Do not worry about eating hot pots

Recently, eating hotpots frequently on the Internet has increased the risk of esophageal cancer and stomach cancer. The reporter asked Fu Xiaocong, deputy chief physician of the spleen and stomach department of Jiangmen Wuyi Chinese Hospital on this issue. "Now all the tumors have not been studied for a clear cause, and no specific pathogenic factors have been found. It can only be said that it is the result of a combination of various factors." However, Fu Xiaocong also told reporters that over-hot and over-spicy diets are harmful to digestion. The mucosa of the road can cause damage. Studies have shown that the maximum temperature that the esophagus and gastric mucosa can withstand is 50°C, while boiling hotpot temperatures can reach 120°C. Therefore, it is recommended that when eating hot pot, you should eat freshly picked food and eat it at the same time, be alert and serve with cold drinks, a cold and hot, especially stimulate the stomach.

"At present, we have also found that H. pylori infection is also associated with the onset of esophageal cancer. Family genetics is one of the factors that need to be considered." At the same time, Fu Xiaocong suggested that citizens should eat less pungent, smoky, and salted foods as much as possible. Make and mold foods and keep light eating habits. “We recommend that people over the age of 40 should do a routine gastrointestinal endoscopy. If the test results are healthy, they can no longer do it within 5 years.”

In general, esophageal cancer often occurs in the elderly, with a history of smoking, poor eating habits, and a family history of cancer is a high-risk group for esophageal cancer. However, Fu Xiaocong also said that with the increase in pressure of work and life in modern people, mental stress, coupled with frequent overtime hours, irregular diet and rest, so many cancers tend to be young. "Now many diseases are early, and we have encountered patients with liver cancer in their twenties or twenty years of age. Some time ago, we had a patient in his early 40s, and his stomach (in the upper abdomen) was uncomfortable and feeling depressed. Two months later the hospital was examined and it was already late gastric cancer."

Fu Xiaocong reminded that the symptoms of cancers such as esophageal cancer are relatively late, so they are often found late. Dysphagia is the earliest sign of esophageal cancer. Under normal circumstances, the patient may have the following feeling: When eating more dry food, he feels that the food has a short stay somewhere in the esophagus, and sometimes it seems that there is food in the esophagus that cannot be swallowed. Attached to the wall of the esophagus, poor swallowing; slight discomfort or pain behind the sternum while eating.

The doctor recommends that attention be paid to the signs of early dysphagia in esophageal cancer and to the hospital for related examinations after finding symptoms, such as esophagoscopy, esophageal barium meal, fluoroscopy, or radiographs. In general, esophagoscopy can see very early lesions, and biopsy can accurately diagnose pathology.

How tonic does not hurt the recent decline in temperature, many people choose to eat hot pot tonic. Autumn and winter food supplements have certain skills. Selecting ingredients and using methods can really benefit the body.

According to the introduction of traditional Chinese medicine, there are two methods of winter tonic, one is to eat more foods rich in sugar, fat, protein and vitamins, such as eat more lamb, dog, beef, chicken and Mackerel, eel, eel, Octopus , shrimp and other meat foods. Another method is to use some traditional Chinese medicine to supplement medicine. However, as the saying goes: "drugs are not as good as food supplements", when taking supplements should pay attention to Yin.

In the Wuyi area, people like to eat lamb to achieve the yin effect. However, some people are far away because of the smell of mutton. However, the author recently discovered from the Wuhusihai Restaurant that as long as the species of the sheep is selected, even the broth can be boiled to taste sweet and fresh.

“The goats in Mongolia and Xinjiang are all stocked in the prairie, different from the way of local captivity. Therefore, the quality of the sheep is good and the lamb is sweet without a hint of fishy smell.” Wuhusihai Restaurant, a restaurant owner in Baisha Ocean Seafood Restaurant, has a diet. Expert Li Mingzhao has just purchased many authentic raw materials from Inner Mongolia and launched a nourishing hot pot of winter broth in the store. "A lot of people think that eating mutton must be complemented with a variety of herbs to nourish the effect, in fact, adding a complex medicinal material is to cover up the drawbacks of its poor quality of lamb, Cantonese people used to light taste, in the hot pot to add red beans, glutinous rice, radish, etc. Seasoned ingredients and mutton can be used in the sideburner to satisfy the local people's pursuit of umami. Our broth does not contain any herbs, nor does it contain any MSG or chicken essence."