The disadvantages of eating bacon
When curing fish, meat, vegetables and other foods, it is easy to convert the added salt into nitrite. Under the catalysis of enzymes in the body, it is easy to react with various substances in the body to generate imine carcinogens, which makes people prone to cancer and promotes premature aging. ?
We can often see this phenomenon in our life. People of the same age and working environment may differ in appearance by ten years or more. Some people have the phenomenon of aging before they get old. This premature aging phenomenon is caused by many reasons, among which eating some substances that are easy to cause premature aging is an important reason.
Nutritional value of bacon
Many people can't resist the delicious bacon. Bacon is not inedible, but it can't be eaten often. Besides, you can also steam, cook and stir-fry bacon, such as fried mushrooms with bacon, steamed bamboo shoots with bacon, stewed bacon with potatoes and so on. In addition, bacon can also be used to make soup, such as bacon winter melon soup and bacon tofu soup, but bacon should not be fried at high temperature. Although high-temperature frying is delicious, it makes people have an appetite.
The efficacy and function of bacon
Bacon has the effects of appetizing, dispelling cold and promoting digestion.
Pork tastes sweet, salty and flat, and enters the spleen, stomach and kidney meridians; Tonifying kidney and nourishing blood, nourishing yin and moistening dryness; Indications are fever, body fluid injury, thirst, emaciation, kidney deficiency, postpartum blood deficiency, dry cough, constipation, tonic, nourishing yin and moistening dryness, nourishing liver and yin, moistening skin, relaxing bowels and quenching thirst.
Nutritional value of bacon
Bacon is rich in phosphorus, potassium and sodium, and also contains elements such as fat and protein. Protein lost a certain amount of meat during curing. In addition, due to the addition of salt, the moisture in fresh meat can be analyzed, and the meat will be partially dehydrated, resulting in the loss of some water-soluble vitamins such as B vitamins, and inorganic salts will also be lost to a certain extent.
How to reduce harmful substances in bacon
In daily life, we can reduce harmful substances in bacon and reduce the impact of nitrite in bacon on our health through some simple treatments. For example, before cooking, wash the bacon with low-concentration salt water several times, and the salt contained in the bacon will gradually dissolve in the salt water, and then eat some garlic after eating the bacon. Garlic can remove the harm of nitrite in bacon, or eat more fruits and vitamins can also achieve a certain effect of clearing intestines and detoxifying.