Cancer is still the number one enemy that harms human beings, especially the incidence of stomach cancer, colorectal cancer, breast cancer and other cancers is getting higher and higher, and one of the main reasons for these diseases is people's wrong eating habits. I've heard that frying some vegetables releases carcinogens?

Zucchini

According to a study published by the Hong Kong Center for Food Safety, 133 food samples were collected over the past two years***, including meat, vegetables, beans and wheat products. They sent samples of 22 types of vegetables to the laboratory and baked them for three and six minutes on 1200-watt and 1600-watt induction cookers without cooking oil, respectively. The results showed that the longer the cooking time and the higher the temperature, the more acrylamide was released from the vegetables.

Rootless bean sprouts

Bean sprouts are a common dish in vegetable markets, with a crunchy texture and high nutritional value, and can be used as a side dish or main course. In recent years, many white, plump, rootless bean sprouts, often called "poisonous bean sprouts," have appeared on the market. Rootless bean sprouts use a lot of rootless agents and chemicals in their cultivation, which can be harmful to health and even carcinogenic when consumed over a long period of time.

Autumn lentils

Autumn lentils contain a blood-clotting substance, agglutinin, which can clot blood and is a toxic protein. This toxic ingredient in the fall ripe "old lentils" in the content is particularly high, people in the consumption of poisoning, causing headache, dizziness, nausea, vomiting and other symptoms. The toxins contained in the fall lentils will lose their toxicity at high temperatures. Therefore, eating fall lentils, only high-temperature steaming and deep-frying, sticking to cooked food, can be safe to eat. In general, it is safer to eat braised lentils in the fall.

New Xianmuer

Fungus has the function of promoting blood circulation, skin care, unclogging the stomach and intestines. , and is very good for the body. But because of the composition of the fungus, unlike other vegetables, the fresher the vegetable, the better. Fresh fungus contains a photosensitive substance - porphyrin, which may cause skin itching, edema and even skin cell necrosis after being consumed. Edge Shaw suggests you should choose to buy dried fungus.

Spinach

Spinach, bamboo shoots, etc. , when they are not blanched, taste astringent because they contain a lot of oxalic acid. High oxalic acid content not only affects the taste, but also reacts with calcium in the body to form indigestible calcium oxalate, which not only increases the burden on the stomach, but also leads to stones. So before eating spinach, bamboo shoots, first boil water for a while, dissolve to remove oxalic acid.