Fish and pork, which one is more carcinogenic after being heated twice? Doctor: These 4 categories! It is better to eat it cold, not to reheat it

The small kitchen of Aunt Zhang's home was filled with the tempting aroma of food. In preparation for the upcoming family gathering, she carefully prepared a table of sumptuous dishes, including her family's favorite steamed fish and braised pork. However, the time of gathering is always short, and after a feast, there are always some leftovers. Aunt Zhang habitually packed up the leftovers and planned to reheat them and continue to enjoy them the next day. But this time, she had an extra doubt in her heart: I heard that reheated food can cause cancer, especially fish and pork. Is this true? As a doctor friend familiar to Aunt Zhang, I happened to visit Aunt Zhang's home and learned about her concerns. So, I decided to take this opportunity to reveal the truth about reheated food and cancer in an easy-to-understand way, and share some health tips in daily diet.

1: The "carcinogenic" mystery of secondary heating

First of all, I want to clarify a common misunderstanding: not all reheated foods cause cancer.

During the heating process of food, especially high-temperature frying or long-term stewing, some harmful substances may indeed be produced, such as acrylamide and polycyclic aromatic hydrocarbons, but the production of these substances is related to many factors such as food type, heating method, temperature and time, and cannot be generalized.

Regarding fish and pork, they are both good sources of high-quality protein and rich in nutrients.

Under normal circumstances, whether it is fresh cooking or reheating, as long as the method is correct, it will not directly lead to a significant increase in carcinogens.

However, the key lies in the method of heating and the conditions of storage.

2. Four types of food, it is better to be cold than hot

Although reheating does not necessarily cause cancer directly, some foods may become less healthy after reheating and may even increase certain health risks.

As a doctor, I strongly recommend the following four types of food, which should be eaten cold rather than reheated easily:

Green leafy vegetables:

Green leafy vegetables are rich in vitamin C and various antioxidants, but these ingredients are easily lost at high temperatures, and the nitrate content may increase after long-term storage, and may be converted into nitrite after secondary heating. Although nitrite itself is not carcinogenic, under certain conditions it can combine with amines to form carcinogenic nitrosamines.

Therefore, it is best to cook and eat green leafy vegetables immediately, and avoid leaving them overnight or heating them multiple times.

Seafood:

Seafood, especially fish and shellfish, is rich in protein and trace elements, but their meat is tender and easy to breed bacteria.

If it is not stored properly or heated thoroughly, not only will the taste deteriorate after secondary heating, it may also cause food poisoning.

Therefore, seafood should be eaten all at once as much as possible and avoid leaving it overnight.

Mushrooms:

Mushrooms are high in nutritional value, but they are also prone to breeding bacteria.

After long-term storage or multiple heating, not only will a large amount of nutrients be lost, but harmful substances may also be produced.

Therefore, mushroom foods should be cooked and eaten immediately to maintain their freshness and nutritional value.

Soft-boiled eggs, half-cooked meat:

Undercooked eggs and meats may contain pathogens such as Salmonella, and even if they appear safe after initial cooking, they may have become contaminated during storage.

Secondary heating often fails to ensure thorough sterilization, posing a food safety risk.

Therefore, when eating eggs and meat, make sure they are fully cooked to avoid being half-cooked.

Three: Heating correctly to protect your health

For foods that need to be reheated, there are some steps we can take to reduce potential health risks.

First, make sure food is properly stored in a refrigerator or freezer to prevent bacterial growth.

Secondly, make sure foods are heated thoroughly, especially meat and seafood, to ensure that the core temperature reaches safety standards.

In addition, you can use heating tools such as microwave ovens and steamers, and avoid using excessively high temperatures or frying for a long time to reduce the production of harmful substances.

[Conclusion: Wise Choices on the Dining Table]

Back at Aunt Zhang's dining table, I patiently explained the above knowledge to her. Aunt Zhang suddenly realized that reheating is not a disaster. The key lies in how we choose and handle food. She decided to pay more attention to the storage and heating methods of food in the future to ensure the health of her family's diet. Through this exchange, I also hope that readers can recognize the healthy wisdom on the dining table. In daily diet, we should not only pursue the balance between deliciousness and nutrition, but also pay attention to the safety and health of food. Through correct choices and scientific processing methods, we can make every meal a good time to nourish the body and mind. Follow my account to share the latest health information with everyone~ See you next time! Bye~