应该不是腌制的问题，腌制用的跟做菜是同样的佐料，光是泡时间长一点不会炒菜更危险。 实际上高温烧烤肉类（BBQ等）会产生heterocyclic amines (HCAs)多环胺类，而烤之前如果把肉腌制marinate一下，可以降低多环胺类的产生，最多可达95%：
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Cooking proteins at high temperature can lead to the formation of heterocyclic amines (HCAs). According to the National Cancer Research Institute such substances present a heightened risk of cancer exposure. Marinating proteins can reduce this risk by as much as 95% by creating a barrier to high-temperature cooking. Marinating times necessary to reduce the formation of HCAs may be as little as 20 minutes. https://en.wikipedia.org/wiki/Ma ... ncer_risk_reduction
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而用smoker来烤肉，因为木头不完全燃烧出来的烟里有polycyclic aromatic hydrocarbons (PAHs)多环芳香烃，是已知的致癌物carcinogen，所以应该尽量避免用软的木头，减少这个东西的产生：
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One study has shown an association between the frequency of consumption of smoked foods and intestinal cancer.[42] However, the study was restricted to a small Slovenian population in Hungary, where the local smoke curing process produces levels of contaminants roughly eight times as high as standard processes elsewhere.[42] Smoked meats have the potential for promoting the growth of Listeria bacteria. Listeria monocytogenes can also cause serious neonatal infection and can be transmitted from mother to child before or after birth. The infection can cause serious harm or even infant death.[43] The use of soft woods is discouraged, as the resins in softwood increases the concentration of polycyclic aromatic hydrocarbons (PAHs) that are known carcinogens. https://en.wikipedia.org/wiki/Smoked_meat#Health_concerns
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发表于 2021-1-7 15:48
