The preservation of food in the refrigerator is very convenient, extending the time of use.However, the refrigerator is not "universal" nor clean and safe as many people still think.If used in the wrong way, it can backfire and increase the risk of many diseases, including cancer.
For example, not all foods are suitable for storage in the refrigerator or for too long.They may be degenerated, not only reducing nutritional value but also producing toxic substances.Here are 4 foods you should not leave in the refrigerator for a long time because it is easy to produce liver cancer:
1. Food fermented, lots of salt
Foods fermented like pickles, kimchi ... or salted dishes such as bacon, salted meat, dried salted fish ... are all loved because of the delicious taste, time to be long.However, they have too much salt.When it is long in the refrigerator, they are easy to produce nitrite - a compound that can be converted into nitrosamine - a strong carcinogen.Nitrite not only damages the liver but also increases the risk of stomach cancer and many other organs.
In addition, because this food fermentation process is also more likely to mold and infections, including cross -bacterial infections in the refrigerator.Due to the high amount of salt, regularly can lead to high blood pressure and cardiovascular problems.
2. Fried fried foods
Fried foods are inherently high in fat, but if left in the refrigerator, fat is prone to oxidation, producing more toxic free radicals.At the same time, nitrite can also be formed in these dishes, increasing the risk of liver cancer when consumed regularly.
Oxidized grease also causes inflammation and affects the function of the liver, increasing the burden for this organ.It also produces substances such as peroxide lipid, adversely affecting cardiovascular disease, increasing bad cholesterol and accelerating the aging process.In addition, fried foods from fried foods often create favorable conditions for bacteria to develop if it is not properly stored.
3. Dry particles
Many people believe that the nuts in the refrigerator keep longer but the truth is the opposite.Dry nuts such as peanuts, almonds or cashews ... are susceptible to moisture if the moisture in the refrigerator is not well controlled.When they are moist, they become the ideal environment for mold to grow, producing aflatoxin - the strongest liver cancer that has ever been discovered.
In addition, oils in nuts can be changed when preserved for a long time, losing the characteristic aroma and causing bitterness.For safety, nuts should be stored tightly and not used if there are signs of mold or softness, smell or strange color.
4. Starchy -rich foods
The dishes from potatoes, bread or rice when left in the refrigerator are easy to appear black spots or molds, and also risk the production of Aflatoxin.Low temperatures can cause starch to change the molecular structure, make the dish dry, lose its original taste and also a "good bait" for many bacteria.Striking as Bacillus Cereus bacteria cause food poisoning.
In addition, long -lasting cold foods can lose the nutritional value and easily absorb the smell from other foods in the cabinet, harmful to the liver as well as the digestive system.The refrigerator also reduces the natural digestive enzyme in food, increasing the burden on the liver when the body digest them.
Source and Photo: The Paper, QQ