The "invisible killer" in the kitchen is more "dangerous" than sugar and salt! Doctor: Beware of diseases coming to your door
At a family gathering, I heard a friend say, "I use the best oil and eat healthy every day." What she doesn't know, however, is that even with so-called "healthy oils," the wrong cooking methods can lead her to quietly ingest a "hidden killer" that is more dangerous than sugar and salt at the dinner table every day. This invisible threat is present in the kitchen of almost every home, and most people are unaware of it.
Today, we're going to reveal how these invisible killers in the kitchen can jeopardize your health and your family's health before you know it. From seemingly innocuous cooking habits to the ingredients we rely on every day, what are some common mistakes that can lead us to the brink of disease?
Invisible Killers in the Kitchen: Dangers You May Not Be Aware
1. Common harmful substances in the kitchen
Kitchen operations, especially when cooking at high temperatures, often produce substances that can cause long-term health hazards. The main hazardous substances include:
Trans fatty acids: Mostly found in some margarines and reused fats, the structure changes after high temperature heating, which is extremely bad for cardiovascular health.
Polycyclic aromatic hydrocarbons (PAHs): Produced during the cooking of foods such as meat over charcoal or direct flames, especially when grilling.
Acrylamide: Mainly formed in high-temperature baked and fried foods, such as fries and potato chips.
The formation of these substances is usually related to the cooking method and the choice of ingredients. Knowing where they come from is the first step to prevention.
2. Specific health impacts
Cardiovascular disease:
Trans fatty acids increase the risk of heart disease and stroke by raising levels of low-density lipoprotein (LDL-bad cholesterol) and lowering high-density lipoprotein (HDL-good cholesterol).
Cancer:
Polycyclic aromatic hydrocarbons (PAHs) and acrylamide are considered potential carcinogens, and long-term exposure may increase the risk of specific types of cancer, such as bowel and stomach cancer.
Neurological impairment:
High intake of acrylamide has been shown in animal studies to potentially affect nervous system function, and while data from human studies are insufficient, caution is warranted.
By understanding how these harmful substances are formed and their impact on health, we can adopt appropriate cooking strategies to reduce their risk. For example, choosing a healthy cooking oil, avoiding high temperatures and prolonged cooking, and using low-temperature cooking methods such as steaming and boiling will not only preserve the nutrients of your food, but also minimize the production of harmful substances.
Precautions in everyday cooking: Make the kitchen a source of health
1. Choose and use healthy cooking oils
When choosing cooking oils, give preference to those oils that are less likely to produce harmful substances. Olive oil and coconut oil are relatively stable at high temperatures and are not easily decomposed to form harmful substances. Avoid reusing oil for frying, as reheating the oil produces more trans fatty acids and other harmful compounds.
2. Use the low-temperature cooking method
Low-temperature cooking, such as steaming, stewing or slow cooking, can significantly reduce the generation of harmful substances. These cooking methods not only retain the nutrients of the food, but also reduce the risk of harmful substances.
3. Use natural flavors
Replace artificial additives and processed condiments, using natural herbs and spices such as garlic, ginger, coriander, etc. These natural flavors not only add flavor to food but also have certain health benefits.
4. Increase the use of vegetables and fruits and vegetables
Vegetables and fruits and vegetables contain a lot of antioxidants, which can neutralize free radicals that may be produced during the cooking process and reduce the harm of harmful substances.
Case Study: From Unhealthy to Energetic Kitchen Change
1. Case Introduction: Mr. Zhang's Transformation
Mr. Cheung (55) used to cook with a large amount of reheated vegetable oil every day, and his cholesterol level and blood pressure have been on the rise for a long time. After learning about the potential risks of these cooking habits, he began to implement a series of changes.
2. Changes implemented
Mr. Zhang replaced his cooking oil with olive oil and began steaming and stewing the cooking method. At the same time, he increased the proportion of vegetables per meal and began to use fresh spices instead of the chemical condiments that were commonly used before.
3. Health effects
After six months, Mr. Zhang's total cholesterol level dropped significantly and his blood pressure returned to normal levels. What's more, he said he felt a significant improvement in both physical and mental state.
Through these practical cooking tips and Mr. Zhang's case, we can see that simple kitchen habit changes can not only improve personal health, but also bring more happiness and health to the family. These changes are neither complex nor expensive, but the health benefits are long-term and far-reaching.