5 things to avoid when eating boiled pig's blood.

pig blood.jpg — Blood pudding can be eaten on its own or with dishes such as vermicelli, noodles, or porridge.

Boiled pig's blood can be eaten on its own or added to dishes such as Hue beef noodle soup, duck noodle soup, and offal porridge. When properly prepared, pig's blood offers many nutritional benefits such as protein, iron, and vitamin B12. To maximize the benefits of this food, you should keep the following in mind:

It is not a given that boiled blood is absolutely safe.

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

Do not reheat multiple times.

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

Bacteria like Bacillus cereus can grow in cooled food and produce toxins that are not destroyed by reheating. Additionally, repeated heating reduces the nutritional value of the food, and blood can become tough, chewy, or crumbly.

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

According to the U.S. Department of Agriculture , properly boiled pig's blood should have a mild, pleasant aroma, not be fishy, and have a soft but firm texture. If the blood smells foul, sour, fishy, or has a slimy surface, you should not eat it.

The reason is that blood spoils easily because it is rich in protein and water, and leaving it at room temperature for too long after boiling promotes bacterial growth. Whether cooked in soup or porridge, spoiled blood can still cause food poisoning.

You shouldn't eat too much.

Pork blood contains high levels of cholesterol and purines, which can negatively impact health if consumed in excessive amounts, such as increasing pressure on the kidneys. For people with gout, purines are metabolized into uric acid, increasing joint pain. Therefore, even healthy individuals should only consume it in moderation, about 30-50g at a time.

Who shouldn't eat it?

- People with high blood lipid levels or cardiovascular disease: Regularly consuming pig's blood can increase bad cholesterol (LDL), leading to an increased risk of atherosclerosis and heart disease.

- For people with gout: Pig blood contains a lot of purines, which are metabolized into uric acid in the body. High levels of uric acid can cause joint pain due to gout.

- People with kidney disease: High levels of purines and proteins in the secretions can put pressure on weakened kidneys, worsening their condition.

- Pregnant women: If blood is not processed hygienically, it may be contaminated with bacteria or parasites, negatively affecting both the mother and the fetus.

- People with weak digestive systems or livers: According to Traditional Chinese Medicine, blood is a "heavy" food, and people with poor digestion or impaired liver function should avoid it.

PV (compiled)

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