Is bacon smoked with mahogany edible?

Smoked bacon is harmful to the body.

Excessive consumption of smoked bacon will cause some harm to the body, smoked bacon will produce some harmful elements in the production and storage process, there is a carcinogen benzopyrene, these things are produced from smoke, so smoked meat has a more serious risk of harm to the human body.

In addition, nitrosamines, a carcinogen, have been found in smoked foods. Nitric oxide and nitrous oxide in smoke react directly with secondary amines on the surface of food or indirectly form nitrite and nitrosamines on the surface of food. (Note:.)

is nitrosamine as a strong carcinogen, not nitrite).

It has also been found that the surface of smoked meat products also contains formaldehyde. This is mainly due to the fact that during the smoking process, the wood is distilled in an anoxic state to produce methanol, which can be further oxidized to formaldehyde, which is adsorbed and aggregated on the surface of the product. Formaldehyde has an antibacterial effect, but it also has a great toxic effect.

The 2005 epidemiological survey by the International Agency for Research on Cancer (IARC) found that there was ample evidence that surface formaldehyde could cause nasopharyngeal cancer, sinus cancer and leukemia. The U.S. Environmental Protection Agency (EPA) has established a reference dose for formaldehyde, beyond which the risk of adverse health effects increases.

Studies have confirmed that the formaldehyde content in traditional smoked meat products is high, with the formaldehyde content of the surface layer reaching 21-124mg kg, and the internal formaldehyde content being 8-22mg kg. For example, a person weighing 50 kg should be exposed to 10mg of formaldehyde per day, and it is best not to eat more than 137g of smoked bacon per day - this is calculated based on the average formaldehyde content.

Smoked bacon is indeed unhealthy. The longer the meat is smoked, the more beautiful it tastes, but the more harmful substances it contains. Air-dried bacon is more reassuring to eat, after all, there are not so many "harmful ingredients" in the wind.

But even air-dried bacon is still a carcinogen, and there is strong evidence that it is linked to cancer. Data shows that eating processed meat products is likely to cause colon cancer, and if you eat 50 grams of processed meat products per day, the risk of colon cancer increases by 18%, and bacon is one of the most typical processed meats.

Bacon smoked with mahogany is edible, but you don't think it's too expensive, while smoked meat with ordinary firewood and grass is fine.

Summary. This, I think there is not much chance, first of all, sausage bacon it is a cooked product, and the parasites have been killed during the cooking process, but it is not very hygienic, pay attention to hygiene in the future, and wash your hands before and after meals.

This, I think there is not much chance, first of all, sausage bacon it is a cooked product, and the parasites have been killed during the cooking process, but it is not very hygienic, pay attention to hygiene in the future, and wash your hands before and after meals.

y has mold on it and has not been washed off. If you eat it, you will not get cancer.

No, the human body has its own defenses, but if you don't wash your hands before eating, or if you don't clean it, it's easy to parasita, so it's not a big problem to not wash bacon.

Eating only a small amount of moldy food occasionally does not cause cancer. Moldy foods contain more carcinogens, but if you eat only a small amount by mistake, there is no problem.

Ate several pieces. It seems like a lot. I was scared when I heard what others said just now.

Hello, if you feel any discomfort in your body, or if you have diarrhea, it is recommended that you seek medical attention in time.

Cancer is a disease that builds up slowly.

It's a whole piece of bacon.

The above is a solution for you to consult a professional doctor.

It's okay to eat once in a while. The mold didn't go clean.

It's okay to eat once in a while.

Good. Thank you. I'll pay attention later.

Okay, hope mine can help you.

Hello, I'm glad that the answer to your question is as follows: Ordinary firewood can smoke meat, but because of the large fire, the temperature is difficult to control, and the bacon that comes out is not only not good-looking, but also has a bad taste. Introduction to the fuel for smoked bacon commonly found in rural areas.

1. Sugarcane husk is a common smoked bacon material in rural areas, especially in Guangxi, where there is a lot of sugarcane production and many sugar mills, and many people go to pick up and smoke bacon. The bacon smoked from sugarcane skin has a rich fragrance, bright color, fat but not greasy, and is very delicious. 2. Peanut shell and orange peel There are many peanuts planted in the countryside, and the taste of smoked bacon with peanut shell and orange peel is more unique, and the aromatic molecules of orange peel rise with the heat, which is easier to attach to the meat and penetrate into the meat.

3. Sawn wood powder sawdust powder is also called wood bran, which is generally available in wood processing plants, wood bran burns slowly because it is relatively fine, the smoke is easy to adhere, and the fire is not large and will not burn the bacon. Therefore, many places like to smoke bacon with wood bran. Fourth, there is no rice in this kind of millet, which is a layer of husk, and it is often seen to smoke bacon.

Fifth, the cypress branch is a particularly rare good material, smoked bacon, golden flavor, now use it very little, the people in the village have a sense of protection, no longer break the branch to go home. At the same time, there are also regulations that can no longer be cut down indiscriminately, which protects the green plants to a certain extent, and it is difficult to buy them if you want to.

Because bacon has a high cholesterol content, it is recommended that the elderly eat less.

Patients with gastric or duodenal ulcers should not consume it.

Long-term preservation of bacon will parasitize a kind of botulinum toxin, its bud bud to high temperature and high pressure and strong acid endurance is very strong, very easy to enter the human body through the gastrointestinal mucosa, only a few hours or a day or two will cause poisoning, there is a heavier hala smell and serious discoloration of bacon can not be eaten, *** bacon, the skin color is golden and shiny, the lean meat is ruddy, the fat is light yellow, and there is a special fragrance of pickled products.

It is generally used as an ingredient in a variety of dishes in Western cuisine.

Smoked bacon is made by cutting fresh meat and marinating it, so it cannot be eaten directly, the common cooking method is to fry and make soup, taking fried garlic sprouts as an example, the method is as follows:

Ingredients: 200 grams of bacon, 100 grams of garlic sprouts, 5 ml of cooking oil, 5 grams of garlic, 1 gram of Sichuan pepper, 5 grams of light soy sauce.

1. Cut 100 grams of garlic sprouts, 5 grams of garlic slices, and 200 grams of bacon.

2. 5ml of cooking oil in the pot, 1 gram of Sichuan pepper, pour in garlic slices, and prepare on high heat until fragrant.

3. Pour in the bacon, stir-fry evenly, add 5 grams of light soy sauce, and stir-fry evenly.

4. Pour in the garlic sprouts and stir-fry evenly.

5. Serve on a plate.

Bacon doesn't have to be smoked, but smoked bacon is more flavorful.

Because the smoked meat is not rotten for a long time, the cured meat is fragrant and beautiful, cooked and sliced, the lean meat is brown and red, the fat is oily but not greasy, and it is suitable for the meal.

Expansion: The rental value of smoked bacon is as follows:

1. The bacon is salty and sweet, spleen and appetizing;

2. Bacon is rich in phosphorus, potassium and sodium, and also contains fat, protein, carbohydrates and other elements;

3. The bacon is made of fresh pork belly with skin, divided into pieces, marinated with salt and a small amount of sodium nitrite or sodium nitrate, black pepper, cloves, bay leaves, fennel and other spices, and then air-dried or smoked, which has the effects of appetizing and dispelling cold and eliminating appetite.