Improper cooking can also cause cancer. What's going on here?

Improper cooking can indeed lead to cancer, and the bad cooking habits that may induce cancer are as follows:

First: when cooking, you can fry the next dish without brushing.

In order to save trouble in the process of cooking, some people will continue to fry the next dish after frying one dish, thus saving the trouble of washing the pot again every time they fry a dish and wasting time. But in fact, it is very unhealthy to do so, because after frying, some residue or grease from the last dish will remain in the pot. If you continue to fry at high temperature, this part of the residue will easily produce a substance called benzopyrene. And this substance is carcinogenic.

Second: Stop the range hood as soon as possible after frying.

Many people are used to turning on the range hood when cooking, but when the last dish is fried, turn off the range hood quickly to avoid wasting electricity when the range hood continues to work during eating. But in fact, a large amount of oil fume generated during cooking can not be completely eliminated in a short time, so it is necessary to let the range hood continue to work for a period of time after cooking to clean up all the oil fume in the kitchen.

Cooking oil fume contains a lot of harmful substances, which is actually the same as the second-hand smoke produced by smokers. As we all know, smoking causes cancer, so does lampblack, especially pneumonia. Therefore, after cooking, if the range hood is used improperly, it will also induce cancer.

Third: the oil in the pot is burned until it emits black smoke before cooking.

In China people's mind, oil must be burned to a very hot temperature before food can explode with greater fragrance, but in fact, this is very unhealthy. If the oil has been burned to a state of black smoke, then the oil in the pot has reached at least 200 degrees at this time. If the oil temperature is too high, it will also produce carcinogen benzopyrene.

So when cooking, it doesn't mean that the higher the oil temperature, the better. On the contrary, it is likely to induce cardiovascular diseases and destroy all nutrients in vegetables, which is not healthy at all. Now we advocate cooking with healthy olive oil because olive vegetables are low-temperature oil.