Many people like heavy-tasting meals and feel that they taste like this. In fact, eating too much is not good. The following are the dangers of too much taste. Let's take a look with the culinary master Xiao Bian.
1. It is often said that foods with a heavy taste are not good for the human body. What are the hazards to it?
In general, foods that are heavy in terms of taste are mainly salt (including other salty seasonings), sugars, flavor enhancers, and too much fat. Thickness sometimes also involves flavors such as spicy, hemp, and sour, but in comparison, there are no serious problems ahead.
In most cases, heavy foods have high salt content. The so-called "good cook a salt," salt, and more with some flavoring agents and other condiments, it is easy to leave a deep impression on the diners. Salt is sodium chloride, which is a preservative and has some toxicity. In addition to salt, other savory seasonings such as MSG and chicken essence, as well as soy sauce, yellow sauce, bean paste, Japanese sauce, sand sauce, bean paste, chili sauce, fermented bean curd, bean paste, oyster sauce, shrimp paste, and fish sauce The product also contains a lot of sodium.
Too much sodium can increase the burden on the kidney, promote edema, increase blood pressure, cause tissue dehydration, increase the risk of gastric cancer, exacerbate premenstrual discomfort, increase urinary calcium loss, and prevent the prevention of osteoporosis.
2. It is often said that the sweet-sweet food cannot be eaten regularly. This kind of dish is delicious. Why is it not healthy?
Too salty, the human body will feel unpleasant, so the chef will try to make the dish salty and not greasy, the common method is to put sugar and freshener. Sugar can reduce salty tastes, reconcile the taste, add sugar, and then you can put more salt instead of feeling uncomfortable and even produce a rich and savory feeling. Unfortunately, sugar itself is also not conducive to health, and MSG will further increase the sodium content.
Therefore, the combination of a large amount of salt, plus sugar and MSG, has a very rich taste, but it means that the sodium content is already two or three times that of normal seasoning, which is quite unhealthy.
3, the taste of the food is generally cheaper, lighter dishes but more expensive, such as Japanese food and Cantonese cuisine, why?
Because of the taste of heavy seasoning can mask the poor quality of food. For example, the fish and meat that are not fresh cannot be tasted worse by cooking. If you use a light cooking method, people will immediately be able to tell what the quality of the raw materials is, so that the store can't use the raw materials, the cost of raw materials will inevitably rise, and the food will not be too cheap.
For fish, only live fish can make steamed fish. Dead fish can be made into braised fish and it tastes good. If it's not fresh, it's best to make dried fish, because the dried fish is salty and spicy, and it's difficult to eat with a slight odor. A piece of meat can only be freshly cooked and made with bamboo shoots and pork. It can also be used as a braised pork meat, and can be used as a seasoning sauce for noodle dishes. Add seasoning and boil, then fry it again, add a lot of spicy, salty seasoning, no one can eat it.
4. The quality of cooked food is often worrying about the quality of cooking oil. Why?
Tasteful dishes often use cooking methods such as frying or oiling, or adding a lot of red oil. In this way, it is inevitable that cooking oil will be heated many times, and the oil after the frying in a restaurant cannot be thrown away immediately, and it will be used repeatedly. Therefore, when eating these thick dishes, you often find that the viscosity of the oil is relatively large and the taste is a little tired.
Some chefs disclosed that the oil used to make red oil and used to mix cold dishes was also deliberately used to make oil that has been fried many times and sticky (in fact, this is the waste oil, which basically belongs to the category of waste oil). . This is because after the oil is sticky, it can be firmly stuck to the surface of the ingredients, it is not easy to flow to the bottom of the dish, and it is more conducive to food ingredients.
There are also chefs who say that thick, oily dishes often use oils that have been fried many times. Because of the intense seasoning, they use a lot of oil for a little bit of taste, such as spicy diced meat. Two-pot meat and the like. If it is frying vegetables, it is necessary to use new oil, otherwise the smell of mutton and fish in the old oil can be eaten. The diners will be very awkward.
5, as long as the taste of food is not often eaten, occasionally eat nothing right?
Occasionally eating less damage, and often eating damage. Any bad food must eat enough to cause harm. Bad eating habits, due to repeated days and days, the total amount of bad food ingredients eaten, the damage to the body will be great. In daily life, there are many opportunities to eat unhealthy food. Today, there is a party. There will be a dinner tomorrow. The day after tomorrow, work meals will be served. If you indulge yourself in the restaurant, you will not be able to pamper yourself for years.
Eating a light diet on weekdays and eating savory foods once or twice a month is not a cause for trouble. Moreover, because the light diet on weekdays develops keen taste buds, when you eat savory foods, you will find it particularly pungent and even harder to find. bear. Conversely, if you are accustomed to savory taste on weekdays, the sensation is already very dull. When you eat a little lighter, it feels boring and unbearable. This often means that the body is in an unsafe state: it has lost its ability to discriminate against the quality of ingredients. The burden of sodium and various metabolic wastes is also too heavy.
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