Cooking in iron pot is no longer ancient. China has been cooking in iron pot since ancient times. The quality of cooking in iron pot is mixed, with advantages and disadvantages. The tip of the tongue 3 brings the iron pot back to the public's view and makes Zhangqiu iron pot famous.
Does the tip of the tongue 3 make Zhangqiu iron pot famous have an impact on health?
In the process of cooking food, iron pot will drop a small amount of slag (iron filings), resulting in the increase of iron content in dishes, which is related to cooking methods, quality of iron pot and types of dishes. In addition, iron will also dissolve in the dishes after oxidation, especially those with sour taste, which will be boiled or stored for a long time, sometimes you will even taste the "rust taste" obviously.
The iron in the iron pot will enter the dishes in a small amount, enter the gastrointestinal tract with the dishes, and then be absorbed in a small amount. This has both advantages and disadvantages. First of all, iron is the key raw material for the synthesis of hemoglobin and the key to the prevention and treatment of iron deficiency anemia. And because iron deficiency anemia is a common disease in infants, children, pregnant women and the elderly, so cooking food in iron pot is better than aluminum pot, stainless steel pot, non stick pot, etc. (in the same situation). This is also the reason why the World Health Organization (who) once recommended the use of iron pot. However, the effect of iron supplement with iron pot is only a little bit. It's unrealistic to expect it to play a great role. The prevention and treatment of iron deficiency anemia depends on other methods, including a balanced diet and a proper amount of meat.
What's more, the disadvantages of iron pot. Compared with many other elements, the absorption and metabolism of iron is particularly 'exotic', which is mainly manifested in the lack of a good regulatory mechanism, or even a formal excretion mechanism. Simply put, if you eat less iron (less absorption), you will have less iron in your body, which may lead to iron deficiency; if you eat more iron (more absorption), you will have more iron in your body, which may lead to excessive iron (also called "iron overload"). The consequences of iron overload / excess are also very worrying, including atherosclerosis, accelerated aging, impaired liver function and cancer. In this way, long-term cooking with iron pot may increase health risks for people who are not short of iron. Of course, considering the fact that the iron from the iron pot is very small, it may not be the main cause of iron excess directly.
In summary, just as each kind of food has its own advantages and disadvantages, so diet should be diversified. In fact, cooking utensils have their own advantages and disadvantages, and should also be diversified. It is wise to try to use different utensils. We should not blindly pursue which kind of pot, including Zhangqiu iron pot.