What are the health risks of sausage bacon? What are the key points to pay attention to when eating

For people in the southern region, sausages and bacon are indispensable Spring Festival delicacies, and every household will prepare sausages and bacon for the New Year. Sausage and bacon are very delicious, which makes many wanderers worry about their hometowns. However, from a health point of view, sausages and bacon are not healthy foods and have some health risks.

Sausages and bacon are pickled foods, and a lot of salt and seasonings are added to the preparation process, so these foods will be stored for a long time and taste more delicious. However, pickled foods produce a large amount of nitrite during the pickling process. When it enters the body, it reacts to produce nitrosamines.

Nitrosamines are strong carcinogens and one of the four major food contaminants. These foods contain too much sodium, and excessive sodium intake can affect blood pressure and increase the risk of hypertension.

1. Marinate for a longer time

Studies have shown that after 20 days of pickled foods, the nitrite content of pickled foods decreases significantly. When you marinate food, it is best to delay it for more than 20 days. Sausages and bacon should be marinated in advance, which can reduce the adverse effects of nitrite on the body.

2. Wash with water before use

Because pickled foods such as sausages and bacon contain high levels of salt, they should be thoroughly washed with water before eating, and then boiled in water to reduce the salt. Don't fry it directly with oil, let alone eat it directly, the salt content is too high.

4. Pay attention to collocation

Sausages and bacon have many traditional combinations, each with its own local characteristics. If you want sausage and bacon to be healthier, you should pay attention to the combination of food and try to match vegetables, which can not only make the salty taste less, but also decompose nitrosamines and reduce the harm of nitrosamines to the human body.

5. Pay attention to the amount of food

It is undeniable that sausage bacon is very delicious, and it is easy to stop eating it, but for the sake of health, it is still necessary to control the amount. It is enough for adults to eat about 50 grams each time, not more than three times a week, and it is not recommended to consume it continuously.

6. Pay attention to people with contraindications

Some groups of people are not suitable for eating pickled foods, and these groups should pay more attention, such as patients with high blood pressure, kidney disease, cardiovascular disease, obese people, children, pregnant women, etc. Tasting delicious food is a small thing, but it is a big harm to health.

Sausages and bacon are essential delicacies for the Chinese New Year in the south, and they are very local. However, you can't eat as much as you want, and you need to consider the hidden health risks behind these foods. Tasting in moderation is conducive to healthy cooking, and reasonable collocation is essential.

The hidden health hazards are that it can lead to high blood pressure, high blood lipids, affect the body's metabolism, affect endocrine, and cause gastrointestinal peristalsis to slow down. The main points that need to be paid attention to are to pay attention to the cooking process, pay attention to the cooking time, pay attention to the disinfection of bacon, pay attention to the cleanliness of washing, and also pay attention to the health of bacon.

There will be a lot of nitrite in the process of pickling, so when we eat it, it will damage our health, and it will also cause high blood pressure, which will cause cancer. Therefore, we must pay attention not to too much in the process of eating, and then the pickling time must be longer, we must clean it, pay attention to the nutritional matching, children, obese people, pregnant women must not eat.

It will increase people's blood sugar and blood pressure, cause atherosclerosis, reduce the body's immunity, cause the risk of various cancers, and aggravate the metabolism of the kidneys; When eating, you must pay attention, don't eat too much, wash and soak when eating, you can put some vitamin C when eating bacon, and then fry after steaming.

If you want to make a delicious sausage, are there any points that you need to pay attention to?

1.It is important to pick the sausage. If the meat used is too thin, the cured sausage will be hard and woody after drying.

If the meat used is too fatty, the marinated sausage will be too greasy to swallow! Therefore, it is necessary to choose fatty and lean pork belly, with a fat-to-lean ratio of 40-60%. The sausage marinated in this way not only tastes good, but also tastes good.

The ratio of sausage salt is important. If you put too little salt, it can easily spoil. If you put too much salt, it's too salty to eat.

The normal ratio is 5 kg of meat and 40 g of salt just right. Then add 20 g of thirteen spices, 120 g of sugar, 30 g of chicken broth and 50 g of soy sauce. Finally, add 100 grams of high-alcohol liquor.

It is best to use sauce-flavored liquor, then stir well and marinate for at least an hour.

2.When filling the sausage, be careful not to make the meat too loose, the skin of the filling sausage must be tight, and the sealing must be strict after filling, so that the sausage is very delicious. Always clean the case.

