Barbecue: the most carcinogenic substances.
Beware of food: kebabs and chicken wings at roadside stalls. During the interview, Xiao Zhao, who had worked in a roadside stall, told reporters the amazing inside story of barbecue. Barbecue shop owners will work hard on meat in order to reduce costs. "Cut the meat and label it first, and put it aside. It's very hot in summer. If business is bad, meat will soon go bad. At this time, wash the meat and put on the tender meat powder, and it will become fresh immediately. " Xiao Zhao said that if the meat goes bad, as long as the tender meat powder and beef essence are added, the barbecue tastes almost the same as fresh meat.
Mutton fraud has also become a hidden rule in this industry. "Many mutton kebabs are actually duck kebabs." When Xiao Zhao worked in a barbecue stall, he always wanted to know why the owner soaked "mutton" in sheep oil, and later he learned the truth. "Duck and mutton are easy to distinguish in taste, but they are soaked in sheep oil or sheep urine. Add sheep essence when roasting, and no one will find it at all. " Bamboo sticks used for barbecue have also been repeatedly used by many businesses, becoming a medium for the spread of germs. In addition, mutton skewers will be polluted by automobile exhaust and dust when they are processed on the roadside, and the sanitary environment is not guaranteed.
Roasting chicken wings with open flame will produce a large number of carcinogens-polycyclic aromatic hydrocarbons, which can induce cancers such as gastric cancer and intestinal cancer in the body. Another carcinogen, heterocyclic amines, can cause breast cancer and colon cancer in animal experiments. The fatter the barbecue is, the more carcinogens are produced, and the content of carcinogens in charred skin is even higher than that in meat, which is most obvious on roasted chicken wings. Also, chickens need to be vaccinated with six or seven kinds of vaccines during their growth, most of which are injected at the wings. The tip of the wing is the easiest to deposit hormones, and eating too much is harmful to health.
Coping magic weapon:
First of all, we must choose a place with good clean and hygienic conditions to eat barbecue, and it is best to go to food stalls and roadside stalls less.
Second, it is best not to eat fat meat during barbecue, and the skin of roast chicken wings should be removed.
Third, wrapping a layer of tin foil can prevent too much smoke containing carcinogens from entering food.
Fourth, ask for more cumin when eating barbecue. Research by Kansas State University shows that cumin and curry can greatly reduce carcinogens produced by high-temperature cooking.
Raw food: the most likely to cause poisoning.
Beware of food: cool kelp, lotus root slices, yuba, Flammulina velutipes, etc. In the cold salad processing and sales industry, a common practice is the second "renovation". In other words, the cold salad is left for a long time, and then sold after cleaning and stirring. In this process, some people just rinse with water, and then add salt, monosodium glutamate and other spices to re-modulate, while others need to add special "spices" for preservation.
To give two examples, kelp silk will become soft, sticky and smelly if left for a long time. Many unscrupulous merchants will add some chemicals in the treatment process in order to restore their original elasticity and color. Most of the cold lotus root slices we see in restaurants and food stalls are white and flawless, but in fact, lotus root slices will soon turn brown after oxidation, even if boiled in boiling water, the color will not be too white. In order to achieve the white effect, we have to use some chemical raw materials, such as sodium dithionite. However, yuba, Undaria pinnatifida and bagged Flammulina velutipes may have such problems. In addition, cold dishes are mostly raw. If we don't pay attention to the standardization of operation and the disinfection of tableware and kitchen utensils, it will also lead to the problem of cross-infection of bacteria.
Coping magic weapon:
In addition to eating out, eat less cold dishes, and pay special attention to its appearance, color and smell. Any cold dishes that are out of color and smell of ingredients should be carefully purchased. Especially in summer, if cold salad is not refrigerated at low temperature, bacteria will grow at constant temperature 1 hour. Whether eating food stalls or cooking cold dishes at home, it is best to add some minced garlic and Jiang Mo, which can play a bactericidal role. Boiled edamame and boiled peanuts are relatively healthy and safe, but a small plate of edamame is enough.
