Surface hazards of alkaline water
1, alkaline water surface should be cooked food, which can be used as staple food, but it is not suitable for long-term use.
2, alkaline water surface belongs to pasta, made of flour, allergic people need to carefully choose whether to eat.
3. Alkaline water surface belongs to alkaline food and should not be eaten excessively. Excessive consumption will lead to acid-base imbalance in the body, which is not conducive to human health.
The method of distinguishing the quality of noodles is as follows:
1, weight gain method. There are two ways to wet fresh noodles. One is to add more water. The water content of normal noodles is about 28%, and some vendors can process noodles over 35%. This kind of noodles tastes bad and sticky. A worse way is to add talcum powder. Noodles processed in this way are indistinguishable in appearance, but harmful to health. A remarkable feature of the noodles with weight gain method is that there is almost no expansion rate after cooking. After cooking, the volume of normal noodles expands by 1.5-2 times, and 500 grams of normal noodles is enough for 3-4 people to eat, but one person may not be full by weight gain method.
2. Whitening method. Some vendors process noodles with inferior flour. The source of this flour is unknown (such as aged flour or inferior flour), and the market price is lower than 1 yuan. Because the color is poor, whitening agents come in handy. Eating such noodles is harmful to people's health.
3. Strengthen the method. Only the best flour can make somersault noodles, and eggs are added to the dough, so that the noodles made are both somersault and nutritious. However, some noodles sold in the market, no matter how cheap, are also boiled "somersaults", in which stiffening agents are added, and some also use "boron ash" which is prohibited by the food industry. Although the noodles processed in this way somersault, but the taste has lost the original noodle flavor.