Condiments or salty or sweet or fragrant or spicy or acid, corresponding to the five internal organs of the human body. If the spoon-tasting person uses condiments properly, the dishes will not only taste delicious and increase appetite, but also promote gastrointestinal absorption and utilization of various nutrients, and play a role in preventing and curing diseases. On the contrary, if used improperly, it will hurt the body and harm the health. For this reason, nutrition experts remind that while seasoning, condiments must also pay attention to misunderstandings that are prone to occur in use.

Salt: it is different to put it early and put it late.

Salt is a close friend of human diet and health, but if it is not eaten properly, it can become the enemy of health. Salt is directly related to high blood pressure, heart disease, kidney disease, and unexplained edema. Therefore, experts warn that on the one hand, people should greatly reduce the intake of salt in food, on the other hand, they should pay attention to the use of salt.

In daily life, food, oil, vegetables, fruits, meat and other foods may be contaminated by aflatoxin or other toxic substances. In addition to not eating moldy food, the best way to remove aflatoxin in oil and salt is to put salt in the cooking. A common toxin in cooking oils and foods is aflatoxin. When cooking, when the oil is boiling, add salt first, and then add seasonings and vegetables after half a minute to a minute. Such a high temperature can not only kill all molds, but also eliminate about 95% of aflatoxin. If it is added iodide crude salt detoxification effect is better, because iodide helps to remove the toxicity of aflatoxin.

That is, put salt first to make the water of the dish seep out quickly, the dish will cook slowly and there will be more soup. You can put half of the salt when cooking, and then put the other half when the dish is cooked, so that you can have the best of both worlds.

At the same time, it should also be noted that the main component of salt is sodium chloride, and sodium chloride will make the protein coagulation. When cooking meat, if the salt is put into the fresh meat or fish too early, it will cause the protein to solidify. Make the meat pieces shrink, the meat becomes hard, it is not easy to cook and burn through, and it tastes bad. The correct method is to put salt when the fish or meat is basically cooked, so that the salt makes the meat more delicious and the cooking time is greatly shortened.

Monosodium glutamate: acid is not the same as alkali

Monosodium glutamate is an indispensable seasoning in the family. In recent years, various brands of chicken essence, mushroom essence, vegetarian fresh and other seasonings have appeared. The emergence of these "fresh agents" quickly dwarfed the previous seasonings. White sugar diluted 200 times will not feel sweet, salt diluted 400 times will not feel salty, and "fresh agent" diluted 3000 times with water, still let the person taste delicious.

Take monosodium glutamate as an example. Its main component is sodium glutamate, which is absorbed and decomposed by the gastrointestinal tract to produce glutamic acid, which can be directly absorbed and utilized by the human body. It has the effect of improving and protecting large and functional functions. Therefore, eating some monosodium glutamate appropriately is beneficial to the brain. However, the daily intake of monosodium glutamate per person should not exceed 6 grams, otherwise it will cause headaches, rapid heartbeat, palpitation, nausea and other discomfort. At the same time, more attention should be paid to the fact that acid and alkali foods with MSG are not scientific. Because acidic foods add monosodium glutamate and heat it at the same time, it will turn monosodium glutamate into pyroglutamic acid, which is a chemical substance harmful to the human body. Alkaline food with MSG, so that the taste of MSG decreased. Because under alkaline conditions, monosodium glutamate will change the structure due to the occurrence of racemization, and also lose the function of increasing freshness. If it is acidic food flavor essence, can wait for food out of the pot, cooling for a moment, and then add monosodium glutamate, can avoid the formation of pyroglutamic acid. Use monosodium glutamate to the right amount, the amount of too much will produce a kind of salty non-salty, astringent non-astringent taste, and will cause poisoning in the body.

Soy sauce: raw and cooked to eat is not the same

Soy sauce is a condiment containing a variety of nutrients, which is made of bean cake, bran, soybean and so on as raw materials, through inoculation and fermentation, and then sterilized. It is an important condiment in cooking food. When braised in soy sauce is less, the flavor is greatly reduced, and a few drops are put in the cold dish, the flavor is delicious and pleasant. Soy sauce is rich in amino acids, human protein is composed of 20 kinds of amino acids, there are 17 kinds of soy sauce, it can be seen that there is a high nutritional value.

