Food fighters can eat nitrite and green onions to eat healthier than raw food
Nitrite in food is a cancer hazard that everyone is worried about. It is hard to avoid it because vegetables, meat, soup, and seafood all have its presence. In fact, nitrite itself is non-toxic, but it will produce carcinogens when it interacts with amines in the body. However, many studies have shown that some foods can inhibit the formation of carcinogens, or remove nitrite. In this issue, the “Life Times†integrated the latest research from 10 domestic laboratories, and found out that there are six food fighters who can clear nitrite.
Onion cooked better than raw
The studies of Guangdong Ocean University's College of Food Science and Technology and Yunnan Agricultural University's Institute of Food Science and Technology show that sage juice can remove nitrite from 60°C to 100°C. With the increase of temperature, the clearance rate gradually increases. At 100°C, the best scavenging effect on nitrite was achieved, and the removal range was 82%-87%. The clearance is low at room temperature, about 30%. In addition, the effect of light blue and onion leaves is no different.
Combat strategy: Scallions cooked better than raw food. After shredding or squeezing the whole scallion, it is fried or co-cooked with the ingredients. The effect of removing nitrite is best.
How to eat garlic is good
According to a study conducted by the Department of Nutrition and Food Hygiene of Shandong Medical University, after eating raw garlic, the content of nitrosamine carcinogens in the body was greatly reduced, not only significantly lower than that of drinking sodium nitrate solution, but even lower than that of normal diet. The laboratory also conducted a comparative study of residents who prefer to eat garlic and eat less garlic, which further proves that garlic can effectively inhibit the formation of nitrate-reducing bacteria in gastric juice and prevent cancer. In addition, the Department of Nutrition and Food Hygiene, School of Public Health, Jilin University, compared the nitrite clearance rates of raw garlic, steamed garlic and sweet and sour garlic. The experiment found that there are slight differences between the three kinds of garlic, but all have good scavenging capacity. .
Combat strategy: Whether raw, cooked or sweet and sour, eating garlic is effective in reducing nitrite damage.
Oolong green tea is effective
All kinds of tea can significantly block the synthesis of carcinogen nitrosamines, and the blocking efficiency is oolong tea> green tea> black tea> flower tea. The comparative experiments of green tea, fresh tea leaves, and pure tea polyphenols (effective substances in tea) by Southwest Agricultural University's School of Food Science show that all three have excellent scavenging effects, and all can achieve clearance rates of more than 95%. The fresh leaves of green tea and tea are better than pure tea polyphenols.
The Southern Medical University study showed that early drinking of tea can significantly reduce the content of nitrite in the stomach after eating nitrite-containing foods, but when nitrite is absorbed into the bloodstream after entering the bloodstream, the effect is greatly reduced. .
Combat strategy: Common tea can reduce nitrite hazards. In order to give full play to the role of tea, do not drink too much time after a meal, preferably about half an hour.
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