Research indicates that the method of eating kimchi is not correct, not only nutrient loss, but also two types of dangerous substances may be generated. Depending on the cooking method, the carcinogenic risk of kimchi can be divided into three level...
Research indicates that the method of eating kimchi is not correct, not only nutrient loss, but also two types of dangerous substances may be generated. Depending on the cooking method, the carcinogenic risk of kimchi can be divided into three levels. Let’s see how to eat kimchi to be nutritious and healthy?
Kimchi fermentation has low content of nitric acid. Pay attention to cooking methods
Reducing weight. Doctor Jane Jiejian pointed out that kimchi itself is a fermented food. After suitable fermentation, the content of nitric acid is already very low. However, if fried or baked in high temperature oil for a long time, nitric acid (N-anitro compound) and acrylamide will be produced.
. Agniamine: A report from the Korean Food Research Institute shows that kimchi ingredients such as cabbage and sauerkraut themselves contain nitric acid and will be converted into nitric acid during the fermentation process. If cooked with protein sources (such as seafood sauce and processed meat), it may produce the strong carcinogen NDMA, which is widely recognized as internationally.
. Acrylamide: According to the study of the US Food and Drug Administration (FDA), when sugars and amino acids in food react at conditions higher than 120°C, for example, when kimchi is fried until it is burnt and crisp, acrylamide may be produced. This substance has been listed as a carcinogen of 2A by the World Health Organization (WHO).
Where is that delicious kimchi pot?
In addition, in addition to supplementing with Viagra, probiotics are most afraid of high temperatures. Almost all of these good bacteria die after heating! Even with short-term heating, the probiotic activity in kimchi is almost completely lost. Vitamin C in kimchi is an antioxidant key, but this vitamin is very sensitive to heat. When boiled in water or heated for a long time, it will dissolve into the soup juice or be destroyed directly. Polyphenols and sulfur-containing compounds (such as allicin) in kimchi have an inhibitory effect on nitrosamine, but high temperatures may also reduce the activity of these substances.
Which heating method is the safest? Different cooking methods affect the nutrition and safety of kimchi
. High-risk group
Roasted kimchi, kimchi fried baked, kimchi fried pork (oil temperature is 180℃): Acrylamide super-standard + produces PAHs carcinogens
High-temperature cooking, shorten the cooking time of kimchi as much as possible!
. Mid-risk group
kimchi stir-fry (fry for 2 minutes quickly): 50% of vitamins are left, and all probiotics are
kimchi pot (cook for 10 minutes): It is safer to add kimchi to the nutrients and add kimchi to the pot
. Low-risk group
mix kimchi (no heating): keeps live bacteria and nutrients completely, and the heart is the most enjoyable to eat kimchi, remember to add kimchi after eating kimchi so that you can eat it happily without hurting yourself.
