In the cooking process, everyone will put condiments to make the dishes more delicious, but if the condiments are not used properly or deteriorated, it may damage the body, serious or even cause cancer, and then introduce several condiments that may be dangerous to the human body.
The first: shrimp paste. Many inland friends may not have heard of it, but friends along the coast often eat this sauce. Shrimp paste can be used to pickle vegetables, stir-fry as a condiment, or direct bibimbap. But eating too much shrimp paste can be harmful to our bodies. Shrimp paste is made of salted shrimp, the salt content is very high, a large amount of consumption will lead to excessive salt of the human body, high salt food will stimulate the stomach, aggravate or cause stomach disease. Shrimp paste contains ethyl acetate, which will produce some carcinogens after nitrosation, and excessive consumption will increase the incidence of stomach cancer.
The second type: fish sauce. This is also a commonly used condiment in coastal areas, fish sauce is made of small fish and shrimp after salting, fish sauce itself does not have any harm to the human body, but if placed in a humid environment, it is easy to mold, producing a white mold, white ground mold will erode the gastric mucosa, causing malignant tumors. Therefore, do not leave the fish sauce for too long after opening the bottle, and pay attention to the storage method.
The third kind: star anise, cumin. Star anise and fennel contain a substance called safrole, which is a carcinogen, which can damage the human liver and easily cause liver cancer. If a person with Helicobacter pylori infection eats multiple foods containing safrole, it will amplify Helicobacter pylori.
However, when talking about carcinogenicity, we must talk about the amount of consumption, as long as these spices are not over-consumed, do not eat a large number of them for a long time, and have no impact on the body.