In this healthy living society, due to the many dietary misunderstandings, it seems that many of the "memory killings" of childhood have been denied, and even labeled as "unhealthy", such as lard and lard residue that are full of memories. , is it a cancer-preventing food or a blood vessel killer?
is so delicious, can you continue to eat it?
I believe many people have cherished such a memory: Although the material conditions were poor when I was a child, there were many delicacies, such as lard or lard residue, which were regarded as treasures. The economic conditions of the family were relatively poor, and it seemed that they could only be known about it during festivals.
Put a little lard bibimbap , fry vegetables with lard, and make lard cakes. The deliciousness produced by this is not ordinary, but can't you eat it now?
In fact, regardless of lard or lard residue, with the improvement of living standards, more and more experts do not recommend that everyone eat lard and lard residue. The biggest reason is that their saturated fatty acid content is too high.
According to the living standards of modern people, for an adult who consumes 2,000 kilocalories a day, the daily intake of saturated fatty acids needs to be controlled at about 22g, and lard itself has as high as 40% saturated fatty acids. The lard residue is made by continuously boiling the fat in lard, and the solid lump finally extracted is the lard residue.
That is to say, , lard residue is the remaining saturated fatty acid that cannot be separated from a large amount of fat cell tissue. It has been proven by a large number of studies: the human body's intake of more saturated fatty acids will increase blood pressure, blood lipids , the probability of suffering from hypertension , hyperlipidemia, cardiovascular disease, diabetes , etc. is greater outside the body.
At the same time, what cannot be ignored is that in terms of the nutritional value of lard residue, every 100 grams of lard residue can have up to 836.86 kcal of calories, 84.55g of fat, and 152.84mg of sodium, which is characterized by high fat and high sodium.
Once lard is cooked into lard residue and continues to be affected by high temperatures, and the temperature is above 200 degrees Celsius for a long time, it is easy to generate acrylamide , benzopyrene and other carcinogens. And it was announced in World Health Organization / World Food and Agriculture Organization that acrylamide is a Class 2A carcinogen.
In animal experiments, it was found that when animals are ingested acrylamide, the animal's thyroid gland, oral cavity, adrenal gland, uterus, breast and other tissues will induce malignant tumors and increase the risk of cancer. It has also been found in human epidemiology that people who are exposed to more acrylamide due to occupation have a higher probability of suffering from lung cancer, pancreatic cancer .
Therefore, taking all things into consideration, it is not recommended that you eat lard residue. If you are greedy for the deliciousness of lard residue or lard, actually consists of healthy vegetable oil, with moderate intake, plus healthy cooking methods, such as steaming. , boiled, stewed, is also very delicious.
