Is the hot pot poisonous if it is cooked for a long time? Fear of dissolving carcinogenic nitrite

Is hot pot poisonous if it is cooked for a long time? The doctor said that once the sauerkraut pickle pot and seafood pot, which are popular among Chinese people, continue to cook for 90 minutes, the nitrite will soar nearly 10 times, which is in danger of poisoning and cancer. It is recommended to drink half an hour in advance and not to drink too much. Remember to keep adding water and less pickles when cooking the pot to reduce the risk of eating carcinogens.

People in China love to eat hot pot, but doctors warn that once the hot pot is cooked for 90 minutes, the nitrite will soar nearly 10 times, which is dangerous for poisoning and cancer. (Photo/Huang Zhiwen) Recently, an article published in Shanghai Journal of Preventive Medicine, "Is the hot pot poisonous after being cooked for a long time?" It is alleged that after 90 minutes of cooking, the nitrite content in the sauerkraut soup pot soared by 9.83 times, the seafood soup pot was 7.6 times, and the bone soup pot was the lowest, only 2.88 times.

Poison expert Lin pointed out that eating hot pot, don't think that nutrition is in the soup. Be careful not to drink nutrients, otherwise it will cause cancer. Because excessive consumption of nitrite will cause acute poisoning and symptoms of hypoxia and dyspnea. Moreover, after nitrite enters the human body, it will be decomposed by intestinal bacteria to produce carcinogenic nitrosamines. Excessive nitrite will cause cardiovascular diseases or cancers such as liver, large intestine and gastric cancer.

It is worth noting that "concentration and ingredients" are the key to the increase of toxin in sauerkraut pot. Because nitrite generally exists in pickled products, because leafy vegetables contain nitrate, it will be decomposed by pickled bacteria to produce nitrite, and the concentration of nitrite is getting higher and higher after boiling in sauerkraut pot for a long time. If you keep adding pickles during eating, the concentration will of course rise even higher.

In addition, there are nitrates in sea salt, so the higher the concentration of seafood when it is cooked for a long time. After trial calculation, it is found that the safe allowable value of nitrite for 60 kg adult 1 day is 4.3 mg, that is, as long as you drink 300cc of sauerkraut white meat soup with a concentration of 15.73 mg per liter, it will exceed the safe value.

The doctor reminded the public that there is no need to panic as long as it is not excessive. If you want to drink sauerkraut, pickles or seafood pot soup, you'd better drink it half an hour in advance, and don't drink too much. As for some snack bars, halogen pots are not cleaned for many years, and the more they are cooked, the more fragrant they become. Doctors also think it is not appropriate, because the halogen smell will be burned repeatedly at high temperature for many years, which will also produce carcinogens, and the people should not be underestimated.

Nitrite/Dictionary:

In daily life, nitrite is often used as a preservative for meat products and to prevent the growth of Botox. Common sausages, bacon, bacon, ham, hot dogs and so on. A few vegetables, such as carrots and spinach, contain a small amount of nitrite. The lethal dose of nitrite to people is 22 mg per kilogram of body weight. Under cooking or other conditions, nitrite in meat can react chemically with amino acids to produce nitrosamines with strong carcinogenicity, which is easy to cause somatic cancer lesions.