polyvinyl chloride (PVC), and raw materials such as stabilizers, lubricants and auxiliary processing AIDS are often added, which is harmful to human body. Therefore, we must choose carefully.
What are the health hazards of processed cooked food? After the processed cooked food is bought back, it can be eaten without too many complicated steps. But remind everyone that it is ok to eat occasionally. If the processed cooked food occupies the main position of the table, there is a risk of cancer.
Cooking food by heating will destroy nutrients, including vitamins, protein, fat, active enzymes (also called enzymes) and beneficial bacteria. Take vegetables as an example, whether they are fried, fried, stewed or steamed, they will be rich in enzymes (also called enzymes), and heating to 60 degrees can destroy all enzymes in food.
Various vitamins and minerals in food will also be destroyed by heating. For example, 50% of vitamin E, 70% of vitamin C and 90% of folic acid are decomposed by heat, protein is denatured due to structural deformation at high temperature, unsaturated fat is oxidized at high temperature, and enzymes and beneficial bacteria are destroyed after heating.
Heating and cooking food will produce toxins, including free radicals, acrylamide, synthetic compounds and so on. For example, frying will produce a lot of free radicals harmful to human body; Fried starch foods produce carcinogen acrylamide; High temperature treatment of food containing chemical residues such as fertilizers and pesticides will produce new harmful compounds. In addition, heating will enrich and concentrate heavy metal compounds such as mercury, lead, arsenic and organochlorine, which are toxic to human body, and the toxic effect on human body will be enhanced.
Heating and cooking food can weaken the immune system. Scientists have found that when people eat cooked food, the white blood cells in blood and intestines immediately increase, and the body thinks that foreign bodies have invaded, but the white blood cells have not changed when eating raw food. This shows that our immune system is familiar with raw food, regards cooked food as an intruder and sends troops to resist. Long-term cooked food will affect white blood cells and immune system, causing frequent colds, respiratory infections and skin allergies, and even suffering from hyperthyroidism, 1 diabetes and even cancer.
Heating and cooking food will increase the metabolic burden. Raw food is rich in nutrients, digestive enzymes (enzymes) and energy, and it is easier to be digested. Cooked food lacks digestive enzymes and metabolic nutrients, so it is difficult to be absorbed by human body. Unmetabolized residues form toxins in the body, pollute the blood, and can lead to metabolic syndrome, such as obesity, blood sugar, blood pressure, blood lipid "three highs" and type 2 diabetes.
Cooking food by heating will destroy the original flavor of food. When cooking, adding more seasonings such as oil, salt, soy sauce, monosodium glutamate and sugar is extremely harmful to human health at high temperature.
Eating a sandwich or hot dog once in a while is not harmful to your health. However, eating less processed meat such as sausage and ham will help reduce the incidence of colorectal cancer and gastric cancer. In addition, the potential carcinogens in bacon and bacon also increase the risk of cancer.
In order to be healthy, we should pay more attention to our daily diet.