Does cooking rice every day hurt the skin with oil smoke? Is there any good way to avoid it?

Hurt ** is for sure, but you said you can't change the facilities in your kitchen, so you can only use more cleaning **! It is also a must to use a foaming facial cleanser every day.

We can wear an apron or a mask when we are stir-frying, so that we can protect our ** and body. For novices in the kitchen, stir-frying is a very difficult thing, because after pouring oil, the oil will crackle and splash out when it is hot, and if it splashes on our ** at this time, it will be burned, so do you know how to do protective measures when cooking and stir-frying, so that the oil smoke will not hurt our ** and the body? Feel free to share your views in the comments section.

First, you can wear an apron when stir-frying to prevent oil droplets from splashing on our clothes.

I am also very afraid of oil splashing when I stir-fry myself, at this time we can bring an apron into the kitchen, in fact, it is still necessary to bring an apron when cooking in the kitchen, so that it will not stain our clothes, so we can bring an apron when stir-frying to prevent oil droplets from splashing on our clothes. <>

Second, you can wear a mask or helmet when cooking to prevent oil smoke from damaging our **.

Many girls are reluctant to stir-fry and cook, because the fumes will float out when stir-frying and cooking, and then they will become yellow-faced women in the long run, but we can wear masks when stir-frying, so that the fumes cannot enter our respiratory tract, or wear a helmet to directly protect the whole face, so that the fumes can no longer damage our **. <>

Third, when stir-frying and cooking, we must be fully armed to protect our ** and body.

Don't think that it is a very hypocritical behavior to protect yourself too much when cooking, in fact, boys don't care, but for girls, you must be armed with a full suit to protect yourself, because if you don't pay attention to the maintenance of **, often stir-fry and cook in the kitchen, after a long time, you will really become a yellow-faced woman, and it will be too late to regret it at that time. <>

At this time, we definitely need a range hood, and we also need to wear more clothes when cooking, so that we can protect ourselves and not hurt our ** and body.

Wear gloves, put the food with little force, you can wear gloves when cooking, so as to prevent the damage of oil smoke**, and when putting the food, you should use a little force to prevent the oil from splashing your hands.

It's very simple, with a *** range hood, you can suck the fumes when you turn it on when you stir-fry. The current range hood has a very good smoke absorption effect. Generally does not hurt**.

Wear clothes to prevent oil smoke damage**, first, wear thick clothes, second, take a shower immediately after eating, third, use a range hood, fourth, be careful, fifth, move slowly.

To avoid this, it's straightforward to wear gloves and a transparent mask when cooking.

A survey by Shanghai University of Traditional Chinese Medicine shows that people who cook in the kitchen for a long time have a 2-3 times chance of suffering from lung cancer than ordinary people, and the oily aldehyde and benzopyrene in the oil smoke are first-class carcinogens, and if you stay in the oil smoke environment for more than half an hour, the inhaled carcinogen is equivalent to a pack of cigarettes. In layman's terms, inhaling 1 pack of cigarettes in half an hour is more terrible than those old smoking guns that "swallow clouds and spitting smoke" all day long.

Kitchen fumes enter the human respiratory tract with the air, causing symptoms such as loss of appetite, lack of energy, irritability, fatigue and weakness, which is medically known as "fume syndrome". This is the case with the person who cooks and has no appetite after cooking.

Oil smoke is more harmful to **, oil smoke particles attached to **, will lead to **epidermal factors and vascular growth factors and cell activity function decline, over time, accelerate the aging of ** tissues, ** will become loose and inelastic, full of wrinkles, gray and rough, the so-called "yellow face woman" is how it comes. (Sebaceous film, collagen, follicular neuritis, .......)）

There is harm. The oil smoke during cooking contains a concentration equivalent to 400 times the explosive value, far exceeding the VOC concentration of the national indoor standard, as well as a high concentration of oxygen free radicals, and the stove will also produce high temperature and high-intensity infrared, which will damage **.

Oil smoke contains high levels of polycyclic aromatic hydrocarbons, volatile organic compounds, ROS and other components, which can cause harm to health. In particular, stir-frying and stir-frying of Chinese food will produce a lot of oily smoke.

Stir-frying also produces polycyclic aromatic hydrocarbons (PAHs) [2], as well as volatile organic components (VOCs) and oxygen radicals (ROS), which are all big killers. According to relevant studies, the content of PAHS in oil smoke can reach 130ng mg. We have seen that the concentration of oil smoke in fried potatoes is 100mg m 3, and the concentration of PAHS in each cubic meter of oil smoke is about 13ug m 3.

Although this data is not high, it has accumulated over the years, and it will still cause harm to **.

Although everyone has a range hood, we stand by the pot when cooking, and the oil smoke is generated from the pot to the process of being sucked away by the range hood. More than 1,000 times the pollution standard, the VOCs that burst the table, and the oxygen free radicals that are the enemies of the cells, no matter how strong the range hood is, it cannot completely suck it out of the kitchen. In the process of cooking, our ** is suffering from the pollutants in the oil smoke all the time.

