Tableware is likely to be hazardous to health by stealth "killers" ceramic inner wall painting: refusal of many newly-bought cutlery soak health threat to the Vinegars: ceramic tableware wall painting while the colorful, but colored glaze containing lead, mercury, cadmium and other heavy elements. Among them, cadmium and lead easily lead to liver or other visceral poisoning, mercury can cause liver and kidney sclerosis. Ceramic, the more color is bright, lead, cadmium and compounds.
Health advice: selected ceramic tableware too seriously, especially not to wall with painted dishes. The newly bought cutlery can be placed in the vinegar in 2 ~ 3 hours to dissolve harmful substances in glazed. In addition, famille rose never placed in the microwave heating.
Stainless steel: away from the strong acid and alkaline foods need timely replacement of damaged health threats: stainless steel from iron-chromium alloy and then join the other metals. Its metallic very well, and better than other metal corrosion. But if used improperly, stainless steel metal elements of the human body slowly growing, reaches a certain amount of time it will endanger human health.
Health warning: the use of stainless steel cutlery is not a long time in full bloom, strong acids or alkaline food. Stainless steel utensils nor used to torment. Once you have found the stainless steel cutlery deformation or breakage of the surface, it should be replaced in a timely manner.
Aluminium cookware: excessive intake of aluminum can be caused by memory health threats: Aluminum is intellectual aging elements can lead to memory loss, responsiveness and slow thinking. Excessive aluminum causes Alzheimer's is not only an important reason, on children's brain development is unfavourable. While most of the aluminium in food from cooking utensils (pots and scoop) pollution, particularly iron, aluminum mixed use (such as iron or aluminium aluminum scoop shovel), electrolysis and replacement function, which could lead to an increase in dissolved aluminum, aluminum body.
Health advice: do not use aluminium, aluminium, iron and steel cookware and tableware mix.
Non-stick Cookware: prevent ganshao not fried release toxic health threats: non-stick Cookware made many housewives free cream difficult to wash, but non-stick coating at high temperatures is cracking and releasing two poisonous substances, fluorocarbon, another three CFCs. The former animal organism harmful, and in vivo gathering; the latter are toxic, will damage the body.
Health advice: use nonstick cooking, cook soup usually will not cause harm to the human body, but if used for frying foods, there are certain hazards. Because some people prefer the cooking pot boiled, roasted red after refueling, so that the temperature inside the cooker must longer than 260 ℃. Therefore the use of non-stick pan, be sure to stop this habit.
Plastic: plastic bottles do not when the oil bottle use health threats: oil in plastic container the factoring out harmful substances that harm human health.
Health advice: pick plastic cutlery, you should try to choose colorless tasteless, and merchandise on the PE (polyethylene) and PP (polypropylene). Usually you should avoid putting oil in ordinary plastic bottle.
Chopsticks: do not favor the more natural paint chopsticks to choose better health threats: the paint chopsticks exterior appearance, durability, good wash, but paint containing lead, cadmium and other harmful substances, including benzene is a carcinogen, recognized color too deep or too heavy a paint coating after long use chopsticks, paint coating metals as well as harmful organic solvents will cause chronic injuries.
Health advice: try not to selected chopsticks xuantu paint, on the other hand, the chopsticks to buy a home to many washing, disinfection, cleaning service in a timely manner after airing at least once a year of chopsticks. Even among family members, chopsticks mix so as to avoid spreading bacteria.
How to cook with minimal loss of nutrition?
Food cooking suffered a loss that cannot be completely avoided, but take some protective measures, you can make food save more nutrients.
1 sizing hang. Raw material use starch and eggs sizing hang, will facilitate a raw material in the water and nutrients from a large number of overflow, reduce losses, but not because the proteins, vitamins are a large number of decomposition.
2 due to vitamin a acid-alkali fear fear, so the dish and put some vinegar as far as possible, even if the raw material of animal origin is cooking vinegar also enables raw material is solubility in calcium, thus facilitating absorption of calcium.
