What are the ten home environmental protection good habits?

Good habit one: do not smoke tobacco harm to the environment, mainly on the surrounding air pollution. Cigarette burning smoke is divided into "the main smoke" (by the paper cigarette cylinder directly into the oral cavity of the smoke) and "side smoke" (by the conical combustion belt around the diffusion of smoke into the air). The "main smoke" contains about 20 milligrams of carbon monoxide and 65 milligrams of carbon dioxide; the "side smoke" contains about 80 milligrams of carbon monoxide and 100 milligrams of carbon dioxide. Smokers will exhale part of the "main smoke", so burning a cigarette into the air finally about 90 milligrams of carbon monoxide, carbon dioxide is about 135 milligrams. According to statistics, in 2005, China's cigarette consumption of 193.28 billion, so due to smoking into the air about 174,000 tons of carbon monoxide, carbon dioxide, about 261,000 tons. 2005 ~ 2009 cigarette sales growth trend, that is to say, the consumption of cigarettes produced by carbon monoxide and carbon dioxide are also increasing, to the environment brought about by the pressure is also increased.

A few years ago, a group of 29 scientists from 12 countries took a hard look at the scientific studies on the health risks of smoking at the time and concluded that smoking (both active and passive) causes cancer. The scientists also found that smoking increases the risk of acute coronary heart disease and contributes to chronic respiratory disease. It has also been shown that smoking exacerbates asthma, as well as causing reduced lung function. In young children, there is evidence that tobacco increases the probability of sudden infant death. So, don't smoke.

Good Habit 2: Eat less foreign fast foodForeign fast food is basically high-protein, high-calorie, high-fat, low-vitamin food, easy to lead to nutritional imbalance, can be said to be a veritable junk food. Traditional Chinese diet whether cultural interest, nutrition, taste, variety are stronger than it. It is recommended that we do not eat these junk food for the following reasons:

1. Easily lead to obesity. These foods have more fat, more sugar, not enough vegetables, and a single variety, so they are high in calories and low in nutrition. The United States is recognized as the authority on healthy eating standards is: a moderately active adult average daily intake of 2000 calories, of which fat provides up to 30% of the calories, that is, up to 65 grams of fat per day. American fast food in the Big Mac hamburger contains calories 590 calories, 34 grams of fat; a small cup of Coke contains calories 150 calories, 0 grams of fat; french fries (small) contains calories 210 calories, 10 grams of fat, a total of 950 calories, 44 grams of fat. As you can see, the total calories are close to half of the calories that should be consumed throughout the day, which means that if you eat a Big Mac set meal today, it's best to drink rice and eat kimchi for the rest of the meal in order to control the total amount of intake. If the long-term intake of excessive fat and calories, in the lead to obesity at the same time, but also easy to trigger cardiovascular disease.

2. Create a lot of garbage, resulting in waste of resources and environmental pollution. The paper of hamburger, the paper box of french fries, the paper box of sweet pies, the paper cups of drinks, the straws of drinks, the paper towels of mouth, the advertisement paper at the bottom of the plate, and the bags of takeaway fashion food are all disposable, and they can be used and thrown away. McDonald's style American fast food is called paperfoodindustry (paper food industry). All these paper towels, paper boxes, paper, paper bags that we throw away are made by cutting down a lot of wood, and the accumulation of paper products that we throw away every day is a forest. And all this garbage, in turn, puts a huge pressure on the environment. So, for the sake of our health, for the sake of our environment, try not to eat foreign fast food.

Good Habit 3: Eat Fruit First Remove the Freshness Retainer Nowadays, no matter whether spring, summer, fall and winter are in season or not, the fruits inside the supermarket are always in abundance, fresh and attractive. To talk about, these are fruit preservatives credit, it is the preservatives so that these fruits youthful permanent, face not old. In today's healthy and natural diet, whether you will be sprayed with preservatives of the fruit of doubt? Therefore, when we eat fruits, it is best to remove the preservatives first. Here are a few commonly consumed fruits as an example, introducing several ways to remove the preservative.

Pears: pears commonly used preservatives are tiger spirit, belonging to the antioxidant fruit preservatives, insoluble in water, soluble in ethanol. Tiger skin spirit can be very good control of duck pear storage in the physiological disease - black skin disease occurs. Currently commonly used freshness preservation method is to use tiger spirit formulated into a certain concentration of liquid, directly sprayed onto the wrapping paper, made of freshness preservation paper. Because this preservative is sprayed on the fresh paper, not directly on the surface of the fruit, so the impact on the fruit is not great, if you still have concerns, you can take the peeling method of consumption.