Seafood: the most susceptible to parasites
Beware of food: spicy crayfish, fried snails, barbecue seafood. In summer, there are diarrhea patients caused by eating crayfish almost every day in hospitals of all sizes. The hot and humid environment in summer provides suitable conditions for the growth and reproduction of intestinal pathogenic bacteria. Crayfish usually carry paragonimiasis, and it is impossible to kill all the paragonimiasis cysts in crayfish by roasting, frying, salt and drunkenness. If people eat undercooked crayfish, the larvae of paragonimiasis will enter the human body and wander around, which can invade organs such as lung, liver, brain and abdominal cavity, causing inflammation, and even causing organ suppuration and other injuries in severe cases. Snails are also a group of parasites. According to the investigation, Angiostrongylus cantonensis can be found in 17%-30% snails.
Roasted scallops and grilled scallops are the most popular seafood eating methods at present, but the most unsafe place to eat this way is "cooked from the outside". There are pathogenic bacteria such as Vibrio parahaemolyticus in seafood, which have strong heat resistance and can only be killed above 80℃, and there may be parasitic eggs in it, but the baking method can not guarantee the complete killing of these bacteria. If merchants use stale seafood or dead seafood to "confuse the real with the fake", it will be even more dangerous, especially shellfish, which has high bacterial content and fast protein decomposition. Once dead, bacteria will multiply and produce toxins, and stale seafood will also produce other substances, causing diarrhea, nausea and even food poisoning.
Coping magic weapon:
Seafood cooking is the safest. If you must eat grilled seafood, try to roast it for a long time. Snails in food stalls or small restaurants have unknown sources and poor sanitary conditions, so it is best to eat less. If you eat it, throw away the shrimp head that is most susceptible to pollution. Do not heat cooked seafood, such as "drunken shrimp" and "sauce-fried seafood", so be careful to eat it. In addition, when eating seafood, it is best to match garlic and mustard to play a bactericidal role.
Beverage: It is the easiest to induce digestive tract diseases.
Beware of food: draft beer in bulk. Draft beer generally has a short shelf life and needs to be stored at 3-8℃. But the draft beer sold in the market is actually ordinary draft beer, that is, draft beer without pasteurization. This kind of beer is usually stored in plastic fresh-keeping barrels and stainless steel barrels, and the preservation purpose is achieved by using the heat preservation function of the barrels themselves. If the sanitary environment of food stalls is not up to standard, it is easy to have problems.
Coping magic weapon:
It is best to choose bottled beer; Don't be too cold; It is best not to drink beer when eating meat skewers, which is easy to induce digestive tract tumors; Seafood with beer will increase uric acid level and induce gout. Summer is more suitable for mild and greasy drinks that nourish the stomach and relieve summer heat. Barley tea and sour plum soup are all good choices.
Mala Tang: It is most likely to cause gout.
Beware of food: repeatedly cooked green leafy vegetables, animal offal. Mala Tang is all kinds of meat, bean products and vegetables cooked together, and soup is used repeatedly. It was found that after 90 minutes of cooking in hot pot and mala Tang, the content of nitrite will increase obviously, and repeated cooking of green leafy vegetables will also produce nitrite.
Tripe, venetian blinds and other animal offal are "hot dishes" in Mala Tang, but the raw materials of food stalls or roadside stalls can't be guaranteed, and consumers can't distinguish them under the cover of the taste of the bottom material. If the internal organs of animals are cooked for a long time, they will also produce purine substances and cause gout.
Coping magic weapon:
Try to eat less spicy food on the roadside and the varieties mentioned above. It's best to dip sesame sauce when eating, which can increase calcium intake, put some garlic juice and vinegar with bactericidal effect, or eat some raw garlic, which will help prevent intestinal infection.