Is hot pot unhealthy?

The way to eat hot pot healthily: the order of entering the pot, the difference between raw and cooked, and the steaming hot pot bring great satisfaction to diners. And many health risks often come out at this point. Many people are eager to eat fresh and tender and don't know how to do it. In particular, raw meat and raw fish are often cooked as soon as they are hot. At this time, those bacteria or parasite eggs that are parasitic in meat usually enter the digestive tract of human body without being killed, which is easy to cause gastrointestinal infections and other diseases. In addition, chopsticks containing raw food should be separated from tableware directly at the entrance, and raw and cooked tableware should not be mixed to avoid being contaminated with germs and getting sick from the mouth. I suggest that all hot pot diners should pay attention to raw, cooked and orderly, wash vegetables first, and then eat meat. Gargle should be thoroughly cooked in boiling soup to minimize the possibility of gastrointestinal diseases. Food collocation, hot and cold are common. Generally speaking, the dishes fished out from the hot pot have a high temperature, which will burn the oral cavity and esophageal mucosa if you are not careful. Many people, because they are afraid of being hot, will take the opportunity to drink a large glass of cold beer or frozen drinks, but such cold and hot can easily cause indigestion in the stomach, leading to diarrhea or constipation. Therefore, it is recommended not to be too anxious to eat hot pot. Rinse the food with cold condiments first, and don't eat too hot food. In addition, try to eat less frozen drinks and choose vegetable juice and fruit juice to stimulate gastrointestinal secretion and help digestion. Avoid irritation, and it is spicy. Many people like the bottom of hot pot and spicy ingredients. I don't know that eating too much spicy food will aggravate the irritation to the throat and gastrointestinal tract, which will easily lead to gastrointestinal diseases such as sore throat, gastric ulcer, gastritis and diarrhea. Some hot pot spices are also very irritating to the digestive tract. It is recommended that patients with digestive tract diseases (such as stomach trouble, constipation or diarrhea) eat these seasonings as little as possible. Patients with respiratory diseases (such as tuberculosis, pharyngitis, allergic asthma, etc.). ) You should not eat spicy spices, but choose light spices, such as light vinegar and sesame oil. Enough is enough. When people eat hot pot, they often get together and talk while eating, so it is easy to ignore the meal time. In fact, sitting and eating hot pot for a long time will greatly increase the burden on the digestive tract. Because the stomach constantly receives food, gastric juice, bile, pancreatic juice and other digestive juices are constantly secreted, and the glands in the digestive tract cannot rest normally and regularly. But many people even cause gastrointestinal dysfunction, nausea, vomiting, abdominal pain, diarrhea, and even induce acute gastroenteritis, cholecystitis, and even pancreatitis. Therefore, it is recommended to control the meal time when eating hot pot, and it is not advisable to eat for several hours continuously. From the perspective of traditional Chinese medicine, people's yang is cohesive in winter, which is prone to intestinal heat stagnation. Excessive tonic can induce constipation and other symptoms of "getting angry". To this end, experts stressed that eating hot pot should put more vegetables, vegetables contain a lot of vitamins and chlorophyll, and eating cold food often can not only eliminate greasy, supplement vitamins, but also detoxify and simmer. However, vegetables should not be cooked for a long time, otherwise they will lose most of their nutritional value and fire-clearing effect. It should be noted that "getting angry" is not necessarily drinking herbal tea, because herbal tea contains many Chinese herbal medicines, and drinking it indiscriminately may affect your health. Experts suggest that when eating hot pot, you can put some tofu and white lotus. Because tofu has the function of clearing away heat and fire, removing annoyance and quenching thirst; Lotus seed is not only rich in various nutrients, but also a good medicine for human body. It is best not to add lotus plumule, because lotus plumule has the function of clearing lung and purging fire. Generally speaking, you can eat some fruit after eating hot pot for thirty or forty minutes. The fruit is cool and the fire extinguishing effect is good. Eating one or two fruits after meals can effectively prevent "getting angry". (Comprehensive newspaper) The safest electric hot pot is accompanied by the rise of hot pot fever, and the fuel of hot pot is also constantly improving: from charcoal to gas, to solid alcohol and induction cooker, each has its own characteristics and "opinions". However, Fan Zhihong, an associate professor at the College of Food Science of China Agricultural University, pointed out that it is healthier to use electric hot pot. Charcoal and gas hot pot can produce carbon monoxide. Charcoal and copper pot are the most authentic hot pot meals in most people's minds. However, the pollution caused by using charcoal as fuel is also obvious, and a little carelessness will cause charcoal ash to fly. Moreover, the smoke produced by charcoal fire often contains carbon monoxide and other gases produced after incomplete combustion of charcoal, which makes people have symptoms such as headache, palpitation, nausea, vomiting and general fatigue. Gas hot pot is a way adopted by many restaurants and hot pot cities now, which has the characteristics of fast heating speed, long heating time and convenient use. But like charcoal chafing dish, once the fire is turned down, it may lead to incomplete gas combustion and harmful gas. The composition of solid alcohol is unknown. Compared with traditional charcoal and gas chafing dish fuel, solid alcohol is naturally cleaner and more convenient. However, Wang Pingyu, president of beijing university of chemical technology Institute of Science, reminded that because there is no standard for the production of solid alcohol at present, the raw materials added are "various": ethanol, methanol, acetate and even formaldehyde. When solid blocks are burned, these substances will undergo oxidation reaction, producing gases such as carbon dioxide and sulfur dioxide, as well as the volatilization of formaldehyde and methanol, which are mixed into harmful gases with different components, endangering health. This is why sometimes eating hot pot will smell a pungent smell. In this