Apples: The common preservative used to keep apples fresh is called metribuzin. The original drug is colorless crystals, insoluble in water, soluble in organic solvents, stable to acids and alkalis. The drug is benzimidazole broad-spectrum fungicide, commonly used in apples, can also be used for bananas, citrus, pineapple, cantaloupe, sweet potatoes, etc., preservation and storage, generally used to dip or coating treatment. In addition, this agent has low toxicity to humans, animals, bees, fish, and is safer for crops, and can also be used to prevent and control a variety of fungal diseases such as botrytis, gray mold, powdery mildew and other fungal diseases on fruits and vegetables. In addition, thujaplicin can also be used when preserving apples, using the same method as pears. Suggested removal method: Since metribuzin is not soluble in water, it is best to peel the skin when eating.

Peaches: Peaches often rot in large quantities during storage due to brown rot. The usual method of preservation used is the antiseptic preservation method. Soaking peaches in 0.1% benomyl suspension for 25 minutes at a temperature of 40 degrees Celsius can help prevent peach rot. Suggested removal method: rinse with water and rub the skin of peaches with your hands, or peel them.

Grapes: tablets made from sulfites are currently the most ideal preservative for keeping grapes fresh. It is the principle of freshness: sulfite meets water to explain the release of sulfur dioxide, not only can kill gray mold and some other pathogens that cause grape rot, but also the abscisic acid content of grapes and ethylene release has a significant inhibitory effect on the grapes can reduce the grapes in the storage of the degranulation, but also inhibit the storage of all parts of the fruit in the polyphenol oxidase activity. Suggested removal method: Since sulfite is a water-soluble preservative, it can be rinsed with water.

Citrus: oranges, tangerines, rutabagas and other fruits, often use sodium bicarbonate as a preservative. Sodium bicarbonate itself does not have a direct bactericidal effect, but dissolved in water will make the water alkaline, so that the pH value of the surface of the fruit increases, can inhibit the growth and reproduction of penicillium and green molds that prefer a slightly acidic environment. At the same time lye cleans the fruit surface of residual dirt and germs, also indirectly reduces the decay rate. In addition, citrus fruits are also often used to apply wax preservative, which can isolate oxygen, microorganisms, with increased luster, reduce water evaporation and other effects. Suggested removal methods: Whether using sodium bicarbonate or wax coating preservatives, the preservatives are generally unable to penetrate the skin of citrus fruits, so there is no need to worry about when consuming them, just peel them.

Strawberries: the general hardness of strawberries drops quickly after picking, you can use phytic acid to dip the fruit method and chitin preservation method to preserve freshness. Phytic acid is a natural food additive that can continue the degradation of vitamin C in the fruit and maintain the acid content of the fruit. Chitin can form a layer of translucent film on the surface of the fruit, thus reducing the loss of nutrients and achieving the purpose of preservation. Suggested removal method: When washing strawberries, rinse with water and gently touch the surface of the strawberry to remove most of the preservative.

Good habit four: fruits and vegetables stored in the refrigerator a lot of food, especially fruits and vegetables, due to improper storage and other reasons and early deterioration was thrown out as garbage. In the production, transportation, storage of these foods has consumed a lot of energy, will be thrown away means that this energy is wasted. And when most food waste is landfilled, it produces methane, a greenhouse gas. According to a study by the UK's WRAP program, 6.7 million tons of food is thrown away in the UK each year, 40% of which is fruit and vegetables. If this food was not thrown away, it would reduce carbon dioxide emissions by at least 15 million tons, the equivalent of taking 1/5 of Britain's vehicles off the road.

Experiments have shown that chilling most fruit and vegetables in the fridge significantly extends their shelf life. For example, oranges and pears have a shelf life of up to 2 weeks in the fridge, and peppers, carrots and tomatoes have a shelf life of at least 1 week. The dry air inside the refrigerator tends to cause fruits and vegetables to lose moisture. If fruits and vegetables are placed in breathable polyethylene plastic bags and then placed in the refrigerator, their shelf life can be extended more significantly, e.g., peppers, carrots and lemons can extend their shelf life by at least 2 weeks when placed in plastic bags. But some fruits and vegetables spoil more quickly if kept in the fridge, such as bananas and pineapples, which are better kept at room temperature in a cool place.

Bigger vegetables like potatoes and onions don't need to be refrigerated; keeping them in a cool place extends their shelf life, and they should be kept out of the light to avoid sprouting.