Secondly, the utensils are sterilized before filling. When filling, be sure to divide the casing into small pieces. After filling, use a toothpick to make a few small holes to make the sausage taste better and fuller.

After marinating, the pork is poured into the casing with a home enema machine. Pay attention to the key points during the pouring process, do not press too tightly, otherwise the casing will break. In addition, after pouring, make small holes on the outside of the sausage to avoid the casing bursting when drying.

These two points must be mastered, which is also the key to the success of the sausage.

3.Sausages are an indispensable New Year's item during the festive season, and making them requires technical skills. In particular, the selection of materials and the steps of production can only be done in strict accordance with the relevant regulations.

The meat quality of the sausage must be fresh pork, and the ratio of fat to lean is about 3:7. The sausage that comes out of this way is sweet and delicious.

If the pork is too thin, it will make the taste of the successful sausage worse. Pay attention to the ratio of salt, and you can't make a mistake. Ten catties of pork put 100 grams of salt, as well as chili noodles, chili noodles, and high-alcohol liquor.

With them, you can add more aroma of sausages without a fishy smell.

Be sure to pay attention to picking sausages, to pick a better thickness and thinness, but also to pay attention to filling sausages, pay attention not to make the meat too loose, fill the skin of the sausage must be tightly sealed after filling, so that the sausage is delicious.

First of all, it is very important to choose the right meat, too thin or too thick will cause serious effects on the mouth, secondly, when filling the meat, it must not be too loose, it must be tighter, so that the taste will be firmer, and secondly, all utensils should be sterilized before filling.

Be sure to pay attention to the preparation of the filling, be sure to add an appropriate amount of salt in the production process, after buying the casing, be sure to soak and scrub with flour and salt repeatedly, seal the meat filling after injecting it, and then put it in the sun for about 15 days.

When making casings, you must be careful, do not break, the temperature should not be too high, nor too low, and after buying home, you must repeatedly scrub with flour and salt, so that it will be clean, which is the point to pay attention to.

It can lead to obesity, it may also cause indigestion, it can also cause gastrointestinal peristalsis to slow down, it may also cause gastrointestinal problems, and it may also cause blood pressure to rise, which are all health hazards of bacon.

Eating bacon often has a lot of harm to health: the body fat in bacon is very high, long-term eating may lead to the occurrence of mild fatty liver, and will also lead to an increase in blood pressure, bacon is rich in a lot of melanin and edible salt, and it will also have a certain harm to the kidneys in the human body, and long-term use is particularly harmful to the body; It can lead to high blood lipids, high blood pressure, cancer, etc.; For the mother, it will harm the fetus; It can also damage kidney function, endanger cardiovascular disease, and endanger digestion and absorption.

This kind of meat texture contains a lot of gallbladder, and these people with diseases are very likely to block their capillaries after eating, and many myocardial infarctions occur. In addition, the salt content of meat products is very high, and the increase of nitrate will also harm people's physical and mental health. People who like to eat bacon must pay attention, and don't want to eat too much bacon under normal circumstances, otherwise there will be certain diseases in the body, and once it breaks out, it will cause problems in their own body.

Bacon can cause harm to kidney function, cause stress to kidney function, and lead to problems in the body. Although bacon tastes delicious, its nutrients are not high, because some nutrients will flow out during the manufacturing process, and many nutrients cannot be ingested by the body. Although it has a distinctive taste, it cannot be taken and does not have great benefits for the body.

The amount of body fat contained in bacon is very high, and taking too much bacon can also lead to an increase in blood sugar and high blood pressure.

In the first process of marinating, the meat can be cut into strips and punctured with small holes, which must be kneaded with pepper, salt and other condiments, and then put into the basin. The added salt content is relatively high, in order to save the texture of the meat, so that the microbial strains pasted on it will die due to the high concentration of extracellular osmosis in the body and be oppressed with less water, so the salinity of the pickled products is relatively high, and it is not good to eat more.

Moreover, the practice of bacon is actually not very complicated, and there are many people who make their own bacon at home. The storage time of bacon is very long, which is definitely inseparable from the high salt content of it, which is about 8% salt.

