For a long time, ginger has been a rare health food, and its nutritional value can be listed in a long list, such as antibacterial and disease prevention, whetting the appetite and strengthening the spleen, and it can also increase appetite, stop vomiting and expel cold. But such a good food also has negative news, such as "ginger causes cancer" and "eating ginger at night is as bad as arsenic". Is this a rumor or a fact?
Is it true that eating ginger causes cancer?
Since ancient times, there have been folk proverbs about ginger, such as "Eat radish in winter and ginger in summer, and you won't need a doctor to prescribe medicine", "Eat ginger in all four seasons, and all diseases will be swept away", and "Eating three slices of ginger in the morning is better than ginseng soup". It can be seen that the health benefits of ginger have been deeply rooted in people's minds. Traditional medicine also believes that ginger can enhance blood circulation, stimulate gastric juice secretion, excite the intestines, promote digestion, and strengthen the stomach and increase appetite. Moreover, ginger can kill pathogenic bacteria in the mouth and intestines, and gargling with ginger soup can treat bad breath and periodontitis. However, some people on the Internet say that eating ginger can cause cancer. Why? After checking, there are three main reasons:
Reason 1: Safrole in ginger
Studies by the US Food and Drug Administration (FDA) have shown that safrole can cause liver cancer. When 0.04% to 1% safrole was added to the feed of mice, liver cancer was detected in less than 2 years. Later, experts also confirmed the process of safrole-induced carcinogenesis: safrole is first metabolized in mice in the form of phenylethanol, and then activated into acetate or sulfate, becoming the final carcinogen.
Reason 2: Excessive consumption
Although ginger does contain the carcinogenic safrole, as long as it is consumed in moderation, it will be metabolized by the human body and will not affect health. If consumed in excess, too much safrole will accumulate, and the body will not be able to metabolize it in time, which will increase the risk of cancer. Moreover, ginger is a spicy food, and excessive consumption will not only lead to excessive gastric acid secretion and bloating, but also affect the effect of certain anticoagulant drugs, and even affect liver and kidney function, causing great harm to human health.
Reason 3: Eating "toxic" ginger
There is a type of light yellow ginger on the market that looks very fresh. Because of its bright color, it is more easily accepted by people. However, research shows that this ginger is exactly the "toxic" ginger that has been fumigated with sulfur. Some unscrupulous merchants will fumigate poor-quality ginger with sulfur to make it smooth and tender "fresh" ginger. Sulfur is a toxic chemical substance. Long-term consumption of ginger containing sulfur will seriously affect human liver and kidney function. Therefore, when buying ginger, you must be more careful.
What kind of ginger cannot be eaten
Rotten ginger cannot be eaten. In the process of rotting, ginger produces a highly toxic substance called safrole, which can cause liver cells to degenerate. Animal experiments have shown that it can induce liver cancer. Although the amount used as a seasoning is small, it still has a toxic effect on liver cells. Especially for people with a history of hepatitis, the damage to liver cells is even more serious. It is reported that some people have eaten rotten ginger, which caused their whole body's skin and mucous membranes to turn yellow. When the skin is soft and even liquid is seeping out, it means it has spoiled and should be discarded and not eaten. Rotten ginger is toxic and cannot be eaten. Ginger wrapped in newspapers has lead left on its surface, which is harmful to the human body. Ginger that has been sprayed with toxic pesticides cannot be eaten.
How to identify toxic ginger
Smell: Mainly check whether the surface of the ginger has any abnormal smell or sulfur smell. "Toxic ginger" has a strong smell of sulfur.
Taste: It has a special taste. Ginger with a weak or changed taste should be purchased with caution.
Look: Normal ginger has a rough, relatively dry surface and a dark color. "Toxic ginger" has a smooth surface, like it has been waxed, very tender and watery, and light yellow. The skin of "toxic ginger" is easier to peel off than normal ginger. After breaking it open, the color difference between the inside and outside is large.
Store: Normal ginger has a relatively long shelf life, while "toxic ginger" will become moldy and spoil after a few days of exposure to the air.
The above 4 tips can help you stay away from toxic ginger when selecting ginger.