Some people say that hot pot is the Chinese jianghu.
Whether it is the north and the west, or the south and the east, the hot pot can sink and float in one side of the world, and bring together ingredients from all over the world.
Whether it is the taste of mountains and treasures and seas, or the corners of miscellaneous scraps, between the boiling heat, there is a little more human contact.
It can be said that a steaming hot pot hides a flowing Chinese taste.
Eating hot pot increases the risk of hepatitis A?
As a common liver disease, hepatitis A is also contagious with hepatitis B, and there seems to be no connection between hot pot and hepatitis A, but theoretically, eating hot pot also has the possibility of inducing hepatitis A.
You know, when eating hot pot, you put in a variety of ingredients, such as lamb, pork, seafood, etc., these foods look healthy, but everyone ignores one important point-----
Whether the food is cooked or not, especially the meat, although it can be eaten after a while, but whether it is ripe is indeed a question worth thinking about.
If you often eat seafood or meat that is not cooked, you are likely to be infected with the virus, which in turn increases the incidence of hepatitis A.
You know, as early as 1988, Shanghai had a major outbreak of hepatitis A due to the use of raw pickled hair cockles.
However, most of the hepatitis A is inactive after being steamed in boiling water for 5 minutes, so it is recommended that when shabu-shabu or meat, it is necessary to extend the time to ensure that it is fully cooked before eating.
In addition, before eating, you must also observe the state of the food, if there is a manifestation of spoilage or not properly handled, do not continue to eat.
In order to prevent the occurrence of hepatitis A disease, you need to pay attention to the following three things when eating hot pot
1. Cut the meat as thin as possible
Most people like to choose a variety of meats when eating hot pot, such as pork, lamb, in order to cook the meat slices as soon as possible and completely kill the bacteria inside, everyone should choose thinner meat.
2. Cutlery should be separated
Under normal circumstances, when eating hot pot, many people are in one piece, and when the chopsticks touch the mouth, there will inevitably be E. coli or Helicobacter pylori, so that when other people's chopsticks touch the ingredients, it will also cause the problem of bacterial infection.
In the process of eating hot pot, it is best to separate the tableware, and use public chopsticks when boiling food, so as to avoid the occurrence of cross-infection problems. In particular, if you have a hepatitis A virus carrier, you should pay more attention.
3. Seafood should be boiled for a few more minutes
If you choose oysters, scallops and other seafood when ordering, you should cook it for at least 5 minutes when boiling, because the seafood itself contains more hepatitis A virus, and only if it is cooked long enough can it be completely killed.
It's hard to cook the meat, so don't be in a hurry to eat it!
The food just cooked from the hot pot is still very hot, and the temperature of the hot pot can reach more than 110 ° C, while our digestive tract can only tolerate a temperature of 50-60 ° C.
And such hot food, all at once stuffed into the mouth, the mouth and digestive tract mucosa can not withstand such stimulation, it will cause ulcers and inflammation.
The esophagus is also difficult to tolerate such a temperature, and the pain is small for a while, but if it is stimulated for a long time, the esophagus may become cancerous, eventually causing esophageal cancer.
The most important thing is that the bottom of the red oil pot also has its own thermal insulation effect, so it is more self-temperature than the ordinary pot bottom.
Therefore, even if we wait until the meat is cooked, we also need to clip out the food and wait for a while to eat, or dip some spices before continuing to enjoy.
Soup in the hot pot, it is best to drink less!
You know, due to the import of various ingredients into the hot pot, some meat with high purines (content greater than 150 mg / 100 grams), after the shabu-shabu, the purines in the meat will dissolve into the soup, and the purine content in the soup can reach 20 mg / 100 grams.
In this way, whether it is running on the road, swimming in the water, or flying in the sky, they all come to the hot pot side to "shabu-shabu", and finally the hot pot forms a large bathhouse with a very high purine.
Even if you cook vegetables all the time, the hot pot will be boiled for a long time, and the purine content in the soup will reach a high level.
Therefore, for patients with gout and high uric acid, this soup is best not to drink!
bibliography:
Rong Shengzhong, Zou Lina, Wang Guodong, et al. Variation of purine content in meat, shrimp and soup during shabu-shabu[J]. Health Research, 2012, 41(6):1014-1016.
[2] WANG Gang, LI Fang-fei.Measures and experience of Shanghai's successful response to hepatitis A epidemic in 1988[J].Shanghai Party History and Party Building, 2020(04):34-39.