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In a small city, there is a 55-year-old lady named Lin Xiaomei.
Lin Xiaomei is not a wealthy family, she is an ordinary middle school history teacher. Don't look at her having to talk about how smart Emperor Kangxi was at school during the day, and when she goes home at night, her greatest pleasure is cooking.
For her, pots and pans are her orchestra, and every time she picks up a sauté pan, like a conductor waving a baton, every dish is a wonderful symphony.
However, the good times did not last long, and Lin Xiaomei was diagnosed with lung cancer during a routine physical examination. This scared her, she usually doesn't smoke or drink, and her life is regular, why did she get lung cancer?
The doctor told her that the cause might have something to do with her favorite hobby, cooking. Yes, you heard it right, it's cooking. You might say, what does cooking have to do with lung cancer? Isn't that commonplace?
Don't worry, listen to me tell you slowly. First of all, kitchen fumes are a big problem. What do you think, Lin Xiaomei is busy in the kitchen every day, so it's strange that the oil smoke doesn't smoke in her stomach.
Long-term inhalation of harmful substances in kitchen fumes does increase the risk of respiratory diseases, including lung cancer. This oil smoke is not white smoke, but contains some ill-intentioned small molecules, such as benzene, formaldehyde, polycyclic aromatic hydrocarbons and other carcinogens.
Secondly, Lin Xiaomei likes to use the traditional gas stove for cooking, which produces carbon monoxide and nitrogen oxides when it is not fully burned.
Inhaling too much of these gases is also harmful to the lungs. It's like you take a puff of cigarette and your lungs don't get fresh air, and over time, your lungs protest. Besides, Lin Xiaomei likes to close the doors and windows tightly when cooking, for fear that the fumes will run out and pollute the living room.
This operation invisibly turned the kitchen into a high-concentration fume room, and she had to stay in it for at least two hours a day, and in the long run, the damage to her lungs was very great.
Okay, having said all this, you may ask, what should Lin Xiaomei do? Is it that she can't cook in the future? Of course not. As long as she pays attention to the following three points, she can still continue her culinary journey.
First, improve the ventilation of the kitchen. A high-power range hood can be installed, and the windows can be opened when cooking, so that the oil smoke has a place to go. Second, try to minimize high-temperature cooking, such as frying, which produces relatively more fumes and harmful substances.
Try steaming, boiling, and stewing more ways to cook, which is not only healthy, but also keeps the original flavor of the food. Finally, it is better to have regular medical check-ups and keep abreast of your physical condition, as prevention is better than cure.
Just as Lin Xiaomei was recovering, she asked the doctor a question: "I heard that eating barbecue also increases the risk of lung cancer, is this true?"
The doctor pulled out her previous medical records and explained in an easy-to-understand way: "Yes, meat in barbecue produces polycyclic aromatic hydrocarbons such as benzopyrene during high-temperature cooking, which are known carcinogens. ”
"Although eating a barbecue once in a while has little effect on the body, it does increase the risk of lung cancer if consumed in large quantities for a long time. Therefore, a reasonable diet and a varied diet are the key. ”
After listening to this, Lin Xiaomei nodded, and seemed to have a new plan for a healthy life in the future.
What do you think about lung cancer?