There are certain markets for sashimi (fish and sashimi), vegetable salad, and even raw beef and oysters. Love is a human nature, but when you eat you will hesitate, these raw foods and half-baked food in the end there is no harm?
First, what are the potential hazards of raw food?
From the hazard point of view, the following can not be ignored
Definition of raw food: fruits and vegetables, cereals, raw fish (fish, shrimp, seafood, raw beef), etc., eaten raw without cooking.
1 Hidden dangers of raw meat and seafood
During the production, storage, processing and transportation of meat and seafood, there is a risk of bacterial contamination (such as E. coli, V. vulnificus, etc.) and parasite contamination. These bacteria can be killed by high temperatures, but freezing, hot sauces, mustard, etc. cannot completely kill them. Raw foods can cause them to enter the body directly and increase the probability of infection:
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1 parasite
When it comes to parasites, there is a question: Can people eat raw long parasites?
The answer is yes. Most parasites are caused by eating foods that are not fully heated until they are cooked.
2 Is eating a lot of "parasite" corpses after eating cooked foods at high temperature?
First of all, you can understand that they actually ingested their bodies, but the body can be understood as food to some extent.
Chickens, ducks, pigs, pigs, beef, these meat sources are all slaughtered animal carcasses. Like the fermented bean curd that we love to eat, it is also the corpse of eating bacteria.
3Do you often eat sushi and need to worry about parasites and germs?
If the edible ingredients are mainly farmed fish, and this type of cultured fish is relatively well controlled or eliminated during the breeding process, this poses no threat to the human body.
On the other hand, wild fish, whether freshwater fish or saltwater fish (the probability of eating seafood infected with parasites is much lower than that of river freshwater), are parasites, which is beyond any doubt.
But eating habits like this are not necessarily predicated on absolute health. Just as many people like to eat roadside skewers that are prone to cancer, even if we know they will still eat, but it is possible to reduce The number of eating only.
2 Health hazards of eating raw vegetables
Eating raw vegetables is very popular because people are convinced that this can avoid the loss of nutrition caused by cooking. However, the problem is that some vegetables are not processed and even if nutrition is preserved, poisonous and harmful substances also exist.
1 First, the issue of pesticides
Many people like to eat cowpea, Chinese cabbage, cabbage, cauliflower, Chinese cabbage, leeks, peppers, and eggplant. Because they are vulnerable to insects, they have concerns about pesticide residues, which affects the safety of food.
In addition, pumpkins, sweet potatoes, carrots, onions, garland chrysanthemum, green onions, parsley, lettuce, tomatoes and other vegetables are relatively safe because they do not need to be used to drive insects.
2 You need to pay attention not only to pesticides
For example, the vegetables in Gaiaceae contain a small amount of substances that cause goitre, which interferes with the absorption and utilization of iodine by the thyroid gland. Cauliflower, like other cauliflower vegetables, also contains small amounts of goitrogenic substances.
Similarly, there are radish, soy and other cruciferous vegetables, they enter the body, the metabolism of a thyroid toxic substance thiocyanate, can cause thyroid hormone secretion, thyroid compensatory increase.
These thyroid killers from vegetables are afraid of heating, and proper cooking can effectively avoid danger. After frying vegetables, stir fry, stir fry, or make soups and vegetable fillings, both to maintain nutrition and reduce toxins.
3 Raw Food Precautions
1 pay attention to health
It is necessary to select meats that are specifically quarantined for raw food slaughtering and vegetables that are grown exclusively for raw food. The processing of containers and work should also be disinfected to reduce the risk of bacteria and parasites.
2 pay attention to some food
Many raw vegetables such as legumes and bitter almonds, bamboo shoots and their products, cassava and cassava products will cause human discomfort and poisoning, resulting in nausea, vomiting and even death. Such foods cannot be eaten raw.
3 eat seafood to control the amount
For seafood products such as fish and caviar, excessive raw food may lead to deficiency of vitamin B1 and be cause of beriberi.
Second, raw or cooked eat well?
Does heating foods cause the loss of nutrients?
The significance of cooking: sterilization, softening, digestion and absorption.
1 cooked food is more easily absorbed
1 raw meat
There are two main purposes for fish and seafood to heat cooked foods. The first is to kill microbes and ensure food safety; the second is to reconcile the flavor, enrich the taste, and create food.
Compared with raw food, it will be easier to digest fish and cooked food. This is because after heating, the protein is moderately denatured and loses its three-dimensional structure, which is more conducive to the attack and decomposition of proteases in the human gastrointestinal tract.
2 vegetables
If the vegetables are not cooked, the dietary fiber is not softened, which is not conducive to digestion. Green leafy vegetables are rich in vitamin A, and after heating, vitamin A can be better absorbed (emphasis: do not have to fry, as long as cooked). After cooking, the cell walls and cell membranes of vegetables are destroyed, so nutrients in vegetable cells can be better absorbed by the body.
And from a hygiene point of view, heating can be sterilized, eliminating unnecessary microbial contamination.
3 Does heating vegetables cause loss of nutrients in vegetables?
For example, steaming and boiling use the method of thermal processing of water as a medium, which inevitably results in the loss of some water-soluble nutrients in vegetables, such as vitamin C, B vitamins, polyphenols, nitrates, etc. The water-soluble loss rate of vitamin C is higher, and other preservation effects can also be achieved; while oil like frying is used as medium for thermal processing, the loss of water loss is naturally less, but the loss caused by high temperature is not small.
Therefore, vegetables must not be heated for too long or too long.
2 Choose raw food, do it with physical strength
I heard that there are many enzymes in raw vegetables and fruits that can help digestion. In fact, our body is made up of the nutrients we need. Eating raw vegetables does not reduce the digestive enzymes it should secrete. Conversely speaking, good chewing on raw vegetables can effectively stimulate the secretion of digestive enzymes, prevent indigestion and create good results. The body's digestive environment.
Poor digestion? You are not suitable for raw food
For people with inadequate gastric juice and poor digestion, enzymes in vegetables and fruits can play a role to some extent.
However, these enzymes are not necessarily all beneficial enzymes. Proteases help protein digestion. Amylases help starch digestion, but oxidases destroy multiple vitamins.
3 The combination of raw food and cooked food is king
Usually, foods produce toxic substances only at temperatures above 120°C, and the production of these harmful substances will increase rapidly above 160°C.
Studies have shown that the rapid frying of oil smoke or microwave cooking for a short period of time can preserve most of the nutrients and anti-cancer substances in vegetables. Therefore, what we really need to oppose is not cooked food. Instead, we add a lot of oil, high-temperature oil, over-fire, and even fried cooking.
In short, raw food and cooked food have their own advantages. Whether to choose raw food depends on personal living conditions and physical conditions. Eating lightly cooked vegetables, plus some fresh and crispy raw vegetables, together with less oil cooked meat, should be the ideal choice.
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