Be Careful, These 6 Healthy Foods Can Be Toxic If The Wrong Way To Cook It

Illustration of healthy food can be toxic if the cooking is wrong (Freepic)

YOGYAKARTA In everyday life, many people believe that healthy foods are always safe. In fact, even the best food ingredients can be dangerous if cooked or treated in the wrong way. Cooking techniques or improper preparation can trigger the emergence of toxins or harmful compounds from food ingredients that were originally nutritious. What are food ingredients that can be at risk of becoming toxic if you don't pay attention to how to process them? This is the deftar check.

Chicken is known as a source of healthy protein, but the risk arises when it is not perfect. Raw chicken meat often contains bacteria such as Salmonella, Campylobacter, and E. coli.

If the chicken's interior is not cooked to reach sufficient internal temperature, the harmful bacteria do not die and can cause food poisoning with symptoms of vomiting, diarrhea, or fever. Therefore, use a meat thermometer and make sure the deepest part of the chicken is completely ripe. It is important to avoid washing raw chicken before cooking due to disinfection from the wash, sometimes even spreading bacteria.

Flour doesn't seem to have a problem with its condition. But flour made from grains and hasn't gone through a warm-up process against bacteria, maybe still storing bacteria like Salmonella. When used in cake dough or cookies that are half cooked, bacteria from flour can survive.

Quoting The Takeout, Friday, October 3, the case of the salmonella outbreak was once linked to flour consumed raw through an immature kukis dough. Therefore, avoid eating raw flour dough. Always cook until the middle temperature is ripe and make sure the flour has had enough heating to kill pathogens.

Fries are popular and nutritious, but if stored, light rays, or planted in poor condition, compounds such as solanin can be formed. Solanin is a type of poison glycoalcaloid that if consumed in large quantities can trigger nausea, vomiting, diarrhea, or stomach pain.

In addition, cooking potatoes at high temperatures, let alone frying excessively, can cause dangerous compounds such as acrylamides. The solution, store potatoes in dark and cool places, remove green parts or sprouting parts. Then more importantly, choose the correct potato cooking technique. Like boiled or roasted at moderate temperatures.

Mushrooms contain good antioxidants, vitamins, and fiber for the body. However, some types of mushrooms contain a suparitina compound, which in the study is associated with a potential risk of carcinogenics. Cooking fungi correctly can reduce the levels of the compound and kill microbes or parasites that stick. So, avoid eating large amounts of crude mushrooms. Mushrooms must be cooked with adequate temperatures to be safe for long-term digestion and health.

Rebung contains chemicals called cynaogenic glycosides, which can produce cyanide when steamed or processed incorrectly. To eliminate this risk, boiled rebung for 20 minutes to 2 hours, depending on the type. Boil until soft and then sliced. If you use a canned tube that has been processed, it is usually safe to use immediately without boiling it first. In principle, treat bamboo with sufficient heat so that natural toxic substances disappear before consumption.

Spinach is full of vitamins K, oxalat, fiber, and antioxidants, so they are often considered superfood. However, when reheated or cooked for too long or at high temperatures, the nitrate contained can turn intoluminium. Nutrosamine is a compound suspected of being carcinogenic.

A study showed that when spinach is taken or overheated, nitrate levels increase by 31 %. For this reason, when reheating spinach, do it quickly and with moderate temperatures. Don't take too long so that nitrates don't turn into harmful compounds.

In essence, good intentions in choosing healthy foods should be followed by attention to processing techniques. Without the right way of cooking, even the most nutritious ingredients can pose a health risk.