The daily cooking temperature is 180 degrees, in practice, no need to smoke before cooking. In other words, smoke after the dish is crude oil during the period of the usual cooking habits, pure oil, smoke when the temperature was too high, not only for the damage of harmful oil, vitamin, lampblack is itself a serious air pollution.
Cooking oil in the temperature between 200-300 degrees of soot contains many harmful substances, including acrolein, benzene, formaldehyde, croton aldehyde and so on, are toxic substances and carcinogenic substances suspected. At present, both home and abroad have confirmed that soot is the risk factor of lung cancer. In the Chinese cooking circle, both the mainland, Taiwan, Hongkong and Singapore have studied the intimate relationship between soot and cooks' health injuries.
In addition to the increased risk of lung cancer, soot may also be associated with diabetes, heart disease, and thinness. Studies have shown that, the content of the regular cooking in women of acrolein metabolites, benzene and crotonaldehyde increased significantly compared with the control, has proven 1- hydroxypyrene content and MDA content in workers is much higher than the non cooking cooking. This 1- hydroxy pyrene is one of the polycyclic aromatic hydrocarbon carcinogens, and malondialdehyde is a product of oxidation in the blood and is closely related to chronic diseases such as heart disease.
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