In recent years, people's nutritional awareness has generally improved, but nutrition knowledge has yet to be popularized. Many wrong ways of eating not only lack nutrition, but also harm people's health. The main errors are: Misunderstanding 1: The moldy peanuts can be eaten as soon as they are cooked. Moldy peanuts have often been contaminated with aflatoxin. Aflatoxin is a metabolite of Aspergillus flavus and Aspergillus parasiticus, which is highly toxic and carcinogenic. Acute toxicity of aflatoxin is very strong, there are also obvious chronic toxicity and carcinogenicity. From the Asian and African countries and China's liver cancer epidemiological investigation and research, it has been found that in parts of Asia, Africa, and some areas of China where aflatoxin-contaminated food is more serious, the incidence of liver cancer is also high. Aflatoxin is recognized worldwide as the main cause of liver cancer. Aflatoxin heat resistance, in the general cooking temperature of the destruction of the very few, only the temperature reached 280 °C, the cracking occurs, so peanuts should not be eaten after moldy, cooked by cooking can not destroy the toxins. Misunderstanding 2: After the fruit rots, it will be eaten after being rotted. This practice is incorrect. As long as the fruit is mildewed and decayed, various microorganisms, especially various fungi, will continue to multiply in decaying fruits. These toxic substances will continue to permeate and diffuse from the decayed part through the fruit juice to the non-corrosive part. It is determined that the decayed part is in the distance. Toxins can still be detected in normal flesh at 1 cm. Among them, the toxic substance that poses the greatest threat to human health is the toxin of the genus Penicillium, which, after eating, has a strong carcinogenic effect in addition to damage to nerves, respiratory and urinary systems. In addition, the nitrate contained in the fruit rot turns into toxic nitrite. Therefore, in order to be healthy, the skin should be bright and bright, fresh, scented, and fresh. If there is a small spot or a small amount of moth, use a knife to dig out the good part of the rotten moth and its surroundings more than 1 cm. If moldy rot or infestation area meets or exceeds 1/3 of fruit, it should be discarded to prevent future problems. Misunderstanding 3: Pigs and beef that have just been slaughtered are the freshest and of the best quality Many people think that the just-slaughtered pork beef is the freshest, the best quality and the best. actually not. After the pigs and cattle are slaughtered, the muscles go through three stages of rigor, postcooking, and decay at room temperature. Freshly slaughtered pigs and beef, because muscle glycogen and other substances first decompose into creatine and other acidic substances, so that the meat from the neutral or weak alkaline to acidic, when the pH value dropped to 5.4, muscle The myosin component begins to solidify, the muscle fibers harden, and the muscles begin to stiffen. At this stage, the muscle fibers are rough, have an unpleasant odor, and taste poor when consumed. As the glycogen continues to degrade, the pH of the body further decreases, leaving the muscle tissue to become loose. The meat enters the post-maturation stage. At this stage, the muscle is soft, juicy, and has a certain degree of elasticity. At this time, the taste of the meat is most delicious, usually At 4 degrees Celsius, the ripening process can be completed in 1 to 3 hours. The lactic acid produced after the ripening process also has a certain bactericidal effect. If the body continues to store at room temperature, the enzyme activity in the muscle tissue increases, and the tissue begins to dissolve, causing the protein in the muscle to decompose and release the smell of hydrogen sulfide with smelly eggs, making the appearance of the muscle dark green and the structure of the protein degraded. It becomes slack and inelastic. This is physical corruption. This corruption is not caused entirely by bacteria. According to the above analysis, the freshness and taste of pork beef in the post-cooking stage is the most ideal. The same principle, when you slaughter chickens and fish, you should also go through the stiffening stage and become soft and boil, but you can't put them in too long. Otherwise, they will spoil. Misunderstanding 4: Eat fish, kill mustard and vinegar, kill parasites Raw aquatic products such as fish and shellfish often contain pathogenic microorganisms and parasites. It has been reported that a man in Shanghai suffered from a rare parasitic disease called raw worm nematodes due to eating raw seafood. The patient's chest skin first appeared as a red mass, and then moved to the arms and neck, etc., accompanied by Fever, pain in the affected area and other symptoms. Doctors have no good treatment for this rare disease. In the course of many years of investigations, researchers in our country discovered that there are nearly 90 parasites in the body of fish, shrimp, and crabs in China's coastal areas. At the same time, the researchers pointed out that these parasites can be completely killed by cooking for only a few minutes. The cysts or eggs of parasites survive after mustard and vinegar treatment for several hours, so for safety reasons, do not try to eat uncooked aquatic products for a moment.
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