As the saying goes: Food is the first priority for the people, and food safety is the first priority. This profoundly illustrates the importance of food to human survival and development. Food safety is related to everyone's health and life.

As the saying goes: Food is the first priority for the people, and food safety is the first priority.

This profoundly illustrates the importance of food to human survival and development. Food safety is related to everyone's health and life. Whether food safety can be guaranteed and people can eat healthily and safely is a "big deal" for the common people.

In recent years, news about food safety violations has been endless. Just some time ago, an article titled The article "Health Organization Exposes: Four Vegetables Have Been Added to the "Carcinogenic" List, Remember to Advise Your Family to Eat Less" has been widely circulated on the Internet.

According to my understanding, this article stated that four kinds of vegetables: baby cabbage, bracken, zucchini and red cabbage have been included in the list of carcinogens by WHO and cannot be eaten in the future. .

Once this statement was released, it immediately caused people to panic, because most people often eat vegetables such as baby cabbage, bracken, and zucchini.

At the same time, this has also attracted the attention of relevant personnel. After verification, it was found that the above four vegetables are not included in the carcinogenic classification list published by the WHO. This article is used in the name of an authoritative organization to gain traffic, attract public attention, and There is no certain scientific basis.

Although the names of these four vegetables are not on the carcinogenic list, netizens said that red cabbage and bracken are indeed carcinogenic to a certain extent, and I hope everyone will be more vigilant when eating them.

Rumor 1: Will stir-frying zucchini produce carcinogens?

Doctor refutes the rumor: It’s false!

Rumors about zucchini producing carcinogens after being stir-fried have been around for a long time. It is understood that the source of the news spread online is actually the first total dietary research report published by the Hong Kong Center for Food Safety in 2013.

The center used 1200-watt and 1600-watt induction cookers to dry-fry 22 vegetable samples without adding cooking oil for 3 minutes and 6 minutes respectively. The results found that the longer the cooking time and the higher the temperature, the more carcinogens released by the vegetables. acrylamide more, among them, the acrylamide released after zucchini is heated at high temperature is as high as 360 micrograms per kilogram on average.

Theoretically speaking, there is no problem with the center's experiment itself, but it is not consistent with our usual handling of vegetables, because few people usually fry vegetables in a hot pot for so long, six or seven minutes. It is easy to burn the vegetables and affect the taste.

In addition, water will generally come out when zucchini is fried, and the temperature in the pot will also decrease accordingly, making it difficult to reach the high temperature required to produce acrylamide. Therefore, based on the above experiments, it is unreasonable to tell people not to eat fried zucchini.

Rumor 2: Does baby cabbage contain formaldehyde cause cancer?

Doctor refutes the rumor: It’s false!

Early media revealed that in order to extend the shelf life of baby cabbage and prevent root rot, some unscrupulous merchants would dip the roots of baby cabbage in formaldehyde solution during packaging.

According to experts, even if the baby vegetables are dipped in formaldehyde before being dressed, formaldehyde is highly soluble in water and volatile. During transportation, sale, and storage, a lot of formaldehyde has been evaporated. After washing, a lot of it dissolves in water and runs away. After cooking, it will evaporate due to heating.

Therefore, even if the baby cabbage contains formaldehyde, after heavy volatilization, the formaldehyde in it will become very small, and the average person will not be poisoned based on the amount of food. And the concentration of formaldehyde solution used to dip baby cabbage is only 0.1%, which is far less concentrated than formalin .

Therefore, the formaldehyde contained in baby cabbage is actually not as serious as imagined. If you want to remove it cleanly, you only need to wash it several times. Before eating baby cabbage, avoid pesticides and parasites, and you can cook it before eating.

Rumor 3: Does bracken cause cancer risk?

Doctor: Really!

Bracken is the representative of traditional wild vegetables and the "King of Mountain Vegetables". Many people believe that it is green, pollution-free, nutritious, and even anti-cancer, and is known as the "Longevity Vegetable".

However, as early as the Tang Dynasty , the "King of Medicine" Sun Simiao once said about bracken that "eating bracken for a long time will cause lumps", which means that eating bracken for a long time will have adverse effects on the body.

Later, many countries in the world conducted tests on the carcinogens of bracken, which showed that the cancer-related substances contained in bracken include benzoic acid, fern lactam, xanthoalcohol compounds, quercetin and some substances similar to quercetin.

However, some relevant people pointed out that if you really like to eat bracken, you must control the amount of bracken you eat. Eat less occasionally and don't panic too much, but don't eat it for a long time.

Long-term and large-scale consumption of bracken will indeed increase the carcinogenesis rate. This is because "although fresh bracken has been dried, boiled and other processing before consumption, it can reduce the content of protopterin , but it will not completely eliminated”.

Rumor 4: Does red cabbage have the risk of liver cancer ?

Doctor: Really!

Red phoenix is ​​a very common vegetable. Because of its red color, many women regard red phoenix as a blood-tonifying vegetable. In fact, this is not the case. The red color of red cabbage is because it contains a large amount of anthocyanins .

Anthocyanin is an antioxidant component with extremely strong antioxidant capacity. It has a certain maintenance and maintenance effect on cardiovascular and cerebrovascular diseases , and can play an antioxidant and anti-aging role.

However, people who often eat red cabbage must pay attention to its toxic and side effects, because according to research, red cabbage contains a substance similar to aristolochial lactam , which has long been discovered in animal experiments. , this type of compound has irreversible toxic side effects and carcinogenic effects on the liver, and it can also form a cooperative relationship with hepatitis B virus and aflatoxin .

If you are already infected with hepatitis B virus and accidentally eat food infected with aflatoxin, and then eat red cabbage, the damage to your liver will be irreversible.