Four food safety killers, do you know?

　　The first of the four big killers: hanging white blocks.

　　 Its main function is to bleach, so the yuba and rice noodles added with hanging white blocks will become brighter in color. Hanging white blocks are a highly toxic substance that will decompose when exposed to high temperatures. Formaldehyde is highly carcinogenic, and the country banned the use of hanging white blocks a long time ago.

　　The second of the four killers: hydrogen peroxide.

　　H2O2 can play a bleaching role, becoming a "good helper" for counterfeiters practicing lard and bleaching guard chopsticks. High concentration hydrogen peroxide is strongly corrosive and can react with other substances to form carcinogens at high temperatures.

　　 The third of the four killers: preservatives.

　　Preservatives such as sodium nitrite and sodium benzoate are highly corrosive, mainly used to prevent food from spoiling, moulding, and smelling, and can also eliminate odors. Counterfeiters are processing inferior bacon and curing A large amount of preservatives are added to foods such as vegetables. Ingestion of too much preservative will burn the stomach, cause poisoning and even death, and some preservatives will also cause cancer.

　　The fourth of the four killers: sulfur.

　　Sulfur combustion can play a bleaching and fresh-keeping role, making the items appear bright and bright, so counterfeiters use sulfur in smoked Chinese herbal medicines, sanitary chopsticks, and bamboo shoots. Sulfur during the smoking process will generate sulfate with high temperature, and sulfite is a carcinogen with great lethality.

　　 Stay away from the four killers, exercise more and choose organic healthy food.