3 various raw vegetables, in particular, you should clean the vegetables, then cut with reducing water soluble material losses. And should cut is cooked, it can cause the loss of nutrients less affected by oxidation.
4 cooked food, heating time to short. When you try to use cooking: hurry scrambled. The material by the open fire, quick-frying shortening one maturation time, thereby reducing the nutrient loss. According to statistics, pork, cut into strips, fried with sharp:, vitamin b, only 13% loss rate, and cut into blocks using slow fire, vitamin loss rate is up to 65%.
5 hook Ying. Then hook fluorescent one soup, some components of leaching, together with the one with the intake.
When cooking, forbidden-6. Soda can destroy the protein, vitamins and other nutrients. Therefore, in mourning for vegetables, pasta, made from raw materials and crisp black, it is best to avoid soda or soda.
◆ Quick quickly add vinegar to anxious ⒈ around quickly, avoid prolonged stew.
⒉ Note cover pots and prevent the vitamins dissolve in the water ran off with steam.
⒊ cooking should be keeping or less water, boil water, he will then drop food.
⒋ dishes add some vinegar when appropriate, crisp and delicious dishes not only allows, but also to prevent vitamin is compromised.
◆ Tips → slice the carrots, oil speculation in 6 to 12 minutes, carotene for 79 per cent; the carrot cut into blocks with the seasoning, simmer 20 ~ 30 minutes of beta-carotene is 93%; carrot cut into blocks with spices and meat, stewed with a pressure cooker 15 ~ 20 minutes of beta-carotene than saving rate of 97%.
→ Processing with bones of animal food may be appropriate to add some vinegar, which can make the animal flesh of calcareous dissolved out to dinner to intake more calcium. When the right zest of fried vegetables with vinegar, seasoning, and protects vitamin c less loss.
Food cooking suffered a loss that cannot be completely avoided, but take some protective measures, you can make food save more nutrients.
◆ A variety of cooking methods on the impact of nutrients.
Cook: Cook to casein and has partially hydrolyzed proteins, fat little effect, but will make the water-soluble vitamins (e.g., B, c) and minerals (calcium, phosphorus) are soluble in water.
Steaming: effect of steam on nutrients and minerals similar to cooking, but will not be steamed and suffered a loss.
Stewed: confit enables water-soluble vitamins and minerals dissolve in soup, only part of the vitamin road to destruction.
Marinate: pickled the same amount of time proportional to the size of nutrient loss. The longer the vitamins B and C losses, while small. But smoke and cook the food looked after to help digestion.
Brine: halogen makes food of vitamins and minerals dissolve gravy, only partially suffered a loss.
Fried: fried because temperatures are high, all of the nutrients have varying degrees of damage. Protein denaturation due to high temperature and serious, fat because of the loss of its function of killing. Saute, outside food or wrapped in a mixture of cornstarch and forms a protective film, the loss of nutrients.
Baked baking: the vitamin A, B, C are considerable losses, but also allows the fat loss. If flame grilled directly, 4 3 · food and comb carcinogen benzene.
Smoking: smoking causes the vitamins (especially vitamin C) destruction and loss of some fat, while at the same time there are 3, 4 and comb. But smoke makes food snacks.
2010年9月22日星期三
Food in and out of the refrigerator has a very cooked food into the refrigerator
Food in and out of the refrigerator has a very cooked food into the refrigerator, be frozen. Frozen food is not sufficient, suddenly enter the low-temperature environment, the food centre prone to change. Food into the heat caused by water vapor condensation, mold growth, can cause the entire moldy food in the fridge.
2. remove the refrigerator cooked food must be hot again. The temperature in the fridge only inhibits the reproduction of microbes, not killing them thoroughly. As before, the cannot complete heating is possible after.
III. food shouldn't be thawed and then into the refrigerator. Repeated freezing can make food and nutrient loss.
Fourth, it slowly thaw frozen food. Take out foods should be thawed at room temperature, in nature and is not suitable for use with tap water shower, hot water, etc. If, due to the rapid thaw quickly melting ice crystals, timely nutritional juices are fibers and cells absorb spill out, would result in reduced quality of food.
