wsjboy

不过，实验提醒了人们，炒糊的菜不要吃，其有害物质会明显增加。另外，蔬菜不要烤着吃。 烤后焦黄、变深、发黑的蔬菜，往往发生过“美拉德反应”，含致癌物。

wsjboy

建议：一、报告中上榜的蔬菜能生吃的尽量生吃。二、多用蒸的方法烹调，少用高温煎炒。三、炒菜前先用水焯1分钟，缩短炒制时间，不过经过两次加热，维生素损失会比较多。四、最好低温烹调，控制锅中食物的温度，也可降低致癌风险。五、蔬菜在加工时尽量别切成薄片，因为越薄受热越快，越容易释放出丙烯酰胺，最好把菜切成大一点的块状

wsjboy

是的，各种食物都有一定的致癌因素，但是各不相同，似乎防不胜防。所以，增加食物多样性和使用不同的烹调方法可以一定程度的防癌。

wsjboy

而且， 各种食物都有一定的污染，致癌物质，但是各不相同，也似乎防不胜防。所以，增加食物多样性和使用不同的烹调方法可以一定程度的降低每种致癌物质的分别积累，也可以防癌。

wsjboy

自己的一些想法，分享给大家。。。。。。。。。。。。

wsjboy

辟谷丹可能含有致癌物质

wsjboy

丙烯酰胺 - Acrylamide C3H5NO

Acrylamide (or acrylic amide) is a chemical compound with the chemical formula C3H5NO. Its IUPAC name is prop-2-enamide. It is a white odorless crystalline solid, soluble in water, ethanol, ether, and chloroform. Acrylamide decomposes in the presence of acids, bases, oxidizing agents, iron, and iron salts. It decomposes non-thermally to form ammonia, and thermal decomposition produces carbon monoxide, carbon dioxide, and oxides of nitrogen.

Acrylamide can be prepared by the hydrolysis of acrylonitrile by nitrile hydratase. In industry, most acrylamide is used to synthesize polyacrylamides, which find many uses as water-soluble thickeners. These include use in wastewater treatment, gel electrophoresis (SDS-PAGE), papermaking, ore processing, tertiary oil recovery, and the manufacture of permanent press fabrics. Some acrylamide is used in the manufacture of dyes and the manufacture of other monomers.

The discovery of acrylamide in some cooked starchy foods in 2002 prompted concerns about the carcinogenicity of those foods. As of 2014 it is still not clear whether acrylamide consumption affects people's risk of getting cancer.

没有结论： 它会致癌

wsjboy

不要被吓死