A few days ago, I met an old smoker, Uncle Zhang, in the outpatient clinic.
He told me worriedly that he had recently read an article saying that potatoes might increase the risk of lung cancer.
After reading it, I was frightened and hurriedly asked me if it was true or not.
Uncle Zhang said:
Looking at Uncle Zhang's anxious appearance, I felt very uncomfortable.
I knew that at this time, I needed to use my expertise to give him a clear answer.
If you have similar doubts, you might as well listen to me.
First, is there really a relationship between potatoes and lung cancer?
In fact, explaining this problem makes me deeply feel the horror of fragmented information on the Internet now, and it is easy for everyone to see the wind and rudder and understand deviations.
When it comes to the relationship between potatoes and lung cancer, we must first understand that potatoes themselves do not directly cause lung cancer.
The development of lung cancer is a complex course that is related to many factors:
Things like smoking, air pollution, your family history, and so on.
However, it is important to mention here that potatoes can also be bad for your health if they are not handled properly.
For example, if you take potatoes to high heat and fry them, you will produce something that is not so good, such as acrylamide.
This is a potentially harmful substance, and eating too much for a long time may be bad for the body and increase the risk of disease.
Acrylamide is mainly formed during the high-temperature cooking of foods, especially foods with high starch content, such as potatoes, bread, biscuits, etc.
Or if the potatoes are moldy and sprouted after a long time, they will contain solanine, which is harmful to the human body.
It's not the potatoes that's wrong, it's the way potatoes are cooked, and our own wrong way of life.
Therefore, when we cook potatoes, it is best to avoid frying them at high temperatures;
You can boil, steam, and roast, and the temperature is controlled a little lower, so that the harmful substances produced will be much less.
It is true that some vegetables can pose a threat to our health if they are not handled properly or if they are not eaten properly. Let me give you a closer look:
Second, which vegetables should we eat cautiously in our daily life?
1. Unripe tomatoes
They contain tomatine, a substance that is toxic to humans.
If consumed in excess, it may cause headaches, nausea, and even a risk of poisoning.
Therefore, when we buy tomatoes, we must choose those that are fully ripe and bright in color.
2. Long-standing cabbage
Cabbage is a vegetable that many people love, but if it is stored for too long, nitrite may be produced inside the cabbage.
Nitrite is a potential carcinogen that can be harmful to the human body if ingested for a long time.
Therefore, when buying cabbage, you should choose fresh ones and try to avoid storing them for a long time.
3. Uncooked green beans
The saponins and phytohemagglutinins contained in green beans, if eaten uncooked, may make you have stomach pain, nausea, and vomiting.
So, when cooking green beans, always make sure that they are cooked thoroughly.
Remember, the color changes from bright green to dark green, and there is no white core inside the bean, so it is cooked thoroughly.
4. Uncooked kidney beans:
If the saponins and phytocoagulins contained in kidney beans are not destroyed by heating, they may cause nausea, vomiting, diarrhea and other symptoms after consumption.
Making sure it's heated enough when cooking is key.
3. What storage methods can prevent mold and toxin production in vegetables?
Proper cleaning:
Before storing, first make sure that the vegetables are thoroughly washed to remove dirt and possible pesticide residues from the surface.
Humidity control:
Mold growth requires a moist environment, so keeping it dry is key to preventing mildew.
Hygroscopic agents can be used, or vegetables can be stored in a ventilated and dry place.
Proper ventilation:
Make sure that the area where the vegetables are stored has enough air circulation to avoid mildew due to poor air.
Segregated Storage:
Store different vegetables separately to avoid cross-contamination.
Especially for vegetables that have been injured or scratched, it is necessary to pay attention to storing them separately from other vegetables.
Cryogenic Storage:
Most vegetables retain their freshness better at low temperatures.
The fresh bin of the refrigerator usually provides the right humidity and temperature conditions, which can help extend the shelf life of the vegetables.
Avoid squeezing:
Try to avoid heavy pressure or excessive squeezing force when storing, because vegetables are prone to damage under pressure, which can lead to mildew.
Periodic Inspections:
Even with all the proper storage measures in place, vegetables should be checked regularly for freshness and any vegetables that have begun to rot or become moldy should be discarded in a timely manner.