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