In order to reflect on China’s ginger and other condiments, it is also necessary to use less or limit the use of these condiments. It is recommended to change some traditional eating habits. At the very least, do not add ginger and other condiments to the dishes every day; try to eat less. Because in the production of stewed vegetables, spices such as star anise, cinnamon, fennel, and pepper are used as the ingredients.
Eating too much ginger may increase the risk of liver cancer
There are many folk songs that are similar to the traditional view that “man can’t be ginger-free and women cannot be sugar-free for 100 daysâ€. For example, “a family prepares ginger, there is no panic,†and “summer eats ginger and enjoys good health in the summerâ€. "When winter eats radish and summer, eat ginger, don't ask a doctor to prescribe medicine," "Eating ginger in all four seasons, all diseases go away," and "Eat three gingers earlier, better than ginseng soup." These folks affirmed the health effects of ginger. It should be affirmed that natural spices do have blood circulation, coldness, dehumidification, and sweating. In particular, ginger has a beneficial effect on gallbladder, stomach, antiemetic, deodorization, and elimination of edema. However, ginger also contains an adverse health ingredient - safrole.
Ginger ingredients safrole can cause liver cancer
According to a study by the US Food and Drug Administration (FDA), baicalein can cause liver cancer. Adding 0.04% to 1% safrole to mice's diet can induce mice to develop liver cancer for 150 days to 2 years. The process of metabolic transformation of baicalein into active carcinogens is now relatively clear: baicalein is first metabolized to phenethyl alcohol in mice and then activated to be converted into acetate or sulfate, becoming the ultimate carcinogen. If baicalin is combined with oxidants, it will generate more carcinogenic activity of epoxy safrole.
The United States does not allow baicalein as a food additive
Safrole is no longer allowed as a food additive in the United States. Recently, the EU Committee of Experts decided to further reduce the allowable dose of baicalein in the EU to reduce the harm to the human body. The International Food Additives Codex Committee is in the process of launching the "Guidelines for the Use of Edible Flavors", which states that the maximum amount of baicalein in foods and beverages is 1 mg/kg.
Rotten ginger has higher safrole content
In order to reflect on China’s ginger and other condiments, it is also necessary to use less or limit the use of these condiments. It is recommended to change some traditional eating habits. At the very least, do not add ginger and other condiments to the dishes every day; try to eat less. Because in the production of stewed vegetables, spices such as star anise, cinnamon, fennel, and pepper are used as the ingredients. In natural spices such as ginger, baicalein is more or less contained. Like "potato shoots cannot be eaten," ginger cannot be used again. Rotten ginger has a higher safrole content.
Eating too much ginger causes stomach problems
Ginger and other spices in addition to containing baicalein can cause liver cancer, eating too much can easily lead to excessive gastric acid secretion and bloating, causing headaches, nausea, vomiting, difficulty breathing, and even affect the liver and kidney function, a great harm to human health .
In the past, we have been advocating a light diet and maintaining the authenticity of the food. It is not just to use less salt and oil during cooking, but also to use less ginger and other condiments. Eat more fruits and vegetables, can effectively inhibit the combination of safrole and oxidants, reduce its carcinogenic effect, so after eating ginger and other condiments, it is best to eat more fruits and vegetables to reduce the damage of safrole.
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