China's food culture pays attention to frying, frying, cooking and frying, and these cooking methods will produce a lot of oil smoke. Cooking oil fume invades human respiratory tract with air, and then causes diseases, which is called cooking oil fume syndrome in medicine. People with this syndrome often have symptoms such as loss of appetite, upset, listlessness, lethargy, fatigue and weakness. In addition, oil fume contains a carcinogen called benzopyrene, and long-term inhalation of this harmful substance will induce lung cancer. According to the observation of cancer experts, the probability of women suffering from lung cancer has been rising, even surpassing that of men, and the guilt of kitchen fumes is inevitable.
In recent years, with the continuous improvement of people's living standards, the kitchen environment has become cleaner and cleaner, but at the same time, the air quality outside the kitchen window, especially around the dining street, has deteriorated. For example, open-air barbecue is becoming another important pollution source that affects the environmental quality and quality of life of urban residents. Street barbecue operators create thick smoke and "bake" a beautiful urban environment.
Don't let the lampblack stare at the family cooking.
As a housewife, I spend several hours in the kitchen every day. At this time, as a housewife, do you just want to cook a delicious dinner for your family? Or are you worried that kitchen fumes are harmful to your health at the same time?
Interpretation of kitchen fume
In our traditional families in China, housewives inhale more kitchen fumes, and related epidemiological studies have also found that female lung cancer is related to inhaling kitchen fumes. Experts have studied and analyzed the oil smoke extract produced by frying pork with salad oil, and found that DNP (Nitro Polycyclic Aromatic Hydrocarbon Essence) is the main carcinogen in the oil smoke produced by this substance, which is also the carcinogen of lung cancer. The DNP inhaled by housewives when preparing a meal in the kitchen is more than 100 times that of outdoor fresh air.
Another harmful gas is carbon monoxide. It mainly comes from insufficient fuel combustion and cooking fumes. Due to the sudden increase in the production of nitrogen oxides in the process of kitchen fuel combustion, a large number of harmful substances are produced, which further aggravates indoor air pollution. Inhalation can cause lung diseases, asthma, tracheitis, emphysema and other diseases, which may lead to pulmonary fibrosis in severe cases. A cancer research center in the United States recently pointed out that the main reason for the high incidence of female lung cancer in China is the environmental pollution in the kitchen.
Three measures to reduce kitchen fume
The first trick is to change the cooking habits, and the oil temperature should not be overheated, and the oil temperature should not exceed 200℃ (limited by the smoke in the oil pan), which can not only reduce the oil smoke, but also effectively preserve the vitamins in the next pot of vegetables from the nutritional point of view.
The second trick is best not to use repeatedly fried oil. When choosing edible oil, you should buy products with guaranteed quality to avoid inferior edible oil from producing more harmful substances during heating.
The third measure must be to ventilate the kitchen During cooking, always turn on the range hood. If there is no range hood in the kitchen, you must also open the window for ventilation.
What is less fume?
Vegetable oils on the market are divided into four grades according to different qualities: first-class oil, second-class oil, advanced edible oil and salad oil.
Secondary oil is the primary product of vegetable oil, which has a large oil fume. First-class oil is the product of second-class oil processing. It is yellow, clear and transparent, with less impurities, but it still has a large oil smoke. Most of the bulk oil sold in cities is first-class oil.
Advanced edible oil is a processed product of first-class oil, which is light yellow, transparent and bright, with few impurities and basically no lampblack.
The color of salad oil is as light as water, with almost no impurities, no fume and oil smell. Salad oil is not only used for cold salad, but also an ideal vegetable oil for frying, frying and frying. However, the shelf life at room temperature is short, and it is easy to taste or even deteriorate after a long time. Therefore, edible oil should be bought and eaten now, not stored in large quantities for a long time.