It is important to resist outdoor air pollution, but indoor air pollution has rarely attracted people's attention. The kitchen is the “hardest hit†for indoor air pollution.
A recent study by the US Department of Energy's Lawrence Berkeley National Laboratory scientists in the Journal of Environmental Health Outlook shows that the use of natural gas stoves exposes people to harmful combustion by-products. After cooking with natural gas, although the levels of carbon monoxide and formaldehyde in the air are generally low, the concentration of nitrogen dioxide exceeds the legal upper limit of the concentration of nitrogen dioxide in outdoor air in the United States. Researchers in the UK have also confirmed this result by testing: the amount of nitrogen dioxide in the kitchen is three times that of the outdoor when cooking. This is because the gas and natural gas in the kitchen produce higher flame temperatures and produce nitrogen oxides (nitrogen monoxide and nitrogen dioxide). The higher the combustion temperature, the higher the concentration of nitrogen oxides.
Although the nitrogen oxides produced by cooking do not immediately pose a fatal threat to the human body, they can slowly invade the human body and induce various diseases. Nitrogen dioxide can make people more sensitive to sensitizing substances, such as pet dander; nitrogen dioxide can also damage skin tissue, and over time, the skin will become slack, inelastic, wrinkled, gray and rough; In this environment, it can cause asthma and other respiratory diseases. Nitrogen oxides can also directly reach the deep bronchioles and alveoli in the respiratory tract, dissolve in water to form nitrous acid and nitric acid, stimulate and corrode lung tissue, causing pulmonary edema, and severe cases are more likely to develop into lung cancer.
Nitrogen dioxide has a pronounced pungent odor, but nitric oxide has no taste, so be sure to observe the color of the gas when it burns. If the flame is yellow instead of blue, it means there is a problem with the gas quality, gas stove or surrounding ventilation. Pay attention to the following five points when cooking: First, ventilation, open the window during cooking, and continue to ventilate for 10 minutes after cooking; second, select the top suction hood, although the side suction type looks good, but the smoking effect without top suction is good. At the same time, when cooking, choose the fire eye that can be completely covered by the hood; third, the venting hole of the kitchen hood is best discharged to the outside instead of the air vent; the fourth is to choose a low nitrogen stove to reduce the emission of nitrogen oxides. Fifth, wearing a mask when necessary can reduce the inhalation of nitrogen dioxide.
Need to be reminded that some people think that when cooking soup and porridge without using oil, they will not open the hood. This is the wrong idea. The role of the range hood is not only to absorb oil but also to absorb harmful gases from combustion. In the case of the hood being deactivated, the oxynitride produced by the combustion will exceed the standard by a factor of five in just a few minutes. Therefore, whether it is fried, fried, boiled, steamed, stewed, the range hood should be turned on, which is as important as the safety belt when driving. Continue cooking for 3 to 5 minutes after cooking to remove residual harmful gases. Changing kitchen utensils is also a good method. Compared with gas and natural gas, induction cookers and microwave ovens are heating up quickly, have no open flame, produce less harmful gases, and are safer.
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