The golden crispy skin and the constantly wafting fragrance of meat can always stimulate the inner appetite instantly. At the moment the fried chicken enters, the juice passes through the tip of the tongue and hits the taste buds directly. The crispy skin wraps the tender and smooth chicken into the mouth, and chews it carefully to make a crisp sound, which makes people feel that nothing can't be solved by a piece of fried chicken.
hearing the word "fried chicken" will make your mouth water, crispy chicken skin, fresh and juicy chicken, and when you are in a bad mood, you will be happy! But if we eat too much, it is not good for our health, and it may even bring these hazards!
cause obesity
fried foods such as hamburgers and fried chicken can cause hormonal changes in the body, making it difficult for people to control their food intake. Relevant research in the United States also shows that eating fast food often leads to high protein, high calorie and high fat in the body, which will make people fat.
lead to "rich disease"
obesity in youth leads to abnormal metabolism of lipids and sugars, which increases blood lipids, blood sugar and blood pressure, making young people prone to metabolic syndrome commonly known as "rich disease" such as hypertension and diabetes. Although some people did not get sick in their youth, they buried the hidden dangers of hypertension, atherosclerosis, cardiovascular and cerebrovascular diseases, diabetes and other diseases in the future.
inducing cancer
the research of the world health organization found that hamburgers, French fries, barbecues, fried chicken and crackers contain a lot of acrylamide (products cooked at high temperature), among which the acrylamide content of French fries is about 1 times higher than the standard. Acrylamide can cause gene mutation, damage the central and peripheral nervous system, and induce tumors. So avoid eating these unhealthy fried foods for a long time.
I know the harm of fried chicken,
There are still so many people who like it,
Do you know why?
let's explore it together!
In oil, when oil meets high temperature, complex oxidation products such as fatty acids, small alcohols, aldehydes, ketones, acids, glycerides, cyclic compounds and polymers are formed, and aldehydes produce attractive fragrance.
In food, many reactions also occur at the same time, resulting in attractive fragrance and delicious appearance. Caramelization and Maillard reaction make the surface color of food darker and produce crispy taste.
Maillard reaction
Maillard reaction has always been a common process in the culinary world. Every time you cook toast, bake cookies, fry fish, roast steak ... when the temperature reaches 14-16°C, it may happen quickly.
It is also called "browning reaction" because the color of food will change and turn brown in the process of chemical changes. Think about the brown skin of bread, the brown brown part of barbecue surface, and the brown crispy skin on the edge of fried eggs ...
The real charm of Maillard reaction is not only focused on the change of color, but also on flavor and aroma, so it is also called "flavor reaction". At high temperature, amino acids (from protein) and reducing sugars (glucose, fructose, lactose, etc.) violently collide and recombine, resulting in hundreds of compounds, which make these foods emit different flavors.
caramelization reaction
caramelization reaction is that when sugar, especially monosaccharide, is heated to a high temperature above the melting point (generally above 14-17℃) in the absence of amino compounds, the sugar will be dehydrated and degraded, and browning reaction will also occur.
The surface of chicken is covered with starch, and the starch is caramelized at high temperature, resulting in two kinds of substances: one is the dehydration polymerization product of sugar, commonly known as caramel or sauce color; One is degradation products, mainly some volatile aldehydes and ketones, which can also be condensed and polymerized to finally get some dark-colored substances. They bring pleasing color and flavor to food.
It should be noted that although fried food is delicious, there is a certain loss of amino acids and sugars during frying, which makes the nutritional value of food decline. In addition, a small amount of substances harmful to human body may be produced during frying. Therefore, although the food is good, you can't be greedy!