Which dishes are particularly carcinogenic? Which vegetables cause cancer?

A common food: fried fish, barbecue, etc.

Interpretation: Protein-rich foods such as fish and meat will produce carcinogens ——— heterocyclic amines when heated for more than 200 years. Heterocyclic amine compounds have strong carcinogenic and mutagenic effects.

In general, the higher the heating temperature, the longer the time, and the less moisture content of the food, the more heterocyclic amines are produced.

In particular, carryon fish and meat products contain not only a large amount of heterocyclic amines, but also other carcinogens such as benzopyrene and acrylamide. Eat out and eat less barbecue, fried fish and other foods. Cooking methods such as frying and smoking should be avoided in the home and replaced with stir-frying, oven-baking and frying.

If you must eat smoked, grilled and fried foods, you should eat them with green leafy vegetables and legumes and whole grains.

2. Common foods: braised pork, pancakes and other <>

Interpretation: After food containing carbohydrates and amino acids is cooked at a high temperature of more than 120 degrees, the color will turn yellow and brown, and at the same time release an attractive aroma, this reaction is called Maillard reaction. For example, braised pork, roast duck, toasted bread, pancakes, fried food, ......All kinds of treatments that darken and brown after cooking almost all promote the Maillard reaction.

Acrylamide, an internationally recognized carcinogen, is a product of this reaction, and generally speaking, the darker the color and the stronger the aroma of the food after heating, the higher the acrylamide content. Therefore, do not bake steamed bread slices and bread slices to the extent that they are too yellow, and try to eat less baked, fried, and puffed potato products, such as fried potato chips.

Three common foods: edible oil, nuts, etc.

Interpretation: Under the influence of ultraviolet rays, oxygen and water, the fats in edible oils, nuts and other foods will oxidize, forming small molecules of aldehydes, ketones and other substances that threaten health, and at the same time produce a bitter and numb, pungent and unpleasant taste, commonly known as "hala taste". Eating food with hala flavor may cause digestive symptoms such as nausea, vomiting, abdominal pain, diarrhea, and long-term consumption may also induce cancer.

Other foods that are prone to such spoilage include snacks and fried foods. Fried foods and foods with a lot of oil are best stored in a sealed and low temperature manner, and avoid storing them for too long. Cooking oil should be packed in an airtight container, kept away from light, in a cool place, and try not to mix new and old oil, because oxidation of oil and fat can be "contagious".

There have always been rumors in the rivers and lakes that people who eat bracken regularly are prone to stomach cancer, esophageal cancer and bowel cancer. After a series of experiments, very authoritative data was obtained: bracken is indeed carcinogenic, and it is highly carcinogenic!

Hey, this isn't a home-cooked meal for Shaoguan citizens! I like to eat fried bacon with bracken, hey, it's really carcinogenic?

Through the world's most advanced LC-MS (liquid chromatography-mass spectrometry) test, the laboratory found that bracken not only contains benzoxalic acid, fern lactam, flavine alcohols, quercetin compounds, but also contains fern irulon, a strong carcinogen! <

Experimental data also revealed that these carcinogens were most abundant in the rhizomes of bracken, followed by those in the leaves. Among them, fern iruloside exceeded the safety limit by 37 times, and benzoxalic acid exceeded the limit by 22 times.

Laboratory feeding experiments on carcinogenic animals showed that bracken can induce gastric cancer, bowel cancer, breast cancer, bladder cancer, leukemia and so on in rats.

Researchers have also tested the carcinogenicity of cooked bracken to show that even processed bracken can induce cancer. The cooking process has not been able to destroy the molecular structure of carcinogens in bracken, and even some other new compounds that may cause cancer have been discovered.

At this point, is there one less delicious dish on your table?

Fresh fungus, bracken, uncooked green beans, etc.

Fresh fungus contains a light-sensitive substance, which will be distributed to the epidermal cells with blood circulation after human consumption, and will cause solar dermatitis after being exposed to the sun. This toxic photosensitive substance is also easily absorbed by the mucosa of the throat, resulting in throat edema.

Bracken also has protobracken, which is very carcinogenic, and it has also been proven by a variety of experiments, so for the sake of health, no matter how good it is, it should be eaten less, not to mention that many bracken are processed now, so its carcinogenicity will be much higher than the original.

Unfried green beans contain saponins, which can be poisoned by humans. Stir-fried green beans are non-toxic. Rotten ginger. Rotten ginger produces a carcinogen called safrole, which can induce liver cancer and esophageal cancer.

Red-skinned cabbage is carcinogenic.

Red cabbage is very popular among some rural friends, and many people even go from snacks to big ones. However, when Japanese scientists conducted research, they found that red cabbage contains a carcinogen, protoferrin. This substance was extracted and fed to the old trembling rats, and not surprisingly, the rats developed cancer.

