In this healthy living society, due to the existence of many dietary misunderstandings, it seems that many “memory killings” in childhood have been denied, and even labeled as “unhealthy”, such as lard and lard residue full of memories, In the end is anti-cancer food, or blood vessel killer?What are some foods that prevent cancer?
So delicious, can we continue to eat?
I believe that many people have cherished such a memory: Although the material conditions were poor when they were young, there were many delicacies, such as lard or lard residue, which were treasured.
Put a little lard bibimbap, stir fry vegetables with lard, and make lard cakes. The deliciousness of this is not ordinary, but now you can’t eat one bite?
In fact, no matter whether it is lard or lard residue, with the improvement of living standards, more and more experts do not recommend everyone to eat lard and lard residue. The biggest reason is that their saturated fatty acid content is too high.
According to the living standard of modern people, for an adult who consumes 2000 kcal per day, the saturated fatty acid content needs to be controlled at about 22g per day, and the saturated fatty acid of lard itself is as high as 40%. The slag is the lard slag, which is the solid lump obtained by continuously boiling the fat in the lard.
That is to say, lard residue is the leftover saturated fatty acid in the fat cell tissue that cannot be separated from a large amount. It has been proved by a large number of studies that the intake of more saturated fatty acid by the human body will increase blood pressure, blood lipids, and cause the body to suffer from disease. Hypertension, hyperlipidemia, cardiovascular disease, diabetes, etc. are more likely.
At the same time, it can not be ignored that, in terms of the nutritional value of lard residue, per 100 grams of lard residue can be as high as 836.86 kcal, fat 84.55g, and sodium 152.84mg, which is characterized by high fat and high sodium.
Once the lard is cooked into lard residue, after being continuously affected by high temperature, the temperature is above 200 degrees Celsius for a long time, and it is easy to generate carcinogens such as acrylamide and benzopyrene. And in the World Health Organization / World Food and Agriculture Organization announced that acrylamide is a 2A carcinogen.
In animal experiments, it was found that when animals ingested acrylamide, the thyroid, oral cavity, adrenal gland, uterus, mammary gland and other tissues of the animal would induce malignant tumors and increase the risk of cancer. It has also been found in human epidemiology that people who are exposed to more acrylamide because of their occupations have a higher probability of developing lung cancer and pancreatic cancer.
Therefore, considering the overall consideration, it is not recommended for everyone to eat lard residue. If you are greedy for the deliciousness of lard residue or lard, in fact, healthy vegetable oil, on the premise of moderate intake, plus healthy cooking methods such as steaming, boiling , stew, is also very delicious.
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