What Would Nutritionists Not Taste?
Author: Joe Fowler
Time for reading: ~1
minutes
Last Updated:
August 08, 2022
CHAPTERS (Table Of Contents)
In this article, learn more about What Would Nutritionists Not Taste?. When the meat is not processed well enough, there is a risk of pathogens..
Healthy eating is not just about avoiding foods that are harmful to the waist. Attention should also be paid to the purity of the products, as they can contain many bacteria that can lead to health problems. Or what nutritionists wouldn't allow themselves to eat?
Raw alfalfa sprouts, radishes, etc.
Experts explain that contamination occurs in the seeds . Due to the germination process, during which humidity levels are high, even just a few bacterial cells can multiply to millions.
There is no other way to reduce the risk to the user than to heat the sprouts.
Raw or semi-cooked beef
When meat is not processed well enough, there is a risk of pathogens such as Salmonella or Escherichia coli . They can enter the gastrointestinal tract and cause symptoms such as diarrhea, nausea, fever.
Cooking beef at a high temperature of about 70 degrees Celsius destroys pathogens and prevents disease.
The same goes for eggs . They must undergo sufficient heat treatment before consumption.
Raw oysters
These organisms filter water by trapping bacteria and viruses in it during this process . When consumed raw, the risk of a number of foodborne infections , some of which are significantly serious, increases.
There are also risks of bacterial infection when consuming raw milk. Heat treatment is necessary to kill the bacteria present in the raw product.