Did you know? Not only people can get cancer, but also the food we eat everyday can “get cancer”. Such food will not only lose its original nutritional value, but also increase the risk of cancer after eating it. Next, we will lead you to learn to identify the “cancer” symptoms of food. Symptom 1: yellowing and browning Representative food: braised meat, pancakes Food containing carbohydrates and amino acids will turn yellow and brown after being cooked at high temperature above 120℃, and release attractive aroma at the same time, this reaction is called Merad reaction. For example, red meat, roast duck, toast, pancakes, fried food …… various treatments that turn dark and brown after cooking, almost all promote the Merad reaction. The internationally recognized carcinogen acrylamide is a product of this reaction. Generally speaking, the darker and heavier the food is heated and the more intense the flavor, the higher the acrylamide content will be. Therefore, slices of buns and bread should not be baked to the extent that they are too yellow, and try to eat less baked, fried and puffed potato products, such as fried potato chips. Symptom two: with ammonia smell Representative food: cured meat, sea rice Not dried shrimp, sea rice, because of the high protein content, especially prone to bacterial growth. In the storage process, the protein through the role of microorganisms, first into peptides and amino acids, and then decomposed into low-grade amines and ammonia, resulting in food with ammonia smell. Low-level amines are not only toxic, but also very easy to combine with the small amount of nitrite in aquatic products to form a strong carcinogen, nitrosamines. Such substances are important chemical factors that promote the development of esophageal and stomach cancers. Other foods that are prone to such deterioration include cured fish, cured meat, shredded squid, dried scallops, dried fish, etc. Food such as shrimp skin and sea rice should be thrown away firmly when there is an odor, and even after washing, it is not safe to eat. This kind of food should be sealed and put into the refrigerator, and do not store for a long time. Symptom three: scorched Representative food: fried fish, barbecue fish, meat and other protein-rich food heated above 200 ℃ will produce carcinogens – heterocyclic amines. Heterocyclic amine compounds have strong carcinogenic and mutagenic effects. In general, the higher the heating temperature, the longer the time and the less moisture content of the food, the more heterocyclic amines are produced. In particular, charred fish and meat products not only contain a large number of heterocyclic amines, but also other carcinogens such as benzo(a)pyrene and acrylamide. When dining out, eat less barbecue, fried fish and other foods. At home, try to avoid cooking methods such as deep-frying and smoking, and use stir-fry, oven baking and water frying instead. If you must eat smoked and fried foods, you should eat with leafy greens and beans and coarse grains. Symptom four: moldy and bitter representative food: peanuts, melon seeds contaminated by mold food in a warm and humid environment often moldy, producing toxins, such as aflatoxin, which is classified by the World Health Organization’s Agency for Research on Cancer as a class of carcinogens, ranked first in the toxicity of all substances in nature. Aspergillus flavus is most like to grow in nuts and seeds containing oil, especially in peanuts and other nuts are common. In addition, foods that are prone to mold are corn, rice, barley, wheat and other grains. When peanuts, melon seeds, hazelnuts, pine nuts and other nuts are found slightly yellow or even black, bitter taste, wrinkled skin discoloration, yellow-green mold growing on the surface of grains or broken, crumpled, discolored, should be discarded. Store nuts and grains must be kept ventilated to prevent the growth of mold. Summary: From the above, we can see that our daily diet is related to our health, do not crave the momentary desire to eat these health killers.