Most Chinese housewives do not smoke, but they are the high risk group of lung cancer. The cooking characteristics of Chinese dishes are “ quick fire stir frying ” and the oil in the pot must be boiled until the smoke is released. It is known that, from the smoke pan, containing 3, 4 kinds of carcinogenic benzopyrene and other chemical substances,     housewives with long-term kitchen, these can often inhaled carcinogenic chemicals, it will increase the possibility of lung cancer.

On the other hand, our country since there are a lot of family cooking rely on natural gas, coal or gas or coal ball, these substances will escape the combustion of carbon dioxide and other harmful gases are also carcinogenic. Some housewives in “ two pronged ” in the poison, naturally more likely to get lung cancer. In addition, the medical profession also found that housewives are prone to aging, vulnerable to cardiovascular diseases, cerebrovascular diseases, gastrointestinal diseases (such as rectal diseases, etc.). After investigation, experts believe that this is the result of fatty oxide poisoning, and the kitchen oil mist has a close relationship. So, we can prevent the following measures:

The first recruit: change “ fire stir fry ” cooking habits.

            don't make oil overheating do not exceed 200 DEG C, the temperature (to smoke limit), this not only can reduce the “ smoke syndrome ” and under the pot dish in the vitamin can be effectively preserved.

The second trick: it is better not to repeatedly cook fried oil.

            some housewives in order to save some oil, fried fish, fried spareribs used oil is not abandoned, you know, it also contains a lot of carcinogens. Repeated heating and cooking oil, such as repeatedly used to fried food cooking, not only contain carcinogenic substances, it produces smoke carcinogens are also more and more harm.

The third trick: be sure to do the kitchen ventilation.

            kitchen should always maintain natural ventilation, but also install performance, better smoke extractor. In the cooking process, always open the hood, stir fry 10 minutes after cooking off the hood.

The fourth way: try to use steaming, cooking, fried and other cooking methods.

          this can not only reduce the amount of edible oil, but also reduce the damage to food nutrients.