What is the harm of eating braised vegetables often?

The so-called marinade is a cooking method that uses "brine" mixed with light soy sauce and spices and herbs to cook food or make it taste good. The braised vegetables that often "meet" with us are not just as simple as light brown and salty meat Most of the materials used to make brine are mainly spices and herbs, water or light soy sauce, focusing on the aroma of soy bean, but lacking meat and umami, and the taste is focused on salty and sweet. Eating less is harmless and eating more is not beneficial Halogen products are delicious, but you should eat less or not at all.

Halogen products are preservatived to add salt, in the food has the effect of antibacterial and antiseptic, if the amount is insufficient (10-15%), bacteria will multiply, so that the nitrite content in the food increases. Nitrite is easily combined with amination to form nitrosamines. In people's daily diet, most nitrite is excreted in the human body with urine like a "passerby", and it is only converted into nitrosamines under certain conditions.

The so-called specific conditions include pH, microorganisms, and temperature. Therefore, under normal conditions, nitrite in the diet will not cause harm to human health, only excessive intake of nitrite and lack of vitamin C in the body will cause harm to the human body (in the acidic environment of the human stomach, nitrite can also be converted into nitrosamines). In addition, long-term consumption of foods with high nitrite content, or direct intake of foods containing nitrosamines, may induce cancer.

In order to reduce costs, nitrite is added to food instead of table salt, which can induce cancer.

1. The nitrosamine content is increased.

During the processing of marinated products, the nitrates, nitrites and other components in protein amino acids and seasonings will be dissolved into the soup and gradually concentrated, so the repeated use of halogen or soup may have the problem of increased nitrosamine content.

2. Decreased taste sensitivity.

Long-term consumption of lo-mei foods made with excessive reliance on salt, spices and freshness enhancers is easy to reduce taste sensitivity and lose interest in daily light foods, which is not conducive to overall dietary health.

Marinated products cannot be eaten at one time, so it is relatively safe to store them in the freezer. However, it should be fully heated before taking out and eating, and most microorganisms should be killed by high temperature and heat penetration to prevent diarrhea and other symptoms after eating. If the surface of the halogen product is sticky, the color and smell have changed, and it may have been rotten, it is recommended not to eat it.

Excessive consumption of braised vegetables can be harmful to the human body. Reason:

1. Braised vegetables are high in salt and greasy, which has an impact on the kidneys and causes excessive burden on the stomach and intestines;

2. In order to increase the freshness and color of the braised meat products, a small amount of sodium nitrite is often added, which is a potential carcinogen, and long-term excessive consumption of carcinogenic food will oxidize at high temperature, and it will produce peroxide for too long, damaging blood vessels, cell membranes and DNA;

3. It can significantly promote atherosclerosis;

4. Cause metabolic disorders of sterol compounds.

Although braised pork is delicious, you can't eat too much because it's not good for your health, so what's the harm of eating too much braised pork?

You should know that the spices such as cinnamon, star anise (big material), fennel, cloves, and peppercorns added when marinating meat are not only warm and dry, but also easy to make people angry, and because they contain a certain amount of safrole, they have certain mutagenicity and toxicity, and are easy to cause cancer. Therefore, people suffering from colds, fevers, inflammatory diseases and chronic liver diseases should eat less braised pork.

Moreover, boiling food for too long will cause nutrient loss, and marinated products are usually too oily and salty, which is easy to suffer from cardiovascular disease and increase the burden on the kidneys. Moreover, in order to increase freshness and color, a small amount of sodium nitrite is often added, which is a potential carcinogen, and long-term excessive consumption may cause cancer Food will oxidize when heated at high temperature, and peroxide will be produced for too long, damaging blood vessels, cell membranes and DNA. Although there is no limit on the amount of cholesterol oxidation products in food, "excessive carcinogens may be produced if the marinade is cooked repeatedly or not changed for decades".

Eating too much braised meat will generally lead to an increase in cholesterol in the human body, especially for middle-aged and elderly patients.

Braised pork, also known as braised vegetables, is a dish made by boiling the raw materials after preliminary processing and blanching treatment in a prepared marinade. It can be divided into three categories: red brine, yellow brine and white brine. Sichuan brine is the most common in the country, mostly red brine is the main orange sold balance, Chaoshan area braised meat is the most famous, has gone abroad.

Braised pork is mainly processed with spices and meat as the main raw materials. Most of the marinated condiments have the effects of appetizing, skin and health, digestion and stagnation.

The foods that can be eaten in braised vegetables are: eggs, quail eggs, lotus root, tofu, chiba tofu, peanuts, kelp, bamboo shoots, yuba, edamame, green beans, sea vegetables, potatoes; There are also various meats such as pork rinds, pork, duck necks, duck gizzards, duck bones, ......

Braised cabbage is a common name for cold food dishes in cooking, and it is a well-known home-cooked dish in various regions. Braised vegetables are divided into 9 series, including red brine series, salt-baked series, spicy series, pickled pepper series, roast duck series, sauce series, five-spice series, seafood series, and cold salad series. It is pickled, bried, boiled or marinated, processed by knife work, simple packaging, can be eaten, characterized by dry fragrant, crispy, crispy, smooth, no soup, not greasy, bright color, easy to eat, easy to carry, loved by people.

Braised vegetables are divided into southern and northern braised vegetables according to the region, which is the so-called southern braised and northern sauce. When it comes to marinades in the south, the north is actually more about sauces. The brine in the south has been carefully made, first of all, it is to prepare the broth of its own marinade, the yard material of the meat, and every step must be carefully boiled and added, which is a little different, and the taste that comes out in the end is very different.

In the north, the sauce package that has been prepared in advance is boiled in a large pot, and then the meat you want to marinate can be put on, and the taste that comes out is mostly similar, and it will not be as different as the marinade made in the south.