Why should you avoid smoking bacon?

Bacon is a meat product made from salt-cured raw meat that is dried, baked or smoked. It was named after it was often pickled in the twelfth lunar month of the lunar calendar. Now it has become a general name for a type of meat products with special processing characteristics and flavor characteristics. Smoke is commonly used in this process to make the meat products have a unique flavor, which also makes the bacon products stand out among the meat products. Here we would like to warn everyone that meat should not be smoked regardless of whether it is raw or cooked. This unique The "style" is not to be had.

Smoking is to use tea leaves, sawdust, rice, cypress branches, jujube branches, etc. as smoking materials. By heating, they will be burned incompletely to produce charcoal and thick smoke to smoke the meat, and at the same time, the meat raw materials will express It has a bright yellow color and a strong smoke aroma, and has been favored by people for a long time. However, the surface of these smoked meats contains a strong carcinogen, namely 3,4-benzopyrene, which is caused by fat droplets that melt when fuel is burned and smoked meats are then exposed to high temperatures. formed. Because different people have different immunity to carcinogens, coupled with the length of the consumption period, the disease may not be as immediate as food poisoning, but the harm of smoked meat to consumers is real.

Thus, we recommend that you should not eat too much smoked bacon or cooked bacon, smoked sausage, or even roast duck, kebabs, smoked fish and other foods, let alone eat them regularly. We should promote the consumption of fresh meat and cured and air-dried bacon, and change the habit of eating bacon. Especially for some baked products, it is best to choose a swing oven, and avoid using incomplete combustion of smoked materials to smoke.