Can eating bacon for a long time cause cancer?

The bacon is fat but not greasy, thin but not firewood. Smelling the fragrance of bacon is like smelling the strong smell of the New Year and smelling the fragrance of the hometown. Eating bacon during the New Year has also become a custom of the Chinese. As everyone knows, the bacon sold in shopping malls and farmers' markets today will no longer have the taste of hometown, <>

Bacon causing cancer is not a news report, but an old thing. As early as 2005, China's quality inspection unit on the sales market of bacon food did a good job of sampling inspection, data show that in which 6 percent of the pass, and 7 batches of bacon is also likely to cause cancer.

Generally, the bacon made by itself is not easy to cause cancer, because the whole process of drying is only the whole process of drying, and the bacon sold in the sales market belongs to the industrial production of bacon, in order to better improve the productivity, the method of high temperature smoking is generally selected, and the wood material used for smoking and roasting is poor, when the temperature exceeds 300, the charcoal barbecue will leak oil, thus causing smoke, and there are a lot of ring aliphatic hydrocarbons in the smoke, <>

It is also a harmful compound, and nitrosamines in it are strong carcinogens and are very likely to be sucked into bacon; In addition, in order to better increase the shelf life of bacon and better maintain the fresh taste, most stores will obtain a lot of salt in bacon, which will be converted into nitrite (also known as sodium nitrite), nitrite is also a carcinogen, and long-term retention in the body will undoubtedly cause cancer.

Can you get cancer from eating bacon? Naturally, if you are both greedy and troublesome, eat some garlic after eating bacon, and the garlic can also eliminate the nitrite damage in the bacon at a certain level; Or eat more fresh fruits, vitamins can achieve a certain effect of cleansing the intestines and detoxifying the body; Or eat some health care products to prevent cancer and maintain gastrointestinal health products, such as Ganoderma lucidum spore powder, ginkgo biloba capsules, etc., you can also reasonably deal with the carcinogens in bacon.

Yes. Because bacon is a pickled food, bacon has a certain amount of nitrite, so eating too much is likely to cause cancer.

Bacon and sausage should be pickled and smoked foods, which will contain carcinogens such as benzopyrene and nitrite, and are prone to digestive tract cancers, such as esophageal cancer and stomach cancer. So you should eat as little as possible. GuidanceYou can eat more foods with detoxification and anti-cancer effects when eating bacon and sausages, and try to reduce the harm of these foods to the body, anti-cancer foods are generally onions, cauliflower, peas, oats, grapes, potatoes, etc.

Yes. Bacon contains a lot of salt, and eating it regularly will affect the body's metabolism and immunity, and the consequences are very serious.

It is believed that eating bacon can cause cancer because bacon is thought to be a cured food that contains extremely high levels of nitrite, which is not absorbed by the body. Moreover, nitrite is also a carcinogen, and if it stays in the human body for a long time, it will naturally increase the incidence of cancer.

But does eating bacon really cause cancer? In fact, the bacon made by yourself has little impact on cancer, because when you make bacon, you will not add too many additives, and most of them will choose the natural air-drying method, so that the nitrite in the bacon cannot be said to be non-existent, but it can also be said that the content is extremely low. In fact, any food contains nitrite, but the amount is different, even greens cannot avoid it.

Can it be said that vegetables are also carcinogens?

Some smoked meats do cause cancer, but most of these are on the market**. Because of the need for profit, these bacon must be kept long enough. Otherwise, if the bacon breaks during shipping, the merchant won't lose much.

Therefore, when they marinate bacon, they often choose to add a large amount of salt, and then marinate at high temperature, so that not only the curing speed is fast, but also the marinated finished product is preserved for a long time. However, with the participation of high temperature and a large amount of table salt, a large amount of nitrite will be produced in bacon, resulting in the theory that eating bacon is easy to cause cancer.

What are the risks of eating bacon regularly?

1.Eating bacon regularly is prone to fatty liver. The raw material of bacon is fatty pork, which contains a lot of fat and cholesterol.

Although the taste of the oil can appeal to the taste buds, regular consumption of smoked meat can lead to excessive fat and cholesterol intake, which can affect health. Too much cholesterol is easy to form stones, which can easily affect liver function and suffer from fatty liver.

