This winter is the coldest winter in 60 years. Soaked food is poisonous, and infusion can prevent stroke...
The weather turns cold in October, but these rumors continue to heat up
October has passed, and 2020 is gradually coming to an end, but various rumors seem to not stop: this winter will be the coldest winter in 60 years, eating soaked food will cause poisoning, infusion can prevent stroke, milk tea contains a lot of anti Formula fatty acids, melons and fruits are sweet because of the addition of cyclamate... Are these rumors true?
Rumor 1: This winter will be the coldest winter in 60 years
During the National Day this year, there was a significant drop in temperature in many parts of our country. Some areas in the central and eastern regions dropped by more than 12 degrees Celsius. Snow fell in scenic spots such as Henan Laojun Mountain and Baiyun Mountain.
The circle of friends began to circulate: "This winter will be the coldest winter in 60 years", "This year will be the coldest year since 2008", "All this has to do with La Nina."
The truth: whether this winter will be colder or warmer, a comprehensive study and judgment based on scientific analysis is needed. It cannot be judged by a few snowfalls.
Zhai Yu, a meteorological analyst at the China Meteorological Administration, explained that La Niña refers to the phenomenon of continuous abnormally cold water in the eastern and central equatorial Pacific.
When the duration of the low temperature phenomenon reaches a certain level, we call it a La Nina event.
"Whether it is cold or warm winter, there are both pros and cons. For example, warm winter is conducive to the survival of bacteria and viruses in the air, and increases our chances of getting sick. Moreover, due to the higher temperature, the probability of snowfall is greatly reduced, resulting in exceptionally dry weather. At the same time, the eggs in the soil are more likely to reproduce through the winter, or cause large-scale insect disasters, which is not conducive to agricultural production. However, because the temperature is not so cold, our heating demand will be relatively reduced, which is conducive to energy conservation." Yu said.
According to Zhai Yu, patients with cardiovascular and cerebrovascular diseases or with high blood pressure will have a greatly increased incidence in winter, especially when the temperature drops sharply or is particularly cold.
Therefore, special attention should be paid to the physical health of these elderly people during the cold winter.
Rumor 2: eating soaked food will cause poisoning
Recently, the "sour soup" poisoning incident occurred, which made the rice yeast acid, something that people were not familiar with, frequently appeared in the public eye.
As a result, many people began to worry about the safety of various soaked foods and refused all soaked foods for fear of being caught.
The truth: not all foods that have been soaked contain rice yeast acid, so there is no need to refuse all soaked foods.
For some foods that may produce rice yeast acid, as long as the soaking time is reasonable, poisoning can be avoided, and there is no need to worry too much.
Public nutritionist Xue Qingxin said that the following types of foods are likely to produce fermented acid. To avoid poisoning, reasonable soaking and eating are very important.
It is recommended that the soaking time of black fungus should not exceed 4 hours, and the water temperature should not exceed 30 degrees Celsius.
Experiments have shown that if the black fungus is soaked for more than 6 hours, the edges of the black fungus will crack, which not only seriously affects the quality of the fungus, but also makes the fungus more susceptible to microbial contamination.
The soaking time of pho and rice noodles in hot water should not exceed 20 minutes. Boil them in boiling water for 1 to 2 minutes before consumption.
If you find it troublesome, you can just soak in cold water, then you have to soak for 4 hours.
Rumor 3: Infusion can prevent stroke
Many middle-aged and elderly people believe that when the seasons change, going to the hospital for infusion can pass blood vessels.
As a result, many people go to the hospital for infusions as soon as winter begins, hoping to prevent cardiovascular and cerebrovascular diseases and strokes.
The truth: Chen Fei, an attending physician at the Department of Neurology, Xuanwu Hospital of Capital Medical University, said that stroke is a common name for acute cerebrovascular disease. Some people think that annual infusion of blood vessels can prevent cerebrovascular disease. This view is wrong.
Acute cerebrovascular disease, including ischemic cerebrovascular disease and cerebral hemorrhage.
Atherosclerosis of the blood vessels of the head and neck, stenosis and occlusion of blood vessels, or atrial fibrillation can all lead to ischemic cerebrovascular disease, and cerebral hemorrhage is caused by the rupture of blood vessels in the brain.
These middle-aged and elderly people go to the hospital for infusion, mostly Chinese patent medicines that have the effect of "activating blood", and have no effect on controlling blood vessel stenosis and thrombosis.
In addition, the "activating blood" effect of the infusion is also very short. Stopping the infusion will have no effect, and it is impossible for us to inject every day.
So, how can we prevent cerebrovascular disease?
First of all, it is necessary to control the risk factors that cause stroke, including diseases such as high blood pressure, diabetes, hyperlipidemia, and hyperhomocysteinemia, as well as bad lifestyle habits such as smoking, drinking, obesity, and inactivity.
Only when these risk factors are fully controlled can we prevent stroke and reduce the risk of stroke.
