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Zhang Mei is a supermarket cashier who doesn't have a hectic job, but she loves cooking, especially the seasonings that make home-cooked meals delicious.
In her kitchen, she has a special hobby – using oyster sauce to enhance the flavor. However, Zhang Mei didn't know anything about the hidden danger behind this.
On the weekend, Zhang Mei was busy preparing dinner for the whole family. She is skillful in her technique, and she does not forget to add a few tablespoons of oyster sauce to the dish between stir-frying.
Her husband Li Qiang and youngest daughter Li Yue are full of praise for her craftsmanship. However, the problem behind this is slowly emerging.
It turned out that the oyster sauce in Zhang Mei's house had been opened for a long time, and due to improper preservation, signs of deterioration appeared, and in fact, fine mold had grown.
Due to frequent use, the oyster sauce at home is consumed very quickly, which also makes Zhang Mei neglect to check its quality. Spoiled oyster sauce not only has a degraded taste, but more importantly, it contains a lot of bacteria and mold, which are potential carcinogens.
Time flies, and one day a year later, her husband Li Qiang felt extremely tired and often had unexplained stomach pain. Daughter Li Yue also began to have similar symptoms, and Zhang Mei herself also felt physically exhausted.
The family went to the hospital for a full check-up, and the results were shocking – all three were diagnosed with early-stage bowel cancer at the same time.
After detailed inquiry, the nutritionist at the hospital found that the long-term use of spoiled oyster sauce was the main risk factor in Zhang Mei's family's diet.
The doctor explained that the mildew in oyster sauce not only produces carcinogens such as aflatoxin, but also destroys the nutrients in the food, and long-term ingestion of such food is extremely damaging to the intestines.
At this moment, Zhang Mei suddenly realized that even the most ordinary habits in daily life may hide a health crisis.
In particular, doctors point out that when using any condiment in the home, it is necessary to pay attention to its preservation conditions and shelf life. Oyster sauce after opening should be kept in a dry and cool place and ensure that it is used before the expiration date.
Just as the doctor was about to leave for the next patient, Zhang Mei couldn't help but ask a question: "Doctor, in addition to oyster sauce, what other food additives in our daily life seem harmless but may be harmful to health?"
The doctor smiled and pulled out some documents and medical records from the drawer, and said as he took them: "Did you know that in our daily lives, most of our knowledge of food additives is limited to their superficial effects on making food look more appealing, taste more delicious, or store longer? ”
"However, some additives, such as preservatives, artificial colors, etc., while providing convenience, may also cause a burden on our liver, kidneys, and even induce diseases if used inappropriately or excessively. ”
He goes on to elaborate: "For example, some common preservatives, such as sodium benzoate, can be converted into substances that are harmful to the human body under certain conditions.
And artificial colors, especially some varieties that have not been rigorously tested, may affect children's attention and behavior patterns after long-term ingestion. ”
As the topic deepened, the doctor's tone gradually became serious: "We must realize that behind the 'convenience' sometimes there is a 'risk'. As consumers, we have to keep our eyes peeled for food labels and try to buy less things that have too many added chemicals. ”
"When cooking at home, use natural ingredients and spices as much as possible, so we can better ensure that what we eat is safe and healthy. ”
The doctor paused, then added: "Moreover, there are many studies that point out that common food additives, if consumed excessively for a long time, may be related to the occurrence of a variety of chronic diseases, including obesity, diabetes, cardiovascular disease, etc. ”
"So, a good diet is not just about choosing the right ingredients, but also about understanding where those ingredients come from and how they are processed. ”
Returning to the situation of Zhang Mei's family, the doctor said seriously: "For Zhang Mei's family, although this experience is unfortunate, it is also an important warning. We should not only pay attention to the freshness of the food itself, but also pay attention to the state of preservation and the way in which the condiments are used. Don't underestimate any small detail, they may directly affect our health. ”
Li Qiang couldn't help but ask a question: "Doctor, can you tell us in detail what signs or ingredients we should pay special attention to avoid when choosing condiments?"
The doctor nodded, picked up a nutrition guidance book, and turned to a chapter: "Of course, for condiments, especially liquid condiments, we should pay attention to check their ingredient lists." ”
"In particular, some products that are labeled as 'long-lasting' without a specific shelf life are likely to contain more preservatives. And when choosing, give preference to products that are labeled 'additive-free' or 'all-natural', which may have a shorter shelf life but are safer and healthier. ”
After hearing this, Li Qiang nodded in understanding, and the doctor closed the information in his hand, and this in-depth discussion came to an end.
What do you think about the preservation of kitchen food?