It is said that it is best to eat cured meat twice a year, but why is it okay for farmers to eat it

Long-term consumption of cured products is not good for human health has been the mainstream consensus of society, such as bacon and bacon, some people may have different opinions, it doesn't matter, I respect it. But facts are facts, and it's there, unchanging. In 2015, the International Agency for Research on Cancer (IARC) under the World Health Organization (WHO) classified processed meat products as a "Class 1 carcinogen".

What are processed meat products? Refers to meat products that have been smoked, pickled, or chemically added. In fact, the reason why the ancestors invented.

The main reason for curing bacon is that there were no refrigerators and freezers in the past, and its purpose was to store meat, not to produce delicacies. 1、In many areas of the country, there is a habit of making bacon in rural areasThis habit will not change fundamentally for a long time, and the custom has a strong vitality, but it will gradually weaken. Because fresh meat is the best food, now that there are refrigerators and freezers, the meat storage function of cured meat products has disappeared.

You don't have to suffer from the "carcinogenicity" of cured bacon products, and if you like it, you can eat it willfullyCigarettes are also first-class carcinogens, and cigarette packs are marked as harmful to health, but there are still so many smokers who talk about it. 3. In recent years, package.

China's meat product production, including cured bacon, has been growing steadily, accounting for more than 20% of the total domestic meat output. Factory production is the mainstream, and the production of cured meat produced by traditional methods from rural areas is decreasing. 4、Cured bacon has a good flavor and is very popular with foodies, but it should not be greedy, and health is more important.

The emphasis is on moderation, even if it is fresh meat, you will eat too much high blood pressure, high blood lipids, etc.

If I find you, there is also a health risk. In short, it is not a big deal that pickled products are "a class of carcinogens", and there are too many carcinogenic things in this world. As long as we have the right amount, there will be no problem.

Actually,Compared with healthy lifestyle habits, cigarettes or cured bacon are not a problem.

Because they consume a lot, they will sweat a lot after eating.

Because the way the peasants live and eat is like this, they can afford it.

More than 40 bags of meat are being eaten by farmers, this kind of meat, you say that it is acceptable for him to be short, meat is harmful, can he accept this concept?

Because they should have more antibodies in the body, and the immunity is good.

This may be because it doesn't have a very big reaction, so I guess I will ignore it.

Because farmers eat organic vegetables in addition to meat, so the impact will not be great.

Cured meat is just a little more salty, so there is no big problem with other dishes.

They don't eat it every day of the year, they only eat it occasionally, and besides, they eat meat and digest it the same way.

I think there's something wrong with this, but I don't show it all at once.

Summary. In addition, cured meat is cured with table salt, which is rich in phosphorus, potassium, and sodium, and also contains fat, protein and other elements. Usually cured meats can be stored in -5 cold storage, or they can be submerged in salt water at 24 to 25 degrees.

If the brine is cloudy and smelly, it means that the salt brine has deteriorated, and the salt brine must be re-boiled before use. To remove the salt from the cured meat, rinse it with water. Under normal circumstances, it is enough to wash it three to four times.

Dear, it's not good to marinate meat for a long time. Please wait a moment, dear, I will analyze the specific situation and share it with you. It takes a little time to type, please forgive me, thank you.

Dear, it's usually not good to marinate meat for a long time. First, there is too much dehydration for a long time, and the taste is chai. The second is that the taste will be salty, and the smell will gradually stink. Third, it is easy to deteriorate, and eating it affects physical health.

In addition, cured meat is cured with table salt, which is rich in phosphorus, potassium, and sodium, and also contains fat, protein and other elements. Usually cured meats can be stored in -5 cold storage, or they can be submerged in salt water at 24 to 25 degrees. If the brine is cloudy and smelly, it means that the salt brine has deteriorated, and the salt brine must be re-boiled before use.

To remove the salt from the cured meat, rinse it with water. Under normal circumstances, it is enough to wash it three to four times.

1. As long as it has not deteriorated (discolored, tasted), it can be eaten.

2. Introduction to cured meat:

Cured meat is salted, also known as pickled meat, salted meat, and salted meat. Cured meat is a provincial excellent product in the 1982 salted meat competition in Sichuan Province. Features::

The appearance is clean, the knife work is neat, the muscles are solid, the surface is mucus-free, the color of the cut surface is bright red, and the fat is slightly yellow. It has the flavor inherent in bacon meat.

3. Life Tips:

During the curing process, there is a certain amount of protein loss in meat. Due to improper storage of cured meat, the adipose tissue can undergo hydrolysis and auto-oxidation of unsaturated fatty acids under the action of air, sunlight and other factors, and even rancidity, resulting in a decrease in nutritional value.

Because the addition of salt can make the water in the fresh meat analyzed, the meat is partially dehydrated, which will lead to the loss of some water-soluble vitamins such as B vitamins, and at the same time, inorganic salts are also lost to a certain extent. Nevertheless, because meat curing has the characteristics of simple processing, low cost, and certain flavor of cured meat, salting is still worthy of being a meat preservation method that is easily accepted by the masses.

Older people should avoid eating; Patients with gastric and duodenal ulcers fast. Those with damp heat and phlegm stagnation should not eat; People with obesity, high blood lipids, and high blood pressure should not eat more or avoid it; Patients with external infections should not eat.

This is edible.。。 But it must not be very long. Try to eat as little or no as possible. After all, the body is the most important thing.

Eating something won't kill people, but it's not easy to eat more, and it's best not to eat too much pickled!

If there are crystals on the surface of the meat, be cautious.