Is It Poisonous To Eat Leftovers? Are Overnight Bentos Safe? Tan Duncijiao Is The Safest To Bring Bento And Pack Leftovers Like This

Recently, I have seen many cases of food poisoning from eating overnight vegetables, not only diarrhea, but even kidney failure, which makes people feel terrible, but many people make lunches for tomorrow at night, and the overnight lunch will meet Not dangerous? Tan Dunci, a nurse in the Clinical Toxicology Department of Chang Gung Memorial Hospital in Linkou, teaches you to do this so that you are not afraid of problems with your overnight lunch.

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The 31-year-old strong man ate overnight vegetables, which caused his death from acute pancreatitis. The mother of artist Jin Wen was almost septic because of food poisoning by eating overnight vegetables. Recently, there have been several cases of food poisoning from eating overnight vegetables. The mother who helped the child to leave the lunch box with dishes was very frightened, and worried that the overnight lunch might also be dangerous. Tan Dunci helped her two sons bring bentos from children to high school. She was never afraid of food problems, and she was more aware of the warmth of the home. Her secrets for preparing meals were all made public.

The disorder of overnight dishes is mainly caused by "bacterial contamination"

Tan Dunci said that overnight dishes can cause food poisoning mainly because of bacterial contamination. She pointed out that there have been studies showing that bacteria begin to develop within two minutes of cooking. When the food is at a temperature of 6 or 70 degrees Celsius, the bacteria increase by 8 times per hour. can cause food poisoning.

So to avoid bacteria from the bento that was packed the day before, the key is to pack the bento first after cooking, not to pack the leftovers into the bento after eating. After the bento is installed, as long as the bento box does not feel hot to the touch, it should be placed in the refrigerator as soon as possible to let the temperature of the food drop quickly to avoidAvoid the food at a temperature that is easy to breed bacteria, and bring it to school for steaming the next day, so there will be no problem of food spoilage.

Bring less green vegetables

Although it is generally said that dark green vegetables are the healthiest, Tan Dunci believes that green vegetables are not suitable for lunch. First, let the dark green vegetables cool down and then steam them, which will turn black and black, which will affect the taste and appearance, and make people lose their appetite. Second, the growth of dark green vegetables needs to absorb nitrogen fertilizer from the environment, which will produce nitrate and nitrous acid cooking. However, steaming the bento the next day and reheating it will convert into more nitrites, which may cause cancer, so she suggested that the bento dishes should choose vegetables that are not easy to change color. She suggested choosing white vegetables and root foods, and eating more green vegetables at home. A little is enough.

Don't pack these dishes

In addition, some people have finished their meals. It's a pity that many restaurant dishes are left unfinished, and they will pack the unfinished table dishes home. Tan Dunci reminded that restaurants must have skills in packing large dishes. It is better not to pack the following dishes:

1. Fish, shrimp and shellfish: Fish, shrimp and shellfish are easy to carry bacteria such as marine vibrio, and the protein is easy to form toxic nitrosamines if it is left overnight, so it is best to eat it with a meal.

2. Cold dishes: Although the cold dishes are delicious, these dishes have already been cooked, cooled and iced. It has been a long time since they were brought home. Reheating cold cuts can also taste unpalatable and increase the risk of food poisoning.

Iced the packaged dishes immediately, and fully heated and boiled before eating

Tan Dunci reminded that the order must be in moderation, it is best to eat them all. If it is a table dish, people who should be there are not present, and there will be leftovers. It is best to wrap it up before eating. For example, if two of the 12-person dishes did not arrive, ask the service staff to wrap the servings for two people first. If you find that there are leftovers after eating, it is best to pick up the solid food for the food with soup, do not leave the soup, and take it home and ice it immediately.

