Bad cooking habits can cause cancer!

Bad cooking habits can cause cancer!

bad cooking habits can cause cancer!

close the range hood immediately after cooking.

a large number of harmful substances will be produced in the process of cooking, and the range hood plays a very important role in removing exhaust gas. Some people like to turn off the range hood immediately after cooking. In fact, it takes time for the range hood to exhaust the exhaust gas. When the cooking is over, there are still unclean exhaust gas residues in the kitchen. Xiaofukien suggests that after cooking, you may as well let the range hood continue to operate for 3-5 minutes to ensure that the harmful gas is completely discharged. In addition, when cooking, try to close the kitchen door and open the window, which can also reduce the residue of harmful substances in the kitchen to a certain extent.

after frying, the remaining oil is still used for frying

. Many people are not willing to throw the fried oil, but also used for high-temperature frying or frying. In fact, this method is very undesirable, because the oil will produce trans fatty acids and toxic oil oxidation products after high temperature heating. When the oil is used for high temperature cooking, the production of carcinogens will increase sharply. This kind of oil should avoid high temperature heating, can be used to make stews or rolls and other pasta. When cooking, we usually like to wait for the oil to be hot before putting in the dishes. But you should know that the temperature is very high when the oil is hot, especially when the oil is smoking, the temperature is above 200 ℃. In this case, putting the dishes in the pot will not only reduce the nutritional value of the food, but also produce carcinogens, Increased risk of cancer.

in addition, at this temperature, not only the fat soluble vitamins in the oil are destroyed, but also the essential fatty acids in the human body are also destroyed by oxidation, which reduces the nutritional value of the oil. When cooking, the oil temperature should be controlled at 150 ℃ – 180 ℃. The simplest way is to insert the bamboo chopsticks into the oil. When there are many small bubbles around them, it means that the temperature is hot enough to cook.

do not brush the pot after frying, then stir fry

many people in order to save trouble or see the pot is clean, often after the first dish is fried, directly stir fry the next one. However, the seemingly clean surface of the pot will adhere to oil and food residues. When heated at high temperature again, carcinogens such as benzopyrene may be produced. It is suggested that everyone should wash the pan carefully before frying the next dish after frying a dish. This not only reduces the generation of harmful substances, but also prevents the seasoning and residue of the last frying from affecting the taste and appearance of the next dish.

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