in rural areas, every household slaughters pigs and sheep every lunar month. In addition to keeping enough fresh meat for the Spring Festival, the rest take advantage of fresh salt and add a certain proportion of seasonings. After a period of time, they can be dried or smoked. After a period of time, they can be fried and eaten. It’s usually done for a year at a time. During the Chinese New Year Festival, when the family comes, there will always be a bacon, and the meal is delicious.

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however, with the high incidence of cancer, many people begin to “fear” the bacon, saying that it will cause cancer. What is the truth? Can

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Bacon cause cancer and why? Whether

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Bacon will cause cancer or not, this problem should be seen from two aspects. First of all, there are carcinogens in bacon, mainly nitrite and benzopyrene.

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Bacon will produce nitrite in the process of pickling, and this is a kind of food additive approved by various countries, which can keep the meat red and bright. Therefore, the bacon producers will add a small amount of nitrite artificially. Nitrite will be transformed into nitrosamine after entering the human body. It is a strong carcinogen, which has the risk of causing cancer of digestive tract such as gastric cancer, esophageal cancer and colorectal cancer.

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benzopyrene are usually produced in the process of high-temperature smoking of bacon because of incomplete wood combustion. Benzopyrene is also a strong carcinogen, which is found in almost all smoke generated by combustion. Long term inhalation or consumption of benzopyrene may cause disease risk to lung cancer, liver cancer and gastrointestinal cancer.

however, these two carcinogens do not cause cancer in one contact. A small amount of

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nitrite intake is not a big problem, and nitrite will not accumulate in the body, only one-time intake of more than 200 mg nitrite will lead to acute poisoning. There are also restrictions on the amount of nitrite added in food in China. The bacon produced by regular manufacturers according to the standard is generally relatively safe. However, some manufacturers add nitrite beyond the standard. If you eat this kind of bacon for a long time, the risk of cancer will be greatly increased.

similarly, benzopyrene also has the national standard limit, a small amount of intake will not be too big problem, long-term, excessive intake may cause cancer. In addition to Bacon, barbecue, fried food also contains benzopyrene, this kind of food should also be appropriate consumption.

therefore, bacon carcinogenesis can not be generalized, also need not talk about color change, the key depends on how you eat. How can

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eat bacon healthily? Many friends of

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like the unique flavor of bacon, but they are very worried about the harm of bacon. So, you can consider adopting some ways to achieve the best of both worlds to reduce the harm of eating bacon.

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can reduce the harm of nitrite in bacon by changing the cooking method.

National Senior Chef Tang Yu introduced, looking for the right way, bacon can also rest assured to eat.

first move: water can effectively dilute the nitrite in bacon, so the day before eating bacon, you can first soak bacon with water, if you can’t soak in time, you can also use water to cook before cooking, which can dissolve nitrite and make bacon more healthy; The second move of

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: when cooking, it is better to stir fry, stew or steam, while frying and frying will produce new harmful substances.

the third move: cooking or eating bacon is best with some vegetables and fruits with high vitamin C content, because vitamin C can block the combination of nitrite and amines and reduce the production of strong carcinogen nitrosamine. The storage of

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Bacon is particular about

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. Some friends are worried about the finished cured meat sold on the market. They like to marinate them at home and think that it will be safer without food additives. This method is good, but we should pay attention to the storage of bacon, otherwise the deterioration of bacon after eating more harm. If

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homemade bacon is to be eaten in two or three weeks, and the indoor temperature is lower than 20 ℃ and the humidity is lower than 60%, it can be hung in a ventilated and sunshine free place without putting it into the refrigerator. If the temperature and humidity are not suitable, it should be put into the refrigerator insulation layer, which can be stored for 3 ~ 4 months at about 4 ℃. If the bacon is planned to be eaten for half a year, it should be put into the frozen layer of the refrigerator, and it is better to store it separately according to the amount of food eaten each time, so as to avoid thawing for many times, so that it can be kept for a long time, but it should be eaten as soon as possible.

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in addition, when buying bacon, choose regular products, the safety factor is also higher.

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suggest that you buy bacon produced by regular manufacturers and choose products with “QS” (food safety certification) mark on the package.

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should pay attention to the production date as soon as possible when purchasing bacon. Moreover, the fresh bacon with dry surface, ruddy muscle color, transparent or milky white fat, elastic pressing feel and fragrant smell are relatively fresh bacon. On the other hand, if the color of bacon is gray, the fat is yellow, there are dents after pressing the fingers, and the smell of acid rot smell, it is deteriorated bacon, and there may be mildew on the surface. This kind of bacon is very harmful to the body, so it is forbidden to buy or eat it.

reference:

1 eating cured meat can not be simply equated with carcinogenesis. Changsha Evening News. January 18, 2018,

2 often eat bacon to cause cancer? Nutrition experts teach you to eat cured meat safely. Life times. January 28, 2013,

3 “four look and one smell” selected sausage bacon should be soaked in water one day in advance. Beijing times. January 27, 2015,

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without the permission of the author

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