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1.酸菜和海鲜本身富含亚硝酸盐,用它们做汤底时,亚硝酸盐含量特别高。相比而言,清汤、骨头汤、鸳鸯汤等比较安全。2.涮酸菜、海鲜类高亚硝酸盐的食品后,喝汤时应更加小心。3.如果要喝汤,不宜在涮锅结束的时候喝,在涮锅开始之后半小时内喝最放心。4.吃火锅时,多涮新鲜蔬菜,可以减少亚硝酸盐合成亚硝胺类致癌物的危险。过多的蛋白质会增强致癌物的作用。
1. Pickles and seafood itself is rich in nitrite, when they are used as soup, the nitrite content is particularly high. In contrast, broth, bone soup, duck soup, etc. more secure. 2. Shabu-sauerkraut, seafood high-nitrite food, drink soup should be more careful. 3. If you want to drink soup, it is not advisable to drink it at the end of the shabu-shabu and drink it within half an hour after the shabu-shabu begins. 4. eat hot pot, more shabu fresh vegetables, nitrosamines can reduce the risk of synthetic nitrosamines carcinogens. Too much protein will enhance the role of carcinogens.