Will there be carcinogens in the rice cooked on the fire in the countryside and the vegetables stir

No, almost all of my relatives grew up in the countryside, and they don't live well, but I have a relative, who is very old, more than 95 years old, and is a native of the countryside, not very long-lived. In fact, some meals in the city are a bit of a safety hazard, what is gutter oil, melamine, what is clenbuterol, tender meat powder, what Sudan red, hey, now think about it, or a little insurance in the countryside, although the health conditions in the countryside are a little worse, but those are not fatal chemicals, the big deal is that the stomach is uncomfortable for a while, and it will be fine in a few days, and the poison will all come out, which is like now, those chemicals do not make you stomach ache, but affect your lifespan, affect your bones, and even be fatal, how can there be so many sayings in the countryside, and it is relatively safe. There are fewer vegetable farmers in the countryside and they are very green.

Hello, due to the relatively poor sanitation conditions in rural areas, it is estimated that there will be more bacteria and other aspects. However, regarding carcinogens, it does not mean that there are fixed unhygienic or unclean disinfection, and in some cases, some operations such as frying will also lead to the production of some carcinogens. In short, generally speaking, the rice in the countryside is relatively safe, and there will be no problems if you pay attention to hygiene.

No, I've been eating rural rice for more than 20 years, and the food made by the rural fire is more fragrant than the microwave, and the natural gas is much more delicious than the steamed buns, especially the steamed buns, which are very fragrant. The landlord is relieved.

No, it won't. Firewood is much better than any gas or biogas you use.

Moreover, the basic use in rural areas is an iron pot, and the iron pot can bring a trace amount of iron to people.

In addition, the biggest benefit is that it tastes so good!

No, it's good to use an iron pot.

Most of the fires burned in the countryside are firewood and other things, and the stews made in the rural cauldron are more delicious, how can there be so many so-called carcinogens, if you think like this, the rural people will not be able to live, and our so-called urban people will have no food to eat, and there will be no food to eat.

Which one of the longevity is not a rural person.

No, absolutely not, it's mostly your mentality.

Again, this is not a barbecue.

No way. In ancient times, people had never heard of a large-scale cancer.

If you want to stir-fry your own vegetables at home, you must focus on light and try to put less seasoning, because if you use too much seasoning, it will definitely be harmful to the body.

Cancer is still the number one enemy that harms humans, especially the increasing incidence of cancers such as stomach cancer, colorectal cancer, breast cancer, etc., and one of the main causes of these diseases is people's wrong eating habits. Heard that some vegetables release carcinogens when fried?

Courgette. According to a research report published by the Centre for Food Safety of Hong Kong, a total of 133 food samples, including meat, vegetables, legumes and wheat products, were collected in the past two years. They sent samples of 22 vegetables to the lab and baked them for 3 minutes and 6 minutes without cooking oil on 1,200 and 1,600 watt induction cookers, respectively.

The results showed that the longer the cooking time and the higher the temperature, the more acrylamide was released from the vegetables.

Rootless sprouts. Bean sprouts are a common dish in the wet market, with a crispy texture and high nutritional value, which can be used as a side dish or main dish. In recent years, many white plump rootless sprouts have appeared in the wet market, often referred to as "poisonous sprouts".

Rootless bean sprouts use a large amount of rootless agents and chemical raw materials when cultivating, and long-term consumption may harm health and even cause cancer.

Autumn lentils. Autumn lentils contain a blood-clotting substance, lectin, which can clot blood and is a toxic protein. This toxic ingredient is particularly high in "old lentils" that ripen in autumn, and people tend to be poisoned after eating, causing symptoms such as headaches, dizziness, nausea, and vomiting.

Whereas, the toxins contained in autumn lentils lose their toxicity at high temperatures. Therefore, when eating autumn lentils, they can only be eaten safely if they are steamed and fried at high temperature and stuck to cooked food. In general, it is safer to eat braised lentils in autumn.

New Xianmuer. The fungus has the functions of promoting blood circulation, skin care, and dredging the stomach and intestines. , and it has great benefits for the body.

But because of the composition of mushrooms, unlike other vegetables, the fresher the vegetables, the better. Fresh fungus contains a photosensitive substance - porphyrin, which may cause itching, edema, and even cell necrosis after being eaten. Bian Xiao suggested that you should choose to buy dried fungus.

Spinach. Spinach, bamboo shoots, etc. When they are not blanched, they taste astringent because they contain a lot of oxalic acid.