Red-skinned cabbage is more resistant to dismantling and is classified as a Class 2 carcinogen by the state.

Vegetables should be eaten sparingly, there will be carcinogens:

1. Zucchini. Scientific studies have shown that many vegetables contain a certain amount of carcinogen nitrate during cooking, and the highest content of such substances is zucchini. This kind of dish especially produces more carcinogens when stir-fried, and it has been scientifically proven that the thin and scattered points of the dish contain fewer carcinogens!

2. Baby cabbage.

The vegetable itself is harmless, but baby cabbage has a fatal drawback, that is, the short storage time, which causes many vendors to start to use their brains. After soaking with formaldehyde, the time of baby cabbage can be greatly increased, and the appearance is also very good, the most important thing is that there are many baby cabbage on the market are made by this "special means!" ”

The above content reference: Phoenix.com - Doctors put these three vegetables on the "carcinogenic blacklist", and each contains carcinogens.

In China, these cooking habits may increase the likelihood of disease and cancer, and should be corrected in time.

1. Reuse used oil.

Long-term repeated use of cooking oil will threaten our physical health, and the risk of breast cancer will increase significantly. This is because the triglycerides in the reused cooking oil will break and the free fatty acids will also be oxidized, thereby increasing the content of acrolein in the oil, which can cause unpredictable damage to our body and in severe cases, it can also lead to cancer.

2. Don't be willing to throw it away when it is moldy.

Aflatoxin is a substance that is extremely toxic. It is 68 times more toxic than arsenic. After entering the human body, it can cause great damage to the liver and kidneys, and even induce cancer. It has long been classified as a Group 1 carcinogen by WHO.

Aflatoxins are mainly found in damp and dark environments, and aflatoxins are likely to be present in moldy foods in daily life. Therefore, if you find moldy food in your life, you must discard it. It is not recommended to remove the moldy part and continue to eat, because even if there is no moldy part, it may be infected with aflatoxin, which is not good for our health.

3. Excessive use of table salt.

Many people add a lot of salt to the food during cooking because of the heavy flavor to ensure the deliciousness. But excessive intake of these salty foods not only increases the burden on the kidneys to excrete, but also increases high blood pressure, which is very harmful to our physical health.

4. The range hood is reluctant to use.

In addition to smoking, oil fumes from cooking can also cause lung health problems. Today, kitchen fumes are considered one of the main causes of lung cancer in many countries. According to relevant statistics, 1.5 million people in the world suffer from upper respiratory tract diseases and lung cancer every year due to excessive inhalation of kitchen fumes, especially non-smoking female lung cancer patients.

Even today, with the popularity of range hoods, there are many people who are reluctant to turn on the range hoods, which undoubtedly increases the risk of lung disease.

5. Excessive frying.

Some bad habits in the cooking process can also lead to damage to our health. For example, some people like fried food when cooking, which is not advisable. This is because fried foods carry more fat in them.

After eating, it will not only affect appetite, but also lead to obesity. Fried food is also easy to produce toxins, which endanger our health and threaten our health, so it is recommended to eat less fried food in our daily life, so that it is more beneficial to our health.

The 5 most carcinogenic vegetables:

1. Don't eat leafy greens overnight.

The nitrate content in green leafy vegetables is relatively high compared to other vegetables, if you buy a large number of green leafy vegetables at one time, you must eat them on the same day, and if you don't finish them, don't keep them overnight, and throw them away.

2. Don't eat seafood overnight.

Seafood such as fish and shrimp are high-protein foods, and the protein in them will produce a substance that damages liver and kidney function after being left overnight, which is extremely bad for the human body.

3. Don't eat mushrooms overnight.

No matter what type of mushroom it is, naturally or artificially cultivated, it will be a big source of nitrate residue after an overnight stay. If you leave it overnight, you have to throw it away, and you must not eat it to save money.

4. Don't eat white fungus overnight.

White fungus soup is a good nourishing product used by many women for beauty and beauty, and many beauty-loving women cherish it very much, but once the precious thing is left overnight, its own nourishing and beneficial ingredients will be greatly reduced, and many harmful ingredients will be added. This ingredient will reduce the normal hematopoietic function of the human body under the decomposition of a certain bacteria, and it is possible to have symptoms such as dullness and anemia, but the gains outweigh the losses.

5. Don't eat lo-mei overnight.

Lo mei is a must-have dish on the table of many families, and many of the overnight dishes are lo mei, which occupies the majority. Lo mei bought outside must be eaten on the same day, even if it is refrigerated in the refrigerator, it is extremely unhygienic.