Especially in western Hunan, I like to eat. Why on earth is this? It turns out that the mountains on the west side of the lake are high and dense, not only the temperature difference between day and night is large, but also the air is humid, the food is not easy to preserve, and it will soon become moldy and hairy. Later, clever Hunan people found that food can be preserved for a long time after being smoked, so they gradually developed the habit of smoking and baking food with fireworks.
Because this method can not only preserve food, but also give food a special flavor. Modern science believes that smoke has a good bactericidal effect, so smoked food will last for a long time. However, regular consumption of smoked food is also harmful to health, because smoke contains a carcinogenic chemical.
Smoked foods such as smoked fish, bacon, smoked square legs and smoked sausages are unique in flavor, dry and low in water content, which is not conducive to bacterial growth and is not easy to deteriorate. Smoked food generally uses wood as fumigant. Smoked smoke contains nitrogen oxides, which can react with secondary amines converted from amino acids in fish or meat to generate N nitroso compounds, which have certain carcinogenic toxicity and can induce tumors in different parts and multiple organs.
So we should eat less smoked food.