Monday, June 22, 2020

Carcinogens hidden in your life

The onset of cancer is the result of a combination of genetic and environmental factors. Among them, genetic factors are beyond our control, and the external environment, especially the carcinogens contained in the diet, is a very important factor in our current increase in cancer incidence.

If we fully understand the carcinogens, many cancers can be avoided as much as possible.

At present, the International Cancer Research Center divides carcinogenic factors into five categories: 1, 2A, 2B, 3, and 4 according to the risk of human carcinogenesis. Among them, the category 1 carcinogen is also called the "stud" category, that is, there is sufficient evidence to prove that it has a carcinogenic effect on humans, and it is a clear human carcinogen. The carcinogens we are talking about today are foods that contain Class 1 carcinogens.

1. Aflatoxin: boiling water won't kill me

Aflatoxin also ranks first in carcinogenicity, and is currently one of the strongest carcinogens known. It can induce liver cancer, and it can also induce tumors in stomach, kidney, lacrimal, rectal, breast, ovarian, and small intestine. . One kilogram per kilogram is extremely toxic, equivalent to one sesame in a ton of grain.

They are found in soil, animals and plants, and various nuts, especially grain and oil products that are easy to contaminate peanuts, corn, rice, soybeans, wheat, etc. They are the most toxic to mycotoxins and a very prominent type of mycotoxins to human health.

peanut

Yellow mold is often hidden in moldy foods, especially foods with high starch content, such as peanuts and corn.

Aspergillus flavus spreads in the form of spores, food is easily implicated in mildew, and the solubility of aflatoxin in water is low, and it is also troublesome to handle. If you find that one of the peanuts is broken, the bowl of peanuts, or the stored bag of peanuts, may have grown aspergillus flavus. For food safety reasons, it should also be thrown away.

Long-time rice

In order not to waste, we often meet the elders who eat leftovers all the year round, and even the rice has a certain smell, and we still have to eat it. As everyone knows, spoiled rice is most likely to produce aflatoxin. Therefore, when cooking, how much to eat and how much to cook, it is best to finish the day without leaving any leftovers.

Bitter nuts

Friends who like to eat sunflower seeds, peanuts, and pistachios have probably encountered so few bitter and difficult to swallow, and many choose to swallow quickly in order to shorten this unpleasant taste.

However, the bitter taste of nuts such as sunflower seeds comes from the aflatoxin produced in the process of mildew. Therefore, when eating bitter nuts, be sure to spit it out and rinse your mouth in time.

Inferior oil extraction

Everyone loves to eat sesame paste, peanut butter, sesame oil, and some unscrupulous merchants use bran sesame, deflated peanuts, or even spoiled sesame and peanuts as raw materials in order to reduce production costs. The spoiled peanuts contain aflatoxin.

On the other hand, although some peanuts and sesame seeds are normal in appearance, aflatoxin has already appeared inside, and the press of a small workshop or a household oil press has a simple process, lacks the process of removing harmful substances, and cannot refine the raw materials. Therefore, when choosing sesame oil, peanut butter and other products, try to choose products with reliable reputation.

① Quickly identify and abandon decisively. Do not eat long-term hot and humid conditions, especially grains that have been moldy.

② Food containing aflatoxin cannot be sterilized after cooking. The cracking temperature of aflatoxin is about 280 degrees, so general cooking methods cannot be sterilized.

③ Aflatoxin in rice is mainly located on the surface layer. When washing rice, scrub by hand 3-4 times to remove 80% of aflatoxin.

④The old vegetable oil, especially peanut oil, may have a small amount of aflatoxin, so don't eat raw oil; when heating the oil, wait for the smoke to come out, add a small amount of salt and boil it, the iodide in the salt can be removed Aflatoxin is partially toxic.

2. Benzopyrene: The higher the temperature, the more rampant I am

Barbecue, bacon, and oily smoke. After hearing these familiar names, most people know that these things are unhealthy, but do they know what carcinogens they contain?

That is benzopyrene, which is also a class 1 carcinogen that can cause a variety of cancers. Benzopyrene in food comes from two aspects, one is the burning of coal, charcoal, oil, etc., especially the smoke caused by incomplete combustion directly contacts the food and adsorbs on the surface of the food; the second is the fat, cholesterol, protein and Carbohydrates undergo pyrolysis under high-temperature cooking conditions to form benzopyrene.

Therefore, the above two reasons explain why barbecued and bacon contains more benzopyrene. Studies have reported that in the oil droplets that flow down from meat barbecue, the content of benzopyrene is 10-70 times higher than the content of animal food itself.

So besides grilling, what are the foods that we often come into contact with easily contain benzopyrene?

High-temperature fried food

Benzopyrene is produced by high-temperature vegetable oil used repeatedly, deep-fried, fried food. The content of Jiao's food is 10-20 times higher than that of ordinary food.

Cooking fume

It has been determined that the cooking fumes produced when cooking oil is heated to 270 degrees Celsius contain compounds such as benzopyrene. Therefore, many of us have some wrong practices in our daily life. For example, the oil in the pot smokes for a long time before the dish is served, or after a dish is fried, then fry it without brushing the pot. Both methods are prone to produce benzopyrene.

