Four kitchen spices do you use with health

When cooking, put sauce is good, what is the release sauces, it is necessary to keep vegetables after cooking, smell, taste, and also maintain the maximum nutrients in vegetables are not destroyed, the human body healthy. This is indeed a major problem --

Oil

Cooking time when the oil temperature up to 200 ℃ above,

Would have called "acrolein" the harmful gases.

It is the main component of soot, but also so that the oil produced a large number of highly carcinogenic peroxides. Therefore, the cooking oil is still hot with Bacheng better.

Special Note: Oil can reduce the efficacy of certain antibiotics. Iron deficiency anemia in patients taking ferrous sulfate, if you eat lots of fat food, will reduce the efficacy.

Sauce

In the long-cooked sauce pan heat will destroy their nutritional composition and loss of flavor. Therefore, prior to cooking should be placed at the forthcoming pan sauce.

Special Note: taking the treatment of cardiovascular disease, gastrointestinal disease and patients with anti-TB drugs should not eat soy sauce.

Salt

With soybean oil, canola oil cooking, in order to reduce the loss of vitamins in vegetables, should generally be fried vegetables and then salt; cooking with peanut oil, peanut oil can easily be due to aflatoxin contamination, it should first be deep-fried salt pans, This can significantly reduce the Aspergillus flavus toxin; cooking with Hun You can put the first half of the salt, to remove Hun You organochlorine pesticides residues in office, and then join the other half of the salt; do when the meat dishes, for the fried meat was tender, the stir-fry until eight mature salt is best.

Special Note: In accordance with WHO recommended standards, the amount of salt per person per day to 5 grams is appropriate, not more than 6 grams. In addition, the use of antihypertensive drugs, diuretics, adrenal cortex hormones drugs and heart damage associated with rheumatic patients should try to reduce salt intake.

Vinegar

If the pot when cooking vegetables, add a little after the vinegar, vegetables, vitamin C can reduce the loss, the promotion of calcium, phosphorus, iron and other mineral composition of the dissolution, improve nutritional value and dishes absorption and utilization of the human body.

Special Note: vinegar is not appropriate to sulfa drugs with the clothes, because the sulfa drugs in the acidic environment, easy to form crystals which damage the kidneys; taking sodium bicarbonate, magnesium oxide and other basic drugs, the vinegar will diminish efficacy