You think junk food:
Canned instant McDonald's frozen food... Please give me a copy! !!
they are really misunderstood too long!
Not all cans, but preservatives
Pick up a box of cans and you'll find a long shelf life. A lot of people might think that's because the cans have preservatives.
In fact, can do not need preservatives to prevent food from spoilage and decay.
High-temperature heating eliminates microbes and inactivated enzymes in cans, and the vacuum seal after heating prevents contact between external microbes and food in cans, allowing cans to be preserved for a long time.
Now the industrial production of cans, hygiene standards is often more stringent.
In order to keep the raw materials fresh, canning brands will set up factories near orchards, vegetable gardens, or fishing grounds, fruits and vegetables, seafood mature picking or fishing will be quickly transported to the processing plant, followed by cleaning, cutting and another preliminary processing process.
Then, the ingredients are canned and heated at a high temperatures, about 116℃-121℃[1].
At the end of the high-temperature sterilization procedure, the cans were sealed in a vacuum, and the food and air in the cans, bacteria and microbes were completely sealed
Isolation slows the deterioration of food in cans.
Therefore, the long shelf life of cans is not because of preservatives, but because of processing technology.
In addition to "unhealthy ", canned" no nutrition "is also a misunderstanding.
The University of California literature review shows that although high-temperature heating during canning causes food to lose some vitamins C、 vitamins B, the vacuum seal of cans insulates oxygen. Nutrition loss during storage is significantly less than that [2] fresh or frozen fruits and vegetables.
Fresh or frozen foods require our own cooking. The heating process will lead to about 15-55% vitamin C and 11-66% vitamin B loss, depending on the type of food.
Because canned foods avoid nutrient loss during storage and heating steps, the overall nutritional composition is not much different from fresh or frozen foods.
Studies have also found that canned foods are usually rich in carotenoids [3] more abundant than fresh foods, and carotenoids are an important source of vitamin A in humans.
Cornell University also found that the processing process of canned food, that is, heating at 115℃ temperature for 25 minutes, can increase the antioxidant activity by about 44% compared with fresh sweet corn, and increase the [4] of ferulic acid by 550% at the same time.
Ferulic acid, as an antioxidant, can effectively improve the stability and utility [5] of vitamin C and vitamin E.
So a box of canned sardines is as safe as porridge or steamed bread, but it is much more nutritious.
Instant noodles are not carcinogenic or pathogenic
The notoriety of instant noodle junk food began at the beginning of this century.
Swedes detected acrylamide in some fried and grilled starchy foods —— such as French fries, potato chips, etc., and then attracted media reports from various countries. Acrylamide was once referred to as "propionate "," acrylamide can cause cancer" also became "instant noodles can cause cancer ".
But if we really want to calculate that the maximum unobserved dose of acrylamide is 0.2 mg/kg, an adult weighing 60 kg wants to be poisoned, at least 25 kilograms of potato chips. Normal people can't eat this amount at all.
So far, there is no study to prove that acrylamide in food can cause cancer under the normal daily intake of food, and there is no sufficient epidemiological evidence to show that acrylamide intake through food has a significant correlation with certain human tumors.
Therefore, the theory that instant noodles cause cancer is really absurd.
Is this over? No, next, instant noodles are attacked from raw materials to production to containers.
For example, this rumor ——" surprised! Instant noodles can not be digested in the stomach for 32 hours ". It is in fact completely contrary to the basic common sense of human food digestion speed.
Instant noodles, even if fried, are essentially wheat flour noodles. Generally speaking, we only digest grain for 1.5-3 hours.
Ordinary dough cake black flowers, the next target into fried instant noodles for palm oil.
In countless health public names, palm oil against the "worst quality vegetable oil" pot cover, become the culprit of various cardiovascular and cerebrovascular diseases.
But a study by Zhang Jian and others from China Preventive Medicine Science Station confirmed that eating palm oil does not raise cholesterol levels and the risk of cardiovascular and cerebrovascular diseases in Chinese dietary patterns. As long as you eat palm oil normally, no more than the recommended amount of health authority, palm oil will not affect the level of blood lipids.
The instant noodle cake was finally cleared. What about the container containing food?
"The wax on the wall of the bubble bucket will form a layer of wax film in the stomach," the words chiseled, chilling.
But in fact, the waxing process will not be applied to the bubble bucket. Because the food-grade paraffin has low heat resistance, the heat resistance temperature can not exceed 40℃, the foam surface must be boiled water, the paraffin wax melts, the surface barrel will leak. Therefore, food-grade paraffin in the cold drink cup more.
Moreover, the waxing cup is less and less and is gradually replaced by the double film cup. That is, the inner wall of the bubble bucket, the slippery layer of wax, is actually a food-grade polyethylene film.
As long as you buy regular business production of instant noodles, you do not worry about the smooth coating on the bucket.
Whether the raw materials or packaging of instant noodles are safe and hygienic. Next time you come to a bucket, is it more fragrant?
cnmoulding will continue up more about "junk food "information
