Four taboos of processed meat: over stewed meat is easy to cause cancer (Fig.)

Meat has a high nutritional value and is a common food on the public table But there are taboos about eating meat Over stewed meat is easy to cause cancer No matter what meat you eat, people feel that the worse the stew, the better However, at the temperature of 200 ℃ - 300 ℃, amino acids, creatine liver, sugar and harmless compounds in meat food will react to form aromatic amino groups These aromatic amino groups derived from food contain 12 compounds, 9 of which have carcinogenic effects In modern life, industrial pollution accounts for 50% of human carcinogenesis, while diet accounts for 35% In the past, we underestimated the carcinogenesis of toxic chemicals in food Don't eat overcooked meat until the problem of aromatic amines has been completely solved The best way is to use microwave to cook meat and then pour out the broth with many compounds, so as to avoid the harm of aromatic amino compounds to human body A large amount of nitrite is produced by frying and frying the bacon After frying, the carcinogen nitrosyl arsenoline will be produced Therefore, when eating salted fish, bacon, sausage, ham and other food, avoid frying The right way to eat it is to boil the bacon, sausage, ham and other food thoroughly, so that the nitrosamine volatilizes with the water vapor At the same time, it is better to add rice vinegar when cooking salty smoked food, because vinegar can decompose nitrite and kill bacteria Eating too much lean meat is easy to grow spots Some people think that eating fat meat will make them fat Eating lean meat will not make them fat and can ensure the intake of nutrition, so they will eat lean meat In fact, eating more lean meat may not be good The content of methionine in lean meat is high Methionine can be changed into homocysteine under the catalysis of some enzyme, and too much homocysteine can also lead to atherosclerosis Animal experiments show that homocysteine can directly damage the endothelial cells and form a typical atherosclerotic plaque Therefore, to eat lean meat to moderate, not more good Some people often wash the fresh pork in hot water, which will make the pork lose a lot of nutrients There are a lot of proteins in the muscle and fat tissue of pork, which can be divided into myolysin and myosin The freezing point of myolysin is 15 ℃ - 16 ℃, which is very soluble in water When pork is immersed in hot water, a large amount of myolysin will be lost At the same time, there are organic acids, glutamic acid and sodium glutamate in myolysin, and the loss of them will affect the taste of pork Therefore, pork should not be soaked in hot water, but rinsed quickly with cold water.