5 things to avoid when eating boiled pig's blood

Even when boiled, pig's blood still has some potential risks, so you need to be careful when eating this familiar dish.

Blood can be eaten alone or with some dishes such as vermicelli, glass noodles, porridge.

Boiled pig's blood can be eaten alone or added to dishes such as Hue beef noodle soup, duck noodle soup, congee... When prepared properly, pig's blood provides many nutritional values ​​such as protein, iron and vitamin B12. To maximize the benefits of this food, you should note the following:

Do not assume that boiled blood is absolutely safe.

Many people believe that simply boiling the blood can completely eliminate bacteria or parasites. However, if the blood is not properly preserved before cooking, boiling cannot completely eliminate the risks. If the blood is contaminated or mixed with unclean water before boiling, bacteria can still survive.

Do not reheat repeatedly.

According to the US Food and Drug Administration, boiled pig blood has a soft, crumbly texture. Reheating it multiple times not only reduces its deliciousness but also increases the risk of bacterial contamination, especially if the dish has been left at room temperature for too long.

Bacteria such as Bacillus cereus can grow in cold food and produce toxins that are not destroyed when reheated. In addition, repeated heating reduces the nutritional value of food, and blood can become tough, hard or crumbly.

Do not eat if the blood has a strange smell or is slimy.

According to the US Department of Agriculture , boiled pig's blood that meets standards usually has a light aroma, is not fishy, ​​and has a soft but not broken texture. If the blood smells bad, sour, fishy, ​​or has a slimy surface, you should not eat it.

The reason is that blood is very perishable due to its high protein and water content. Leaving it at room temperature for too long after boiling will promote bacterial growth. Whether cooked in soup or porridge, spoiled blood can still cause poisoning.

Don't eat too much

Pig blood contains a lot of cholesterol and purine, which can have negative effects on health if eaten too much, such as increasing pressure on the kidneys. For people with gout, purine is converted into uric acid, increasing joint pain. Therefore, healthy people should only eat a moderate amount, about 30-50g each time.

Who should not eat

- People with high blood fat or cardiovascular disease: Eating pig's blood regularly can increase bad cholesterol (LDL), leading to the risk of atherosclerosis and heart disease.

- People with gout: Pig's blood contains a lot of purine - when entering the body it will be converted into uric acid. High levels of uric acid can cause gouty joint pain.

- People with kidney disease: High levels of purine and protein in the urine can put pressure on weak kidneys, making the condition worse.

- Pregnant women: If blood is not processed hygienically, it can be contaminated with bacteria or parasites, causing adverse effects on the mother and fetus.

- People with weak digestive system or liver: According to Oriental medicine, blood is a "heavy" food, people with poor digestive system or impaired liver function should avoid it.

PV (synthesis)

Source: https://baohaiduong.vn/5-khong-khi-an-tiet-lon-luoc-411672.html