Ms. Wang in Beijing was diagnosed with cancer in the hospital in 2013, and then her brother, father and other four relatives died of cancer one after another...
Why do a family of four develop cancer one after another? What causes "family cancer"? After in-depth investigation, it was confirmed that the culprit was actually a bad habit of cooking!
When Ms. Wang cooks at home, she uses the same cutting board for raw and cooked ingredients, and the cutting board is rarely cleaned or dried. Sampling tests found that the carcinogenic toxic substance - aflatoxin - was present on the cutting board.
Watch out! Aflatoxin is easy to hide in cutting boards and tableware
Aflatoxin is a toxin produced by the metabolism of Aspergillus flavus. Because Aspergillus flavus "loves" a humid environment, cutting boards and chopsticks that are not completely dried in the kitchen, and ingredients that are susceptible to moisture and mildew are easy to breed Aspergillus flavus, which in turn produces carcinogenic toxic substances.
In order to prevent aflatoxin "sneak attack", people must develop good cooking habits, pay attention to regular cleaning and drying of kitchenware and tableware, and separate two cutting boards for handling raw and cooked ingredients.
Having these bad cooking habits hurts your body more than eating takeout
Many people say that eating takeout regularly is not healthy, and it is better to cook by yourself. But if you have these habits while cooking, every minute hurts you more than eating takeout!
1. Raw and cooked ingredients are processed with the same cutting board
Many families have only one cutting board in their kitchens, whether it is for cutting melon vegetables, raw meat, or cutting cooked food. This habit is dangerous, because such a mixture of raw and cooked is prone to cross-contamination of food, which in turn causes food poisoning.
Second, stir-fry does not like to open the range hood
Thinking that it can save electricity or trouble, many people are not accustomed to turning on the range hood when cooking and stir-frying. As everyone knows, this habit will not only harm yourself, but also may damage the health of your family.
In the process of cooking, cooking oil is heated to high temperatures to generate oil fumes, which contain many harmful substances that can damage lung and respiratory health. Relevant studies at home and abroad have pointed out that even if women never smoke cigarettes, the more often they cook and stir-fry every day, the higher the risk of lung cancer.
Third, stir-fry meat at high temperature, stir-fry without brushing the pot after stir-frying
When people stir-fry, the higher the oil temperature and the longer it takes to cook the ingredients, the more toxic substances such as acrylamide will be generated. In addition, if the ingredients are stir-fried during the stir-frying process, and the pan is not thoroughly brushed and cleaned, the residue of the paste will be attached to the surface of the wok, and harmful substances will continue to be generated on the next heating.
4. After cutting the fruits and vegetables, soak them in water
On the one hand, if pesticides remain on melons, fruits and vegetables, pesticides are more likely to enter the inside of vegetable leaves and melon flesh, causing people to poison; On the other hand, the water-soluble vitamin components and some minerals in fruits and vegetables may be dissolved in water and lost a lot.
5. Stir-fry a dish and put in multiple types of seasonings
In order to make the ingredients look better and taste better, many people will put a variety of seasoning products at the same time when making a dish, such as dark soy sauce, light soy sauce, chicken essence, salt, etc. This habit invisibly adds a lot of salt to the meal. Consuming too much high-salt food for a long time will increase the probability of people suffering from high blood pressure and cardiovascular disease.
Do you have the above bad cooking habits? For the health and safety of yourself and your loved ones, it's time to change!