Porridge: Cold season dish and important notes

Porridge, a familiar dish in the cold season, should be used with caution by some groups of people.

Porridge is easy to eat and delicious, but not everyone can use it. (Source: Vietnamnet)

According to Dr. Le Thi Huong Giang, Head of the Nutrition and Dietetics Department at the 19/8 Hospital ( Ministry of Public Security ), pork offal porridge has long been a familiar and particularly appealing dish for tens of thousands of food lovers during cold weather.

However, recently, many people tend to skip the liver, intestines, tripe, or stomach, and only choose the tender part of the intestines and the white part of the spring onions when eating pork offal porridge.

According to Dr. Huong Giang, in this bowl of porridge, the onion head is considered benign, helps stimulate digestion and creates a feeling of warmth in the stomach. However, the intestines (pig organs) are the element that needs special attention, because this is a food group that, although rich in nutrients, contains many substances that can be harmful if consumed in excess.

Animal offal in general, and pork offal in particular, has a fairly high nutritional content, providing B vitamins, iron, zinc, and many amino acids. However, alongside these benefits, offal also contains large amounts of cholesterol, saturated fat, and purines.

"If consumed regularly and over a long period, even healthy individuals are susceptible to a range of health risks," Dr. Huong Giang emphasized.

Doctors warn that eating a lot of offal can lead to increased blood fat, blood lipid disorders, increased uric acid - factors that cause gout. At the same time, the liver also has to work harder to metabolize fat, thereby increasing the risk of fatty liver in people who regularly eat offal. Not only that, if the preparation and processing are not guaranteed, offal can become a source of gastrointestinal infection for users.

"Some studies have also noted that regular consumption of offal can affect the intestinal microflora, create metabolic burden and increase the risk of inflammation. This explains why, although not classified as a "toxic food", offal is always on the list of foods that should be limited. Therefore, people should not eat offal as a daily dish.

"Healthy people can eat it occasionally, about a few times a month, with small portions of 50-70g, and they must ensure that the meat is thoroughly washed, cooked well, and sourced safely," Dr. Huong Giang emphasized.

On the contrary, 5 groups of people should absolutely avoid or limit as much as possible, including:

– People with hyperlipidemia, fatty liver, lipid disorders.

– People with cardiovascular disease, high blood pressure, atherosclerosis.

– People with gout or high uric acid.

- The elderly, people with weakened immune systems.

Pregnant women.

Once again, Dr. Huong Giang advises that while pig offal is not poisonous, it should not be eaten regularly. Consider it an occasional change of pace, not an essential food item.

Source: https://baoquocte.vn/chao-long-mon-an-mua-lanh-va-nhung-luu-y-quan-trong-336919.html