Cooking is inseparable from a range hood, what is the harm to the body if you don t use it?

Because the oil smoke has a certain temperature, if it is exposed to a higher temperature environment for a long time, it will also breed microorganisms or acne.

In fact, if you are smoked by oil smoke for a long time, not only your nose will suffer, but you will also be harmed. Many chemicals in oil smoke are harmful to the world, and the oil mist condensate produced by heating cooking oil to about 270 degrees can lead to damage to cell chromosomes.

Normal people have a protective film on the surface, and the substances in the oil smoke will cause damage to this protective film, resulting in opacity, darkening of skin tone and even spots.

The fat oxides in oil smoke can cause cardiovascular and cerebrovascular diseases. Oil smoke makes middle-aged and elderly people more susceptible to cardiovascular and cerebrovascular diseases. 5. Benzopyrene, a carcinogen in oil smoke, makes human tissues cancerous.

If you can let go of everything, your heart will always remain pure, your body will always remain relaxed, no matter what the environment, there will be no tension in your decision. Nervous, both physically and mentally damaged.

Even if you turn on the hood or keep the kitchen ventilated, you can't avoid exposing ** to a small amount of fumes. Try applying a base cream before cooking.

Resulting in opacity, darkening of skin tone and even spots. In addition, because the oil smoke has a certain temperature, if it is exposed to a higher temperature environment for a long time, it will also breed microorganisms or acne. The most important thing is to keep the fumes ventilated so that the fumes can dissipate quickly.

A range hood or exhaust fan must be used for cooking.

The most important thing is to keep it ventilated so that the fumes can dissipate quickly. A range hood or exhaust fan must be used for cooking.

In the long-term exposure to the kitchen and dining room high temperature fumes of middle-aged and elderly women, sufferLung cancerThe risk is increased by about 2 3 times.

I firmly believe that everyone has an indisputable understanding of the risks of oil fumes. The smell of oil smoke is intoxicating. It did get smoked by oil for a long time. Not only is the nose suffering, but it is also risky. There is a lot of analytical chemistry in oil smoke.

The supply of ingredients is harmful to **. Vegetable oil is often heated to 270 degrees to manipulate the disease.

The organic waste gas condensate can cause cellular sex chromosomes.

damage, which is also the direct cause of housewives ** rotting and sick.

There is a protective film on the surface of ordinary people, and the ingredients in the fume will cause harm to this protective film, resulting in non-transparency, dark tone and even chloasma.

In addition, because the oil smoke has a certain temperature, if it is in a high-temperature geographical environment for a long time, it will also grow and develop microorganisms or acne. Everyone's first surface layer is a layer of protective film, and the supply of raw materials in the oil smoke will cause risks to this protective film, resulting in ** not fully transparent, **dark tone, resulting in melasma growth and development. In addition, because the oil smoke has a certain temperature, if it is in a high-temperature geographical environment for a long time, it will also breed microorganisms or acne.

In order to prevent the risk of oil smoke to the world, the most important thing is the perseverance of natural ventilation and ventilation performance, so that the oil smoke can be quickly dispersed. Always use a range hood or exhaust fan for cooking.

You think that you often stay at home to cook, and the fumes in the kitchen are just the culprit of the damage.

In order to avoid the harm caused by oil smoke, the most important thing is to maintain air circulation and make the oil smoke quickly dispersed. Be sure to use a range hood or exhaust fan when cooking. In some homes, the kitchen and restaurant specifications are likely to be not very good, the air circulation is poor, and the high efficiency of the fire is very low, and cooking for an hour in such a situation is almost equivalent to smoking a half-packed cigarette.

As a result, even women who are not habitual smokers have a much higher chance of developing lung cancer.

Of course, if you are cooking for a long time, it is recommended that you reduce the preparation of fried food. In addition, even if the range hood is turned on or the kitchen is ventilated, it is not possible to avoid exposure to small amounts of fumes. Apply a base milk as much as possible during cooking to prevent damage from oil fumes**.

It will directly affect a person's respiratory tract, and it will also make a person cough often in life, and will feel particularly uncomfortable and retching. It can have adverse effects on the body.

It increases the risk of cancer, and produces a large number of harmful gases, which can be inhaled into the nasal cavity, affect people's physical and mental health, cause severe coughing, and a large amount of oil smoke will pollute the kitchen environment.

Affects physical health and leads to various diseases.

When cooking, a lot of oil smoke will be generated, especially when stir-frying, the whole kitchen is filled with the smell of oil smoke, so the range hood.

