Many people have heard that hot pot soup cannot be drunk because it contains poisons. Some friends ask, when can I drink it? Can't you drink it just cooked? Can't you drink the long-cooked soup? The key to this question is to speak with the data. The dangers in hot pot soup include nitrites and nitrosamines, in addition to the purines that worries gout patients.

Found a domestic research paper (Author: Wang Suwen, Title: Investigation of nitrite in hot pot cooking process, published in the "Shanghai Journal of Preventive Medicine"), the researchers measured changes in four kinds of hot pot soup of Nitrite Content . A total of 4 points of data were collected during the measurement, that is, when you started eating, and 30 minutes, 60 minutes, and 90 minutes after cooking various foods.

　　The measurement result found that the nitrite content in the shabu-shabu soup is indeed rising with the extension of the measurement time. By the end of the 90-minute meal, the sauerkraut soup base had the largest rise, 9.83 times, and the seafood soup base was also higher, 7.06 times. The increase of bone soup base and mandarin duck soup base was slightly smaller, 2.88 and 3.05 times respectively.

　　 From the point of view of the content of nitrite, the concentration of the soup base at the beginning is not much different, between 1.3~1.8 mg/L. But with the extension of the shabu-shabu time, the nitrite content varies more and more. The final content of the sauerkraut soup base is as high as 15.73 mg/L, and the seafood soup base also reaches 12.70 mg/L. Therefore, there is a basis for saying that shabu-shabu soup that is cooked for too long is unhealthy.

　　If I drink such soup, will nitrite poisoning happen? According to the highest 15 mg/liter, if you drink 2 small bowls (400 ml) of soup, the intake of nitrite is 6 mg. Adding the value in the food to be rinsed, it should not exceed 20 mg. This value is not enough to cause most people to suffer from nitrite poisoning, because the dose of nitrite poisoning is usually more than 200 mg, but this does not mean that it will not cause adverse effects on the human body. In hot pot soup, the content of amino acids and amines is relatively high, and they may synthesize carcinogens such as nitrosamines with nitrite under heating conditions. Although there is no measured data on the content of nitrosamine in the soup, its existence is still worrying. If you often eat such shabu-shabu, the risk of promoting digestive tract cancer cannot be ruled out, so it is better to drink less hot pot soup that has been cooked for a long time.

　　Eating hot pot does not hurt your body

　　 How to eat hot pot to satisfy your taste without hurting your body? Below, provide some advice for hot pot lovers:

　　 1. Sauerkraut and seafood are rich in nitrite. When they are used as a soup base, the nitrite content is particularly high. In comparison, clear soup, bone soup, and mandarin duck soup are safer.

　　 2. After rinsing sauerkraut and seafood with high nitrite content, you should be more careful when drinking soup.

　　3. If you want to drink soup, you should not drink it at the end of the shabu. It is safest to drink it within half an hour after the start of the shabu.

　　4. When eating hot pot, use more fresh vegetables to reduce the risk of carcinogens from nitrosamine synthesis from nitrite. Too much protein will enhance the effect of carcinogens. Vegetables should not be boiled for a long time. It is better to put them in the soup earlier than when the nitrate content of Tanglia is already high.

　　 5. After eating shabu-shabu for one meal, the next meal must be lighter, eat more whole grains, beans, vegetables, and try to add dietary fiber, vitamin C and antioxidant health ingredients that are beneficial to cancer prevention to achieve a balanced diet.