It is best to eat the packaged food immediately the next day. Before eating, it should be fully boiled with water and boiled for at least 5 minutes. Tan Dunci reminded not to be lazy to use microwave heating. Because microwave heating uses the impact of water molecules in food to generate heat, it cannot be sterilized, only fully boiled. However, some food poisoning is caused by toxins produced by bacteria. Although heating can sterilize, it cannot eliminate toxins. Therefore, whether eating at home or in restaurants, it is best to eat them in quantity and after meals.

◎ Image source/Provided by Dazhi Image/shutterstock

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How Many Eggs Can You Eat In A Day? International Immunology Authority: Eat More Than 1 Egg To Activate Immunity, With Green Tea For Strong Anti-oxidation

"Cholesterol is too high, you must control the consumption of eggs" Although many people think so, but in fact it is a huge misunderstanding. Cholesterol consumed through food does not directly affect cholesterol in the body.

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Okumura, an international immunology authority and Japanese physician, pointed out that eggs contain essential nutrients such as protein, lipids, phosphorus, calcium, iron, and vitamins, so they are called "complete nutrition".

In addition, cholesterol is a material for the manufacture of cell membranes and hormones. Therefore, when the cholesterol level is too low, immunity will also decline, increasing the risk of disease.

Okura Kang said that the rich protein in eggs is an indispensable nutrient for boosting immunity. In addition, it also contains an amino acid that can activate immunity, Cystine. At the same time

Okurakang emphasized that the protein in eggs is an indispensable ingredient for boosting immunity, and it is recommended to eat more than one egg a day.

❶ Contains essential amino acids that are important to the body and is well balanced.

❷Choline in egg yolk can promote brain activation.

❸ Contains omega-3-fatty acids, which can reduce the risk of heart disease.

❹ Contains antioxidant carotenoids.

❺ Contains vitamin A, which is good for eye health,Lutein and Zeaxanthin.

◎ This article is excerpted from / "Boost Immunity! Create an anti-inflammatory and anti-cancer good physique and make the body's energy cycle smoother" by Okamura Kang ◎ Image source/Provided by Dazhi Image/shutterstock

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"A Cup Of Tea" Lowers Cholesterol, Improves Stamina, Strengthens The Heart And Warms Up! Use Ginger To Drink Healthily

With more than 2,000 years of history in traditional Chinese medicine, and 150 of the 200 types of Chinese medicines use ginger, there is no other food as good for health as ginger. Chinese medicine believes that when the circulation of "qi, blood and water" is poor, it is easy to get sick, and ginger has the effect of making the flow of "qi, blood and water" work normally.

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Ginger is a source of energy that warms the body, refreshes the body, and removes stagnation from the body. Ginger stimulates the adrenal medulla to release acetylcholine to increase strength. The functions of ginger include: dilate blood vessels, increase blood circulation, smooth the secretion of phlegm, and take away the dirt in the blood. At the same time, it inhibits platelet aggregation, dissolves thrombus, and warms the body; it can also lower cholesterol levels, strengthen liver function, and promote the operation of white blood cells.

Ginger can also promote sweating, improve fluid flow, smooth urine excretion, and prevent excess water from staying in the body. Ginger (positive food) should not be combined with green tea, which tends to make the body cold, but should be paired with fermented black tea (positive food), which warms the body better and promotes water excretion.

Ginger contains gingerol and shogaol, which has a cardiotonic effect, which can strengthen the heart's operation and make the blood circulation better; it can also increase the blood flow of the kidneys, and can enhance the diuretic effect. Gingerol has a sweating and insulating effect, so body temperature does not rise too high.

coffee in black teaDue to its diuretic effect, theaflavins in black tea pigment have the effect of warming the body, and adding brown sugar (brown sugar) with oligosaccharide components can lower blood sugar, burn fat, and then lose weight. Whether it is before meals, after meals or when you feel thirsty, you can drink ginger black tea at any time, the body is warm, and urination will be smoother.

【Material】Black tea, ginger, honey or brown sugar 【Method】First, twist the grated ginger with gauze to make ginger juice. Add 1-2 teaspoons of ginger juice to a cup of black tea, and then add honey or brown sugar to complete.