Secondly, the middle-aged and elderly people should be screened for stroke regularly, through ultrasound examination to determine whether there is cervical vascular and cerebral vascular stenosis, and electrocardiogram to determine whether there is atrial fibrillation and other problems.
The doctor will make a prevention plan for the patient based on the results of the stroke screening.
This program includes establishing good living habits and making reasonable dietary adjustments.
At the same time, patients should take corresponding preventive drugs, including antiplatelet drugs and statins, as prescribed by their doctors.
Rumor 4: Milk tea contains a lot of trans fatty acids
"The first cup of milk tea in early autumn" is on fire, and a saying has begun to go wild in the circle of friends: milk tea contains a lot of trans fatty acids, which is ruining the health of Chinese young people.
Truth: Any behavior that "talks about toxicity without measurement" is unscientific.
The health hazards of trans fatty acids are the result of long-term accumulation. As long as you don't eat too much, the health effects are controllable. The key is to control the amount.
Shen Yingjian, deputy chief physician of the Nutrition Department of Jihua Group General Hospital, said that the content of trans fatty acids is the main reason why milk tea is criticized.
According to media reports, trans fatty acids can be divided into natural and artificial according to the source. What we usually call trans fatty acids refers to artificial trans fatty acids.
At present, people have certain misunderstandings about trans fatty acids. In fact, trans fatty acids are not illegally added substances, nor are they food additives, but a derivative produced when food companies produce partially hydrogenated fats. When hydrogenated fat is used as a derivative When raw materials or auxiliary materials are used to produce food, the products will contain trans fatty acids.
Shen Yingjian said that the health hazards of trans fatty acids depend on how much they eat.
The World Health Organization (WHO) recommended in 2003 that the energy supply ratio of human trans fatty acids should be less than 1%.
The "Dietary Intake Level and Risk Assessment Report of Trans Fatty Acids for Chinese Residents" released in 2013 showed that the energy supply ratio of trans fatty acids ingested by Chinese residents through diet was only 0.16%. In large cities like Beijing and Guangzhou, residents The energy supply ratio of trans fatty acids is only 0.34%, and only 0.4% of urban residents consume more than the recommended value of the World Health Organization.
In other words, most people's daily intake of trans fatty acids does not exceed the recommended standard.
Rumor 5: The fragrance of melons and fruits is due to injection of sodium cyclamate
The cuteness of autumn, in addition to the fresh air and the fragrance of melons and fruits.
However, many people have discovered that the fruits now seem to be sweeter than the fruits of 10 years ago. There have even been rumors recently that this is because fruit farmers inject cyclamate into the fruits to increase the sweetness in order to sell the fruits at a good price.
is this real?
The truth: Sodium cyclamate is a non-nutritive sweetener and an international food additive.
It is cheap, 1/3 of the price of sucrose, but its sweetness is 30 to 40 times that of sucrose, so it is widely used in the processing of beverages, desserts, fruit juices and other foods.
The first thing to be clear is that as long as the use of cyclamate is within the prescribed range, it will not affect our health; secondly, it is unlikely that "fruit growers will pour cyclamate into the fruit to optimize its taste". .
why?
You should know that applying sodium cyclamate on the surface of the fruit will not have any effect on the sweetness of the fruit.
This is because cyclamate is soluble in water but not soluble in fat. Even if cyclamate is sprayed on the surface of the fruit, the cyclamate will not enter the inside of the fruit, and there is no possibility of increasing the sweetness.
If the vendor wants to sweeten the fruit by injection, it needs to inject the fruit in all directions. Not to mention the time-consuming and laborious operation. This operation alone will destroy the cell wall of the fruit and accelerate the decay of the fruit.
In other words, for fruit growers and fruit vendors, no matter where the fruit is injected with sodium cyclamate, there are all harms but no benefit.
Since there is no such thing as being injected with sodium cyclamate, why are the fruits getting sweeter and sweeter?
The sugars in fruits include sucrose, glucose, and fructose. Among them, fructose has the highest sweetness, followed by sucrose, and finally glucose.
The content of these three components is different in different fruits. For example, apples are mainly fructose, peaches and sugar cane are mainly sucrose, and the type and quantity of sugar in the fruit determine the difference in taste of different fruits.
In addition, the level of fruit sweetness has a greater relationship with the quality of plant leaves.
Because the leaves of plants are the "organs" that perform photosynthesis, in photosynthesis, its important task is to produce glucose, carbohydrates, various organic acids and other substances.
The more high-efficiency leaves a plant has in the growth stage, the more nutrients it produces, and the higher the efficiency of the tree body to store nutrients, and the quality of the fruit will be improved accordingly.
With the continuous breakthroughs and innovative development of planting science, the various favorable conditions for plant growth have been more comprehensively improved and guaranteed, and the quality and taste of fruits have naturally also been improved.
Our reporter Zhang Yun