Bacon is the healthy food, or food of cancer?

Bacon is one of the types of Chinese bacon, mainly in sichuan, hunan and guangdong area, but have made in other parts of the south, is usually marinated in the twelfth month of the lunar calendar, so called "bacon". Bacon with colour and lustre is beautiful, unique flavor, easy to store, has a broad consumer market and consumer groups, known as "a cook meat hundred sweet" words of praise.

Ancient human lack of preservation technology, pickled bacon is not for the sake of food flavor at first, but in order to preserve food. Take out your remains preserved meat to eat. But modern nutrition certificate, if excessive eating bacon, do some harm to the body.

 Bacon why cause cancer?

Bacon generally contain carcinogens that appeared on the market, they are in the production of the bacon in order to improve their production efficiency, generally USES the method of making high temperature fume bake, and use the smoked tool material. Science shows that when the temperature is above 300 ℃ of smoked, meat will drip, produce a lot of smoke, after a series of chemical reactions can appear a substance called ring aromatic hydrocarbon, including benzopyrene is strong carcinogens, there is a big possibility of inhaled the bacon, made the food people eat.

The risk of excessive consumption of bacon

1, increase the risk of cancer
Many families bought bacon is not buy ready-to-eat, typically stored for a period of time. To keep the taste of fresh, bacon in the process of processing and curing is placed a lot of salt. These will be converted to nitrite salt and nitrite is carcinogenic factors of the body. Often eat bacon could increase the risk of stomach cancer, esophageal cancer, colorectal cancer.

2, increase the risk of fatty liver
Bacon and more for pork pickled and each hectogram fat pork contains 109 milligrams of cholesterol, most of the pork will select the fat part preserved to bacon. High levels of cholesterol deposit, gathered in bile stone formation. In addition, animal fat is not easy to absorbed by the body, eat too much bacon can increase the risk of fatty liver.

3, increase risk of hyperlipidemia
Bacon fat content of impressively high. Every 100 grams of bacon contains 123 milligrams of cholesterol, reached 1.5 times of pork. Saturated fat and cholesterol is leading to high cholesterol "risk factors".

4, increase the risk of cardiovascular disease
Bacon salt content is higher. Every 100 grams of about 800 milligrams of sodium, bacon is ordinary pork average volume of more than ten times as much. Eating plenty of bacon, virtually caused excessive salt intake, or may lead to increased blood pressure, or volatility.
The following offer CATO inspection carcinogens related standard:

More related standard and the product details, please contact us, 020-81960175 or visit our website www.cato-chem.com.

How to clear away the carcinogen in the bacon?

Try to eat home made of natural drying bacon, if conditional word can be smoked bacon. First of all, can choose high quality wood such as pine, cypress to smoked bacon; Second, to remove the bacon in the benzopyrene carcinogen, the key is temperature control, their smoked can choose slow slow roasted, temperature control under 300 ℃, can effectively prevent the formation of benzopyrene.

To cook the bacon water first, again, in the process of boiling, nitrite will dissolve in the water, after boiling the water away, and then stir-fried or stewing, steaming, can be, but don't fry, because a Fried, bacon carcinogens is back.