It is very important to open the doors and windows when cooking, and turn on the range hood in advance. You can also wear a mask if necessary. For women, cooking in the kitchen for long periods of time is equivalent to secondhand smoke.

Over time, you will develop lung cancer.

risk. You must adopt a healthy cooking method, try not to choose stir-frying, and cook and steam the food to complete it.

1. The most direct harm is to accelerate the aging of the world.

Women's ** is much more delicate than men, but long-term cooking will have a great impact on **, maybe now you can't notice what kind of changes in your face, but after a long time, you will become a yellow-faced woman. Women must take more care of themselves and don't blindly pay for their husbands and children.

2. Experts have said that long-term inhalation of a large amount of oil smoke will increase the risk of cancer.

risk. We must take protective measures when cooking, protect our ** and nose and mouth. In fact, you don't have to cook every day, and now that the takeaway service is so developed, it's still okay to cook once in a while.

We can also sometimes cook by making soup, and although the stir-fried things are delicious, they are not healthy and calorie-filling.

Also very high. <>

3. Men's ** is more resistant to oil smoke than women, so men can go to the kitchen more.

Men who can cook are always very scarce, and they will also look particularly masculine in the eyes of girls.

I believe that any woman wants to find a husband who can cook. Marriage is a joint business, and I hope that in the matter of cooking and housework, the husband and wife will share the responsibility, and do not push the whole housework to the woman.

Do you usually cook? What do you find to be the most difficult step in cooking? How do you protect your **?

The damage caused by cooking fumes to the body is as follows: through frying and frying, the large amount of fumes produced by these cooking methods will produce a comparatively carcinogen, and long-term inhalation of this harmful substance will induce lung cancer.

1.Affect the ** state, oil smoke will reduce the **activity, so that the skin appears dull and saggy; 2.Causing damage to the lungs, oil smoke will enter the lungs through the respiratory tract, making people cough and other conditions; 3.Causes respiratory diseases.

It will reduce our body's resistance, affect the state of **, affect the health of the lungs, affect our appetite, and cause respiratory diseases.

Nowadays, range hoods are loved by more and more people, because its invention has brought a lot of convenience and benefits to our lives. For example, it can keep the air clean, can remove excess heat from the kitchen, and can bring us a comfortable cooking life. Next, I will give you a few specific points.

1.It can clean the air inside our kitchen. The biggest benefit of the range hood can be said to be to keep the air clean, which can absorb harmful molecules and odors in the air.

Especially when you cook, you will produce a lot of oil fumes, which are very harmful to our body. In particular, if it accumulates over a long period of time, a large amount of toxins will accumulate in our body, which may cause problems in our body functions or illness. And when we turn on the range hood, it can keep the air dry and inhibit the growth of some bacteria and mold in the kitchen.

2.It absorbs the heat generated during stir-frying in the kitchen. When we cook and stir-fry, a lot of heat will be generated in the kitchen, and if this heat spreads to our other rooms and living rooms, it will make our living environment very uncomfortable.

In addition, if the ventilation is insufficient, a large amount of carbon monoxide will accumulate in the home, which will cause great harm to our body. And we are constantly walking and moving in the process of cooking, which will also generate a lot of heat, but the range hood will feel very cool when the heat in the air is removed.

3.It can create a comfortable kitchen environment for us. With a range hood, we don't have to be in a lot of fumes, and we don't have to open all the windows in the house to ventilate after cooking.

The above is my summary of the benefits that range hoods bring to our lives, I hope to help you.

1. The role of oil smoke. This is the biggest role of the range hood, which can help us reduce the trouble caused by oil smoke in daily use. It can protect our **, and at the same time, it can also purify the air and reduce indoor air pollution.

2. Protect the role of the kitchen. People who often cook must know that the smoke will float everywhere when stir-frying, and the cabinets and walls in the kitchen cannot avoid the infringement of oil smoke after a long time, and the range hood can help reduce the distribution of oil smoke.

The advantages of using range hoods when we cook: first, to avoid the harm caused by oil smoke to the body, and long-term exposure to the oil smoke environment is harmful to the respiratory organs; The second is to make the kitchen cleaner, if you don't turn on the range hood, the walls of the kitchen and the surface of the items placed are prone to grease.

It can quickly extract the waste burned by the stove and the harmful oil smoke generated in the cooking process, discharge it outdoors, reduce pollution, purify the air, and have the safety guarantee effect of anti-poison and explosion-proof.

The quality of the living environment also directly affects the health of the family, and the kitchen is the main source of indoor air pollution. Therefore, ventilation should be done when cooking in the kitchen, and many people think that it is okay to install a range hood in the kitchen. If the fog machine is not installed steadily, it will resonate with the machine during operation and produce noise.

