Is it healthier not to order takeout? Wrong! If you have these 7 bad cooking habits, it will hurt your body more than eating takeout

When it comes to ordering takeout

Many people feel unhealthy

So I choose to cook at home

Many friends in the circle are good at cooking

But there are some "bad habits"

Every time I'm busy in the kitchen

It may be for the health of yourself and your family.

It laid a hidden danger!!!

The consequences of this

Probably worse than eating takeout.

Not only prone to disease

Serious and carcinogenic

Many people have been infected

What habits are undesirable when cooking?

Yue Hong, Associate Researcher, Beijing Institute of Nutritional Resources

01 Don’t cook without seeing the smoke

When cooking, you must have heard this nagging: "Wait until the oil in the pot smokes, then put the vegetables in." Is this method really conducive to cooking?

The smoke point of general cooking oil does not exceed 180℃. If the oil pan smokes, it means that the temperature is too high, probably reaching above 200℃. At such a high temperature, the fat-soluble vitamins and essential fatty acids in the oil will be destroyed. If you put the food in the pan at this time, it will not only destroy the nutrition of the food, but also may cause the protein, fat and carbohydrates in the food to mutate, and produce a series of carcinogens such as benzopyrene and acrylamide.

Suggestion: Do not wait until the pan smokes before putting the food in. You can heat the pan first and then add oil. When the oil is hot, you can put a little bit of food in first. When you see slight bubbles around the food, it means the oil temperature is enough.

Eat less and cook less food cooked at high oil temperatures. Try to choose cooking methods such as steaming, boiling, and mixing as much as possible, which are more beneficial to your health.

02 Reuse of frying oil

After frying meatballs, dough and chicken legs, there is always a lot of oil left in the pan. In line with the principle of not wasting, many friends in the circle will collect the remaining oil and save it for next time. Although this saves oil, it leaves hidden dangers to health.

Because oil is heated at high temperatures, it will produce trans fatty acids and toxic oil oxidation products. When you continue to use this oil for high-temperature cooking, the production of carcinogens will increase dramatically. For example, the famous benzopyrene, a Class 1 carcinogen confirmed by the International Agency for Research on Cancer, may breed. In addition, used oil has already been oxidized and is more likely to deteriorate if not stored properly.

Recommendation: You can use an air fryer or other cooking methods instead of frying. If you really want to eat fried food, do not reuse the frying oil.

03 Don’t use the range hood when cooking

Stir-frying food will inevitably produce fumes, and sometimes the whole house is filled with the smell of fumes, which makes people cough, but some friends are reluctant to turn on the range hood for fear of waste. Although it saves money, it brings great risks to the body!

Many friends in the circle suddenly lose their appetite after working hard to cook a meal. In fact, it is not that you really can't eat, but that you inhale too much oil smoke and have "oil drunkenness syndrome", such as nausea, loss of appetite, discomfort in the eyes, nose, and throat, dizziness, headache, chest tightness, and tinnitus. For people who already have respiratory diseases, oil smoke may induce asthma, cause inflammation, and aggravate upper respiratory tract diseases. In addition, kitchen oil smoke contains carcinogens such as benzopyrene and dinitrophenol (DNP), and long-term inhalation can induce lung cancer.

Suggestion: The range hood can help speed up the exhaust of oil smoke. You can turn on the range hood before turning on the stove, and let it continue to work for 3 to 5 minutes after cooking, so as to ensure that harmful gases are completely exhausted. At the same time, close the door and open the window to let the kitchen oil smoke diffuse outward. In addition, remember to clean the range hood regularly to avoid poor exhaust.

04 The kitchen windows are always closed

Some people in the circle are used to keeping the kitchen windows closed all year round, thinking that if the windows are opened for ventilation, the range hood will not be able to absorb the oil fumes effectively. But the truth may not be like this... Although the kitchen area is not large, the range hood alone cannot exhaust the oil fumes, especially in a humid and hot environment, it is easy to cause "heatstroke" if you are not careful.

Suggestion: When cooking, not only should you turn on the range hood, you should also open the windows for ventilation to allow air convection.

