Cooking habits that may cause cancer, change them immediately!

Nowadays, many people think that cooking at home is much healthier than eating out, and it is also good for their health. Once we say we go out to eat, the elders at home will always say that there are rice and vegetables at home, so it is healthier to cook by yourself. Who knows if the food you eat out is fresh or not. In fact, if the cooking method is not appropriate, not only will the nutrition of the food be greatly reduced, but there will also be health risks. Sometimes when you cook at home, an inadvertent habit will release carcinogens in your dishes without you knowing it. These 6 cooking methods are very common in every family. Let's take a look at what harm they will cause to the body.

1. Put the oil in the pan only when it starts to smoke.

Do you often cook this way? I remember that the elders in my family often emphasized that we should wait until the oil in the pot smokes before putting the food in. In fact, this is not correct. The temperature of the oil we use can be as high as 250 degrees Celsius. When the oil temperature is too high, it is easy to produce some carcinogenic substances and cause the loss of nutrients in the food. So when cooking, put the ingredients in before the oil smokes.

2. Blanch the vegetables after cutting them

Are you talking about me? When blanching vegetables, many people cut the vegetables into the desired shape before blanching them in boiling water. In fact, doing so will cause a large amount of water-soluble vitamins and some minerals in the vegetables to be lost.

3. Add a lot of seasonings when cooking

In order to make the dishes they cook more delicious and tempting, many food lovers will add a lot of seasonings and then stir-fry them over high heat. When cooking, in order to make the dishes more delicious, you can put more seasonings such as onions, ginger, and garlic, and less chicken essence, soy sauce, and sugar.

4. Deep-fry before cooking

For example, when we make dry-fried beans, in order to improve the taste of the dish, we will fry the beans for a while before we start to fry the dish. Doing so will not only destroy the nutrition of the vegetables themselves, but also cause the body to ingest excessive fats and even produce carcinogenic substances.

5. Do not clean the pan after cooking and continue cooking

Some lazy people will start cooking the next dish right after they finish cooking one dish and see that the pan is still clean. The consequence of this is that when the residual oil in the pan is heated again, carcinogens such as benzopyrene will be produced. So we should not be greedy for convenience and must clean the pan before cooking the next dish.

6. Turn off the range hood immediately after cooking

Many people turn off the range hood immediately after cooking. In fact, after cooking, there is still some exhaust gas in the kitchen and the range hood that has not been exhausted. If someone with respiratory diseases is in the kitchen, it will make the disease worse. So after cooking, do not turn off the range hood immediately, but let it continue to work for 3-5 minutes.

Harm of oil smoke

In recent years, surveys on the incidence of lung cancer in some major cities in China have found that housewives who have been engaged in cooking for a long time have a higher incidence of lung cancer. There are also cooks who cook in an environment with high concentrations of kitchen fume. The fume not only makes them more likely to suffer from lung cancer, but also has obvious harm to their intestines, brain nerves, etc.

This is because cooking fumes contain about 300 kinds of harmful substances, including polycyclic aromatic hydrocarbons, benzopyrene, crotonaldehyde and other harmful carcinogens; at the same time, cooking fumes are one of the main sources of PM2.5 in the atmosphere, which can increase the risk of lung diseases. In addition, cooking fumes also contain harmful gases such as carbon monoxide, carbon dioxide, and formaldehyde. Long-term inhalation of cooking fumes may cause lesions in human tissues; cooking fumes invade the respiratory tract and can also cause chronic pharyngitis, rhinitis, tracheitis and other respiratory diseases; cooking fumes are also harmful to the skin and can cause pores to be blocked.