◎ This article is excerpted from / "The Book of Human Immune and Anti-Disease Medicine: Breaking Pseudo-Common Sense and Initiating Epidemic Prevention and Self-Rescue" by Toru An, Toru Ishihara, and Minoru Fukuda ◎ Image source/Provided by Dazhi Image/shutterstock

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Oil-proof Paper Bags For Chicken Chops Contain "perfluoroalkane Compounds" That Penetrate Into Food And Cause Cancer? Food And Drug Administration Instructions

After being fried at high temperature, chicken chops are crispy on the outside and tender and juicy on the inside. Many people love to eat them, but they also know that fried foods are harmful to health. However, there are rumors that the greaseproof paper bags used to package chicken chops contain " Perfluoroalkane compounds", may penetrate food and cause cancer, is this true? The Food and Drug Administration explained.

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According to the Food and Drug Administration, perfluorinated compounds (PFCs) include perfluorooctane sulfonic acid and perfluorooctanoic acid, which are chemical substances with a stable long carbon chain structure. The tail end has hydrophilic properties, so the perfluoroalkane compound contains oil-proof, waterproof, heat-resistant and corrosion-resistant effects.

Therefore, perfluoroalkane compounds are widely used in industry and various commodities, such as fireproof raw materials, coatings, carpets, clothes, cleaning agents, non-stick coating cookware and greaseproof paper bags. The sources that consumers are exposed to in their daily life include inhaled dust, drinking water and food.

While perfluorooctane sulfonic acid and perfluorooctanoic acid have been shown by animal experiments, they may damage liver function, affect reproductive function or cause cancer, but no studies have shown that these substances can cause cancer in humans.

The Food and Drug Administration pointed out that the current global human health risk assessment of PFOS and PFOA is still in the research stage, and the maximum dissolution limit for packaging materials has not been established. However, for the health and safety of the people, the Food and Drug Administration monitors domestic cities.The dissolution of perfluoroalkane compounds in the products sold, and further testing of domestic food and human blood; the research results show that, compared with foreign literature, there is no significant abnormality in the detection of domestic products and food samples. Concentration test results are not significantly higher than other countries.

The Food and Drug Administration also recommends that if people use non-stick coating products containing perfluoroalkane compounds, they should use caution in accordance with the precautions described in the product instructions for use. If the coating surface is peeled or scratched, Do not use it any more and replace it immediately.

◎ Image source/Provided by Dazhi Image/shutterstock

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Make No Mistake! Broccoli Is Not Cauliflower! Can The Flower Ball Turn Yellow To Eat? Expert Analysis Of Nutrition To Prevent 2 Kinds Of Cancer

Cauliflower is one of the famous cruciferous vegetables, so do you know "broccoli"? Broccoli and cauliflower look very similar, but they are actually two different vegetables. They are only close relatives! What nutritional value does broccoli have? How to save and select? Let the experts analyze it below.

The Committee of Agriculture stated that the production areas of broccoli are distributed in Changhua, Yunjianan and Kaohsiung, of which Yunlin is the area with the largest cultivation area and harvest. Because broccoli likes cold and cool, the main production period is from mid-October to mid-May of the following year, so it is mostly imported in summer.

On the outside, many people mistake broccoli for cauliflower. The Committee of Agriculture stated that broccoli, cabbage (cabbage), kale, and cauliflower belong to the Brassica cabbage family of cruciferous vegetables, and are all derived from wild cabbage through mutation and evolution; therefore, broccoli is cabbage An intermediate product in the process of evolving into cauliflower, the commonly eaten part is its flower bud ball, which is composed of the flower stem at the top of the stem and the differentiated tissue that aggregates into a ball.

The cauliflower is an undifferentiated cauliflower, which is a fleshy tissue with repeated branches. The cauliflower has white, yellow, green, orange, purple and other colors. Commonly called cauliflower, it is the cauliflower with green cauliflower. , so it is different from broccoli!

