5 major errors when processing meat, paving the way for cancer to attack the body

Poke chopsticks, add cold water when cooking

Many people when boiled meat often take chopsticks into a piece of meat, if the meat produces pink water, it proves that the meat is not yet ripe. But this will make your piece of meat less delicious because all the sweeteners and flavors in the meat will be melted by the water.

In addition, some small details such as adding cold water, adding salt too early to the boiled meat pot, or stewed bone pot . because thought is harmless. However, this simple job according to experts is not good. Because when the meat is boiled at high temperatures, the addition of cold water will cause the proteins and fats in the meat, bones to be precipitated immediately, making the meat shrink and hard, not only losing the nutrition but the flavor also affected.

Defrost the wrong way

Thawing meat with hot water or soaking meat in cold water for too long will reduce the nutrients of the meat. According to experts, if meat is left in the ice compartment it needs to thaw naturally for about 2-3 hours before cooking. Ideally, you can use cold water to add a little salt to thaw quickly. This way both preserves the nutrients in the meat, ensures hygiene. Or you can add some fresh ginger to pound into the meat soaked water. Ginger will help fresh meat come back.

Note, after defrosting, wash the meat quickly through cold water and process immediately.

Fry the salted meats

The habits of Vietnamese people are like to fry all kinds of meat to be salted and spices to taste better. However, this makes us vulnerable to cancer because in salted meat containing pepper ice, after going through the frying oil, a cancer-causing compound called pyrrolidine nitroso causes many dangerous diseases for humans.

To fight foods such as salted fish, bacon, sausage, sausage . reduce toxins, first boil the ingredients so that the nitrosamines follow the steam. Besides, when starting to fry, add a little vinegar to eat, because vinegar works to dissolve nitrate salt, so it can kill harmful bacteria for human health.

Leave the meat in the freezer for too long

Finding a good and safe source of meat, many families have a habit of buying many packages and storing the fridge to eat gradually. According to the US Department of Agriculture's health experts, it is advisable not to keep poultry meats, and especially seafood that still lives in the freezer for more than 2 days. Processed meat should not be left for more than 5 days. The reason explained is that the meat preserved in the freezer for too long will cause bacteria to grow, the meat loses its nutrients and the flavor of the meat.

Overcooked

We often have the notion that cooked meat is as tender as possible, so when cooking, many people leave meat on fire for a very long time, especially when stewing the bones, many people cook until the bones are soft. Turn off the stove.

However, health experts said that in temperatures of 200-300 C toxicity, amino acids, creatinine, sugar and harmless compounds in meat will occur chemical reactions, forming amino aromatic acids.

In this substance contains up to 12 types of chemical compounds, of which 9 are capable of causing cancer.

According to statistics in modern life, industrial pollution is the cause of cancer accounting for up to 50%, the remaining effect from eating also accounts for a small proportion, this figure is 35%.

Therefore, experts recommend not to cook meat too long, too ripe. It is advisable to cook only meat that is soft enough, when the first layer of foam is produced by the meat, it is recommended to remove it, which can minimize the harmful effects caused by amino aromatic acids.