Bad for cardiovascular system: Bacon is generally cured and then smoked, so the salt content of bacon is generally high, and the sodium content in bacon is close to 800 mg per kloc-0/00 g, which is more than ten times the average content of ordinary pork. Long-term consumption of bacon, too much salt intake, sodium intake will also increase, which will aggravate or cause blood pressure to rise or fluctuate, which is also unfavorable to the human cardiovascular system. Therefore, in the cooking process, it is necessary to soak for a period of time to reduce the salty taste.

May cause cancer: Long-term consumption of bacon in large quantities may cause cancer. There are two main carcinogens: nitrite and benzopyrene. Bacon is a pickled food, which contains a lot of nitrite and is an important carcinogen. Pickled vegetables, bacon and sauerkraut all contain nitrite. It is advisable to eat less pickled food.

Eating sausages is taboo.

Wash thoroughly with clean water and soak thoroughly before eating, which will help to remove some nitrite on the surface of bacon and sausage while reducing salt and prevent it from combining with amines to produce carcinogens.

After washing and soaking, it can also be boiled in water for a few minutes, which is also beneficial to dilute the sodium salt and nitrite in the bacon, and can also help kill the bacteria in it, making it more reassuring to eat.

Matching with a variety of vegetables: Vitamin C, vitamin E, lycopene, anthocyanin and other substances rich in vegetables help to remove nitrite and block the synthesis of nitrosamines and amines.

For the above contents, please refer to People's Daily Online-drinking and eating four kinds of vegetables is tantamount to poisoning yourself, sausages increase the risk of gastric cancer, and People's Daily Online-bacon sausages are the most harmful to the liver. What are the signs of alcoholic hepatitis?