The weather is getting hotter, the night market is getting hotter, and summer foods such as barbecues, cold dishes, seafood, etc., allow people to indulge their appetite. However, everyone knows that behind this delicious food is hiding a terrible fatal trap!
barbecue
1, if the meat is not fully cooked in the middle, there may be residual pathogens, or even parasites;
2. Raw material processing and storage are easily contaminated; frozen meat or products are susceptible to spoilage during processing and storage;
3, direct combustion of oil containing benzopyrene, which is a strong type of carcinogen;
4, seasonings contain a lot of monosodium glutamate, the formation of pyroglutamic acid sodium by barbecue, no benefit to the body;
5, directly processed by the open flame, the surface of the carcass flesh will contain hydrocarbon carcinogens.
6, barbecue foods contain soot components are harmful to the body, easy to cause cancer.
7. After the barbecue, the vitamins and amino acids of the meat are destroyed, and the protein is denatured and the nutrition is greatly reduced.
Pickles
During the salting process of vegetables, vitamin C is destroyed in large quantities. Eating a large amount of pickled vegetables will cause lack of vitamin C in the body and cause various diseases. In addition, pickled sauerkraut, there are more oxalic acid and calcium, because of its high acidity, it is not easy to eat out of the intestinal calcium oxalate formed after consumption, so that calcium oxalate will be deposited in the urinary system to form stones.
In addition, during the salting process, foods are easily contaminated by bacteria. If the amount of salt added is less than 15%, the nitrates in vegetables may be reduced to nitrite by microorganisms. If such preserved foods are eaten, it may cause serious problems. Nitrates meet amines in the body and produce the carcinogen nitrite amine, which can induce cancer.
In the process of salting foods, a large amount of salt is required, and high salt burdens people's kidneys, raising the risk of hypertension. High salt can also seriously damage the gastrointestinal mucosa, causing gastrointestinal inflammation and ulcers. In addition, there may be a large amount of carcinogenic nitrosamines in the food marinating process, leading to an increased risk of malignancy such as nasopharyngeal cancer.
seafood
Summer is the high incidence of shellfish toxin poisoning, shellfish should be removed before the shellfish glands and other internal organs, it is best not to eat cooked shellfish soup, try to avoid eating a lot of shellfish at one time. In addition, people with allergies should eat as little shellfish as possible, and after eating shellfish, they must not take vitamin C or vitamin B.
Right now, it is the peak season for crayfish. But do you know? Crayfish usually carry paragonimiasis and cannot be killed by roasted, fried, salted, drunk or other processing methods. If one eats or eats unripe crayfish, the larvae of paragonimiasis will enter the body and cause inflammation. In severe cases, it may cause damage such as organ purulent.
The snail is also a large number of parasites. Investigations have found that roundworms can be found in 17%-30% of the snails.
Charcoal scallops and grilled scallops are the most popular seafood recipes at the moment, but the most unsafe place to eat this way is “external cookingâ€. The seafood contains pathogenic bacteria such as Vibrio parahaemolyticus, and the heat-resistance is strong. It can be killed at temperatures above 80°C. Parasite eggs may also be present, but the method of curing cannot ensure that these pathogens are completely killed.
Lily
At the night market stalls, there are a lot of cold dishes, common cucumbers, peanuts, lotus roots, etc., and some stalls sell fresh daylily, which can be noted.
July and August are the days when lily grows and matures. It needs special attention. Fresh lily contains a substance called colchicine. Although it is nontoxic, it can be absorbed in the stomach after gastrointestinal absorption. It is oxidized to "colchicine", which is a highly toxic substance that can cause nausea, vomiting, abdominal pain, diarrhea and other symptoms of poisoning. Severe symptoms such as bloody stool, hematuria, and urine closure can occur.
If you must eat fresh cauliflower must be boiled in boiling water, and then soaked in water for 2 hours, and then cook, you can safely eat, because colchicine is water-soluble, can be evaporated with high temperature water Drying for a long time can destroy colchicine, so it is safe to eat dry day lily.
beer
The shelf life of draft beer is generally shorter, and it needs to be preserved at 3-8°C. However, the bulk draft beer sold on the market is actually ordinary fresh beer, that is, fresh beer that has not been pasteurized. This kind of beer is usually stored in plastic fresh-keeping barrels and stainless steel barrels, and uses the barrel's own heat preservation function to achieve the purpose of preservation. If the hygienic environment of the food stalls is not up to standard, it is easy to have problems.
The beer is best bottled; do not be too cold; best not to drink beer, eat beer, easy to induce gastrointestinal cancer; seafood with beer will increase the level of uric acid, induce gout. Summer is more suitable for mild, tired, stomach, summer heat, barley tea, sour plum is a good choice.
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