This article is reproduced from WeChat public account: Shanxi Province Hospital, Author: Zhou Yujie
Invisible Killer
On the Dining Table
Is there a scene like this in every family: Today I cooked too much food, and I ate all of it. The stomach doesn’t allow it, so I threw it all out, thinking it’s a waste of food ,then what should we do? Heat and eat. It is a traditional virtue to be diligent and thrifty, but ignorant excessive “thrift” will lead to disease from the mouth.
Not all meals should be thrown away immediately, but the following foods must be Note that repeated heating and consumption will affect your health.
Do not heat these foods repeatedly strong>
01
cooked poultry
If cooked poultry food is stored for a long time, due to the relatively high protein content of poultry food, it is easy to breed a large number of harmful bacteria and toxins. Often eating it will cause gastrointestinal discomfort and even cause the body to suffer. strictheavy impact.
02
Tremella Soup
< span>The white fungus soup is sweet and refreshing, but the cooked white fungus soup will produce sodium nitrite and other substances after a long time of precipitation. Excessive intake will lead to the risk of cancer.
03
cold dishes
< span>Cold dishes have a refreshing taste and are one of the most popular dishes on people’s dinner tables. However, the salad dishes themselves have not been cooked at high temperature. After being placed at room temperature for 5 hours, they are prone to deterioration. Even if they are placed in the refrigerator, bacteria will hyperplasia.
04
Mushroom food
Fungus food is a frequent visitor to the dining table, but if it is heated overnight, it will produce a large amount of nitrite, which can easily cause adverse reactions in the body.
05
cooked seafood
Such as prawns and hairy crabs, seafood is relatively expensive, and you are not willing to throw it away if you can’t finish it. However, after being heated overnight, protein degradation products will be produced, which will increase the burden on the body.
06
Green vegetables such as spinach and celery
< /p>For green vegetables, it is a commonplace that long-term storage can lead to increased nitrite content, thereby increasing the risk of cancer.
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