How to eliminate carcinogens in food?

How to eliminate carcinogens in food?
Yesterday, I dine in a restaurant when he heard the young man next to the two meals, a la carte side edge discussions with, among them a little bit, then let me hear the idea, only to write today's topic. 2 For a la carte, the boy said the point of bacon frying, the girl said that it is hard to eat carcinogenic, for a steaming wax, well, ... ..., hypodermal fried cabbage, is not good, two young men a la carte At the same time, a bit unpleasant, and ... ....








With this I was thinking, it is the pursuit of health and safety awareness is a very good thing, but the results will be preferred over no good mood, a direct impact on the dining mood, also would be a good thing become a bad thing, and feeling cool fun meal, but also health ! So everyday, we eat food, some foods contain a certain amount of carcinogenic substances, but only through a certain carcinogenic substances in the processing, with reasonable food can also be improved. Now I come to introduce some common food handling methods:



(1), bacon, sausages and other meat products, in the past is used to store important means of modern in the city saw more of a flavor of their food, usually containing a small amount of N-nitroso compounds. Because content is not high, when discarded in the consumption of fat to the soup can. But do not fried cooking. Because the high temperature can promote the synthesis of N-nitroso compounds, so that one of the nitrosopyrrolidine and carcinogens such as dimethyl sulfoxide thiamine content increased, therefore, daily life to avoid the oil fried sausage and bacon is a very critical. The same time, with some raw food in the fresh fruit and vegetables is better.



(2), salted fish containing more N-nitroso compounds, it is best to use boiled before eating what, or what can also be steamed, not to eat soup is to be removed. However, it was using sunlight method, that we can remove the surface of N-nitroso compounds in fish, but fish deep carcinogens little damage. Do pay attention to cooking pre-treatment, and co-ordinate a number of fresh fruits and vegetables is appropriate.



(3) salt pickles were not dealt with early in the processing, then the salt and pickles may contain a certain amount of N-nitroso compounds, in general people are often boiled, sunshine, hot water washing methods such as up to the purpose of eliminating cancer. In which good and the best method is still used boiled, but have an impact on the flavor of pickles. If pre-salted by adding appropriate amount of vitamin C, also can significantly reduce the levels of N-nitroso compounds. What is more noteworthy are: pickles Chen Tang must not be used for repeated use.



(4), dried small shrimps, dried shrimps, contain dimethylnitrosamine and other volatile N-nitroso compounds, therefore, best to use boiled before consumption after cooking, or in direct sunlight exposure 3 to 6 hours, also can be achieved to eliminate the purpose of reducing carcinogens.



In short, from the choice of food at the same time these special flavors, with some high vitamin content of fresh fruits and vegetables is necessary; another point of view from the meat and vegetables with fresh fruits and vegetables also need to forget