Is the soup in the hot pot really poisonous?
Can you drink?
Many people have heard that hot pot soup can not drink, which contains poison.
Some friends asked, when can’t you drink?
Can you drink it if you just cooked it?
Can’t you drink a long-cooked soup?
The key to this question is to talk to the data.
I found a domestic research paper and measured the change in nitrite content in 24 pots of 4 kinds of hot pot soup.
A total of 4 points of data were collected at the time of the test, at the time of starting the meal, and at 30, 60 and 90 minutes after the various foods.
The results of the measurement showed that the nitrite content in the shabu-shabu soup was indeed increasing as the measurement time was extended.
At the end of 90 minutes or more, the sour soup has the highest rise ratio of 9.
83 times, seafood soup is also higher, at 7.
The increase in bone base and soup base was smaller, 2 respectively.
88 and 3.
From the point of view of the content of nitrite, the concentration of the bottom soup at the beginning is not much different, at 1.
Between 8mg / L.
However, the nitrite content is getting differently by the extension of the crucible time.
The final content of the sauerkraut soup is as high as 15.
73mg / L, seafood soup also reached 12.
70mg / L.
Therefore, it is reasonable to say that the shabu-shabu soup that has been boiled for too long is unhealthy.
However, if you drink such a soup, will nitrite poisoning occur?
According to the highest 15mg / L, if you drink 2 small bowls (400ml) of soup, the absorbed nitrite is 6mg.
Plus the value in the food, it will not exceed 20mg.
This value is not enough for most people to suffer from nitrite poisoning because the dose of nitrite poisoning is usually above 200mg.
However, it is not surprising that acute poisoning does not mean that it will not cause adverse effects on the human body.
In hot pot soup, the content of amino acids and amines is relatively high, and they are most likely to synthesize nitrosamine carcinogens with nitrite under heating conditions.
The carcinogenic dose of nitrosamine to rats is 0 per day.
Among the dried seafood, the amount of nitrosamines approved by the state is only a few micrograms, so in the soup?
It is reassuring that the apparent content is acceptable.
Although there is no measured data for the nitrosamine content in the soup, it is estimated that its value will not be very low.
If you eat such a shabu-shabu often, you should not underestimate the risk of promoting cancer.
In short, here are a few tips for hot pot lovers: 1.
The nitrite content of the different soup base types after the crucible varies greatly.
The nitrite content is particularly high when it is nitrite sauerkraut and seafood.In terms of distinction, clear soup, bone soup, soup and so on are safer.
Different foods are different, and the risk after crucibles is different.
After sauerkraut and seafood high nitrite foods, you should be more careful when drinking soup.
If you want to drink soup, it is not advisable to drink at the end of the shabu-shabu. Drink half-hour after the start of the shabu-shabu.
When eating hot pot, more with fresh vegetables, can reduce the risk of nitrite synthesis of nitrosamine carcinogens.
Excessive protein enhances the effects of carcinogens.
Vegetables should not be cooked for a long time. It is best to add them to the soup earlier, instead of waiting for the nitrate content of the Tangria to be high.
After eating a meal with a meal, the next meal must be lighter, eat more whole grains, beans, vegetables, try to supplement the preventive fiber, vitamin C and antioxidant health ingredients that are good for cancer prevention.