sense, both the electric chafing dish heated by resistance wire and the electric heating film are safer to use. Professor Fan and Dean Wan emphasized that hot pot with charcoal, gas and alcohol as fuel is especially unsuitable for use in crowded places. Because the population density is too high, poor air circulation will make it difficult for harmful gases to dissipate and increase the harm to human body. Diners who want to enjoy a good meal must choose electric hot pot carefully. (Zhang Fang) Don't drink long-cooked hot pot soup base. Many people like to drink hot pot soup base. They thought that the soup had been cooked for a long time and all the nutrients had been dissolved in it. Is this long-cooked hot pot soup healthy? Chen Yan, director of the Department of Gastroenterology, Guangdong Provincial Hospital of Traditional Chinese Medicine, said that from a nutritional point of view, the long-cooked hot pot soup base is very nutritious, because all kinds of vegetables, meat and seafood will be added to the hot pot, and all kinds of soluble nutrients will remain in the soup base when cooked with the soup base. It can be said that the protein, fat and cholesterol content of the long-cooked hot pot soup is very high, which is simply a nourishing soup for the malnourished. However, there are very few malnourished people and many overnourished people. Especially in the middle-aged and elderly population, there are many people with hyperlipidemia and hyperuricemia. Such people should usually pay attention to their diet and control the amount of meat and seafood they eat. They can't stand such a big supplement. Director Chen Yan reminded that the longer the bone soup is cooked at the bottom, the more oily the soup is, indicating that its fat content is very high, which is undoubtedly very unsuitable for people with high blood lipid content, hypertension and obesity. The purine at the bottom of seafood soup is very high. Even if it is just an ordinary soup base, after adding seafood and cooking, the purine deposited is getting higher and higher, which is not suitable for patients with gout, kidney calculi and hyperuricemia. There are many kinds of hot pot soup with high nitrite, such as seafood pot, bone pot, pickled fish pot and so on. Among them, the sauerkraut pot has a noteworthy problem. Will the nitrite content in the soup base cooked for a long time exceed the standard, which is harmful to the health? Because pickled sauerkraut contains nitrite, and pickled food is a major cause of cancer. Look at the experiments done by researchers: the researchers measured the nitrite content in various soup-bottom pots and found that the nitrite content in the soup-bottom increased with the extension of cooking time. Among them, sauerkraut soup increased the most times, followed by seafood soup, bone soup and Yuanyang soup. Director Chen Yan gave some suggestions to people who eat hot pot: if seafood, sauerkraut and sour bamboo shoots are added to the hot pot, the cooking time should be reduced to avoid the increasing nitrite content; When eating hot pot, eat more fresh vegetables to ensure balanced nutrition and reduce the content of oil and purine in hot pot; If you must drink hot pot soup base, it is better to drink it when it is not cooked for a long time than when it is cooked for a long time, so as to avoid high fat and high purine. (Xu Liping) Eating hot pot is taboo. Sichuan-style hot pot: Sichuan-style hot pot is mainly spicy, which is not suitable for people with chronic pharyngitis, stomatitis, stomach disease, ulcer, skin disease, hemorrhoids, anal fissure, frequent nosebleeds and gum bleeding, and people with heat constitution. In addition, the bottom material of Sichuan-style hot pot mostly contains Chinese herbal medicine, which can excite uterine smooth muscle, strengthen uterine contraction, or cause uterine congestion, which is easy to cause miscarriage or premature delivery, and is not suitable for pregnant women. Seafood hot pot: Seafood such as shrimp, fish and crab contains more oil and a lot of purine, which is not suitable for patients with diabetes, hypertension, hyperlipidemia and gout. Mutton hot pot: mutton is warm and hot, which is not suitable for people with heat constitution and phlegm-fire inflammation, people who take laxatives at the beginning of a cold, and some chronic diseases such as hepatitis and boils. Dog meat hot pot: dog meat is salty and warm, and hot. Patients with acute inflammation, such as acute tonsillitis, acute pharyngitis, acute rhinitis and acute bronchitis. And people who have a fever are not suitable for eating. Patients with poor liver function, patients with hypertension and children are also not suitable for eating. Visceral hot pot: the visceral cholesterol content of animals such as brain, heart, abdomen and kidney is high, and patients with hypercholesterolemia and gout should eat as little as possible. Mushroom hot pot: mushrooms and other fungi contain more purines. Gout patients should eat less, and chronic gastritis patients should not eat more. (Excerpted from People's Daily Online) The national standard for hot pot bottom materials is expected to be introduced this year. The national standard for hot pot bottom materials drafted by the National Association of Condiment Inspection Centers has been solicited for comments and is expected to be published this year. The new standard clearly points out that industrial paraffin and carcinogenic pigment Sudan red should not be detected in the bottom material. What bothers many people is that hot pot is delicious but the bottom material is often "opaque". According to the survey, consumers' main concerns about chafing dish bottom materials at present focus on the source of chafing dish oil, chili pepper components in the bottom materials, whether addictive components such as poppy are added in the bottom materials, whether paraffin wax and Sudan red components are contained in the bottom materials, and so on. It is reported that the definition of hot pot bottom material in the new national standard draft for comments is a mixture of spices and umami agents such as animal and vegetable oil, salt, douban, pepper and pepper as raw materials, which are fried or boiled. Clearly list the bottom materials of open fire pot, and prohibit industrial paraffin and carcinogenic pigment Sudan red. In addition, although the long-disputed old hot pot oil has not been included in the new national standard, it has stipulated an important indicator "acid price" for hot pot oil. It is reported that acid value is an important index of refining degree and quality. The acid value of edible oil or acid "spicy" oil will increase a lot.