No matter how much the economic standard of living improves, the types of food people commonly eat generally do not change significantly. Moreover, modern people tend to advocate eating simple whole grains, especially for breakfast or dinner. For these two meals, unlike lunch which is often very lavish, people choose foods that are both simple and nutritious, and steamed buns are one of them.
Why do people like to eat roasted buns?
The way to eat them is generally divided into two types: one is steamed buns, and the other is roasted buns. Among them, roasted buns taste better than steamed buns and are more popular with people. Therefore, many families will cut the buns into slices and then slowly roast them in an oiled pan. Such buns smell very good and taste even more delicious.
Regularly eating roasted buns can easily cause cancer.
This food is loved by people and is popular with most people. People often use it as breakfast or dinner, but they don't realize that eating such food often can bring great hidden dangers to their own health, and this hidden danger is the cancer that people fear.
It has been found through testing that it contains a large amount of acrylamide, which is one of the most common carcinogens.
Regularly eating foods containing this substance is harmful to one's health, and in severe cases, it can lead to cancer. Therefore, it is best to eat such foods less.
Where does the carcinogen in buns come from?
Why does eating such food often lead to cancer? This question has been answered in the above content, because it contains carcinogenic substances!
Why does it contain carcinogenic substances? This is what people are puzzled about.
If you only eat steamed buns, it is beneficial to human health, but if you eat roasted buns, it is harmful to human health. Because buns belong to starchy foods, high-temperature heating of starchy foods will produce acrylamide, and the amount is not small.
Many starchy foods themselves do not have much of this substance; it is only through special processing that they produce carcinogenic substances, and this processing is heating. Only after heating will a large amount of acrylamide be produced.
The reaction required for this carcinogen to appear is one that people have not heard of, and it is often called the Maillard reaction internationally. The Maillard reaction is a series of reactions most beloved in cooking, as it can give food a wonderful aroma and attractive color.
In addition to buns, foods such as roasted bread, fried dough sticks, and potato chips sold on the market will also produce this reaction during their production process. It makes the food look good and the aroma is tempting. Unfortunately, it is this tempting reaction that brings acrylamide to our food. The optimal conditions for acrylamide production are almost identical to the Maillard reaction.
What is the temperature for producing carcinogens?
This reaction produces carcinogens, and this reaction requires a certain temperature. It is most likely to occur between 130-180°C. Below 120°C, the yield of acrylamide is very small, and above 160°C, the yield increases rapidly. And 160°C is exactly the starting temperature for daily stir-frying and deep-frying.
Therefore, when people cook any dish, the food will contain this substance. If food is roasted or fried for a long time and appears burnt, there will be more of this carcinogen, and the chance of getting cancer will also increase.
To put it another way, if during the process of making food, the color of the food becomes darker and darker, it means that the food itself contains more and more of this carcinogenic substance. If people still eat it at this time, their health will inevitably be affected.