I still like bacon. But bacon is a pickled product, and eating more is harmful to the body, so don't eat more bacon. Bacon will look like chemical components such as nitroso compounds in the process of curing, and the human body is very bad for the body if it ingests a large number of these ingredients, and the nutrients in bacon are not very much, so eating bacon is basically not good for the body.

The taste of bacon is very strong, and eating too much can easily lead to the appearance of fire. If you really want to eat bacon, you can eat some fresh fruit after eating bacon to help improve the situation.

There is a habit of eating bacon, which is not good for health. First of all, bacon is salted, which contains more nitrites. Nitrite is one of the potent carcinogens.

The human body often eats too much cholesterol and saturated fat, which can easily lead to blood vessel blockage, which in turn leads to a series of cardiovascular diseases.

I don't have the habit of eating bacon, first, the body has too much salt, second, nitrite is produced, third, physical fatigue, fourth, **no luster, and fifth, it is easy to cause constipation.

1. Sausage, which contains protein, fat, carbohydrates, phosphorus, potassium, sodium and other nutrients, has the following benefits:

1. It can be appetizing and help to increase appetite.

2. Sausage is a meat product made of pork, which can supplement the nutrition of the human body and provide energy for the body; 3. The iron content in sausage is very rich, and the effect of iron supplementation is very good, which can prevent the occurrence of iron deficiency anemia;

4. The taste of sausage is relatively strong, which can make people have a great appetite, and can play a role in helping people who do not want to eat.

2. Contraindications for sausages.

1. Women during menstruation or women who are pregnant cannot eat sausages, because it is a cold product, which will cause accelerated contractions after eating, and it is easy to cause stomach pain or miscarriage during menstruation.

2. Some ingredients in the sausage are easy to cause human allergies, and people with allergies will have erythematous papules or itchy conditions after taking the sausage fruit, which will directly affect the health of the user.

The advantage of sausage is that it contains protein, fat, carbohydrates, phosphorus, potassium, sodium and other nutrients, which can be appetizing and help food and increase appetite. The disadvantage is that it contains more nitrite, eating too much will affect liver detoxification, increase the risk of heart disease and cancer, some patients with high blood pressure, heart disease, and gastrointestinal diseases should eat less.

Bacon and sausage are mainly made from pork, and most of them are fatty and lean meat with a fat content of 10%-35%. During the production process, the fat content of these lap-mei will be further increased by dehydration methods such as pickling, drying or smoking.

If a sausage is counted as one or two (i.e. 50 grams), then eating one sausage is equivalent to ingesting more than 24 grams of fat, which is indeed equivalent to "drinking" 5 teaspoons of oil in terms of weight or calories alone (1 teaspoon is about 5 grams).

Can sausages and bacon cause cancer?

Generally speaking, eating some sausages and bacon in moderation does not pose a risk of causing cancer.

Although the World Health Organization's International Agency for Research on Cancer (IARC) has classified processed meat products (e.g., bacon, bacon, etc.) and red meat (e.g., unprocessed mammalian muscle such as beef and pork) as Group 1 and Group 2A carcinogens, respectively.

However, we need to be rational about the significance of certain foods being included in the IARC carcinogen list, which mainly reminds us that we need to pay attention to those foods that appear on the list, and to control their intake (exposure) in our daily diet, and it is recommended that the daily consumption should not exceed 100 grams.

Who is not suitable for sausages?

Although bacon and sausage are delicious, they are not suitable for all ages, and some people are not suitable for eating.

Pregnant woman. Industrially produced bacon is sometimes fortified with nitrite (e.g., sodium nitrite), which is not only a 2A carcinogen, but also enters the fetus through the placenta and has a teratogenic effect.

Adolescents and children in the developing period and the elderly with poor digestive and metabolic functions.

The pH value of bacon and sausage is acidic, and under the action of low acidity and microorganisms, nitrite and protein decomposition amines are used as the starting material, and nitrosamines will be gradually converted into nitrosamines, which are strong carcinogens. Therefore, this kind of people are not suitable for eating.

Patients with hypertension and kidney disease.

The salt content in bacon and sausage is usually relatively high, and the same data in the food composition table shows that the sodium content in raw bacon and sausage can reach 1420 mg 100 grams respectively, while the daily salt intake of adults does not exceed 6 grams (about 2300 mg of sodium), so people with high blood pressure and kidney disease are not suitable for eating.

People who are obese and have special needs for weight control.

As a high-calorie, high-fat food, this group of people also needs to pay attention.