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KFC and other foreign fast food are harmful to the health of Chinese people

"Foreign fast food "Entering China, junk food harms the health of the Chinese people! Western fast food is an out-and-out "energy bomb" and "junk food." On February 15, 2002, a reporter from EFE reported from Beijing: "Chinese traditions have been deeply impacted by Western fashions." The article pointed out that "for thousands of years since the Warring States Period, China's ancient traditions have been preserved, but now they As if succumbing to the irresistible Western lifestyle... From the United States, China imitated the worst thing - foreign fast food." "Foreign fast food" has the characteristics of three highs (high calories, high fat, and high protein) and three lows (low minerals, low vitamins, and low dietary fiber). Nutritionists have given nicknames to "foreign fast food" - "energy bombs" and "junk food." Because eating one Western fast food meal is equivalent to the lower limit of your energy consumption for a day. You can imagine, if your child eats bombs every day, will this child be healthy? "Foreign fast food" also destroys the principle of food biodiversity. The varieties of "foreign fast food" are very simple and not as rich as Chinese food. The Chinese believe that "an omnivore has good food, and an omnivore has good nutrition." U.S. congressmen, nutritionists and consumer associations claim that obesity, like smoking, has become a public health problem and call for "pushing fast food off campus." In November 2002, a New York child who became obese due to long-term consumption of foreign fast food sued McDonald's in court for causing childhood obesity. The New Scientist magazine published in London on January 29, 2003 reported that foreign fast food can cause hormonal changes in the body and lead to addiction. Professor Michael Schwartz, an endocrinologist at the University of Washington, found that fast food (hamburgers, fried potato chips, etc.) can cause hormonal changes in the body, making it difficult for eaters to control their food intake. The article said: "The discovery of the biological effects of fast food has explosive significance. The cause of obesity cannot be attributed to obese people's lack of self-control."

The oil used in some "foreign fast food" is different from the ordinary vegetable oil traditionally used in China, because it uses hydrogenated oil, that is, oil produced by hydrogenating vegetable oil. Professor Willett, chairman of the Department of Nutrition at the Harvard School of Public Health, pointed out in 1991: Hydrogenated oil produced by hydrogenating natural vegetable oils is harmful to health! Because hydrogenated oil contains some trans fatty acids that do not exist in nature, trans fatty acids can affect the human endocrine system and harm health. "Epidemiological studies on the relationship between hydrogenated fat intake and the odds of heart disease and diabetes show that hydrogenated fats are worse than saturated fats," Willett noted.

Foreign fast food and carcinogen-C poison. On April 24, 2002, the Swedish National Security Administration announced the latest research results, which found that French fries, hamburgers, crispbreads, roast pork, etc. contain a large amount of acrylamide. Because acrylamide damages the central nervous system, it can induce benign or malignant effects. Tumors, so some scholars believe that this explains the high incidence of tumors in Western countries. The U.S. Food and Drug Administration announced the inspection results of 750 types of food on March 24, 2004, and once again confirmed that French fries, potato chips, popcorn, and fried chicken have the highest levels of this type of carcinogen. Home-cooked dishes are in better condition, and fresh vegetables are the safest. Europe and the United States are different from China. Every kitchen has an oven, which is used for high-temperature cooking. Traditional Chinese meals are cooked at low temperatures. Our rice, noodles, and steamed buns are all made with water as the medium. The temperature will not exceed 100 degrees Celsius, which is much lower than baking. . Stir-fried dishes are completed in a short time, and the cooking method of combining high and low temperatures is not only beneficial to maintaining nutrients from loss, but also meets the need for surface sterilization and reduces the oxidation of oil. So the traditional cooking methods of the Chinese people are very safe.