In daily eating and drinking, kitchenware is a tool for food. It must be ignored. The safety and health of kitchen utensils are closely related to our health. However, there are a lot of care and taboos in the use of kitchen utensils. Have you noticed it?
Avoid using enamel products to cook food
Because the enamel coated on the surface of enamel products, the main components are various metal salts, such as yellow, large red glaze is a compound of cadmium and lead, and lead and cadmium are poisonous. Use colored enamel products to hold acidic foods, and toxic substances such as lead and cadmium will dissolve into foods and cause chronic poisoning.
Avoid cooking green bean soup with iron pan
Because mung bean contains elemental tannins, it will become black tannin iron under high temperature conditions, making green bean soup black and have a special smell, which not only affects appetite and taste, but also harmful to human body.
Avoid using metal containers for acidic drinks
Beverages with high acidity such as lemonade, orange water, and sour plum soup should not be in contact with metal containers. Since the acidic beverage comes into contact with a metal container (iron, aluminum, copper, etc.), a chemical reaction occurs to dissolve the metal substance in the beverage. Once you drink this drink, it will cause chemical food poisoning, headache, and nausea. Symptoms such as diarrhea.
Avoid using stainless steel kitchen utensils for salt, soy sauce, hot soup, etc.
Stainless steel is made of iron-chromium alloy and some other trace elements. If it is used improperly, its trace metal elements will accumulate slowly in the human body. When it reaches a certain limit, it will endanger human health.
Salt, soy sauce, hot soup and other foods contain many electrolytes. If used for a long time in stainless steel, stainless steel will react with these electrolytes like other metals to cause harmful metal elements to precipitate and cause harm to human health.
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