High oxalic acid content not only affects the taste, but also reacts with calcium in the body to form calcium oxalate, which is not easily digested, which not only increases the burden on the stomach, but also causes stones. Therefore, before eating spinach and bamboo shoots, boil them in boiling water for a while to dissolve and remove oxalic acid.

The first point is that the braised pork dishes are actually soaked well, and there is no benefit to the body. Point 2: Some fried bacon that is often cooked, such foods are carcinogenic substances, and point 3: Eat some spicy tang often, such foods will cause cancer.

1. Baby cabbage.

Baby cabbage has a certain degree of carcinogenicity, which is something that many people have heard of, but not all baby cabbage is carcinogenic, only those baby cabbage that has been soaked in formaldehyde has serious carcinogenicity, which will lead to a high incidence of human cancer, so in daily life, those baby cabbage soaked in formaldehyde must be eaten less or not eaten.

2. Red phoenix cabbage.

In daily life, we should try to eat less red phoenix cabbage, although red phoenix cabbage can supplement rich nutrients for the body, but this vegetable has a certain toxicity, if people eat too much red phoenix cabbage, it will let the toxins it contains accumulate in the body, which can easily lead to cancer of human cells, which will make cancer high.

Zucchini emits the most acrylamide when heated at high temperatures, averaging up to 360 micrograms per kilogram, which is only lower than snack chips (680 micrograms) and french fries (390 micrograms). After cooking at high temperatures, garlic and onions release an average of 200 micrograms and 150 micrograms of acrylamide per kilogram, respectively, ranking first.

2. 3rd place. In addition, water spinach (140 micrograms), bell peppers (140 micrograms), eggplant (77 micrograms), kale (61 micrograms), loofah (60 micrograms), celery (54 micrograms), and mustard greens (52 micrograms) all made it into the top 10. In contrast, lettuce, spinach, and amaranth release less acrylamide after stir-frying, averaging less than 10 micrograms per kilogram.

Chinese cabbage, broccoli, rape, baby cabbage, lettuce, fungus, enoki mushroom, shiitake mushroom, tofu and other green vegetables are also bad for the health if they are fried in oil for too long, resulting in serious loss of nutrients.

Improper stir-frying can indeed lead to cancer, and the bad stir-fry habits that may induce cancer are as follows:

In order to save a little trouble in the process of stir-frying, some people will continue to fry the next dish after frying, so as to save the need to re-wash the pot every time they stir-fry, which is a waste of time. But in fact, this is very unhealthy, because after stir-frying, there will be some residues or grease from the previous dish left in the pot, and if you continue to fry at high temperatures, then this part of the residue is easy to produce a substance called benzopyrene. And this substance is carcinogenic.

Second: stop the range hood as soon as possible after frying.

There are many people who are used to turning on the range hood when stir-frying, but when the last dish is fried, they quickly turn off the range hood, so as not to waste electricity when the range hood continues to work during meals. But in fact, a large amount of fumes generated when cooking cannot be completely eliminated in a short period of time, so after frying, you need to let the range hood continue to work for a period of time before you can clean up all the fumes in the kitchen.

The fumes produced by stir-frying contain a lot of harmful substances, in fact, they are the same as the second-hand smoke produced by smokers. As we all know, smoking is carcinogenic, so oil smoke is also carcinogenic, especially easy to induce pneumonia. Therefore, when the stir-fry is finished, if the range hood is not used properly, it will also induce cancer.

Third: The oil in the pot is boiled until it smokes black before you start stir-frying.

Therefore, when stir-frying, it does not mean that the higher the oil temperature, the better it tastes, but it is likely to induce cardiovascular disease, and at the same time, it will destroy all the nutrients in the vegetables, which is not healthy at all. Healthy olive oil cooking is now advocated because olive vegetables are low-temperature oils.

If the stir-fry is very mushy or the oil temperature is too high, carcinogens will be produced, so if the stir-fry is not done well, it will also cause cancer.

When stir-frying, pay attention to the oil temperature should not be too high, after the oil is too high, all kinds of fatty acids required by the human body are oxidized and destroyed, and carcinogens containing propylene, polycyclic aromatic stems and other carcinogens are formed.

For example, after frying a dish, you should brush the pot, otherwise the residue of the dish will be burned if it is heated directly, which will produce carcinogens, which is not good for your health.

A lot of carcinogens will be produced when stir-frying at high temperatures, especially when the oil is heated, carcinogens will be produced, and it is best to control the temperature of stir-frying, try to reduce oil, and avoid high temperatures.