Song Minghua, a nutritionist, said that because broccoli and cauliflower belong to the same cruciferous family, broccoli is also rich in anti-cancer ingredients, including sulforaphane.Prevents many chemical carcinogens from inducing DNA damage, thereby preventing the occurrence of tumors, so crucifers have always been considered to be of great relevance to the prevention of cancer.

In addition to the anti-cancer substance sulforaphane, broccoli also contains phytochemicals such as glutathione, aromatic isothiocyanates, etc., which are helpful for the protection of body cells; in addition, it also Contains some plant hormones such as progesterone, which also have a positive effect on women's endocrine regulation.

Nutritionist Song Minghua further mentioned that broccoli is rich in vitamins A, B groups, vitamin C, etc., as well as dietary fiber. Because it is a vegetable, it is not high in calories, and contains protein, starch, carbohydrates, etc. , fat, etc. are very low. In addition, eating 150 grams of broccoli a day can meet the daily vitamin C content of adults.

1. Keep it in the refrigerator and do not wash it beforehand. Packed in a perforated plastic bag and refrigerated (keep humidity), it can be stored for 1 week. If it is too long, the tissue will soften and lose water. 2. It can be stored at room temperature for 2 to 3 days, and it can be stored for a long time in winter, after which the flower buds will begin to yellow. 3. It is easy to mold and rot after washing, and it is recommended to eat it as soon as possible.

Choose the flower balls that are emerald green and have a complete and tight appearance; there is no serious unevenness on the flower ball surface, and the flower ball is a mushroom-shaped bud as a whole. Special attention should be paid to the fact that if the curd is overripe and has yellowing, looseness and yellow flowers, it will cause poor taste and quality.

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Salt Or Oil To Bacon? 7 Tips To Soften Meat Ginger Puree And Olive Oil Are Super Easy To Use!

The key to cooking soft and tender meat is not only the heating temperature and time, but also seasonings play an important role in softening the meat. For example, even if the same meat is used, the difference in how hard or soft it becomes if the salt and sugar are used differently. In addition, using ingredients with enzymes that help break down proteins also has the effect of softening meat.

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The following introduces several methods to change the meat quality, all of which will only work on the surface of the meat, but be careful, it is also possible that the taste is too heavy, the meat is too soft due to the addition of seasoning, and it becomes tattered and unshaped after heating and so on.

Sprinkling salt on the meat and letting it sit for a while will release the protein dissolved in the brine and coat the surface, thus increasing the water retention of the meat. Even when heated, the gravy is not lost, making the meat tender and tender.

Adding vinegar or lemon juice can improve the water retention of meat, and use the acidity of the meat itself to accelerate the activation of proteolytic enzymes and make the meat softer. Soaking in vinegar is also effective, but if the soaking time is not long enough, the meat will become hard.

Sugar has the effect of delaying protein coagulation after heating, and can improve water retention when combined with meat moisture and collagen. Rubbed with sugar in a pre-seasoned form before cooking, or sprinkled with sugar during cooking, such as when making sukiyaki.

In the grilled meatBefore, smear olive oil and other oils as a coating on the surface of the meat. This prevents the water from evaporating on the side that doesn't touch the pan, creating a juicy texture.

The proteolytic enzymes of ginger, onion and Maitake mushrooms can disassemble the tissue of the meat to soften the meat. Either way, it is recommended to use raw ingredients, chopped or pureed, and spread on the surface of the meat. Because once heated, the enzymes cannot function.

Miso and salt koji both contain the protease enzyme "protease", which not only breaks down protein and softens the meat, but also adds amino acids that make the meat more delicious.

As alcoholic beverages such as red wine are acidic, they soften the meat. The order of effect is red wine, white wine, and Japanese sake. Furthermore, these drinks also have a special smell that adds flavor to the meat and helps to complete a delicious meal. But it must be noted that if the immersion time is too short, less than 20 to 30 minutes, it will make the meat hard.

