Nitrite believe that we are often told, will not only cause acute food poisoning, but will also increase the risk of stomach cancer. But how can you stay away from the hazards of nitrite it? Today we find the six most serious nitrite
first, pink and cooked meat
cooked in a variety of take-away contains nitrite, is now the most serious. Because it allows the color pink meat cooked, taste fresh, but also to extend food shelf life, so it has become a meat additive in the food industry essential ingredients. Including restaurants, chefs can not cook from it are many meat dishes, there are a variety of grilled meats, lamb skewers, pickled products, as well as donkey, venison, Haggis, offal, etc., almost always Jiaru Ya nitrate. Some so-called
security policy: Do not red, not too tender.
cooked chicken should be white or gray, white or pork should be light brown, and red have been turned into beef and mutton should be light brown to brown. If the color is pink, and this pink from the inside out are the same, then it must be added nitrite.
In addition, the meat with the salt and nitrates special supple. Meat is the muscle fibers had, cooked to a very small tear pork. However, if cooked meat is basically not eat pork feeling, the tender than even the soft tofu, and particularly water, there is suspicion of nitrite added. In addition, the use of nitrite there is a more meat taste like ham, and meat is not the same as normal.
However, the regular meat plant products can be assured, when you add the nitrite control the number, but also check the state sector management. However, small workshops, restaurants, farmers market products must be very careful because they do not quantitative control capabilities. Restaurant meat have to be careful, because they are in lack of control, the restaurant no one check this one.
second place, just made pickles.
many people love to eat pickles or pickled fresh, especially northerners, but preserved foods and unhealthy. In addition to high salt content, the nitrite or nitrosamine content is the main reason. However, only inappropriate in the marinated products, nitrite content will be high enough to cause trouble level.
security policy: preserving more than 20 days.
general, preserved pickles after 20 days of nitrite content had decreased significantly after one month is very safe. Also, add fresh garlic, fresh ginger, fresh chili, vitamin C, etc. can reduce nitrite levels.
third place overnight leftover food
overnight vegetable will produce nitrite, which is due to the large population of bacteria began to reason, bite through the chopsticks stir stir things go full contact with bacteria and vegetables, even after eating the leftovers in the refrigerator , will slow the breeding of bacteria. And put the longer, the more nitrite produced.
security policy: boiled water, made more secure.
in fried, mixed vegetables, boiled water before, allowing most of the loss of nitrite in the water, even if the Similarly, the water issued by the fungus, white fungus, also relatively safe. Because they are water, hair products, after repeated blisters, the nitrite content greatly reduced. Of course, the fried dishes into the refrigerator immediately after the meal, eat the next meal on the whole, have not reached nitrite poisoning, the extent of cancer.
However, the best plans in the first when cooking. Since we know that a large plate of vegetables and eat it, it may be time to set aside part in a clean bowl or in the crisper cover, cool to room temperature directly into the refrigerator. This relatively small exposure to bacteria, nitrite is also produced less heat it the next meal and you can rest assured eat. White fungus soup, too, is divided into several into the refrigerator. Take a time to eat it.
fourth, long home salad
many families like to eat cold food, eat more now to promote salad, sometimes mixed with the more to put in the refrigerator. Although the salad after a day or two is still very fresh and crisp look, but in fact nitrite which has been very much.
security policy: Add garlic and vinegar
plus a lot of garlic, vinegar and lemon juice, and so can have bacteria, naturally help control the production of hydrochloric acid nitrite, another multi-vitamin C foods such as lemon juice can also inhibit the nitrite content. Also, if this is really Dayton eat, but also finished in 24 hours.
fifth, long cooking pot soup
Many people think shabu hot pot soup for a long time concentrated the essence of food, especially delicious nutrition. However, because the meat is often added to nitrite, nitrite in vegetables will soon dissolved in the soup, so the hot pot soup is also very vulnerable to the problem of excessive nitrite.
security policy: a small selection sauerkraut, seafood pot, half an hour to soup.
soup pot soup and nitrite content and the type of rinse material has a direct relationship. In general, the pickled cabbage soup and seafood soup was the highest. China has more cause to use pickled fish dishes nitrite poisoning cases occurred, mainly because of high nitrite with sauerkraut, diners eat relatively large volume is due. Seafood soup is carcinogenic nitrosamines, though it was not toxic, but regular consumption of easily induced gastric cancer. Shabu-shabu, when will all the nitrate in vegetables into the soup, the boiling state would have been easier into nitrite, also part of the meat, fish, seafood breakdown product of protein synthesis in nitrosamines, the increasing risk of soup. So eat hot pot, the best soup in half an hour, an hour after not drinking.
sixth, pungent dried seafood
many people have heard of high nutritional value of seafood, shrimp is a good calcium foods, so they eat every day, shrimp, Shrimps, fish, shellfish, dried seafood products such as tablets. Some like to eat squid, fish fillets, dried, salted fish and so on. Then, one can not ignore the problem is that these foods contain nitrite, but also an intensive source of nitrosamines, eat will increase the risk of cancer.
security policy: can not have a pungent odor.
shrimp, dried shrimp, fish, squid and other food to eat before all have a good smell taste, if you feel not enough fresh, pungent odor, then the material will ultimately nitrosamine. In addition, shrimp pink if there is shallow and dangerous. Because fresh shrimp should be white, if red, he said Minya high nitrate content, or is dyed. In addition, the seafood must control the number of dry goods, fish and squid to eat only occasionally.
first, pink and cooked meat
cooked in a variety of take-away contains nitrite, is now the most serious. Because it allows the color pink meat cooked, taste fresh, but also to extend food shelf life, so it has become a meat additive in the food industry essential ingredients. Including restaurants, chefs can not cook from it are many meat dishes, there are a variety of grilled meats, lamb skewers, pickled products, as well as donkey, venison, Haggis, offal, etc., almost always Jiaru Ya nitrate. Some so-called
security policy: Do not red, not too tender.
cooked chicken should be white or gray, white or pork should be light brown, and red have been turned into beef and mutton should be light brown to brown. If the color is pink, and this pink from the inside out are the same, then it must be added nitrite.
