The hygienic problem of fried food has two levels: First, the raw materials they use for frying are unhygienic. Many of the fried raw materials are almost spoiled or have already spoiled. Get some oil to decorate the appearance. Second, the oil used is unhygienic. Many unscrupulous street vendors often use gutter oil to fry food. Fried food is a traditional convenience food. It uses oil as a heat exchange medium to gelatinize starch, denature proteins and turn water into steam in the fried food, thereby heating the food or becoming a semi-cooked food.
Fried foods contain the carcinogen acrylamide. Acrylamide is a white solid water-soluble polymer commonly used for sewage purification. Long-term, low-dose exposure to acrylamide can cause symptoms such as drowsiness, mood and memory changes, hallucinations, and tremors. Acrylamide has been classified as a possible human carcinogen by the International Agency for Research on Cancer. Moisture and temperature have a greater impact on the formation of acrylamide during food processing. Generally, the higher the temperature and the less moisture, the more this substance is formed. Therefore, fried foods should be eaten less or not at all.
Fried foods contain a lot of fat and are difficult to digest. Frequent consumption of fried foods can cause indigestion, chest fullness after a full meal, and even nausea, vomiting, diarrhea, loss of appetite, etc. It is easy to get angry and cause constipation. Fried food contains high fat content, which can irritate the gastrointestinal mucosa and induce biliary spasm, which is very harmful.
And during the high-temperature frying process, toxic and harmful substances are produced. Repeated heating of oil at high temperatures will produce harmful substances, and the polymers produced are highly toxic. Most fried and baked foods are very harmful to the human body when eaten. Nutrients are severely damaged, causing unresponsiveness. When food is fried at high temperatures, the high temperature will cause the protein to become charred and deteriorate, thereby reducing the nutritional value. High temperature will also destroy the fat-soluble vitamins in the food, such as vitamin A, carotene and vitamin E, hindering the body\’s absorption and utilization of them.
