Your health is closely related to your eating habits. Remember, there are "three sounds" in your diet that you should avoid.
1. "Whoosh-whoosh"
The sound of wolfing down food. Eating too quickly without proper chewing allows large pieces of food to enter the digestive tract, passing from the esophagus to the stomach and then to the small intestine, which can cause damage over time. Gulping down hot soup and congee in one go, swallowing youtiao and zifan tuan whole, and having a strong preference for spicy, sweet, and greasy foods... This kind of long-term, repeated stimulation can easily lead to the proliferation of cells in the digestive tract wall, causing precancerous lesions.
It is recommended to be patient when eating and chew slowly. You should also eat less of spicy boiled dishes and fried hard foods.
2. "It's okay if the food has gone bad"
A voice that shows a disregard for one's own health. Spoiled food can also cause cancer. For example, moldy peanuts, corn, dried radishes, and improperly pickled sauerkraut contain nitrosamines and mycotoxins. The latter can cause cancer on its own and has a synergistic carcinogenic effect with nitrosamines. In fact, not eating spoiled food is a basic health常识. Whether you follow this or not depends on your own health awareness, which is the same reason why many people, knowing the benefits of green vegetables as children, were unwilling to eat them.
3. "Sizzle--"
The sound of vegetables hitting a hot wok. This scene is familiar—a handful of wet greens is put into a hot wok, accompanied by a sizzle and billowing smoke. Under the catalysis of high temperature, the oil will release smoke containing butadiene. If people inhale this for a long time, many immune functions will be suppressed, and they are also prone to lung cancer. When you hear the "sizzle," the most toxic smoke is released, and the impact on human health is the greatest.
It is recommended to use cooking methods such as frying, deep-frying, stir-frying, and braising less. If you must use a wok, you might consider turning off the heat after the oil is hot, let the temperature drop slightly, and then add the food while the pan is still warm without the fire.