05 The refrigerator is too full and the items are placed randomly

When you open the refrigerators of many families, you will find them full of stored meat products, leftovers, drinks, leftover fruits, etc. These foods have been there for a long time, and the arrangement of the foods is basically irregular, just stuffing them into whatever space is available.

But did you know that if raw and cooked food are not separated and placed directly in the refrigerator, it is easy to cause Listeria contamination. Listeria is widely found in many places, including meat, seafood, and dairy products. Moreover, Listeria can survive for a long time under low temperature conditions. After being infected, people may show symptoms such as fever, muscle pain, nausea, and diarrhea. In severe cases, it may even develop into meningitis and sepsis, which are life-threatening.

suggestion:

1. Keep raw and cooked food separate

Generally, cooked food that will be eaten in the near future is placed on the top layer of the refrigerated area; semi-finished food is placed in the middle layer; and the bottom layer is mostly filled with raw food. In addition, fruits, vegetables, meat and eggs should be placed separately to avoid cross-transmission. It is recommended to package the food in independent fresh-keeping packaging to avoid odor transfer and cross-contamination. If these foods can be wiped dry, it is best to wipe them dry before placing them.

2. Place in different areas

In addition to placing different foods in layers, you should also pay attention to placing them in partitions. For example, the refrigerator door is close to the outside world and is often opened and closed, so it is more suitable for storing well-packaged or unopened foods; eggs are not suitable for being placed on the door, and it is best to put them in a sealed container;

Raw meat and seafood should be packed into small bags before being placed in the freezer to avoid problems such as bad taste and bacterial growth caused by repeated thawing. In addition, when placing food, be sure to leave space between the food and do not put it too full, otherwise the cold air will not circulate smoothly, which will not only make the food easily spoil, but also waste electricity.

3. Regular cleaning is important

In addition to placing food in layers and zones in the refrigerator, it is also important to note that each food has its own optimal shelf life. You cannot simply put it in the refrigerator according to the above principles and then forget about it. Therefore, it is not advisable to stockpile too much food. It is best to buy and store it when it is fresh and eat it as soon as possible.

4. Don’t forget to clean regularly

It is recommended to disinfect, defrost and defrost the refrigerator every month.

06 Continue to eat moldy food

In order to save money and convenience, some friends in the circle will buy some heavily discounted, unfresh fruits and vegetables, and often buy a lot, resulting in not being able to finish them in a short period of time. The food becomes moldy, but they are reluctant to throw it away and choose to cut off the moldy part and continue eating.

However, once food becomes moldy, mold, bacteria and toxins may also exist in non-moldy areas. Eating rotten, spoiled and moldy food for a long time can cause great damage to the liver and may cause liver cancer.

Recommendation: When it comes to fruits and vegetables, be sure to buy fresh ones. If the food is rotten or spoiled, do not eat it.

07 Use the same cutting board for raw and cooked food

Many friends in the circle use one knife and one cutting board when cooking. After cutting raw meat, they cut cooked food or vegetables and fruits, thinking that this can save some trouble. However, they do not know that this habit poses great health risks.

The consequence of cutting vegetables without distinguishing between raw and cooked is that a large number of bacteria and parasites attached to fresh food are contaminated on the cutting board and knife. If the cutting board and knife are not thoroughly cleaned, these bacteria and parasites will take the opportunity to run onto the cooked food. Most raw meat and vegetables contain harmful bacteria such as Salmonella, Shigella, Yersinia and Escherichia coli. If you accidentally eat them, you will suffer from vomiting, diarrhea, fever and fatigue at the mildest, and intestinal inflammation and bacterial dysentery at the worst!

suggestion:

Prepare two cutting boards in the kitchen and cut raw and cooked food separately. You can use detergent and a brush to clean the surface and gaps of the cutting board. This step can effectively remove food residues and grease on the cutting board.

Regularly sprinkle salt on the surface of the cutting board and scrub it. High concentrations of salt can cause bacteria to lose water and die, which not only has the effect of sterilization and disinfection, but also can prevent the cutting board from drying out and extending the service life of the cutting board.