◎ This article is excerpted from / "The Science of Meat Cooking [Super Graphics]" ◎ Image source / Taiwan Guangsha Audio Book Co., Ltd. ‧ Dazhi Image / Shutterstock

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Can I Eat Protein If I Have Kidney Disease? Don't Dare To Eat? Experts Teach You How To Eat Protein, Satiety And Calories

I often encounter kidney disease patients during consultation. When they hear that they need to reduce protein intake, they often answer: "Then I'll be a vegetarian, or I'll eat with green vegetables. Do I have to eat this way? Is it nutritious to eat this way? "Why does a low-protein diet slow down the deterioration of kidney function?" This is the question of many chronic kidney disease patients.

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With the deterioration of kidney function, a lot of nitrogen-containing waste will accumulate in the body, and the main source of nitrogen-containing waste is protein, so too much protein intake will cause a greater burden on the kidneys. Therefore, people with poor kidney function should reduce protein foods in moderation while maintaining good nutrition.

"Protein with high bioavailability value" refers to a protein that contains essential amino acids needed by the body, is well utilized in the body, and produces less urine toxins.

◆ For example, eggs, pigs, chickens, ducks, fish, beef and other meats, as well as soybean products such as tofu and dried bean curd, can be eaten according to the dietitian's advice.

◆ Soybean products made of gluten, such as gluten, sausage, noodle wheel, and roasted bran, belong to the protein with low biological value, and it is best not to eat it in patients with chronic kidney disease. Rice, noodles, oats, corn, steamed buns and various cereals, as well as flour products such as bread, biscuits, cakes, and foods with high starch content such as taro, potato, pumpkin, etc., also contain a large amount of low biological value protein, so chronic kidney disease Patients should also eat in limited quantities.

In addition, cashew nuts, peanuts, melon seeds, cashew nuts, pine nuts, macadamia nuts, sesame seeds, almonds and other nuts, as well as red beans, mung beans, barley, lotus seeds, emperor beans, broad beans, and peas, also contain a lot of low biological value protein and phosphorus. High content will increase the burden on the kidneys, so eat less.

When the calorie intake is sufficient, the protein that is eaten into the body can be used best and produce the least urinary toxins. If the calories are not enough, the body will consume its own muscles to generate energy, which will increase the urine toxin and increase the burden on the kidneys. At the same time, malnutrition caused by calorie deficiency will also accelerate the deterioration of renal function. Therefore, in the dietary adjustment to protect the renal function of patients with chronic kidney disease, the most important thing is to consume enough calories. Which foods have less protein and more calories? ?

Low-nitrogen starch is rich in calories but low in protein, such as: winter noodles, rice noodles, rice noodles, carrot cake, sweet potatoes, noodle balls, sago, lotus root starch, sweet potato powder, Taibai flour, Chengfen, etc. This type of food can provide calories but does not produce or produce very low urinary toxins. You need to eat at least 1-2 bowls a day to make you have energy and not lose weight.

The cooking of low-protein food requires time and skills. If it is not convenient to cook or do not like to eat low-protein food, you can choose low-protein and high-calorie commercial nutritional supplements to supplement it, which is easier to obtain enough Calories, long-term nutritional status is also better.

Some patients who have difficulty changing their eating habits or who need to eat to feel full can also choose low-protein rice grains. Low-protein rice is specially treated to remove whiteAfter the protein contained in the rice, the cooked rice is almost protein-free. Chronic kidney disease patients can eat it in unlimited amounts, not only can they eat enough calories but also feel full.

As long as the above general principles are mastered, it is not difficult to implement a low-protein diet that takes into account nutrition! It is recommended that if the case has problems with renal function diet, consult a professional nutritionist to design the diet content for you.

◎ This article is excerpted from / Gaoyi Medical News, Vol. 40, Issue 4 ◎ Written by Qiu Yihui, a nutritionist at Kaohsiung Municipal Xiaogang Hospital, and Chen Sijia, a professor of Nephrology ◎ Image source/Provided by Dazhi Image/shutterstock

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