In fact, frying, frying and open-fire barbecue are all unhealthy cooking methods. After frying and grilling in protein, a carcinogen benzopyrene will be produced, which is one of the three carcinogens identified by the World Health Organization. At the same time, these processing methods will also make food lose some nutrients, such as vitamins and protein.
Researchers believe that, on the one hand, fried and grilled foods cooked at high temperature may produce trans fatty acids and advanced glycation end products. In addition, frying or frying reduces the moisture content in food and improves the thermal efficiency of food. At the same time, it is difficult for people to resist the taste and fragrance of these foods, and it is easy to overeat.
Therefore, in order to be healthy, it is healthier to minimize the use of high-temperature processing methods such as frying, frying and baking, and choose low-temperature processing methods such as steaming, boiling and stewing. At the same time, try to control the temperature and time during cooking.
Three problems that have the greatest impact on health in the kitchen:
First, high-temperature cooking. Smoked, fried and fried in the oil pan looks very handsome and cool. In fact, at high temperature, oil is easy to produce polycyclic aromatic hydrocarbons, protein is easy to produce heterocyclic amines, and starch is easy to become acrylamide. We advocate low-temperature cooking, such as steaming, boiling, stewing, cold salad and frying.
Second, pay attention to the oil fume pollution in the kitchen. Many old people are unwilling to turn on the range hood when cooking, or only turn on the lowest gear. If the range hood at home is not effective, then you are a range hood, and there are thousands of ingredients in the lampblack.
Third, eat stale or even moldy food. Some people don't want to waste it. Wash some moldy peanuts and corn and eat them. But in fact, once these foods are moldy, it is easy to produce aflatoxin. It is speculated that its toxicity is 68 times that of arsenic and 10 times that of potassium cyanide, and a small amount of intake can lead to death.
Some foods are inherently toxic. For example, uncooked beans will contain lectin, fresh daylily will contain colchicine, and germinated potatoes will contain solanine, which will all lead to food poisoning.