Crispy rice crust and oil residue are easy to cause cancer: lard residue is made of pig fat and pig fat. The residue left after heating and refining in an oil pan tastes crisp, fragrant, loose and delicious. A crispy rice is something that burns the bottom of the pot in the process of cooking because of excessive firepower or continuous heating, which makes people taste fragrant and delicious.

There are always many people who are reluctant to throw away lard residue and crispy rice and eat it as delicious food. In fact, eating this burnt food often will affect your health. Because the oil temperature is too high during oil refining, a large number of polycyclic aromatic hydrocarbons are decomposed. Polycyclic aromatic hydrocarbons have strong carcinogenicity and are the most easily produced, widely distributed and largest in nature.

The crispy rice is made by frying, and the oil will produce peroxide after high temperature treatment, which is easy to make people aging. According to experts, the composition of paste food is similar to plastic, and crispy rice is the paste part of rice, which is similar to plastic like paste barbecue, so it will cause cancer.

Modern medical research shows that polycyclic aromatic hydrocarbons alone account for more than 1 18 of more than 1,000 carcinogens in nature. Oil residue and crispy rice seem inedible.