Before reading this article, I sincerely invite you to click "Follow", which is not only convenient for you to discuss and share, but also to share more professional health knowledge with you, so as to escort your health, thank you for your support.
Li Haoran smiled and said to the mirror: "Make a big meal today and celebrate!"
As soon as the words fell, he couldn't wait to start the cooking battle.
As a secondary school history teacher, Li Haoran is usually busy with work, and cooking on weekends has become a way for him to release his stress. Today he decided to make a home-cooked dish that he is best at, mapo tofu.
In the midst of his busyness, he accidentally cut his finger. Blood beads suddenly overflowed from his fingertips, and he quickly bandaged it with a tissue and decided to buy a band-aid at a nearby pharmacy. When I arrived at the pharmacy, I happened to come across a lecture on health.
The topic of the lecture was food preservation and health risks, and the lecturer was explaining the potential dangers of expired food to the stomach. Out of curiosity, Li Haoran stopped and listened carefully.
After returning home, he continued his mapo tofu masterpiece.
Li Haoran has a habit of using a lot of bean paste when cooking, thinking that this can make the dishes more delicious, and this habit has been adhered to for two years.
Today is no exception, he took out the bean paste that had been opened for a long time from the refrigerator, waved his hand, and added it boldly.
One day, Li Haoran went to the hospital for an examination because of stomach discomfort, and was diagnosed with stomach cancer.
After the doctor learned about his eating habits, he was very saddened, because he had repeatedly emphasized that seasonings such as bean paste would deteriorate if stored for too long, increasing the content of carcinogens in food, but Li Haoran did not pay attention to it.
The doctor explained in detail that under normal circumstances, fermented products such as bean paste should be stored in refrigerated conditions after opening and should be consumed within 1 to 3 months.
The oil and protein components in bean paste, after being exposed to the air for a long time, will gradually oxidize and decompose, forming substances that may be harmful to human health.
In this case, Li Haoran's long-term use of expired bean paste not only increased the risk of ingestion of lipid peroxide, but also caused damage to the gastric mucosa and increased the risk of gastric cancer due to the long-term cumulative effects of food additives and preservatives.
Medical studies have shown that preservatives in food, such as sodium benzoate, are allowed to be used in safe doses, but their decomposition products may be more toxic to humans when ingested in large quantities for a long time or after the product has deteriorated.
In addition, a study involving 5,000 adults found that long-term consumption of improperly preserved seasonings was more than twice as likely as those on a normal diet. This further confirms the dangers of improper storage of food.
The doctor also singled out several other similar cases of patients who also had similar eating habits, long-term consumption of expired or improperly preserved condiments, which eventually led to serious gastrointestinal disorders.
Such information is undoubtedly a huge wake-up call for Li Haoran.
He realized that he was neglecting basic food safety knowledge and putting his health at risk. Since then, he has been on a strict diet, avoiding any ingredients that have expired or may spoil.
Now, let's explore a question: in daily life, how to effectively identify whether condiments have gone bad, especially those products that have been stored for a long time?
To answer this question, we need to conduct a detailed analysis from two aspects: the storage conditions of condiments and the signs of spoilage.
First of all, the storage conditions of the condiments are very critical. For example, fermented products such as bean paste should be kept in a refrigerated environment and protected from direct light, which can help slow down their spoilage process.
Secondly, the telltale signs of deterioration of condiments include changes in color, the appearance of odors, and the growth of mold.
Users should carefully check these signs before using them to avoid consuming spoiled condiments. In this way, we can effectively avoid the health risks associated with consuming spoiled condiments.
What do you think about this? Welcome to discuss in the comment area!