They cause micro-inflammation, sebum oxidation, protein oxidation, antioxidant function, ATP content, and finally damage.

When cooking, oil fumes are harmful to **, these oil fumes contain a lot of harmful substances, and they are easy to hurt ** and cause allergies.

Hello, oil smoke contains tar, acrolein, benzene, formaldehyde, crotonaldehyde and other harmful carcinogens, adhered to the **, will clog pores, affect the respiratory effect, easy to cause acne, but also cause skin roughness, wrinkles, increased melanin and change pigmentation.

Women who have been in the fumes for a long time often feel itchy, uncomfortable, and even make the whole face look oily and yellow, and unconsciously become a "yellow-faced woman". Thank you.

Yes, oil fumes are harmful to **. It is easy to age, and the kitchen fume contains carcinogens, which can lead to chromosomal aberrations in cells. These substances enter the digestive tract through the mouth, or enter the lungs through breathing, causing headache, chest tightness, itchy eyes, nasal congestion, tinnitus, etc., which can cause lesions in the corresponding parts.

As long as the kitchen is pressed with a range hood, the ventilation is good, and you can wash your face immediately when you are cooking. It's not a big problem.

Now that the standard of living has improved, and the market sells semi-finished dishes, I suggest that you might as well buy a mixed dish every day, plus a semi-finished dish, and processed meat cooked food on Saturdays and Sundays, which is basically enough for a family of three dinner. It's just my experience, I don't know if it's right for you.

The ** of the human face is actually the most fragile, the oil smoke is very harmful to the **, it is best to paste a piece of ** on the face to protect it when cooking, not necessarily to use a new one every time, such as the cotton fiber used last time**, you can wash it properly, absorb some cucumber juice after drying, and do it, so that the whitening protection is not wrong.

Of course, it is harmful, not good, it will affect the finish of the product, and make it lose its elasticity. It is said that there is a kind of pot, which is good, and there is no oil smoke when cooking. You can also go to the hotel, so you don't have to do it yourself. hehe

According to health experts, in the general cooking process, toxic gases such as carbon monoxide, carbon dioxide, nitrogen oxides and carcinogen benzene are produced. When the cooking oil is heated to about 270 degrees (oil smokes), oil mist condensation will be produced, which will cause damage to cell chromosomes, which will eventually lead to **aging and disease.

The most common way to combat oil fumes is to apply a barrier cream before cooking, but it is important to wait 15 minutes for exposure to oil fumes and wash them immediately after cooking.

When cooking, use the range hood correctly, do a good job of personal protection, choose the correct way to stir-fry, and use new oil to stir-fry without using high-temperature heated oil, so as to protect the body from oil smoke.

When cooking, you want to protect the body and avoid the harm of oil smoke to use the range hood correctly, now most urban families have installed range hoods, but when installing must choose an efficient range hood, such a machine can be fried when the smoke is discharged as soon as possible, in addition to learn to use the range hood correctly, before the first to turn on the range hood, after the completion of the stir-fry to let it continue to work for 3 5 minutes.

1. Do a good job of personal protection

When cooking and stir-frying, if you want to make the fumes not hurt your own ** and your body, you must do a good job of personal protection, wear a mask when stir-frying, and wear long-sleeved clothes, it is best to prepare a Zhao Yi in the kitchen who can prevent fumes When you start cooking and stir-frying, you will put on the smock and protect your **, so as to reduce the damage of the fumes to the ** and the body.

2. Choose the right way to stir-fry

To protect the oil smoke from harming the first and the body, the way people fry is also very important, do not wait for the oil temperature to rise particularly high when stir-frying, and then put the vegetables in after the oil smoke is generated, and the oil temperature should be raised to about 100 degrees, and the dishes should be fried in time when the oil temperature begins to rise to about 100 degrees, so as to reduce the release of oil smoke and avoid the harm of oil smoke to the ** and the body. In addition, when cooking, try to stir-fry, stew, and boil, and reduce the cooking of fried food, which can also reduce the harm of oil smoke to the body.

3. Choose high-quality edible oil

When cooking and stir-frying, you should choose high-quality cooking oil, especially when stir-frying, you should use new oil to stir-fry, and you can't use those edible oils that have fried food, which will produce a lot of oil smoke after heating, which will cause harm to human beings and the body. In addition, you can't choose those inferior edible oils when stir-frying, because the quality of those inferior edible oils cannot be guaranteed, and the smoke point is relatively low, which is easy to appear when stir-frying, which will also cause harm to the human body.

The kitchen should always be naturally ventilated. When cooking, it is best not to close the doors and windows completely, and try to minimize the time that high concentration of oil smoke stays in the kitchen.

When cooking, turn on the range hood at home, so that you will not hurt yourself and the body, and the range hood can smoke away.