Smoked food

The fuel charcoal used for smoking contains a small amount of benzopyrene. At high temperatures, they may invade the food with smoke. On the other hand, benzopyrene is also produced when the sugar and fat contained in the smoked fish or meat itself are not completely burned.

① Limit the consumption of fried and smoked food.

②Keep away from the fried and smoked stalls, buy it and leave immediately.

③When eating barbecue occasionally, choose a well-ventilated and well-ventilated environment. Don't burn the barbecue.

④ Make your own fried food, try to control the oil temperature during frying, shorten the frying time, don't make the color too deep after frying, just light yellow.

⑤ When frying food, consider the small residue or debris left in the oil, because they will fry and become black after a long time of repeated frying, and produce many harmful substances.

⑥ Never use frying oil repeatedly.

⑦Be sure to brush the pan after frying the first dish, then fry the second dish.

⑧Do not leave the oil in a smoking state for a long time.

⑨If you must eat smoked and fried foods, do not mix with other high-protein foods, but with green leafy vegetables and raw vegetables.

3. Nitrite: the longer it is stored, the greater the hazard

There are also two sources of nitrite in the food we usually eat.

One is artificially added as a food additive. In fact, nitrite is a food additive licensed for use in various countries, mainly used in meat products. It can make the flesh color more red, and the color is flattering. Such as sausage, ham sausage, luncheon meat and other "red Iraqi" processed meat.

Second, the nitrate content in vegetables is relatively high, and nitrate can be converted into nitrite by "nitrate reductase" during the storage of vegetables.

Long-lasting green leafy vegetables

Due to the excessive application of nitrogen fertilizers, the nitrate content in vegetables is often high. If it is left for a long time, nitrate can be converted into nitrite by the plant's own "nitrate reductase" during the storage of vegetables.

Therefore, the content of nitrite in fresh vegetables is very low. If green leafy vegetables are bought and not eaten immediately, but left to eat for two or three days, the nitrite in them is likely to increase.

Overnight dish

When the vegetables are eaten, they are repeatedly tossed through several pairs of chopsticks, and the bacteria have been fully inoculated. Even if you leave the leftovers in the refrigerator after eating, bacteria will slowly grow. The longer the release time, the more nitrite produced.

Pickles

During the pickling process, the nitrate in the vegetable will be converted into nitrite. But it is necessary for everyone to know a general rule: pickled vegetables have the highest nitrite content in the first one or two weeks, and then gradually decrease, and the content will be very low after 20-30 days.

According to Zhong Kai, an associate researcher at the National Food Safety Risk Research Center, patients who are clinically susceptible to pickle poisoning generally eat "popped pickles," which are vegetables that have been pickled for a short time.

Salad

It's getting hotter, and many families like to mix some cold dishes to eat, and sometimes put more in the refrigerator. Although the cold salad looks fresh and crisp after a few days, but after a day or two, the content of nitrite is more than that of the leftovers.

① Eat fresh vegetables, put them soon, and do not eat rotten vegetables.

② Try not to eat overnight cooking.

③ There is a tendency to choose some vegetables with low nitrate content, such as root vegetables and green leaf vegetables with the highest nitrate accumulation and melon vegetables with the lowest content. The difference between the two can be more than 20 times.

④The edible pickles should be purchased by regular manufacturers. If you make your own pickles, you should control the extended pickling time.

4. Formaldehyde: I may be added to food

Most of us recognize formaldehyde from decoration materials. It is also a class 1 carcinogen. The source of formaldehyde in food is not exactly the same as the previous carcinogens. It can be said that it is basically added artificially for the purpose of preserving and beautifying bleaching.

Fresh vegetables such as baby dishes

Baby dishes, if placed under normal conditions, will rot quickly. Previously, there were frequent media exposures. After the vegetable market used formaldehyde to treat baby dishes, it can be kept fresh for a long time, which is easy to buy and sell.

Aquatic products

In order to preserve and increase weight, formaldehyde, such as squid, beef blinds, yellow throat, duck intestines, etc., is the most likely to be added by illegal vendors. Because aquatic products treated with formaldehyde, such as squid, not only will not rot for a long time, but also double the weight, and thus make more profit.

Food stall boiled peanuts, edamame

In summer, many people like to eat food stalls and drink night beer, and if they come to boil peanuts again, it is a happy life.

We know that under normal circumstances boiled peanuts in the summer, if placed at room temperature, even if it is refrigerated in the refrigerator, it will quickly become sticky and spoiled. However, the media has repeatedly reported that boiled peanuts sold by unscrupulous vendors are often left at room temperature for a long time without corruption. The reason is that excess formaldehyde has been treated.

There is only one piece of advice about formaldehyde in food: listen to my mother and go home to eat.

Having said so much, we may find that carcinogens seem to be everywhere, and we should still face this problem rationally.

We need to be clear that the occurrence of cancer is the result of many comprehensive effects, and external carcinogens are one of them. Repeated exposure to carcinogens does not necessarily cause cancer, but it will definitely increase the probability of cancer. Therefore, we should pay more attention to daily life. Healthy eating and avoiding foods that contain carcinogenic factors as much as possible can reduce the probability of cancer.

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