2.Bacon is not suitable for regular consumption and can easily increase the risk of hyperlipidemia. Because bacon contains a lot of fatty substances, the saturated fat in it is cholesterol, which can easily lead to high blood lipids.

If you eat a lot of bacon, your cardiovascular system is also fragile. Many middle-aged and elderly people are not in good health, and if they often eat bacon, it is easy to affect their health.

3.Salt is added during the production of salted meat, and after fermentation and chemical changes, it produces carcinogenic nitrite. Eating a lot of bacon can increase the risk of cancer.

Nitrite is a common carcinogen that can cause great damage to the digestive system. People who eat bacon for a long time are more likely to suffer from bowel cancer, stomach cancer, and esophageal cancer. Therefore, we should pay attention to eating less bacon or pickled vegetables in life.

It is true that eating a small amount of bacon in life can replenish nutrients, but eating it regularly can have adverse health effects. In addition, many bacon products on the market are mechanized. If low-quality pork or food additives are used, long-term consumption will have a great impact on human health.

Therefore, it is better to eat less of this food.

Eating bacon often is definitely not good for the body, and bacon is rich in some special moldy substances, so it is very harmful to the body after eating.

Bacon has a high nitrite content, which may be carcinogenic, and bacon has a high fat content, which is also not good for health. You can eat in moderation, but not too much.

Generally, the bacon made by oneself is not carcinogenic, because the drying process is only a natural air-drying process, and the bacon sold on the market belongs to the industrial production of bacon, in order to improve production efficiency, usually use high-temperature fumigation, and the wood material used for smoking and roasting is poor, when the temperature exceeds 300, the barbecue will drip oil, so it produces thick smoke, and there are a large number of cyclic aromatic hydrocarbons in the smoke, which is a harmful chemical, in which benzopyrene is a strong carcinogen, which is very likely to be inhaled into bacon; In addition, in order to prolong the shelf life of bacon and maintain the fresh taste, most merchants will add a large amount of salt to bacon, which will be converted into nitrite (also known as sodium nitrite), nitrite is also a carcinogen, and long-term stay in the body will definitely cause cancer.

At present, there is no scientific evidence to prove that eating bacon can cause cancer, but it is not recommended to eat preserved foods for a long time.

Eating bacon for a long time can easily get cancer because bacon is cured and contains some carcinogenic ingredients.

Bacon is a favorite of many people, and every time in winter, the farmhouse will marinate bacon. Bacon is also the crystallization of the wisdom of our Chinese nation, and it is also loved by the majority of foodies today, because in the past, the technology of storing fresh meat has not been developed, and smart people have to find a way to preserve the meat for a long time. Just like the Korean people can't afford to eat vegetables, they have to pickle them into kimchi.

So I thought of marinating the meat into bacon, so that the meat can be preserved for a long time, and the production method of each part of our country is also different, such as Sichuan, Guangdong and other places have their own pickling methods, and the taste of pickling is not the same. I have to admire, this is the power of foodies. However, behind this delicacy, some people are questioning, will there be a risk of cancer caused by eating such meat regularly?

So will there be a risk of cancer if you eat bacon regularly?

First of all, we have to understand the production process of bacon, the production process will produce nitrite nitrite toxic substances, and it will make us suffer from cancer, some factories will use industrial salt due to the non-standard production of bacon, so a large amount of nitrite will be produced in the production process. Generally speaking, the nitrite content produced by home-made bacon is relatively low, so there is no carcinogenic risk of bacon made at home. Don't misunderstand the delicacy of bacon because of individual factories, as long as you make bacon at home, the chance of causing cancer will not be so great.

The curing process in the factory is relatively unclean, and a lot of chemical additives will be added, so try not to buy cured bacon outside, which generally uses industrial salt, so it will lead to the presence of carcinogens. Carcinogens can reduce nitrite by soaking them in water, which will also reduce damage to the body when eaten. In other words, if you reduce the salt in bacon before eating it, you can eliminate toxic substances.

In addition to soaking in water, bacon can also be steamed, which also reduces the nitrite content in it.

Yes, it can cause cancer, because the nutritional value of bacon is not good, and there is nitrite in bacon, which is not good for the body.

Yes, because bacon will produce a lot of carcinogens when it is marinated, so eating too much will cause cancer.

Absolutely. Because bacon has some carcinogens in it, we must usually eat less bacon.

The main classification of bacon.

