Korean diet also has a negative impact on health. According to Korean official statistics, there are 1.3 deaths per 65,438+10,000 people in Korea, and the incidence of gastric cancer and liver cancer ranks first. This has something to do with Korean eating habits.

First, the Korean diet is generally too spicy and easy to stimulate the stomach. Shen said that pepper has the functions of eliminating dampness, promoting blood circulation and accelerating metabolism. People in humid areas are suitable for eating more, but not in northern China. And eating spicy food varies from person to person, and people with yin deficiency and fire are not suitable for eating.

Second, there are many pickled side dishes in Korean diet, which can greatly increase people's appetite. However, if the pickling method is improper, it will produce high carcinogen nitrite. Shen reminded that adding ingredients such as ginger, garlic, green onions and onions to pickles will help reduce the content of nitrite.

Third, the barbecue food in Korean diet is prone to produce various carcinogens due to insufficient burning during barbecue. If the food is burnt, there will be more carcinogens. And barbecue will destroy the vitamins and amino acids in the ingredients, so protein is easy to be transsexual.