How to cook with minimal loss of nutrition?
Food cooking suffered a loss that cannot be completely avoided, but take some protective measures, you can make food save more nutrients.
1 sizing hang. Raw material use starch and eggs sizing hang, will facilitate a raw material in the water and nutrients from a large number of overflow, reduce losses, but not because the proteins, vitamins are a large number of decomposition.
2 due to vitamin a acid-alkali fear fear, so the dish and put some vinegar as far as possible, even if the raw material of animal origin is cooking vinegar also enables raw material is solubility in calcium, thus facilitating absorption of calcium.
3 various raw vegetables, in particular, you should clean the vegetables, then cut with reducing water soluble material losses. And should cut is cooked, it can cause the loss of nutrients less affected by oxidation.
4 cooked food, heating time to short. When you try to use cooking: hurry scrambled. The material by the open fire, quick-frying shortening one maturation time, thereby reducing the nutrient loss. According to statistics, pork, cut into strips, fried with sharp:, vitamin b, only 13% loss rate, and cut into blocks using slow fire, vitamin loss rate is up to 65%.
5 hook Ying. Then hook fluorescent one soup, some components of leaching, together with the one with the intake.
When cooking, forbidden-6. Soda can destroy the protein, vitamins and other nutrients. Therefore, in mourning for vegetables, pasta, made from raw materials and crisp black, it is best to avoid soda or soda.
◆ Quick quickly add vinegar to anxious ⒈ around quickly, avoid prolonged stew.
⒉ Note cover pots and prevent the vitamins dissolve in the water ran off with steam.
⒊ cooking should be keeping or less water, boil water, he will then drop food.
⒋ dishes add some vinegar when appropriate, crisp and delicious dishes not only allows, but also to prevent vitamin is compromised.
◆ Tips → slice the carrots, oil speculation in 6 to 12 minutes, carotene for 79 per cent; the carrot cut into blocks with the seasoning, simmer 20 ~ 30 minutes of beta-carotene is 93%; carrot cut into blocks with spices and meat, stewed with a pressure cooker 15 ~ 20 minutes of beta-carotene than saving rate of 97%.
→ Processing with bones of animal food may be appropriate to add some vinegar, which can make the animal flesh of calcareous dissolved out to dinner to intake more calcium. When the right zest of fried vegetables with vinegar, seasoning, and protects vitamin c less loss.
Food cooking suffered a loss that cannot be completely avoided, but take some protective measures, you can make food save more nutrients.
◆ A variety of cooking methods on the impact of nutrients.
Cook: Cook to casein and has partially hydrolyzed proteins, fat little effect, but will make the water-soluble vitamins (e.g., B, c) and minerals (calcium, phosphorus) are soluble in water.
Steaming: effect of steam on nutrients and minerals similar to cooking, but will not be steamed and suffered a loss.
Stewed: confit enables water-soluble vitamins and minerals dissolve in soup, only part of the vitamin road to destruction.
Marinate: pickled the same amount of time proportional to the size of nutrient loss. The longer the vitamins B and C losses, while small. But smoke and cook the food looked after to help digestion.
Brine: halogen makes food of vitamins and minerals dissolve gravy, only partially suffered a loss.
Fried: fried because temperatures are high, all of the nutrients have varying degrees of damage. Protein denaturation due to high temperature and serious, fat because of the loss of its function of killing. Saute, outside food or wrapped in a mixture of cornstarch and forms a protective film, the loss of nutrients.
Baked baking: the vitamin A, B, C are considerable losses, but also allows the fat loss. If flame grilled directly, 4 3 · food and comb carcinogen benzene.
Smoking: smoking causes the vitamins (especially vitamin C) destruction and loss of some fat, while at the same time there are 3, 4 and comb. But smoke makes food snacks.
2. remove the refrigerator cooked food must be hot again. The temperature in the fridge only inhibits the reproduction of microbes, not killing them thoroughly. As before, the cannot complete heating is possible after.
