Essential Ingredients: Careless Cooking Leads to Illness! There Are No Junk Foods, Only Improper Processing

In the delicious world of food,

there are no junk foods, only junk ways of eating and junk cooking methods!

▷ White steamed buns as fair as jade—is sulfur the biggest contributor?

► Brightly painted wooden chopsticks—consuming heavy metal toxins!

▷ Delicious stir-fried pork liver with green peppers—does Vitamin C become waste?

➤ What exactly is "junk food"?

▎Low nutritional value

Low nutritional value means we happily consume food, but the food ingested fails to achieve its intended nutritional effect on the human body.

▎Easily leads to weight gain

Although these foods lack many nutrients, certain components cause people to gain weight unknowingly.

▎Induces various chronic diseases

Regular consumption of high-sugar foods or refined starches causes premature aging and increases the risk of diabetes.

➤ "Junk" cooking methods for "nutritious" ingredients

▎Frying—Loss of nutrients

Some ingredients possess high nutritional value themselves, but once deep-fried, they cause harm to the body. Regular consumption is likely to trigger diseases.

• Leads to cardiovascular and cerebrovascular diseases

• Triggers cancer

• Increases gastrointestinal burden

• Leads to decline in intelligence

➤ "Junk" pairings for "nutritious" ingredients

▎Green onions + Tofu—Calcium lost in deliciousness

Tofu contains large amounts of protein and calcium, while green onions contain high levels of oxalic acid. When oxalic acid meets calcium, it forms calcium oxalate, which is difficult for the body to absorb, thus wasting the calcium in the tofu. Regularly eating green onions with tofu prevents the body from obtaining enough calcium, leading to calcium deficiency and symptoms like limb cramps or rickets.

▎Tea + Eggs—Lost nutrition, stomach irritation

Tea contains alkaloids, and eggs contain iron. When these two meet, they form a different substance that is highly irritating to the stomach. Furthermore, tea contains tannic acid; under its influence, egg protein transforms into a substance difficult for the human body to digest, which is not only a waste of protein but also detrimental to health.

◎ Improper use of pots—Food "poisoning" in progress

• Iron pots: Iron pots rust easily. Once iron oxide enters the body, it affects liver health. Therefore, all food cooked in iron pots should be removed; do not leave food in an iron pot overnight.

• Aluminum pots: Long-term intake of aluminum leads to a decline in intelligence and memory, making it easy for the elderly to suffer from Alzheimer's disease.

• Non-stick pans: Use wooden spatulas instead of metal ones when using non-stick pans. Otherwise, it will damage the lifespan of the non-stick coating and produce substances harmful to the human body.

• Stainless steel pots: Stainless steel is not as rust-proof as its name suggests. Cooking acidic or alkaline foods frequently in stainless steel pots will cause trace elements to leach out.

◎ Disposable tableware—Picking up delicious "toxins"

We know the dark secrets behind the production of disposable chopsticks, yet we still use them because we believe they are convenient and prevent infectious diseases. In fact, the hazards brought by low-quality disposable chopsticks are no smaller than those of infectious diseases.

• Bacterial infection

After disinfection, disposable chopsticks can be stored for 4 months. After 4 months, they easily become contaminated with bacteria such as E. coli and Staphylococcus aureus.

• Damage to respiratory function

To make low-quality disposable chopsticks look like qualified ones, some small factories use sulfur to bleach them. Consequently, sulfur dioxide remains on the surface. When consumers use them, heat releases the sulfur dioxide into the air, causing damage to the respiratory tract.

• Damage to digestive function

Hydrogen peroxide is also used in the production of low-quality disposable chopsticks. Hydrogen peroxide is highly corrosive and can corrode the mouth and digestive tract. Additionally, talcum powder is used to make polishing easier; however, long-term accumulation in the human body can cause gallstones.

★ Book Features: This book introduces the process by which healthy ingredients turn into junk food and introduces readers to truly correct and healthy cooking methods and eating habits, helping people focus on and improve their dietary habits for a healthier body.