In addition, the meat with the salt and nitrates special supple. Meat is the muscle fibers had, cooked to a very small tear pork. However, if cooked meat is basically not eat pork feeling, the tender than even the soft tofu, and particularly water, there is suspicion of nitrite added. In addition, the use of nitrite there is a more meat taste like ham, and meat is not the same as normal.
However, the regular meat plant products can be assured, when you add the nitrite control the number, but also check the state sector management. However, small workshops, restaurants, farmers market products must be very careful because they do not quantitative control capabilities. Restaurant meat have to be careful, because they are in lack of control, the restaurant no one check this one.
second place, just made pickles.
many people love to eat pickles or pickled fresh, especially northerners, but preserved foods and unhealthy. In addition to high salt content, the nitrite or nitrosamine content is the main reason. However, only inappropriate in the marinated products, nitrite content will be high enough to cause trouble level.
security policy: preserving more than 20 days.
general, preserved pickles after 20 days of nitrite content had decreased significantly after one month is very safe. Also, add fresh garlic, fresh ginger, fresh chili, vitamin C, etc. can reduce nitrite levels.
third place overnight leftover food
overnight vegetable will produce nitrite, which is due to the large population of bacteria began to reason, bite through the chopsticks stir stir things go full contact with bacteria and vegetables, even after eating the leftovers in the refrigerator , will slow the breeding of bacteria. And put the longer, the more nitrite produced.
security policy: boiled water, made more secure.
in fried, mixed vegetables, boiled water before, allowing most of the loss of nitrite in the water, even if the Similarly, the water issued by the fungus, white fungus, also relatively safe. Because they are water, hair products, after repeated blisters, the nitrite content greatly reduced. Of course, the fried dishes into the refrigerator immediately after the meal, eat the next meal on the whole, have not reached nitrite poisoning, the extent of cancer.
However, the best plans in the first when cooking. Since we know that a large plate of vegetables and eat it, it may be time to set aside part in a clean bowl or in the crisper cover, cool to room temperature directly into the refrigerator. This relatively small exposure to bacteria, nitrite is also produced less heat it the next meal and you can rest assured eat. White fungus soup, too, is divided into several into the refrigerator. Take a time to eat it.
fourth, long home salad
many families like to eat cold food, eat more now to promote salad, sometimes mixed with the more to put in the refrigerator. Although the salad after a day or two is still very fresh and crisp look, but in fact nitrite which has been very much.
security policy: Add garlic and vinegar
plus a lot of garlic, vinegar and lemon juice, and so can have bacteria, naturally help control the production of hydrochloric acid nitrite, another multi-vitamin C foods such as lemon juice can also inhibit the nitrite content. Also, if this is really Dayton eat, but also finished in 24 hours.
fifth, long cooking pot soup
Many people think shabu hot pot soup for a long time concentrated the essence of food, especially delicious nutrition. However, because the meat is often added to nitrite, nitrite in vegetables will soon dissolved in the soup, so the hot pot soup is also very vulnerable to the problem of excessive nitrite.
security policy: a small selection sauerkraut, seafood pot, half an hour to soup.
soup pot soup and nitrite content and the type of rinse material has a direct relationship. In general, the pickled cabbage soup and seafood soup was the highest. China has more cause to use pickled fish dishes nitrite poisoning cases occurred, mainly because of high nitrite with sauerkraut, diners eat relatively large volume is due. Seafood soup is carcinogenic nitrosamines, though it was not toxic, but regular consumption of easily induced gastric cancer. Shabu-shabu, when will all the nitrate in vegetables into the soup, the boiling state would have been easier into nitrite, also part of the meat, fish, seafood breakdown product of protein synthesis in nitrosamines, the increasing risk of soup. So eat hot pot, the best soup in half an hour, an hour after not drinking.
sixth, pungent dried seafood
many people have heard of high nutritional value of seafood, shrimp is a good calcium foods, so they eat every day, shrimp, Shrimps, fish, shellfish, dried seafood products such as tablets. Some like to eat squid, fish fillets, dried, salted fish and so on. Then, one can not ignore the problem is that these foods contain nitrite, but also an intensive source of nitrosamines, eat will increase the risk of cancer.
security policy: can not have a pungent odor.
shrimp, dried shrimp, fish, squid and other food to eat before all have a good smell taste, if you feel not enough fresh, pungent odor, then the material will ultimately nitrosamine. In addition, shrimp pink if there is shallow and dangerous. Because fresh shrimp should be white, if red, he said Minya high nitrate content, or is dyed. In addition, the seafood must control the number of dry goods, fish and squid to eat only occasionally.
Don't know whether this piece was auto-translated by google or some kind of software. The English is incorrect in most sentences. It is incomprehensible.
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