Aging is a natural law. After middle age, people gradually show signs of aging such as decreased skin elasticity, more wrinkles, thinning hair, reduced hearing and vision, declining memory, and weakened immunity. They may also develop "age-related diseases" such as arteriosclerosis, hypertension, diabetes, and tumors. Although there are many causes of premature aging, some are related to improper daily dietary habits and the consumption of foods that accelerate aging. Experts suggest that the following types of food should be eaten less:
spoiled food
Spoiled and rotten foods often contain toxins secreted by bacteria and products of food spoilage, which can interfere with human metabolism and affect the normal function of body tissues. For example, patulin in rotten fruit can cause nerve paralysis and is also an inducer of renal failure, promoting premature aging. Some toxins produced by moldy foods are even carcinogenic, such as aflatoxins, sterigmatocystin, patulin, rubratoxin, fumonisins, and ochratoxins.
Friendly tip: Properly store food to prevent spoilage. Eat fresh, high-quality food whenever possible and do not eat moldy food, especially moldy peanuts, corn, and sugarcane.
pickled products
When pickling vegetables, fish, meat, chicken, and other foods, nitrites are produced, including those deliberately added to make the meat color better and prevent the growth of Clostridium botulinum. Nitrites can easily react with secondary amines produced during protein degradation to form nitrosamines. Nitrosamines not only cause premature aging but are also carcinogenic.
Friendly tip: There are clear regulations in our country on the amount of nitrates and nitrites in meat products. Merchants should strictly follow national hygiene standards and not add excessive amounts. In fact, salted chicken, salted fish, and salted meat are not "healthy foods." It's okay to eat a small amount occasionally, but they should not be consumed frequently, and the daily intake should not exceed 100 grams.
One thing to remind everyone is that nitrites and nitrosamines are not reduced by heating or cooking.
When eating vegetables, freshness is most important. Cooked vegetables should be eaten as soon as possible, and leftovers should be refrigerated. Do not eat a large amount of vegetables that have been pickled for a short time. When pickling, use 15%-20% salt in spring and autumn, and over 10% in winter. Eat heavily salted pickles within 4 hours after pickling, because during this period, the nitrates in the vegetables have not yet been converted into nitrites. Otherwise, they should be pickled for at least 15 days before eating, preferably more than 20 days.
rancid food
Oils and high-fat foods (such as cured meat, ham, biscuits, dried fish, etc.) can easily be oxidized after being stored for a long time, especially when exposed to sunlight or heat, producing toxic substances like aldehydes and ketones known as peroxidized lipids, which give off a rancid, "stale" smell. These peroxidized lipids destroy essential fatty acids and fat-soluble vitamins in the oil and, with the help of the human enzyme system, promote aging.
Friendly tip: Oils and high-fat foods should be eaten fresh; do not wait until they have a rancid smell. If there is a distinct rancid odor, throw them away without hesitation. Such foods should be stored at low temperatures, but not below 0°C, as high-salt and high-fat foods are more prone to spoilage and become rancid when frozen.
alcoholic beverages
Drinking strong spirits or large amounts of low-alcohol beverages can damage and enlarge the liver, harm the nervous system, and lead to symptoms of premature aging such as decreased male sexual function, abnormal sperm, irregular menstruation and ovulation in women, and reduced libido.
Friendly tip: It is best not to drink strong spirits. You can drink a moderate amount of wine, yellow wine, and beer. In terms of pure alcohol, the daily intake for men should not exceed 25 grams, which is equivalent to 250ml of wine or yellow wine, 750ml of beer, or 50ml of high-proof liquor. For women, the daily alcohol intake should not exceed 15 grams, which is equivalent to 150ml of wine or yellow wine, 450ml of beer, or 30ml of high-proof liquor.
aluminum-containing food
Excessive aluminum can destroy the function of genetic material DNA within nerve cells and can also block nerve conduction, leading to a decline in intelligence, memory loss, and an increased risk of dementia. Fried dough sticks, fried pancakes, and puffed snacks are often made with added alum (aluminum sulfate) and should be eaten as little as possible.
Friendly tip: Aluminum in food is not destroyed by heating, so it should be consumed in moderation. Cookware made from wrought aluminum can be used for cooking rice, congee, and water, but not for cooking acidic dishes or soups. Wrought aluminum pans (for stir-frying) can be used for steaming dishes and steamed buns, but it is best not to use them for stir-frying, let alone for cooking acidic foods. Aluminum cookware should also not be used to store acidic food. Do not polish the inner surfaces of aluminum pots and kettles that come into contact with food, because the dull surface is aluminum oxide, which has a good effect of preventing aluminum from leaching. Some families are "too hygienic," polishing both the outside and inside, which destroys the natural "protective layer" and exposes the metal aluminum. This is harmful and not beneficial. To avoid excessive aluminum intake, it is best to use an iron wok for stir-frying, and stainless steel or aluminum alloy pots for cooking rice.
fried, smoked, and grilled food
The production of these foods requires high-temperature processing, which results in significant loss of nutrients, especially the destruction of large amounts of vitamins. When frying pork tenderloin, 43% of vitamin B1 and 38% of vitamin B2 are lost. When frying dough sticks, all the vitamin B1 in the flour is destroyed, and about 50% of vitamin B2 is lost. Frequently eating foods lacking in vitamins can affect the body's normal metabolism and accelerate the aging process. In high-temperature environments, especially when burned or charred, proteins and fats can turn into carcinogenic compounds like benzopyrene, and charred starch can produce the carcinogen acrylamide. During smoking, food comes into direct contact with smoke, causing carcinogens to adhere to the food and penetrate deeper as storage time increases. Regularly consuming food containing carcinogens can lead to premature aging.
Friendly tip: Some people call fried, smoked, and grilled food "junk food," but this is not a scientific statement. After all, these foods have great color, aroma, and flavor and provide people with a wonderful experience. The fats, proteins, and carbohydrates they contain are also essential nutrients for humans; it's just that eating too much of them has adverse effects on health. So, how should we balance these foods? We should advocate "avoiding harm and promoting benefit"—do not eat them often or too much at one time. When eating fried, smoked, and grilled foods, you should also eat more vegetables or fruits. Furthermore, carcinogens like benzopyrene produced during high-temperature frying and grilling can be partially broken down by human salivary enzymes. The longer the food is in contact with saliva, the better the detoxification effect. Therefore, it is recommended to eat these foods slowly and "refinedly," and never "wolf them down."