Core Tip: To save fuel, one pot of oil is used repeatedly; to save electricity, you can't open the range hood without knowing it... I don't know, saving money but wasting my life. Recently, a study published in "Indoor and Built Environment" showed that when cooking, the pollution level of the kitchen is much higher than the standard value of outdoor air quality, and it has become a big "invisible killer" in people's lives.
Researchers at the University of Sheffield in the UK conducted a four-week test of residential air quality, with air samples taken from the inside and outside of each kitchen being inspected. It was found that if gas is used during cooking, the nitrogen dioxide content in the kitchen is three times that of the outside, which is much higher than the recommended indoor air quality. The concentration of dust (solid particles that can be inhaled into the lungs) is also higher than the outdoor air quality. . Researcher Vida Sharifi said: "People usually only pay attention to the outdoor air quality, but we spend 90% of the time indoors, but almost do not consider whether indoor air will be polluted." Use gas, liquefaction Gas and other energy sources will release harmful gases such as carbon monoxide, carbon dioxide and nitrogen oxides, but this is only one of indoor pollution sources.
Some details of life also seriously affect the home air environment. Chinese people drink more oil and prefer cooking. However, oil and ingredients will evaporate many harmful substances at high temperatures, and have strong irritation to the nose, eyes and throat mucosa, which can cause respiratory diseases such as rhinitis, pharyngitis and bronchitis. Long-term inhalation of this soot can also lead to an increase in asthma, which increases the chance of developing lung cancer. Not only that, but the oily smoke attached to the skin will affect the normal breathing of the skin. Over time, the skin will become slack, inelastic, wrinkled, gray and rough.
To avoid kitchen hazards and change the kitchen air quality, you can start with the following:
1. Put less oil and use medium heat. In general, the refined olive oil has a smoke point of 200 Â° C and a salad oil of 230 Â° C, while the traditional cooking temperature will generally exceed 200 degrees. It is recommended to cook less oil, try to use the oil of the ingredients to cook, and add only a little oil to the vegetables. Try to use medium and small fires, not only easy to control the temperature, but also to preserve the original flavor of the ingredients. Need to be reminded that the amount of oil should be guaranteed not to be confused, otherwise it will not only protect the environment, but also increase pollution. You can use non-stick pans as appropriate, or use cookware such as induction cookers and microwave ovens, and choose cooking methods such as cooking and stewing that are not easy to produce soot.
2. Do not use cooking oil repeatedly. When purchasing edible oil, you should choose some oils with guaranteed quality and less impurities to avoid bad oils producing more toxic substances during cooking.
3. Keep the kitchen ventilated. Open the range hood or use the non-burning pot when cooking. After cooking, at least open the window for 10 minutes.
4. Use high combustion efficiency cooker. If the ventilation is not good and the gas is not completely burned, it is equivalent to taking two packs of cigarettes a day, which can lead to lung cancer, pneumonia and other respiratory diseases.
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