1, bacon is generally made of pork with more fat, with a lot of salt, sugar, monosodium glutamate, spiced powder, preservatives and so on. It will be added during processing, and it belongs to high-energy high-fat high-salt food. Eating too much is harmful to health.
2. Bacon will be made with a certain proportion of nitrate. This substance will make meat products look good in color and taste, and it will also have antiseptic effect. However, nitrate can combine with amine in meat protein in human body to form dimethylnitrosamine, which is a carcinogen. Excessive and frequent consumption of bacon will increase the risk of cancer.
3. The bacon fat will be oxidized, hydrolyzed and even rancid under the influence of sunlight, air, moisture and other factors when exposed to air for a long time. Not only reduces food nutrition, but also accelerates human aging.
4. Bacon products contain about 48.9 grams of fat and nearly 6 grams of salt per kloc-0/00g. If you eat more than100g at a time, the daily intake of fat and salt will exceed the recommended intake of an adult, which will adversely affect the cardiovascular system. Therefore, it is advisable for adults to eat no more than 150g at a time, and the elderly should try to eat less bacon. It is best not to eat more than three times a week, and don't eat continuously.
5. Although the minerals still exist after cured bacon, the easily absorbed minerals are oxidized due to long-term exposure to air, and the absorption rate of human body will decrease after eating.
Precautions for eating bacon:
1, cook before cooking. Doing so can reduce the intake of salt, nitrite will dissolve in water and avoid combining with amines to form carcinogens. Bacon is mostly hand-made at home, so it is difficult to meet the hygiene standards. Boiling can kill pathogenic bacteria by high temperature. In practice, you can choose to fry or stew or steam, and frying is not recommended, so as not to provide conditions for carcinogens.
2, with onions, celery and other fresh vegetables. Vegetables are essential. Garlic, leek, green onion and onion are all rich in sulfhydryl compounds, which are natural substances to remove nitrite from food and block the synthesis of nitrosamines, and are good partners of bacon. Fresh vegetables such as celery, bell pepper, lentils, spinach, eggplant, bitter gourd, etc. It has different levels of nitrite scavenging ability and can be fried with bacon.
People's Network-Chinese New Year, sausage and bacon should be healthy.