The workaround is to reinstall the range hood. If there is a problem with the installation of the check valve, it will directly reduce the smoke exhaust effect of the range hood and produce noise. The solution is to reinstall the check valve.

Due to the long-term use of wind turbines, oil pollution will accumulate, and even deform and age, resulting in unbalanced operation. The solution is to replace the wind wheel or clean the wind wheel. If the installation is incorrect, reinstall it.

This will result in excessive oil build-up in the internal parts of the motor, turbine and range hood, unstable fan rotation, and excessive noise levels of the range hood. We should clean the range hood regularly. We should always keep the air circulation in the kitchen at all times, which can not only prevent the negative pressure of the air in the kitchen, but also ensure the smoke exhaust effect of the range hood.

The range hood should be turned on early and turned off at night. After 20 minutes of gas combustion, the nitrogen oxides harmful to the human body in the air exceed the standard by more than 9 times, and the carbon monoxide exceeds the standard by more than 10 times; If the smoke extraction device is turned on while burning, it will only exceed the limit once. It is best to turn on the range hood 1 2 minutes before cooking for better oil smoke removal; After cooking, continue to turn on the machine for 1 2 minutes to drain the residual fumes.

Also, whether you are cooking or cooking, you should turn on the range hood.

When opening the range hood, not only pay attention to the smoke, but also supplement the fresh air to ensure the smooth air flow of the whole room, which can improve the suction and exhaust capacity of the oil smoke, ensure that the gas has enough oxygen during the combustion process, and prevent or reduce the harm of insufficient gas combustion to the human body. It is best to benchmark the height of the range hood, and the height of the range hood should be around 60 cm. It is better to avoid the height of the range hood compared to the average user.

If it is too high, it will not only greatly reduce the effect of the range smoke, but also be inconvenient to use. The normal service life of a range hood is 6 7 years. After the range hood reaches its limit, it is easy to deposit a large amount of oil in the range hood, which cannot be cleaned thoroughly.

Harmful substances are absorbed by the human body after volatilization by heat, which can easily lead to lung diseases.

It does not need to be opened, because there is no oil smoke, and there is basically no harm to the human body, as long as the window is opened for ventilation.

The function of the range hood is to absorb the oil smoke, so you don't need to turn on the range hood when there is no oil smoke when you are not stir-frying.

It needs to be opened, usually if we heat a meal or cook noodles, we don't need to open it, because there will be steam.

The general suggestion is that the doors and windows can be kept closed, but the windows should be left a gap, and there is a place for air intake to continuously pump the air out, and this can ensure that the kitchen will not be very stuffy. If the door is wide open or wide, then the power of your home smoke machine will be relatively increased, and even an industrial exhaust fan will be used. If the cooking time is too long, the living room should also open a window door, so that active air can be drawn into the kitchen and then discharged outside with the fumes.

<> cooking in the kitchen, it should be closed, why, is that the smoke does not spread to the living room and the entire bedroom, for a long time, it will have adverse factors for the body. However, the kitchen window should be opened, and any fumes left in the kitchen can be emitted out of the window. That's more reasonable.

The air flow circulates quickly, speeding up the conversion of air, and the fumes are dissipated from the window when they are exhausted! If you open the door, it is easy to cause the oil smoke to be exhausted and will be emitted to other rooms, and the oil smoke is not controlled! There will be a crosswind blowing in the doors and windows, blowing away the fumes, affecting the oil absorption effect, the top suction range hood, because of the high distance, can not avoid this problem, if the integrated stove is used, it can be solved.

Even if I cook with the range hood on, there is still some smell of oil smoke, because my upper respiratory tract is relatively weak, so I am very sensitive to the smell of oil smoke in stir-frying. But I would close the doors leading to the living room and bedroom, after all, oil fumes have some effect on people and furniture. When using a range hood, if the kitchen door and window are opened, convection between the air will be formed, which will cause the cooking fumes to run around, and it will be difficult for the range hood to suck all the fumes clean at this time.

When the range hood is in use, if the doors and windows are wide open, the outdoor wind blows the smoke directly, and the smoke escapes everywhere and the range hood cannot be sucked in; If the doors and windows are tightly closed and the kitchen is airtight, the kitchen will cause a vacuum, the suction power of the range hood will become smaller, and the noise will become larger; In addition, once the wind outside is greater than the wind of the hood, the wind will blow the fumes everywhere, resulting in a heavy smell of fumes.