What is the harm of lo mei to human body?

Braised vegetables are bright and attractive in color, mellow and soft in taste, and all kinds of meat and vegetables are available, which brings convenience to people and is favored by ordinary people. However, is the marinated vegetables that we often "meet" healthy food? What are the problems in the production technology and cooking characteristics of pot-stewed vegetables? What should people pay attention to when eating? Listen to the analysis of nutrition experts. Experts say that although the pot-stewed vegetables are delicious, there are still many problems: 1. Hygienic problems in sales. Potted vegetable shops are all over the streets, and many stalls are very simple, lacking corresponding sanitary facilities such as low-temperature refrigeration, sterilization, dust prevention and fly prevention. Especially when the mobile stalls are sold outdoors, the pot-stewed vegetables are easy to deteriorate. At room temperature, bacteria proliferate rapidly, which makes the content of nitrite increase sharply. Excessive intake of nitrite is easy to produce carcinogenic nitrosamines. In addition, many operators of marinated vegetables lack hygiene awareness and habits, do not distinguish between raw and cooked, do not wear work clothes and hats, and sell unsold marinated vegetables after returning to the pot. These problems should attract people's attention. 2. The safety of brine formula is worrying. The main safety problem of brine is the mysterious formula of brine. The formula of brine is generally a trade secret, and it is not known what seasoning is added in it. In addition to the commonly used spices such as ginger, star anise, cinnamon, fennel, pepper, pepper, etc., there are also some small workshops that use chemical synthetic spices for profiteering, such as "a drop of fragrant concentrated soup". These purely chemically synthesized spices are cheap and will produce toxic and harmful by-products when applied to dishes. In addition, in order to pursue the bright color of braised dishes, the abuse of additives such as pigments and nitrite has also become one of the major safety hazards in braised dishes. 3. Excessive spices affect health. The natural spices added in pot-stewed vegetables do have the functions of promoting blood circulation, dispelling cold, removing dampness and sweating, especially ginger, which has the functions of strengthening stomach, stopping vomiting and benefiting gallbladder, and is highly respected by the people. There is a folk saying that "people can't live without ginger for a day." However, modern medical research shows that spices may also pose a threat to health when used in large quantities. Ginger and other essences contain safrole, which has been proved in animal experiments. When added in large quantities, it can cause liver disease and induce liver cancer. According to the epidemiological investigation in areas with high incidence of nasopharyngeal carcinoma in China, it is found that the inducement of nasopharyngeal carcinoma is related to long-term consumption of medicinal natural spices in diet. A large number of edible spices can also bring side effects such as dry mouth, sore throat, listlessness and insomnia, and induce diseases such as hypertension and gastroenteritis. Spices are mostly dry, and people with chronic hepatitis, carbuncle, swelling, sores, pneumonia, gastric ulcer, hemorrhoids and other diseases should not eat braised dishes excessively. 4. The problem of high salt is that stews have high salt content, and too much salt intake is easy to cause high blood pressure, which is harmful to the cardiovascular system. Patients with hypertension and heart disease should not eat more pot-stewed vegetables. Pay attention to three points when eating braised dishes safely. So, people can't enjoy the traditional braised dishes in China? Of course not. People should learn to eat safely and healthily. 1. The way to buy braised dishes should be formal. Be sure to go to a regular pot-stewed restaurant to ensure the quality of the dishes. It should be said that the processing and refrigeration of regular pot-stewed food shops are guaranteed, and the source of raw materials is also regular. 2. master the right amount. Consumers should not buy too much at a time, just one meal for the whole family. If there is any surplus, pay attention to refrigeration. Eating a small amount of pot-stewed vegetables is harmless to the body and has the effect of promoting blood circulation and dispelling cold. But if you eat a lot, and eat too much and too often, it is not good for your health. The potential harm of spices in stewed vegetables to human body depends not only on the "dosage", but also on the length of time and close contact, especially on consumers' own health and immunity. 3. Add some fruits and vegetables. While eating stew, it is best to eat more fruits and vegetables to ensure adequate intake of vitamins and minerals. Because vitamin C in fruits and vegetables is a natural blocker of nitrite into nitrosamines, it can block the formation of nitrosamines to a certain extent and play a good protective role on the body.