Stewed healthy

Boiling, stewing and stewing use water and steam as heat transfer media, and the temperature is generally not more than 100℃, so that the loss of nutrients is less, the protein is fully denatured, and the carbohydrates are completely gelatinized, which is beneficial to the digestion and absorption of the body. Cooking will not produce substances harmful to health, and maintain the original flavor, which is the preferred cooking method.

Processing with oil as the medium can obtain higher temperature and cook excellent and delicious food. Stir-fry, with less oil, the oil temperature will drop after a large number of raw materials are put into the pot, which is quick, short in time and less in nutrient loss. However, when frying, the oil temperature is as high as 200 to 300 degrees Celsius, and a large number of nutrients such as vitamins are lost. Excessive heating and high oil content make food difficult to digest. To make matters worse, many amine compounds such as heterocyclic amines will be formed when frying at high temperature. They are transformed into carcinogenic and teratogenic harmful substances in the body, which seriously affects health, so fried foods should not be eaten too much.

Incomplete combustion during barbecue and smoking will produce a large number of polycyclic aromatic hydrocarbons, among which benzopyrene has strong carcinogenicity in animal experiments. Food contact with flame or hot metal can also produce heterocyclic amines, which are harmful to health and may induce digestive tract tumors. Barbecue and smoking are considered as bad cooking methods and should be avoided as much as possible.