Recently, there have been at a lot of people ask: What the overnight dish which has harmful ingredients? Why should not eat leftovers?
nitrite is dangerous
vegetables generally contain more nitrates, especially in larger than N vegetables. And nitrate at the role of nitrate reductase would translate into nitrite. Nitrite toxicity must itself will block the transport of oxygen in red blood cells, thus leading to tissue hypoxia. If the amount of nitrite relatively large, it will lead to "cyanotic disease" and other typical symptoms of nitrite poisoning. However, the daily life of nitrite in vegetables amounted to less than the extent caused by acute poisoning, but it will bring about another kind of trouble - and nitrite in food amino acids and lower amines react can form carcinogenic nitrosamines and sub dinitramide substances, which may increase the risk of gastric cancer.
at vegetables, the leafy vegetables and root vegetables to the nitrate content is relatively high, so these must be very fresh vegetables. Once a leaf wilting happen, leaf out, it means that one of nitrite content has been substantially increased. If the leaves show水渍状even变味, the nitrite content is already very dangerous, should not consume. In contrast, tomatoes, eggplant, winter melon and other fruits and vegetables the nitrate content is relatively low, the risk is relatively small.
then nitrate under what circumstances it will become nitrite? First, at room temperature under the vegetables, the vegetables inside are sterile, but it will restore its own enzyme nitrate, nitrite generated; two vegetables are cooking, the enzyme has been killing itself, but the large population of bacteria, bacteria are able to generate a lot of nitrate reductase, thereby to produce nitrite.
the so-called overnight vegetables, leftovers harmful, on the one hand, are not fresh vegetables will produce nitrite, on the other hand, is also said that after cooking vegetables if not eaten, will produce nitrite.
leftover vegetables, how can we not dangerous?
However, if we all ate enough to throw away the leftovers, I am afraid the main thrifty housewife or husband who下不去hand. If the vegetables to eat when the meal does not finish, it should be how to do? This nitrite generated from the start of control.
now that left-overs at them, nitrite bacteria from breeding, then that is to say, so long as to find ways to delay the propagation of bacteria could be reduced nitrite generated. It is well known that bacterial propagation at low temperatures slow. So, put leftovers into the refrigerator, is the unanimous selection.
, however, want to resolve the trouble of nitrite must be good at cooking just vegetables, bacterial quantity is still very low when put into the refrigerator, rather than sung somersault into the dish after after 12 hours in a bag. Chopsticks flip people, in fact is fully vaccinated for the bacteria, so bacteria and full of mixed vegetables for their substantial reproduction. Decentralization at room temperature longer, turning the more the number, the multiplication of bacteria more.
so that those who left after a long banquet of vegetables, are the most dangerous things. Second fasting heating only killing bacteria, but should not have been generated by the elimination of nitrite.
to put a cooking vegetables to eat two meals, we might as well immediately after cooking be divided into two, one at温凉slightly immediately after the cover into the refrigerator, never flip; another meal when eaten, that does not stay.下一餐show that frozen vegetables, you will be able to eat a little hot. In this way, the risk of nitrite has been much less.
On the other hand, only the multiplication of bacteria, and vegetables their own little nitrate, then nitrite generated must also not be too much. Characteristics of nitrate are particularly soluble in water. Therefore, if put in water cheuk vegetables and then cooking, remove the majority of nitrate and vegetables will become more secure. Of course, the cost of losses are also a part of vitamin C and potassium. If the vegetables have less fresh raw materials, or may have pesticide contamination, then click cheuk is still cost-effective, because, after all, most of the dangerous substances will dissolve in water, food will be much safer.
soup question nitrite has also
the past, people are aware that cooking soup dissolved vitamin C, should be put drink soup. But today, people pay more attention to food safety. If not enough fresh raw vegetables, soup among the higher levels of nitrite, in particular, are leftovers of the soup, it is best not to drink the.
eating hot pot at the time, although the integration of the flavor ingredients Meat soup pot quite attractive, but a lot of soup which may contain nitrite, probably give the body adverse impact. If the rinse cooked pink flesh showing, it is not to soup. Since hair color agent contains nitrite. If a brown color, not hair color, are able to drink the broth.
If you rinse a lot of vegetables, but also not to soup, fresh vegetables because they do not also contain a lot of nitrite. If you rinse the sauerkraut and other pickled products, one of the nitrite can also be integrated into the soup. Rinse vegetables and pickles after itself reduced the nitrite content, while the concentration of soup will be increased. Similarly, cheuk dishes which contain more water nitrite, therefore unfit for human consumption. All kinds of soup are not placed at room temperature for too long, it is best to drink at a meal of them finished, or else into the refrigerator as soon as possible.
a healthy diet can reduce risk
nitrosamines Although toxic, but usually does not cause cancer As to quickly the extent of disease, so those who eat because of work required to work with people will not panic, just do a good job as far as possible put food into boxes, and then can be stored under low temperature conditions.
a lot of ingredients in food could prevent formation of nitrosamines, such as vitamin C and vitamin E, as well as flavonoids and other substances which can help to restore. Balance with natural food nutrition, can improve the body's detoxification capacity and immune surveillance and reduce the chances of cancerous cells. As long as a reasonable diet, eat fresh natural food, put leftovers can be brought down the risk of gastric cancer.
at the same time should not forget that diet have brought a lot of cancer risk factors, left-overs and pickles is not the only sources of risk. : Such as eating more salt will also increase the risk of gastric cancer, and control of food are not many home salt. Also, for example, eating fried food and BBQ food contain carcinogens, cooking pot after fouling may also be brought about by carcinogens. Nutrient imbalance in itself will cause many types of cancer incidence increased, and these issues are often overlooked.
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