When it comes to "Shin Ramyun," friends who love instant noodles are certainly no strangers. This instant noodle, produced by the South Korean company Nongshim, was once voted by netizens as one of the "Top 10 Most Delicious Instant Noodles in the World" and is sought after by many "foodies." However, recently, six other instant noodles produced by the company were found to contain benzo[a]pyrene, a Class 1 carcinogen, causing panic among consumers.
Benzo[a]pyrene is an organic compound with significant carcinogenic properties. Experiments have shown that when applied to the ears of rabbits, tumors develop on the 40th day. Benzo[a]pyrene is not uncommon in daily life; research shows that cooking methods such as smoking, grilling, and frying can lead to its formation in food. However, in daily life, it's hard to avoid cooking or eating fried foods. You can reduce the harm from carcinogens like benzo[a]pyrene through the following methods.
Control oil temperature and shorten frying time. The higher the oil temperature during frying, the more toxic and carcinogenic substances are produced. An ideal frying temperature is between 160-180°C. At this temperature, there is very little smoke, and the food will bubble a lot when added but will not change color immediately. If there is a lot of smoke or the food changes color too quickly, it means the temperature is too high.
Clean up oil impurities promptly. When frying food, small particles or crumbs are often left in the pot. After being repeatedly fried for a long time, they turn black and burnt, producing many harmful substances. Once they adhere to the surface of the food, they can be harmful to health after consumption. Therefore, when frying, it's a good idea to have a fine-mesh strainer or skimmer ready to promptly remove impurities from the oil.
The water-frying method saves oil and is healthy. Supermarkets are full of semi-finished products coated in batter, such as popcorn chicken and chicken cutlets. When preparing these foods, you might consider abandoning the deep-frying method and trying the water-frying method instead. The specific method is to put a little oil in the bottom of the pan, add a spoonful of water, and use the steam to heat and steam the ingredients. After the water evaporates, a small amount of oil will crisp up the bottom of the food. Food made with the water-frying method is crispy on the outside and soft on the inside, fragrant on the outside and tender on the inside, with a great texture, but it has a lower fat content and is healthier.
Pair with green leafy vegetables. When eating fried food, it's important to control the portion size. If one dish in a meal is fried, the other dishes should be light and low in oil, preferably salads, steamed dishes, or stewed dishes. Green leafy vegetables contain a large amount of chlorophyll and antioxidants, which can reduce the mutagenic effects of carcinogens in fried food to some extent.
Clean the pan immediately after stir-frying. After cooking a dish, be sure to wash the pan before starting the next one, because black carbon deposits, when repeatedly heated, can produce carcinogens like benzo[a]pyrene, posing a threat to health. Additionally, do not leave oil in a boiling state for a long time, because when cooking oil is heated above 270°C, the smoke will contain a large amount of benzo[a]pyrene, and inhaling it can easily increase the risk of lung cancer. After stir-frying, don't rush to turn off the range hood; it's best to leave it on for another 20 minutes or so.
Finally, it's important to remember not to equate "non-fried foods" with "healthy foods." Many non-fried foods, to add a crispy texture and flavor, contain large amounts of artificial cream, shortening, etc., and their fat content is not low. Their sodium or sugar content is also not lower than similar products. Many non-fried puffed snacks, like shrimp chips and baked potato chips, have a fat content of over 15%, and some can be as high as 30%. They are no better than fried foods and are not worth recommending.