So is the bracken really carcinogenic? There are many kinds of dishes commonly used for bracken, and they can also be used for dumplings. However, because bracken contains cancer-related substances, there are benzoyl acid, fernactam, xanthine alcohols, xanthophylls, and some substances similar to lutein. Scientists also showed that carcinogenicity tests of cooked bracken have shown that even processed bracken can induce cancer, so it is not recommended that you eat too much.
In fact, bracken has a positive effect on health, but also has a negative effect, but the current opinion of experts at home and abroad is that if you do not like bracken, then there is no need to taste new ones. If you like this kind of food, Occasional eating, as long as it is not particularly frequent, is not harmful to health.
The carcinogenic ingredient "raw glucoside" in bracken is readily soluble in water. If fern is fully saturated with water and replaced with fresh water before cooking, the fern glycosides content in the fern will drop a lot.
Therefore, everyone should eat more bracken and do not eat it regularly. Occasionally used to improve the diet is still good, add a little vinegar in the cooking process, it can also destroy the bracken among the "raw glucosinolate" and reduce the risk of cancer.
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