Salted fish and bacon are on the list of carcinogens, why do so many people still eat them?

In the list of New Year’s goods, salted fish and bacon are naturally indispensable, making people drool. But there is always news like this that may turn off everyone’s appetite: “Salted fish, bacon, etc. are listed as Class I carcinogens.” In the list of New Year’s goods, salted fish and bacon are naturally indispensable, making people drool. But there is always news like this that may turn off everyone’s appetite: “Salted fish, bacon, etc. are listed as Class I carcinogens.”

If you are curing bacon and stuffing sausages yourself, you can choose fresh, leaner meat. Stale meat will have more amines, and fatty meat will produce more nitrosamines than lean meat during the heating process. When stuffing sausages, you can also add onions, ginger, garlic and other spices. The sulfur-based compounds in onions, ginger, and garlic can inhibit the formation of nitrosamines during the pickling process.

"Spring planting, summer growth, autumn harvest, and winter storage" represent the change of four seasons. Winter is the time when all things are depressed. At this time, the pigs raised at home and the fish caught are made into bacon and salted fish for storage. It can be said to be a tradition passed down from our ancestors.

It is best to air-dry marinated cured fish and bacon, and avoid high-temperature baking and smoking methods to reduce the formation of carcinogens such as benzopyrene and heterocyclic amines. If you buy ready-made salted fish and bacon from the market, you must choose a reliable and qualified manufacturer.

With the improvement of people's living standards and the development of productivity, it is now common to eat fresh ingredients all year round, so bacon and salted fish have also begun to be criticized. Making bacon and salted fish will inevitably increase the amount of salt used. Frequent consumption of foods with high salt content is harmful to the body. This has been scientifically proven.

If the meat is dull, the fat is yellow, there are mildew spots, the meat is soft, inelastic, mucusy, rancid or has other odors, do not buy it. Salted fish and bacon must be stored in a cool, dry place. High temperature will promote the synthesis of nitrosamines, and a humid environment is conducive to the growth of microorganisms. Some microorganisms also have the ability to synthesize nitrosamines.

After cured goods are pickled and dried, they will have a different flavor. This flavor is what many people have grown up with since childhood. It contains the taste of home and the taste of the year. It comes every year During the season of making wax goods, the first thing that comes to many people’s minds is the smell of home and family affection.

It is not difficult to see that not only pickled foods such as bacon and pickles contain nitrite, which may cause cancer, but in fact, alcoholic beverages, areca nuts, and yellow koji are included in the list of first-class carcinogens. Toxins, solar radiation, second-hand smoke, Helicobacter pylori and other substances that we may come into contact with every day. Therefore, there is no need to "discolor" when talking about "carcinogens".

Preserved goods and salted fish have been eaten for thousands of years. This kind of food has long been burned into the taste buds and memories of many people. When the market for preserved goods is booming, it means the arrival of the New Year, and Preserved goods also represent the taste of home. The popularity of this traditional delicacy is actually a symbol of culture and customs. Moreover, as long as you pay attention to reasonable combination and consumption of preserved goods, it is not that unbearable.