Good Habit #5: Pick the right plastic bottlesAn article in the Health Times said German researchers recently found that widely used plastic bottles of mineral water are actually very unsafe because the estrogenic chemicals contained in plastic bottles penetrate the water in the bottles and cause harm to the human body when consumed. acute asthma attacks, etc. The study's findings are a wake-up call for many - we can't afford to be too casual when it comes to picking out plastic bottles.

Choose packaging bottles that are colorless, but don't just go for transparency. Dong Jinshi, vice president of the International Food Packaging Association, said that in order to increase the transparency of the bottle, the current plastic bottles are basically added to a raw material called BPA, this substance may be the cause of estrogen infiltration of the "culprit".

However, from the existing experimental data, this harm is extremely weak, so consumers do not need to panic. Whether it is bottled water or milk bottles, the selection of such plastic packaging bottles is best to choose colorless, rather than blindly pursue transparency.

Good habit six: do not reuse plastic bottles Some plastic bottles can be very safe to reuse, and some are not suitable for repeated use, depending on what kind of material the plastic bottle is made of.

Many plastic bottles, especially water bottles, mugs, and milk bottles, are made of polycarbonate (PC) resin, which is polymerized from bisphenol A (BPA). This plastic bottle releases trace amounts of BPA into the water or food inside the bottle during use.PC plastic bottles increase the amount of BPA released after repeated use and wear and tear.BPA interferes with the body's hormone signaling system, and some studies have shown that BPA increases the risk of breast and uterine cancer, among other health hazards. But whether small doses of BPA are a health hazard remains controversial.

The plastic bottles used for bottled water and soft drinks are made of polyethylene terephthalate (PET), which is safe if used only once. Some studies have shown that PET plastic bottles can release dioctyl adipate (DEHA) if used repeatedly. There are also studies that show PET plastic bottles release the phthalate DEHP. animal studies have shown DEHP to be a carcinogen. However, these studies are controversial. DEHA and DEHP are commonly used as plasticizers in plastics, but not in PET products, and the DEHA and DEHP detected in PET plastic bottles may be exogenous contamination. Other studies have shown that PET plastic bottles release very low levels of DEHA and DEHP, well below the limits of the World Health Organization's drinking water standards.

As for plastic products such as polyvinyl chloride (PVC) and polystyrene (PS), they are more likely to release toxic substances and cannot be used for drinking water or food.

And plastic bottles made from polypropylene (PP), low-density polyethylene (LDPE), and high-density polyethylene (HDPE) are safer and can be used repeatedly.

Good Habit 7: Avoid using disposable Styrofoam products Disposable Styrofoam cups, plates, lunch boxes and other items made from foam polystyrene, the raw material comes from petroleum, which is a non-renewable resource. The foam production process causes a variety of pollution (such as ozone pollution in the lower atmosphere) and generates a large amount of solid and liquid waste.

Waste foam is very difficult to deal with, although there are recycling technologies, but because the foam is very light, a small amount of foam to occupy a lot of space, the cost of recycling is too high. Even in places where the resource recovery industry is fairly well developed, Styrofoam is often not accepted by recyclers. Recycled Styrofoam is not reused for tableware, but is used for the production of fillers, packaging, etc. In other words, in order to produce new disposable Styrofoam cups, new resources are always needed, creating new pollution.

Styrofoam is not biodegradable, and when they go into landfills, they don't disappear after decades or even centuries underground. Burning Styrofoam releases a variety of harmful substances that cause air pollution. In some cities, tourist areas and roads nearby, a large number of discarded Styrofoam tableware to form a serious "white pollution", not only affecting the landscape, but also reduces the quality of the soil, endangering the ecological environment. In the ground environment of the discarded Styrofoam is easy to break into tiny particles, eaten by animals will lead to animal disease or death.

Good habit eight: cooking as much as possible to avoid the smoke many people know that cigarettes are a high risk factor for cancer, but few people realize that kitchen fumes have the same or even greater harm, especially to the often busy in the kitchen housewives damage is unimaginable.

Kitchen fumes are the fumes produced when cooking oil and food are heated at high temperatures. Soot gas contains carbon monoxide, carbon dioxide, nitrogen oxides, as well as a strong carcinogenic benzopyrene and many other substances that are seriously harmful to the human body. Commonly used cooking oil heated to about 270 ℃ produced by the oil mist condensate, can lead to human cell chromosome damage. In recent years, in some big cities in China, in the survey on the incidence of lung cancer, it is found that the incidence of lung cancer is higher among housewives who have been engaged in cooking for a long time. For women, another major destructive function of the fumes is to make the facial skin factor activity decline, gray and rough skin, the use of more cosmetics can not undo the damage to the youth of fumes. So how do you avoid the fumes when cooking?

