foods for good health
After the Spring Festival, some supermarkets in the city set up a "critical food zone", the consumer goods production date at a glance. Nutrition experts advise consumers, the food must pay attention to the shelf life of foods on human health hazards are not small, it is not detrimental to health due to freeloaders.
Experts, the shelf-life refers to any aspect of the food in that period have not changed significantly within this period, all aspects of food flavor, taste, and security are guaranteed. Some people pay little attention to the food shelf life, shelf life of over a few days it does not matter, the food just taste worse, the flavor change, decline in the quality, as long as there is no serious moldy taste, you should try to eat. In fact, some foods, such as fruit placed long there will be some rot, will continue to accelerate the reproduction of various microorganisms, produce large amounts of toxic substances, these toxic substances will not decay and continue to spread, even if the food is not rotten part of the , in which the toxin is still the human respiratory, nervous and other systems pose a threat to.
Experts have warned that dairy products, frozen seafood, grain, oil, rice, expires, the health hazards.
Dairy products: milk expired regardless of change is not bad, do not drink. Milk is after disinfection, sterilization package, which is still preserved a small part of harmless or beneficial, the more heat-resistant bacteria or bacterial spores, once past their expiry date, the number of bacteria will be more than physical and chemical indicators and health indicators, drink diarrhea and other symptoms appear, can cause serious poisoning.
Frozen seafood: on the market fish, shrimp, crab, shellfish, into fresh, chilled, frozen and dried four major categories. Which frozen products to enter the ice after a chilled out in the frozen block center temperature of -15 ° C library, and then into cold storage. Frozen and can not ensure that the seafood does not degenerate. Generally frozen seafood at -18 ℃ environment, nutrient loss is relatively small, but a prerequisite for temperature has been in a steady state. Once the transport, the rise in temperature during storage, improper storage, is likely to make the fish, shrimp, crabs amine substances. Will make frozen aquatic products of the amine odor, generally of the "amine" has little effect on the human body, but there is one called the "amine of DAM, the first intake of too much bad for your health.
Cereals, Oils and rice: cooking oil is usually the shelf life of 18 months, this is the packaging unopened, as a precondition. Edible oil shelf life after opening will correspondingly shortened, it is best consumed within three months finished. Rice shelf life at room temperature ranging from 6-12 months. If the north, not on the hot and humid storage conditions, can be extended to 24 months. But rice, moldy, never edible

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