High-temperature cooking is a unique cooking habit in China. The fumes produced during high-temperature cooking are important pollutants in indoor air in China, and kitchen fumes have become "invisible killers" that threaten people's health. There are two main sources of pollution in kitchen fume: one is the harmful gases such as carbon monoxide, carbon dioxide and nitrogen oxides released from kitchen fire sources such as coal, gas and liquefied gas; the other is the harmful effects of oil heating when cooking dishes. Material soot.
The main hazards of kitchen fumes are as follows:
First, kitchen fumes invade the respiratory tract, causing symptoms such as loss of appetite, upset, and lack of energy. It is medically known as "smoke syndrome."
Second, kitchen fumes can damage the sensory organs. Studies have shown that when the cooking oil is burned to 200 ° C, the glycerin will form acrolein, the main component of the oil fume, which has a strong spicy taste and strong stimulation to the nose, eyes and throat mucosa, which can cause rhinitis and pharyngitis. Respiratory diseases such as bronchitis.
Third, cooking fumes has potential carcinogenic risks to the human body. Kitchen fumes contain a strong carcinogen called benzopyrene, which can cause cancer through prolonged inhalation. In addition, the harm of oily smoke to the intestines and brain nerves is also obvious.
For women, another major hazard of soot is to reduce the activity of facial skin factors, which is gray and rough and full of wrinkles.
So how to effectively reduce the hazard of soot?
First of all, it is necessary to change the cooking habits of "quick cooking". Do not let the oil temperature overheat, the oil temperature should not exceed 200 ° C (to the limit of smoke in the oil pan), this will not only reduce the "smoke syndrome", the vitamins in the pot can also be effectively preserved.
Second, it is best not to repeatedly fry the oil. In order to save oil, some housewives use it repeatedly and do not discard it. It is not known that it contains many carcinogens. The repeatedly heated oil not only contains a lot of carcinogens, but also produces soot that contains more carcinogens and is more harmful.
Third, be sure to do a good ventilation in the kitchen. The kitchen should always be naturally ventilated, and at the same time install a range hood with better performance and better results. During the cooking process, always open the range hood, and then turn off the cooker hood after 10 minutes of cooking;
Fourth, try to use steaming, boiling and other cooking methods. This will reduce the amount of cooking oil and reduce the damage to the nutrients of food.
In addition, you can also take more vitamin A, carotene, vegetables and fruits to reduce the harm of soot. (Source: Jiaodong Online Liu Zhengyi)
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