Cooking foods with powder for a long time may cause cancer. "This kind of cooking" can best retain nutritional value

Silvered food is one of the six major foods that each person must take every day, but is the cooking method used healthy?

High-temperature food cooking and increasing harmful carcinogens

Nutritionist Zhang Lijuan from Tainan Municipal Hospital said that powdered foods produce acrylamide during high-temperature cooking, and this type of product includes potato strips and potato chips. Foods with high protein content such as beef, pig, fish, and chicken, when cooked at a temperature of 150% 26deg;C, the protein will decompose or change to produce anhydrocyanides. Acrylamide and anhydrocyanides are all toxic substances. The longer the cooking time is, the more harmful carcinogens will be produced, especially the most charred part of the toxins. Therefore, it is recommended that people eat less charred part of the food.

{9 Retaining food nutrition value

Zhang Lijuan Nutrition suggested that it is best to cook with a low temperature. Steaming is a healthy cooking method that can maintain food nutrition value and reduce carcinogenic risks. It can keep the food moisture and will not be too warm.

The cooking is done by mixing, steaming, boiling, and stir-frying. If the meat is to be fryed or roasted, it can be cooked in microwave or steamed to reduce the time for high-temperature cooking and reduce the production of harmful substances.

Maintain a balanced diet and maintain a variety of diets

Zhang Lijuan reminds that fried foods themselves have high heat and fat, which is inherently unfavorable to health. In addition, high temperatures are prone to cancer, so as to reduce the intake frequency as much as possible. When cooking food, use steaming, boiling, and cooking methods such as low oil. Eat more natural foods and keep your diet diverse. Do not over-rely rely on a single type of food. Balanced diet and proper exercise can reduce the potential risks brought by specific foods.