Have a Nice Day
Food facts, not fictions
Dr Rubaiul Murshed
All health information to keep you up to date
* It is better not to cut vegetables before cooking. If you want to cut them before cooking, cut them into big pieces. It is also favourable not to chop or slice thinly. In that way, nutrient loss is more as it increases the surface area. Try to peel potatoes after cooking since it helps to preserve the nutrients. At least 10 percent Nutrients is lost if you peel vegetables before cooking.* After washing your hands, do not forget to dry them before eating. If hands are still wet, organisms present on wet hands may be more easily transferred to food lying on your plate. But take into account - bacteria that causes food poisoning does not always look, smell or taste divergent. * Cows' milk should be stored in the coldest part of the refrigerator. And dry milk powder should be used within the stipulated period of six months from the date of manufacture. * It is not true that food poisoning is always from what you ate last evening or night. It may take two days or more to develop the symptoms of food poisoning. But it is true that it varies from man to man depending on immunity. For this reason small children with immature immune systems are at a greater risk of food poisoning than that of adults. Well, it could also be adults whose immune system is weak. * In deep frying, the food is cooked above 1500 C - where values of food substances are reduced to minimum. Over and above, cooking oil or fat used for deep frying should not be repeatedly used since prolonged use of the fat causes polymerisation of the fat, which ultimately not only irritate gastrointestinal tract, but also suspected to be potential carcinogens. * Cooked food should be refrigerated immediately. There is no need to cool at room temperature before refrigeration. Food poisoning bacteria often grow at temperatures between 50 - 600. This period is also known as the 'temperature danger zone'. Keeping food out of the temperature danger zone will reduce the risk of food poisoning. * Lots of people think that re-heating food can make that secure to eat. In fact, it is not always true. There are some bacteria which can form poisons that are not eradicated by heating. Another point regarding food poisoning is that the formation of poisons may occur if the food has been allowed to cool slowly. Anyway, it is not a good idea to keep your food-stuff out of the fridge too long. * Most ripe fruits other than bananas and apples can be stored in the refrigerator. It is better to avoid over ripe fruits as they are a source of infection. Unripe tomatoes should be stored at room temperature. And, once frozen vegetables are thawed; it is better not to be refrozen. * Ice cream is not a useless food. It contains all the nutrients found in milk which includes calcium, vitamin A and protein. Unfortunately, it is also high in fat. That is why, it is not good for obese or overweight people or those who have high cholesterol level.
| 
