Listed as a Class 1 carcinogen by the WHO? It is very common on the dining table. It is recommended to eat less or not eat it

Today, I'm going to tell you a true story that may make your chopsticks pause in the air for a few seconds; because the thing I'm going to talk about is something you may encounter on the dining table every day; but it is listed as a Class I carcinogen by the World Health Organization. Does it sound a bit scary? The protagonist of the story is a middle-aged woman named Aunt Wang. Her favorite dish is homemade salted fish. Whenever guests come to her house, she will proudly serve this specialty. However, in a recent physical examination, Aunt Wang was diagnosed with gastric cancer. After carefully asking her about her eating habits, we found the key to the problem - those delicious salted fish. Yes, you heard it right, salted fish, a common food on the dining table of many families, is actually a Class I carcinogen. Research by the World Health Organization shows that salted fish produces nitrites during the process of pickling and drying, which is a known carcinogen. Long-term and large-scale intake will increase the risk of cancer. I know that when you hear this, you may be a little panicked, thinking: "Oh, can I still eat salted fish in the future?" Don't worry, I'll give you some tips.

First of all, we must understand that everything is a change from quantitative change to qualitative change.

It’s not that you can’t eat salted fish, but you should eat it in moderation. Try to eat less or choose healthier cooking methods.

For example, you can choose fresh fish and steam or cook it in soup to reduce the intake of harmful substances.

Secondly, we can also help the body resist the effects of carcinogens by eating more foods rich in antioxidants.

Fresh fruits and vegetables, especially dark-colored vegetables and berries, are good choices.

Finally, I would like to say that a healthy lifestyle is our best weapon against disease.

Moderate exercise, adequate sleep, a balanced diet, and regular physical examinations are all important ways for us to protect ourselves.

So, besides salted fish, what other foods contain nitrite?

In addition to salted fish, some other foods also contain nitrite.

Here are some common foods that may have nitrites added to them during processing or that may generate nitrites during storage and cooking:

Cooked meat products: In order to maintain the freshness and color of the meat, nitrite may be added to some cooked meat products.

For example, braised beef, bacon and ham.

Pickled vegetables: During the pickling process, the nitrates in vegetables are reduced to nitrites.

Especially in the early stage of pickling, the nitrite content will gradually increase and then gradually decrease over the following period of time.

Therefore, it is recommended to eat it after pickling for more than 20 days to reduce the intake of nitrite.

Leftovers: The nitrite content in leftovers will increase over time, especially after long-term storage.

Therefore, it is recommended to avoid leftovers as much as possible, or to refrigerate leftover food immediately to reduce the production of nitrite.

Hot pot soup: When cooking hot pot, nitrites in processed meats and vegetables will dissolve into the soup.

Therefore, it is recommended to drink soup as soon as possible before hot pot to reduce the intake of nitrite.

Dried seafood: Dried seafood may contain high levels of nitrite if it is not fresh or has a pungent odor.

Therefore, it is recommended to choose fresh dried seafood and store it properly to reduce the production of nitrite.

To reduce nitrite intake, the following measures are recommended:

Maintain a balanced diet and avoid eating only a few types of food for long periods of time.

Eat less overnight vegetables, especially green leafy vegetables, as they will produce more nitrite during storage.

Vegetables should be eaten fresh and not stored for too long to reduce the production of nitrite.

When using vegetables to make complementary foods for babies, it is best to prepare them immediately before eating and store them at low temperatures to prevent bacterial contamination.

Please note that while nitrites are part of food safety to a certain extent, excessive intake does pose health risks.

Therefore, it is recommended to pay attention to controlling the intake in daily life and follow the above suggestions to reduce the intake of nitrite. So, next time when you sit at the table and are about to pick up a piece of food, you might as well think about Aunt Wang's story first and make a healthier choice. Remember, health is the greatest wealth. Let us work together to stay away from the invisible killers on the table!