Immunity decreased, cancer! This thing you're doing every day, it's threatening the health of your family

The hidden "killer" in cooking -- the oil is too hot

A lot of people when cooking, like to wait until the oil is hot, smoke and then put food, think this fried food taste good, but in fact, this practice, will cause a lot of harm to the human body.

1. Carcinogenic substances are produced

● Starch food encounter high temperature, easy to produce acrylamide, belonging to class 2A can be carcinogenic.

● Protein-rich foods are prone to produce heterocyclic amines when exposed to high temperature, which are strong carcinogens. They can accumulate in the body, gradually reduce immune function, and are likely to induce tumors in various parts of the body.

● Fat food encounter high temperature, easy to produce benzopyrene and other carcinogens.

2. Trans fatty acids are produced

Everyone knows that trans fatty acids are bad for you, but often we focus on processed foods and forget that they are also produced during cooking.

The higher and longer the oil is heated during cooking, the more trans fatty acids are produced. In general, when the oil is smoking, the oil temperature is more than 200℃. At such a high temperature, even if it is only short-term heating, trans fatty acids may be produced.

The dangers of trans fatty Acids:

● Increased risk of heart disease

Trans fatty acids raise levels of "bad" cholesterol (LDL cholesterol) and lower "good" cholesterol (HDL cholesterol), raising the risk of atherosclerosis and blood clots. Epidemiologic findings showed that a 2 percent increase in trans fatty acid intake was associated with a 25 percent increase in heart disease risk.

● It's bad for brain function

Trans fatty acids have also been found to contribute to hardening of the arteries and function of the brain, increased risk of Alzheimer's disease in the elderly with high intake, and increased risk of learning disabilities in children.

● Adverse to infant development

Transmission of trans fatty acids from mother to baby via placenta or breast milk may have adverse effects on the development of the infant's central nervous system.

02

It's important to choose the right cooking style

When cooking food, it is best to choose the way of steaming, boiling and mixing for cooking, but it is impossible to completely avoid the way of frying, frying and baking in daily life. As long as we master the right way, we can also reduce part of the harm:

● Stir-fry

Hot pot cold oil, fire fast fry, do not wait until the oil smoke and then put dishes, home is best to have a metal thermometer to measure the temperature of oil; You can also reduce the high heat cooking time by blanching foods until they are partially cooked before frying.

● Fry food

You can cook the food first to shorten the frying time; It can also isolate some temperature by hanging paste; You should always use fresh oil.

● Bake food

Don't use open fire charcoal, use electric grill; Wrap food with tin foil to protect food from "smoke and fire"; Barbecued food can be pickled with scallions, ginger, garlic, lemon juice, etc., can reduce the production of heterocyclic amines when barbecuing.

03

Choosing the right cooking oil is also important

More than 99 percent of cooking oil is fat, and the difference in fat is mainly in fatty acids. Fatty acids are divided into saturated and unsaturated fatty acids, which are divided into monounsaturated and polyunsaturated fatty acids. Nutritionally speaking, oils with more unsaturated fatty acids are relatively healthier.

However, different kinds of cooking oil, also have different advantages, disadvantages and cooking suggestions, such as some oil suitable for cold, some oil suitable for frying, some oil is not suitable for high temperature stir-frying, when the oil temperature is controlled below 140℃, basically all kinds of oil is safe, higher temperature varies with oil.

The pros and cons of 7 common cooking oils and Cooking tips ️

3 Good Stir-frying habits that benefit the whole family

1. The range hood is recommended to "open early and close late".

When the lampblack is visible to the naked eye, harmful substances have been volatilized in large quantities, so the lampblack machine should be opened before firing, and after frying, the lampblack will not immediately disperse, there will still be a lot of suspended in the air, diffusion and attached to the kitchen items, so it is more appropriate to turn off the lampblack machine after 5 minutes.

2. Add salt before removing from the pan

When cooking, a small amount of salt or soy sauce is put before the pot. The salt has not penetrated into the inside of the food, but the tongue still feels salty. This reduces the amount of salt used for the same saltiness, and, by putting out salt later, reduces the loss of vitamin C, killing two birds with one stone.

3. Add vinegar to retain vitamin C

Vinegar is a sour condiment, usually only used in cooking techniques such as vinegar, sweet and sour. In fact, many dishes can be cooked with vinegar. Because vitamin C in food blocks the formation of nitroso compounds, which can cause cancer in the digestive tract. Vinegar can not only protect vitamin C from destruction, but also promote the absorption of vitamin C.

Cooking Tips

1. When cooking, do not wait until the oil is smoking and then put vegetables. At this time, the oil temperature is too high, which will produce all kinds of carcinogens and trans fatty acids.

2. When cooking food, it is best to choose the way of steaming, boiling, mixing for cooking, stir-frying, frying, baking to master the correct way.

3. Choose suitable cooking oil according to different cooking needs.

4. 3 Good stir-frying habits that will benefit the whole family:

● Range hood recommended "open early and close late";

● Put salt before you go out of the pot;

● Add vinegar to retain vitamin C.