In modern society, people's pace of life is getting faster and faster, work pressure is increasing, and many people do not have time or energy to cook, so they choose convenient and fast pre-made dishes. Prepared dishes are foods that have been processed, packaged, refrigerated or frozen and can be eaten directly or heated. Prepared dishes may seem to save time and effort and satisfy people's demand for delicious food, but in fact they hide great harm. Eating too many prepared dishes is equivalent to swallowing the seeds of cancer and reaching the end of death.
Under the background of previous epidemic prevention and control, people's catering consumption habits and consumption scenarios have undergone tremendous changes. Due to restrictions on eating out during the pandemic, many people are choosing to cook at home or order takeout. However, cooking at home takes more time and energy, and requires mastery of certain cooking skills; Ordering takeaway entails higher costs and food safety risks.
Therefore, pre-made dishes are favored by many people as a convenient and fast, hygienic and safe, affordable and diverse choice. According to the "2020 Prepared Vegetables Industry White Paper" released by Tmall Fresh, the sales of prepared vegetables on the Tmall Fresh platform increased by more than 300% year-on-year in 2020, and the number of users increased by more than 200% year-on-year.
The development of the prepared vegetable industry plays a driving role in upstream agriculture, forestry, animal husbandry and fishery. As a kind of food with agricultural products as the main raw material, prepared vegetables have a great demand for upstream agriculture, forestry, animal husbandry and fishery. By establishing stable cooperative relations with upstream enterprises, prepared vegetable enterprises can promote upstream enterprises to improve product quality and safety standards, increase product added value, expand product sales channels, and improve income levels. At the same time, prefabricated vegetable enterprises can also promote the innovation and upgrading of agriculture, forestry, animal husbandry and fishery by jointly developing new varieties, new technologies and new processes with upstream enterprises.
Transformative effects on downstream catering and retail. As a new type of food, prepared dishes have a great change effect on the downstream catering and retail industry. In terms of catering, pre-made dishes can help catering enterprises reduce costs, improve efficiency, ensure quality, enrich categories, and expand markets. In terms of retail, pre-made dishes can meet consumers' needs for convenience, health and safety, moderate prices, diverse tastes, etc., and increase consumers' choice and experience. Prepared dishes can also be used to achieve wider coverage and dissemination through new channels such as e-commerce platforms, community group buying, and live streaming.
But why do prepared dishes cause cancer? This is because many synthetic additives are added to pre-made dishes during processing, such as preservatives, pigments, flavors, monosodium glutamate, etc. Although these additives can improve the taste, color and shelf life of prepared dishes, they are extremely harmful to the human body. These additives contain many chemicals, such as nitrite, benzoic acid, benzopyrene, etc., which produce carcinogens or promote the formation of carcinogens in the human body. These carcinogens disrupt the normal function of human cells, causing abnormal cell proliferation or apoptosis, leading to various types of cancer.
In addition to additives, prepared dishes have another carcinogenic factor, and that is high-temperature processing. In order to ensure the hygiene and safety of prepared dishes, many prepared dishes need to be processed at high temperatures, such as frying, baking, grilling, etc. These high-temperature processing methods chemically change the proteins, fats and carbohydrates in prepared dishes, producing substances with strong carcinogenicity. For example, acrylamide is produced in fried foods, and polycyclic aromatic hydrocarbons are produced in barbecued foods, which are known carcinogens.
These carcinogens disrupt the normal function of human cells, causing abnormal cell proliferation or apoptosis, leading to various types of cancer. In addition to additives, prepared dishes have another carcinogenic factor, and that is high-temperature processing. In order to ensure the hygiene and safety of prepared dishes, many prepared dishes need to be processed at high temperatures, such as frying, baking, grilling, etc. These high-temperature processing methods chemically change the proteins, fats and carbohydrates in prepared dishes, producing substances with strong carcinogenicity.
For example, acrylamide is produced in fried foods, and polycyclic aromatic hydrocarbons are produced in barbecued foods, which are known carcinogens. In addition, prepared dishes also affect the body's absorption and utilization of nutrients. Because prepared dishes contain a large amount of salt, oil, sugar and other seasonings, it will stimulate the body's taste nerves, make people feel full, thereby reducing the intake of other foods.
This will lead to the lack of some essential nutrients in the human body, such as vitamins, minerals, dietary fiber, etc. These nutrients play an important role in the body's immune system, metabolism, antioxidant and other functions. Lack of these nutrients makes the body's resistance weakened and more vulnerable to cancer.
In addition, prepared dishes also affect the body's absorption and utilization of nutrients. Because prepared dishes contain a large amount of salt, oil, sugar and other seasonings, it will stimulate the body's taste nerves, make people feel full, thereby reducing the intake of other foods. This will lead to the lack of some essential nutrients in the human body, such as vitamins, minerals, dietary fiber, etc. These nutrients play an important role in the body's immune system, metabolism, antioxidant and other functions. Lack of these nutrients makes the body's resistance weakened and more vulnerable to cancer.
As a result, prepared dishes pose serious challenges in terms of food safety and nutritional health. We should strengthen the supervision and standardization of prepared dishes, standardize the production and sales process of prepared dishes, control the use and types of additives, and improve the nutritional content and hygiene level of prepared dishes. At the same time, we should also improve consumers' awareness and vigilance of pre-made dishes, reasonably control the intake and frequency of pre-made dishes, eat more fresh, healthy and natural food, eat a balanced diet, eat more fruits and vegetables, and drink more water, so as to protect our body and life.