大蒜炝锅致癌喝醋软化血管这些是谣言,别被带跑偏了

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君龙电子游艺 Tonight

This newspaper (reporter Di Hui) has a public consultation: Now there is a saying that "garlic casserole is carcinogenic", "drinking vinegar can soften blood vessels" and "crayfish live in sewage and eat domestic garbage". Are these true? Liu Xiang, an expert and senior engineer of the Tianjin Food Safety Testing Technology Research Institute, and the head of the Nutrition Department of Haihe Hospital, Ning Huaying, reminded that these common rumors in daily life are not credible.

Garlic shabu-shabu oil is not too hot

Garlic shabu-shabu is a method of cooking that many families use. However, a TV program says that acrylamide is produced when the garlic is crusted. This is a carcinogen and harmful to the human body. Garlic is heated at high temperatures and does produce acrylamide, but only when it reaches a certain amount will have an effect. Garlic crucibles produce very little acrylamide, and as ingredients, the amount of intake is small, almost negligible. It is recommended that the public not use too much oil when cooking with garlic, the garlic is slightly yellowish, and cook as much as possible, less frying and roasting.

Drinking vinegar does not soften blood vessels

The idea that vinegar can soften blood vessels has been passed down for a long time. In fact, this argument has no scientific basis. The so-called softening of blood vessels is mainly to soften the plaque in the blood vessels and prevent arteriosclerosis. Arteriosclerosis is the result of abnormal deposition and inflammation of blood lipids. The main component of vinegar is acetic acid. Drinking vinegar not only does not soften the blood vessels, but also causes damage to the stomach if consumed in excess.

Eat crayfish must be cooked and cooked thoroughly

xx许多人在夏天更喜欢小龙虾,但也有一些传言说小龙虾专注于生活垃圾,寄生虫和重金属污染。事实上,小龙虾具有很强的环境适应性,可以在污水中存活,但这并不意味着小龙虾只能在污水中存活。夏季是小龙虾的繁殖季节。目前市场上的大多数小龙虾都是养殖的,寄生虫的概率非常低。吃小龙虾的关键是你不能吃死虾。由于小龙虾死后很快腐烂,它会分解并产生有毒物质。进食后,很容易导致胃肠道传染病,危害健康。在外面吃小龙虾时,如果能闻到强烈的气味,虾体发育直,肉质柔软无弹性,颜色深,壳体有粘性物质,很可能是死虾。最好将自己的小龙虾浸泡在水中24小时,让虾在烹饪前吐出体内的代谢物,蒸熟煮熟,安全可靠。