III. food shouldn't be thawed and then into the refrigerator. Repeated freezing can make food and nutrient loss.
Fourth, it slowly thaw frozen food. Take out foods should be thawed at room temperature, in nature and is not suitable for use with tap water shower, hot water, etc. If, due to the rapid thaw quickly melting ice crystals, timely nutritional juices are fibers and cells absorb spill out, would result in reduced quality of food.
How to cook with minimal loss of nutrition?
Food cooking suffered a loss that cannot be completely avoided, but take some protective measures, you can make food save more nutrients.
1 sizing hang. Raw material use starch and eggs sizing hang, will facilitate a raw material in the water and nutrients from a large number of overflow, reduce losses, but not because the proteins, vitamins are a large number of decomposition.
2 due to vitamin a acid-alkali fear fear, so the dish and put some vinegar as far as possible, even if the raw material of animal origin is cooking vinegar also enables raw material is solubility in calcium, thus facilitating absorption of calcium.
3 various raw vegetables, in particular, you should clean the vegetables, then cut with reducing water soluble material losses. And should cut is cooked, it can cause the loss of nutrients less affected by oxidation.
4 cooked food, heating time to short. When you try to use cooking: hurry scrambled. The material by the open fire, quick-frying shortening one maturation time, thereby reducing the nutrient loss. According to statistics, pork, cut into strips, fried with sharp:, vitamin b, only 13% loss rate, and cut into blocks using slow fire, vitamin loss rate is up to 65%.
5 hook Ying. Then hook fluorescent one soup, some components of leaching, together with the one with the intake.
When cooking, forbidden-6. Soda can destroy the protein, vitamins and other nutrients. Therefore, in mourning for vegetables, pasta, made from raw materials and crisp black, it is best to avoid soda or soda.
◆ Quick quickly add vinegar to anxious ⒈ around quickly, avoid prolonged stew.
⒉ Note cover pots and prevent the vitamins dissolve in the water ran off with steam.
⒊ cooking should be keeping or less water, boil water, he will then drop food.
⒋ dishes add some vinegar when appropriate, crisp and delicious dishes not only allows, but also to prevent vitamin is compromised.
◆ Tips → slice the carrots, oil speculation in 6 to 12 minutes, carotene for 79 per cent; the carrot cut into blocks with the seasoning, simmer 20 ~ 30 minutes of beta-carotene is 93%; carrot cut into blocks with spices and meat, stewed with a pressure cooker 15 ~ 20 minutes of beta-carotene than saving rate of 97%.
→ Processing with bones of animal food may be appropriate to add some vinegar, which can make the animal flesh of calcareous dissolved out to dinner to intake more calcium. When the right zest of fried vegetables with vinegar, seasoning, and protects vitamin c less loss.
Food cooking suffered a loss that cannot be completely avoided, but take some protective measures, you can make food save more nutrients.
◆ A variety of cooking methods on the impact of nutrients.
Cook: Cook to casein and has partially hydrolyzed proteins, fat little effect, but will make the water-soluble vitamins (e.g., B, c) and minerals (calcium, phosphorus) are soluble in water.
Steaming: effect of steam on nutrients and minerals similar to cooking, but will not be steamed and suffered a loss.
Stewed: confit enables water-soluble vitamins and minerals dissolve in soup, only part of the vitamin road to destruction.
Marinate: pickled the same amount of time proportional to the size of nutrient loss. The longer the vitamins B and C losses, while small. But smoke and cook the food looked after to help digestion.
Brine: halogen makes food of vitamins and minerals dissolve gravy, only partially suffered a loss.
Fried: fried because temperatures are high, all of the nutrients have varying degrees of damage. Protein denaturation due to high temperature and serious, fat because of the loss of its function of killing. Saute, outside food or wrapped in a mixture of cornstarch and forms a protective film, the loss of nutrients.
Baked baking: the vitamin A, B, C are considerable losses, but also allows the fat loss. If flame grilled directly, 4 3 · food and comb carcinogen benzene.
Smoking: smoking causes the vitamins (especially vitamin C) destruction and loss of some fat, while at the same time there are 3, 4 and comb. But smoke makes food snacks.
订阅：
博文 (Atom)