The fern really contains carcinogens! In order to find the truth, the reporter checked a large number of scientific research papers about "fiddleheads contain carcinogens" - regrettably, all the papers have affirmed this fact, and *** with the same pointed out the real culprit of fiddleheads carcinogenic - - protopanaxeroside. -protopanaxerosides.
In early spring, I believe that many families have such a delicious wild food on the table - fiddleheads. Known as the "king of mountain vegetables", fern has a refreshing flavor and smooth aroma, which is y loved by the public. In recent years, there are many businesses for the fern labeled "natural vegetables", "health dishes" label, to encourage people to eat more.
Recently, however, many experts have claimed that fiddleheads cause cancer! This statement, netizens have expressed disbelief: "I ate so many years of fern is actually "poison"?", "Do I really want to do? "Do I really have to say goodbye to my favorite ferns?" ...... on the one hand said it is "health dish", and on the other hand said it is poison, the truth of the matter is what it is?
As early as in the 1980s, Japanese scientists extracted the "original fern glycosides" from fiddlehead ferns. Research has shown that the original fern glycosides are the source of the biological properties of fern, can cause such as acute fern poisoning, leading to blindness in sheep, causing biological mutations, causing chromosome breakage and genetic damage. Subsequently, the World Cancer Organization rated the original fern glycosides as class 2B carcinogens. In response to this issue, the reporter interviewed science writer, member of the Scientific Squirrel Society, food engineering Dr. Yun Wuxin, he said: "people eating fern is not likely to eat to the point of acute toxicity, and the chronic effect is only likely to increase the risk of cancer. But the size of the risk is still a function of the amount eaten."
Clearly, "increased cancer risk" is not exactly the same as "cancer-causing", and the magnitude of the "risk of cancer" depends directly on how much you consume. The amount of "cancer risk" depends directly on how many "carcinogens" you consume. So how much fiddlehead fern can we consume before we do real damage to our bodies? There is not enough data to establish a "safe dose" for this substance," says Yun Wu Xin. But from the current scientific evidence, it's not a big deal to have a few tastes now and then."
Processing makes fiddleheads safer
When we must consume fiddleheads, how do we minimize our intake of protofernosides? There are only two words in the axiom: processing. China Agricultural University School of Food Science and Nutritional Engineering Associate Professor Zhu Yi said in a previous interview: "Steaming and then frying can let the original fern glycoside content down to a certain degree, in addition to water immersion, alkaline water or grass ash treatment can also reduce the original fern glycoside" However, in the end, he still reminded a word - - "But these are only to let the content down, not eliminate, we still need to control the frequency of eating fern."