With the rapid development of food culture, contemporary people have higher requirements for food, and their acceptance of different cooking techniques has become wider. However, many food lovers choose to eat it raw to preserve the "original taste" of the food and pursue a better taste. It is undeniable that some foods have higher nutritional value when eaten raw than cooked and taste more delicious. However, if they are not cooked for some foods, the nutrients in the food will reduce, and in severe cases, it will be life-threatening. Today I will share with you several foods that must be cooked before they can be eaten.
As a tool for the metabolism and detoxification of pigs, the pig liver contains many heavy metals and bacteria that are harmful to the human body. When cooking, only when the liver is fully cooked can the harmful substances be eliminated. If it is not cooked at a high temperature, many toxins and bacterial residues are concentrated in the liver, and people with a weaker constitution are prone to food allergies and symptoms of poisoning after eating. In addition, pig liver is rich in protein. If it is not cooked at a high temperature, the protein cannot be digested and absorbed by the human body, which will greatly reduce the nutritional value of the pig liver.
Campylobacter and Salmonella are two common bacteria in chickens. Eating raw chicken can easily infect these two bacteria and cause food poisoning, which is extremely harmful to the human body and has a high health risk. This type of bacterial infection can cause gastrointestinal inflammation, and symptoms include diarrhea, cramps, and abdominal pain. It may also cause nausea and vomiting and can cause death in severe cases. Only after the chicken is heated at a high temperature can the poisonous bacteria be destroyed, and it can be eaten with confidence.
If foods with high starch content, such as potatoes, are not cooked at a high temperature, the starch grains cannot be destroyed, nor can they be digested and absorbed by the human body. In addition, potatoes contain a toxic protein that can cause red blood cells in the blood to coagulate. This protein not only causes nausea and inflammation but also affects digestion. Only after high-temperature cooking can the human digestive tract turn the starch in the potato into glucose to promote absorption. Otherwise, the unkilled bacteria will produce harmful gases and toxins in the body, causing symptoms such as diarrhea and abdominal pain.
Spinach contains oxalic acid, which interferes with the body's calcium absorption and may cause kidney stones. At the same time, spinach is also particularly susceptible to contamination by E. coli and other bacteria, causing gastrointestinal discomfort and food poisoning. High-temperature cooking can kill harmful bacteria.
So what should we do to judge whether the food is cooked or not scientifically? Concerning the Food Health Department, the central part of all foods must be at least 75 degrees Celsius to be considered cooked. Therefore, using a food thermometer to measure the central part of the food is the most accurate way to judge whether the food is safe for consumption. Intelligent Design Technology Limited has launched an infrared thermometer designed for people who love cooking. The thermometer is easy to use, accurate in measuring data and can realize non-contact food temperature detection, avoid eating uncooked food, and escort food safety.