In fact, the kitchen is a much more dangerous place we know.Not only by sharp tools, risk of fire but also many cancer causes.Therefore, no matter how economical you should not hold the 5 things below in your kitchen.In addition to affecting the flavor of the dish, they also make itself and your whole family suffer from many diseases, especially cancer.
1. Scratched cutting board, moldy
Kidney specialist, and director of the Linkou Chang Gung Anti -Poison Control Center in Taiwan (China) Yan Zonghai advised to throw away excessive or moldy cutting boards soon.Especially with wooden cutting boards.
When wooden cutting boards and chopsticks are moldy can produce Aflatoxin toxic tocer and many other diseases (Artwork)
He explained, no matter what kind of cutting board will affect the function and difficult to clean completely due to the slots for food and water.Thus, the food itself is stuck and the cutting board is very fast and metamorphic itself.Continuing to use when cooking will affect the taste, mold and toxins according to food into the body harmful.Especially wooden cutting boards, in addition to easily producing bacteria, when mold also contains extremely toxic Aflatoxin.
2. Pot, non -stick pan is scratched, peeling
Today, all kinds of pots and non -stick pans are very popular.But when they are scratched or peeling, they should be thrown away immediately.Research from scientists from the University of Newcastle and Flinders University (Australia) showed that only a small scratch on the non -stick pan could release about 9,100 plastic particles during cooking.If the non -stick layer is broken, the size of several millimeters or more will release 2.3 million micro -plastic, nano plastic seeds and be able to penetrate the food.
The inner surface of non -stick cooking utensils is covered with a layer of high molecular compounds, called Polytetrafluoroethylene (PTFE abbreviation).Exposure to this substance increases the risk of cancer, reduces reproductive rate and developmental problems in infants and young children such as overweight, obesity, reducing resistance to infections.In addition, non -stick coating can also release toxic chemicals into the air when cooked over 200 degrees C.
3. Plastic containers used for too long, stain
Over time, plastic containers can release toxic chemicals, such as Bisphenol A (BPA) and absorbed into the food in it.Long -term consumption of these chemicals can have a negative impact on the human body.Especially the types of plastic boxes are floating, poor quality.Although good plastic container should not be used for too many years, especially if you often contain hot food or use in microwave, steaming ...
Plastic container used for too long easy to release micro -plastic, toxic substances into food (Artwork)
Because in addition to the production of toxins soaked into the dish, they will also be warped and damaged.Thereby leading to the function of food storage is not as good as before, creating conditions for bacteria to penetrate.It is best to replace the plastic container regularly, as soon as they have abnormal signs compared to the time they buy, have a strange smell or after a maximum of 1-2 years of use even though it has not been damaged.
4. Bamboo chopsticks, wooden chopsticks are moldy
Like with cutting boards, many people save or subjective will continue to wash, boil/steamed chopsticks with mold to continue using.However, the study of Professor Li Zhengda at the Faculty of Health and Nutrition of the University of Science and Technology Fuying (Taiwan, China) has shown that this does not completely eliminate mold and bacteria..Especially Aflatoxin toxins cause cancer and many other serious diseases.Because this substance works very durable with heat.
It is best to replace chopsticks regularly every 3-6 months or whenever they scratch, crack, mold.When washing chopsticks, use a special dish to wash each one instead of placing the chopsticks in the palm of the hand, rolling back and forth.Because that is not enough to clean, especially when you wash a lot of chopsticks at the same time.
5. Wipes, dishwashing rags for a long time
In many households, wipes or dishwashing rags can be used for a long time without replacing it until damaged.But due to frequent exposure to water and food sediments, dishwashing pieces are easy to produce bacteria.Especially sponge or melon fiber with water -keeping structure, greasy greasy and leftovers will be the ideal environment for mold, bacteria.Professor Li Zhengda said it could accommodate more than 300 bacteria.
Should regularly wash, expose the sun and replace all kinds of towels, dishwashing pieces (Artwork)
Similarly, the types of towels in the kitchen are also easy to mold, bacteria if used for too long and do not wash regularly.They can also gradually cling and cling to the fabric hair on the chopstick bowl, causing us to eat when using the meal if used to wipe the chopsticks.So it is best to replace the dishwashing rag once a month.And wipes need to be washed regularly, exposed to the sun and replaced every 2-3 months or as soon as there are abnormal signs.
Source and photo: HK01, Aboluowang