Changing the cooking habit of "rapid fire frying". The temperature of the oil should not exceed 200 degrees Celsius, so that not only can reduce the "oil smoke syndrome", the vitamins in the dish can also be effectively preserved.

The best thing is not to use the "universal oil" for repeated cooking and frying. Some housewives, in order to save, oil repeatedly used also not discarded, do not know that this contains many carcinogenic substances. Repeatedly heated cooking oil, such as many times used to fry food cooking oil, not only itself contains carcinogens, and it produces fumes containing more carcinogens, more harmful.

Be sure to do a good job of ventilating your kitchen. The kitchen should always maintain natural ventilation, but also to install performance, good effect of the hood. In the cooking process, to always open the hood, frying vegetables after 10 minutes and then close the hood.

Try to use steaming, boiling, frying and other cooking means, which can reduce the amount of cooking oil, but also reduce the destruction of food nutrients.

Good habit nine: the use of non-stick pan to avoid dry burning non-stick pan bottom of the pan does not stick to the food, because it is coated with a layer of polytetrafluoroethylene. Polytetrafluoroethylene is the polyethylene (low melting point of plastic, commonly used in food plastic bags) of hydrogen atoms all with fluorine atoms instead of a plastic. 20 century 30 s, a U.S. company first synthesized this material, and its trademark name as "Teflon" (Teflon). Teflon has excellent electrical insulation properties, and it is resistant to strong acids and alkalis, high temperatures, and it is difficult for other substances to stick to its surface.

Because of these excellent properties, PTFE is used in the manufacture of non-stick cookware. It is itself a chemically inactive plastic, and there is no evidence that it is toxic to humans. Normal consumption of non-stick pan fried dishes should not cause harm to the body. However, it should be noted that PTFE will become unstable above 260 degrees Celsius, and will decompose and release harmful products when it reaches 350 degrees Celsius, so non-stick pans should be avoided dry burning.

However, a raw material called perfluorooctanoic acid (PFOA) is needed to produce PTFE, and there is some evidence that PFOA may cause cancer. DuPont, the U.S. producer of PFOA, has agreed to reduce the amount of PFOA emitted to the environment from its manufacturers over the next several years. Very small amounts of PFOA are found in PTFE, but there is no evidence that it is harmful to humans.

Good habit ten: cooking as little MSG as possible when many people cooking in order to make the dish taste delicious will put a lot of monosodium glutamate (MSG). Although MSG as a condiment has been used for a long time, but too much consumption of MSG will cause harm to the body.

MSG is the common name for monosodium glutamate. Glutamic acid is one of the 20 amino acids that make up proteins and is widely found in food. Glutamic acid is tasteless when bound in proteins, but free glutamic acid stimulates amino acid receptors on the tongue buds, which gives us a fresh flavor. Foods such as soy sauce, tomatoes, grape juice, and chicken broth are made to feel fresh because they contain free glutamic acid. Monosodium glutamate (MSG), which is used for flavoring, is produced by fermenting starch, sucrose, and other ingredients.

In April 1968, an article in the New England Journal of Medicine said that people felt numbness in their necks for a period of time after eating Chinese food that had been flavored with MSG, which raised concerns about whether MSG could be harmful to their health. 1986, the U.S. Food and Drug Administration issued a report concluding that MSG was not dangerous to the general public, but that it could be harmful for a short period of time to some people. In 1987, a joint committee of the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) classified MSG as the safest food ingredient, and in 1991, the European Scientific Committee for ****somatic Foods (ESCF) classified MSG as the safest food ingredient, with no restriction on acceptable daily intake (ADI).

In 2002, Japanese researchers reported that ingestion of large amounts of monosodium glutamate (10% to 20% pure monosodium glutamate added to food) in rats resulted in increased glutamate levels in the vitreous humor of the eye and retinal cell lesions, but the amount of monosodium glutamate used was more than 10 times that normally used in people's cooking. Animal studies have shown that ingesting MSG encourages experimental animals to consume more food, indirectly leading to obesity. 2008, Chinese and American researchers released the results of a survey of 752 Chinese farmers and found that those who consumed the most MSG were nearly three times more likely to be obese than those who did not eat MSG.