According to theory, soy sauce can be eaten directly, but in the process of production, storage, transportation and sales, especially the retail soy sauce in bulk, it is often contaminated due to poor sanitary conditions, and even pathogenic bacteria of intestinal infectious diseases. Experiments show that Salmonella typhi can live for 2 days and halophilic bacteria can survive in soy sauce for a long time. For soy sauce with turbid precipitation and impurities, the number of bacteria will be more than 100 times higher than the standard. If such soy sauce is eaten directly without heating and disinfection, diseases may occur. Especially for those who like to add soy sauce to noodles, dumplings, tofu and cold dishes, we should pay more attention to this point and prevent the occurrence of food poisoning caused by halophilic bacteria.

In addition, scientists have found that soy sauce contains carcinogenic substances. Epidemiological investigations in Taiwan have found that the consumption of soy sauce is directly related to liver cancer. This is because soy sauce in the fermentation process, protein corruption decomposition, produce a large number of amines, in the presence of nitrous acid, will synthesize carcinogenic nitrosamines. For some manufacturers with poor production processes, they are extremely vulnerable to mold contamination. Therefore, from the perspective of disease prevention, it is best to eat less or not to eat raw soy sauce. If you want to eat, in addition to buying bottled soy sauce with trustworthy quality and not buying bags of bulk soy sauce, you also need to pay attention to eating soy sauce as cooked as possible. Eat raw.

Spices: Choose this and that is different.

Commonly used spices in home seasonings include cinnamon, star anise, fennel, pepper, etc. These condiments contain certain harmful substances, which will have adverse effects on human body after eating. According to the determination, cinnamon contains ingredients that can cause mutations in genetic material, and star anise, fennel and pepper also contain carcinogenic mutagens. Mutagens can change the function of normal tissue cells, making the cells mutate, and then may become malignant cancer cells and malignant tumors. Therefore, natural condiments should not be eaten and abused, so as not to damage health.

Special attention should be paid to the purchase of spices. Some illegal traders use red fennel as star anise because of its similar shape, which is a toxic substance acting on the nervous system. Toxicity is very strong, whether it is eaten raw or mistakenly cooked food spices, will lead to serious food poisoning. Red fennel poisoning incubation period is short, 1-2 hours after eating the disease. Patients with initial nausea, followed by severe vomiting, a few have diarrhea, and soon neurological symptoms. Such as dizziness, blurred vision, tongue, tongue numbness, and convulsions, noise, speech difficulties, confusion and other symptoms. In severe cases, there will also be pale complexion, blue lips, trismus, dilated pupils, slow or disappearing light reflex, cold limbs, low blood pressure or undetectable, subtle pulse, low heart sound, dyspnea, and even coma, urinary occlusion and other phenomena. If not timely rescue, due to respiratory and circulatory failure and death. Therefore, be careful not to eat red fennel by mistake.

Condiment health function recommend

Salt

Take 1 gram of salt, a cup of boiled water, and drink it every morning to treat toothache, upset and insomnia caused by inflammation of deficiency fire, and help cure constipation.

Sugar

Take white sugar, jujube meat and sesame seeds into equal parts, pound into pills, and contain 6-9 grams of pharynx after meals every day to treat lung noise, cough, liver and kidney essence and blood deficiency.

Vinegar

Select the first-class soybeans and stir-fry them, put them into a bottle containing vinegar, the ratio of vinegar to beans is 2:1, seal them in the shade for 1 week, take 1 tablespoon a day, and about 15 beans. Over time, it can prevent hypertension, diabetes, Obesity and constipation.

Soy sauce

Take 30 grams of soy sauce, transfer into warm boiled water, drink twice a day, treat faint and summer heat.

Ginger

Take 30 grams of ginger, cut into fine, add 10 grams of brown sugar, boil in water and take warm clothes to treat cold, abdominal pain and cold.

Pepper

Seven pieces of pepper and 3 pieces of denucleated red dates are boiled in water. Eat dates and drink soup to treat stomach cold and pain.

Fennel

Take star anise, stir-fry and grind into powder, take 6 grams each, and take it with wine before meals to treat impotence without lifting, and the waist and knees are sore.