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Ms. Liu, 45, is a bank clerk with a busy schedule and often has no time to cook. For convenience, she used to buy a lot of vegetables on weekends, put them in the refrigerator to freeze, and then take them out to thaw when she wanted to eat. But recently, Ms. Liu found that she always had no appetite, couldn't eat, and often had nausea and acid reflux, and her stomach also had a dull pain. At first, she thought it was because of the pressure of work, so she didn't pay much attention to it. It wasn't until one day, after eating sausages that had been frozen for a week, that the pain was so severe that it was unbearable, and she decided to go to the hospital for a check-up.
After a series of laboratory tests and CT examinations, the doctor found that Ms. Liu's liver was abnormal, with multiple lumps, which was suspected to be an early sign of liver cancer. The diagnosis surprised Ms. Liu, who couldn't believe she could get liver cancer.
The doctor carefully inquired about Ms. Liu's living habits, frowned and said, "Ms. Liu, you have a very bad habit, that is, buy a lot of ingredients and stock them in the refrigerator. Some foods that are left in the refrigerator for a long time will produce harmful substances such as nitrite, and eating them for a long time will increase the risk of liver cancer. I estimate that your liver problems are most likely due to long-term consumption of spoiled food. "
Ms. Liu regretted it: "Doctor, I was really careless. For the sake of convenience, I didn't expect to delay my health. What kind of food did you say would spoil after a long time in the refrigerator?"
The doctor patiently explained: "There are mainly four categories:
First, processed meat products, such as ham, sausage, bacon, etc., these foods contain a lot of nitrite, and if they are stored in the refrigerator for a long time, the nitrite content will increase greatly, and eating too much can easily induce liver cancer.
Second, soy products, such as tofu and tofu skin, will produce aflatoxin after deterioration, which is a recognized carcinogen.
Third, some vegetables, such as spinach and celery, will produce more nitrates when refrigerated for a long time, and excessive consumption also has a risk of causing cancer.
Fourth, some frozen fruits, such as strawberries, blueberries, etc., if frozen after thawing, it is easy to breed bacteria and produce toxins.
After buying these four types of food at home, it is best to eat them within 2-3 days, and do not refrigerate them for a long time. "
Ms. Liu suddenly realized: "No wonder I often eat ham sausages that have been frozen for a long time, and my stomach is uncomfortable." Doctor, can I still treat my liver problem, and what should I pay attention to in my diet in the future?"
The doctor comforted her: "Don't worry too much, your liver cancer is still in the early stage, and after systematic treatment, there is still a great hope of recovery." "
With the acceleration of the pace of life, many people have developed the habit of "hoarding" ingredients, and each time they purchase a large amount of food and put it in the refrigerator, the picture is to save time and trouble. As everyone knows, some foods cannot withstand long-term refrigeration, and after spoilage, they not only taste poor, but also may produce toxic and harmful substances, becoming a "time bomb" for health.
Among them, the most problematic is processed meat products. In the processing process of ham, sausage, bacon and other foods, in order to preserve and color, more nitrite is often added. This substance is not very stable at room temperature, and it is more likely to be converted into nitrosamines, a strong carcinogen, when placed in the refrigerator and affected by the refrigeration environment. Studies have found that regular consumption of processed meat products with high nitrite content is associated with a significantly higher risk of colorectal cancer and gastric cancer.
Soy products such as tofu and dried tofu should not be refrigerated for a long time. This kind of food has a high protein content, and in a low temperature and humid environment, it is easy to spoil and breed toxic molds. Aflatoxin is one of the most famous "culprits", and the International Agency for Research on Cancer has designated it as a class of carcinogens, which is closely related to the occurrence of liver cancer and lung cancer.
Some nitrate-rich vegetables, such as spinach, lettuce, celery, etc., should also be consumed as soon as possible. Nitrate is converted to nitrite in the body, which in turn produces nitrosamines. Although the nitrate content in fresh vegetables is low, if it is refrigerated for a long time, as the cell structure is destroyed, the nitrate will be released in large quantities, and there will be a safety hazard when eating.
Frozen fruits such as blueberries, strawberries, etc., should also be avoided from repeated freezing. Many people are accustomed to buying a large packet of frozen fruit at a time, taking it out to thaw when eating, and putting it back in the refrigerator after eating. Repeated freezing and thawing in this way will not only destroy the cellular structure of the fruit and affect the taste; What's even more terrifying is that when it melts, it is very easy to breed bacteria, producing dangerous pathogenic bacteria such as Clostridium botulinum.
Of course, not all foods can't be refrigerated. Some foods not only do not spoil after being refrigerated, but also extend the shelf life, such as eggs, milk, etc. The key is to achieve "food classification, according to food conditions".
Food is the capital of health, and the refrigerator is the "guardian" of food, but not all food is suitable for long-term "dormancy". Some foods that are left out for too long will not only lose taste and nutrition, but may also brew a health crisis. We must learn to store food scientifically and clean the refrigerator in time, so as to help our health.