How to keep heavy metals away from your kitchen? Shield heavy metals! Three meals a day are cooked with various cookers, but incorrect choice and unsafe use of cookers make you suffer from a variety of heavy metal poisoning, which poses a potentially terrible threat to your health. It's not quick to isolate heavy metals from kitchen cookers!
● aluminum pot
Safety query: according to the measurement, the aluminum content in the oil used for frying food in an aluminum pan can be increased from 6 micrograms per gram of oil before frying to 10-20 micrograms per gram after frying. When steaming rice, the aluminum content in the rice can be doubled. It is believed that aluminum often accumulates in the brain, which will cause brain nerve degeneration and seriously affect human behavior and intelligence.
Will cooking in an aluminum pot increase the risk of Alzheimer's disease?
can't. The National Institutes of health has ruled out a link between aluminum and Alzheimer's. It was Canadian researchers who came up with this claim in the 1970s. They report high levels of aluminum in the brains of Alzheimer's patients, but later studies have not confirmed that.
In addition, scientists believe that in cooking, the amount of aluminum in cooking utensils into the food is very small, even if fried or steamed rice will increase the content, but compared with other substances, such as fermentation agent and other food additives, the aluminum content is much higher.
Safe use of aluminum pot
1. Do not pack pickled food. Pickled food is a kind of dish with strong acid and alkali. It is easy to react with aluminum and produce harmful substances.
2. It is not suitable to fry vegetables in high temperature or with metal shovel. If you use an aluminum pan to fry vegetables at high temperature, or use a metal shovel to collide and rub with the aluminum pan, you may release the aluminum component to a certain extent, which is best avoided.
Iron pot
Safety doubt: ordinary iron pot is easy to rust, the human body absorbs too much iron oxide, that is, rust, which will damage the liver.
Is it true that cooking in an iron pot is the best for health?
not always. The World Health Organization recommends the use of iron pot to the world, because cooking in iron pot will greatly increase the iron content of food, which has a very good auxiliary effect on the prevention and treatment of iron deficiency anemia. Especially the food with high water content, high acidity and long cooking time. For example, a portion of spaghetti normally contains less than 1mg of iron, but almost 6mg if cooked in an iron pot.
However, the increase of iron content on personal health depends on personal health history. Nutritionists have long pointed out that cooking in an iron pot is good for children, young men and girls, and women with menstrual period who need special iron supplement, but for the elderly who are not at risk of iron deficiency, especially those who suffer from hemochromatosis (or families with such a history), it is better not to cook in an iron pot. In addition, the food cooked in the iron pot carries ionic iron, and the absorption rate of human body is only 3% - 10%; the absorption rate of animal food iron is generally 20% - 40%.
hot tip
1. Iron pot is not suitable for decocting medicine: because Chinese medicine contains a variety of alkaloids and various biochemical substances, under heating conditions, it will have a variety of chemical reactions with iron, making the medicine invalid and even produce certain toxicity.
2. The iron pot can't be used to cook mungbean: because mungbean contains tannin, it will become black tannin iron when encountering iron under high temperature.
Make mung bean soup black, with special smell, not only affect appetite, taste, but also harmful to human body.
Safe use of iron pot
1. Brush the pot once after frying a dish. The inner wall of the pot must be cleaned and dried after each meal to avoid rusting. Otherwise, if the body absorbs too much iron oxide, that is, rust, it will do harm to the liver.
2. Try not to cook soup in an iron pot. In order to avoid the iron pot surface to protect its rust coating disappeared.
3. Do not use iron pot to hold vegetables overnight. Iron pot can dissolve iron and destroy vitamin C under acid condition.
Better not. Plastics contain styrene molecules which are harmful to human body, especially easy to decompose and enter food when heated. Even plastic containers labeled 'microwave usable' cannot avoid this. If the non special plastic containers are used for cooking in microwave oven, the melting of plastic will even contaminate the food.
Safe use of plastic containers in microwave ovens.
1. Replace with glass or ceramic containers. Avoid using plastic containers, even if labeled safe for use in microwave ovens.
2. Do not use plastic wrap. Plastic wrap should not be used in microwave ovens, but paper napkins should be used to cover food.
Non stick pot
Safety query: the dispute about "safety of non stick pot" has lasted for a long time. Recently, the United States suspected that hundreds of newborns' cord blood was found to produce PFOA, a key chemical raw material of non stick pot.
The paint on the nonstick pot began to peel off. Should I stop using it?
It depends on the situation. In recent years, DuPont and other non stick pot brands have improved the adhesion fastness of non stick coating and metal cooking utensils. If used properly and carefully, such as using kitchenware specially made for non stick coating, it can be used for many years without cracking or peeling, even if there are coating fragments falling into your food, there is no need to worry. Because this material is non-toxic, more importantly, it is inert and harmless, that is to say, if you eat it, your body will not absorb it.
Safe use of non stick pot
1. It is not suitable to fry at high temperature. The non stick coating of the non stick pot is actually a film with a thickness of about 0.2mm. If it is dry burned or the oil temperature reaches about 300 ℃, the film may be damaged, and its main raw material, ammonium perfluorooctanoate, will be released, which is harmful to human body. Generally, when cooking, the temperature will not be too high, but if cooking fried food, in the process of frying, it is always hot, the temperature of the pot may exceed 260 ℃, which is easy to cause decomposition of harmful ingredients.
2. Do not use if it is seriously damaged. A non stick pot with a little scratch or score need not be thrown away, and should only be disposed of in case of large fragmentation and performance impact.
● copper pot
Safety doubt: excessive copper is harmful to the body, and the copper green (i.e. copper rust) can be toxic.
I have several copper pots hanging in the kitchen as decorations. Is it safe to cook with them?
not always. If it's only for decoration, or if it's marked "for decoration only", don't use it for cooking, because there may be no inner layer in such a copper pot, so during the heating process, there may be a large amount of copper that will harm the human body leached into your food. Copper is an essential element of human body, but excessive intake will cause nausea, vomiting and diarrhea.
hot tip
1. Safety identification method of copper pot: the copper cooker specially used for cooking generally has a layer of stainless steel inner layer in the pot, and a few have tin inner layer. Copper is particularly heat-conducting and has a strong response to anything that comes into contact with it - including air, water, food & hellip; & hellip. Stainless steel inner layer can prevent copper from contacting with food or reacting with food, but the pot with tin inner layer is easy to wear and tear, so the copper under it is exposed, so it should be used carefully.
2. Be alert for damage. Never use a copper pot without inner layer or suspected of damaged inner layer to cook or contain food.
3. Be careful with the bronze from the tourist destination. It's better to use the copper wares purchased in India and other places, or from the Middle East, as decoration instead of cooking utensils.