1000 Ways to Kill Health 0007_Health Channel

Many people enjoy cooking, and in order to pursue the color, flavor and taste of dishes, they are willing to add a lot of spices and cook in a big fire... But when you enjoy the satisfaction of cooking and taste your rich achievements, do you know that some casual habits have already released carcinogens from your dishes

6 kinds of food do not enter the microwave oven

Five cooking habits are most likely to cause cancer

Cooking is a cooking skill that everyone knows more or less, but do you know? There is a lot of knowledge in it. Incorrect cooking methods will greatly reduce the nutrition of dishes, and even cause carcinogens. For example, the cooking oil is used before cooking and the cooking oil smokes. After cooking, the cooking oil is not brushed and then fried. The remaining fried oil is still used for cooking. After cooking, the range hood is turned off immediately. [Detailed]

These vegetables are easy to cause cancer

The Hong Kong Food Safety Center sent 22 kinds of vegetable samples to the laboratory, and they were dry fried with 1200 watt and 1600 watt electric induction cookers without cooking oil for 3 minutes and 6 minutes respectively. The results showed that the longer the cooking time and the higher the temperature, the more carcinogenic acrylamide released from vegetables. The detection results of frying with edible oil and dry frying were the same. [Detailed]

Teach you to choose the healthiest cooking utensils

The most practical and healthy cooking tips

Never wait for the oil to smoke before cooking. In addition to making it easier for vegetables to release acrylamide, this practice also produces many toxic substances, which are harmful to the body without any benefit. It is better to cook at low temperature and control the temperature of food in the pot, which can also reduce the risk of cancer. When processing vegetables, try not to cut them into thin pieces, because the thinner they are, the faster they are heated, the easier it is to release acrylamide. It is better to cut the vegetables into larger pieces. [Detailed]

Steamed vegetables can lock nutrition

"Steaming", the earliest cooking method invented by the Chinese, can be traced back to the Yan and Huang Dynasties more than 10000 years ago. China has always said that "no vegetable, no steam". Steaming is a cooking method heated by steam. Steaming dishes is not hot. It is light and nourishing the stomach. It pays attention to the original taste, color, smell and taste. It is almost the most nutritious cooking method. [Detailed]