1. Farmhouse marinated bacon.

At present, after many rural areas enter the winter, they will choose to make bacon, and the bacon made in the countryside does not add any chemical additives, so the bacon tastes good, more assured, and there will be no carcinogens.

Because the bacon made in the countryside is only dried by natural air and there are no carcinogens, the bacon cured in the countryside will not cause much harm to the body as long as the amount is not too large and the salt intake is too high.

2. Industrial marinated bacon.

The so-called industrial cured bacon is mainly made by factory processing, and in order to preserve it for a long time, it is often smoked at high temperatures, and a lot of harmful chemical additives are added.

Therefore, there are carcinogens in industrial salt-cured bacon, so as this kind of bacon, either do not eat it, or eat it less, and it must be treated when eating, such as soaking it in water, and soaking the carcinogens in water to reduce the harm to the body.

How to eat bacon to be healthier?

1. Cook first and then steam.

When eating bacon, many southerners are more particular about eating bacon, and it looks very healthy, such as boiling first and then steaming, so that the harmful substances in the bacon can be completely killed through high-temperature steaming, and it can also reduce the salt in the bacon.

2. Bacon and vegetables are matched.

When eating bacon, it is matched with vegetables, because the vitamins in vegetables can effectively eliminate nitrite in bacon, and can also play an antioxidant function, such as fried bacon with chili pepper and bacon with garlic, which are all very good matching, and can also be eaten healthy.

3. Soaked bacon.

Because in the whole process of making bacon, in order to ensure that it is preserved for a longer time, a lot of salt will be added, so the bacon is relatively salty, so before eating bacon, the salt can be reduced by water invasion, and harmful substances can also be eliminated through invasion and soaking, plus through frying, it is a healthy way to eat bacon.

Bacon is a particularly delicious food, but no matter how delicious the food is, it must be controlled in a quantity, and the amount of food eaten a day should not exceed 100 grams, not only can you enjoy the delicious taste brought by bacon, but also will not pose a threat to health. Therefore, friends who like to eat bacon, after understanding how to eat bacon more healthily, must control not to eat more, in order to be healthier.

If you eat bacon only in moderation, it will not cause cancer under normal circumstances, but if you eat a large amount of it for a long time, it may cause cancer.

Bacon is made after being marinated and then baked or dried in the sun, and a large amount of salt will be added in the process of making bacon, which can achieve the effect of preservative and preservation. Therefore, bacon will contain a large amount of nitrite, which is a carcinogen.

Bacon contains more vitamins, trace elements, minerals, usually eat some bacon in moderation will not cause cancer under normal circumstances, can supplement the nutrients needed by the body. However, if you eat a large amount of bacon for a long time, you will ingest too many carcinogens, which may cause cancer.

The carcinogenic rate of homemade bacon in rural areas will be relatively low, because the ingredients of homemade bacon in rural areas are relatively simple, most of them are cured with salt, and only need to pay attention to the change of weather, which will not lead to mildew of bacon, so to a certain extent, it will greatly reduce the probability of carcinogenicity.

When buying bacon, you must pay attention to the shelf life, don't be greedy for cheap, and clarify the ingredients in bacon, but when cooking bacon, it is best to let the bacon cook in water for a while, so that toxic carcinogens can be dissolved in the water and reduce the harm to the human body.

Precautions for marinating bacon

1. Don't get the pork wet.

Cured bacon does not need to be washed, wine and salt should be added when marinating later, the meat is processed without worrying too much, and after washing with water, it is difficult to ensure that the pork is not mixed with raw water, so try not to wash. Unless you really can't accept this, rinse it quickly with running water, don't soak it, and dry the pork completely after washing to make sure there is no water before marinating.

2. The proportion of salt should be correct.

When marinating bacon, salt is indispensable, less salt is easy to stink, so the amount of salt can not be too little, but can not be added too much, if you add too much, the bacon will be salty and can not be eaten, and the saltiness will cover the fragrance, and the bacon is not fragrant.

3. Stir frequently when marinating.

Someone made bacon has a smell, may be lazy when marinating, thinking that it will be put into the container to marinate and don't care, this is not right, it should be turned frequently, at least once a day, the meat pressed at the bottom is turned to the top, the meat on the top is placed below, after marinating for a period of time, the container will seep water, if the meat below is soaked in this water for a long time, it is easy to pickle.