Unhealthy foodsUnhealthy foods

Sometimes people make their safe foods unsafe. It’s the result of wrong perceptions of specific nutrients or foods. If someone doesn’t have any disease, then he or she doesn’t need to avoid any nutrients or foods. Based on his or her needs, he or she may consume everything. Being a diseased person, one needs to avoid specific foods or nutrients as per the suggestion of his or her dietitian or nutritionist.

It is observed that people are worried about consuming fats or oils. So, they discard cooked oils from curries. It’s also quite common to see people using newspapers to reduce/soak oil from paratha or other fried items in Bangladesh. What is happening? They are promoting contaminated food consumption because of panicking oils. But required or limited amounts of fats or oils are not as harmful as expected. So, it is better to reduce the amount of both oil and paratha or other fried items. As a result, healthy eating will be promoted through safe foods.

Nowadays people are using lots of food additives while processing food. These may be harmful to your health. For example, if you add more heat or use ingredients containing chemical preservatives such as vinegar, catchup, etc. Those may denature proteins and reduce the nutritional value of your foods. As a result, reversible or irreversible denature of proteins may lower or reduce the nutritional value of those foods. At the same time, some of the ingredients may be irritating to your digestive system as well as harmful to intestinal beneficial microflora. These promote an inflammatory environment and favor the growth of harmful microorganisms. So, food with fewer additives or in its natural form is safe, suggested, and more beneficial for healthy eating.

Further for reducing source and cross-contamination:

Household helping hand-need to ensure personal hygiene and sanitation. Otherwise, each visit may start a new cycle of contamination. So, the number of visitors may increase the number of contamination or cross-contamination cycles.

Video links. (Not added yet)..

*Featured image credit goes to https://www.pexels.com

By Md. Khurshidul Zahid, Ph.D.

Md. Khurshidul Zahid Ph.D. is an Associate Professor at the Institute of Nutrition and Food Science (INFS) of The University of Dhaka (DU) of Bangladesh. He has completed his Ph.D. in Nutritional Sciences from the Department of Nutritional Sciences at Texas Tech University (TTU), USA. He was a finalist in the Emerging Leaders in Nutrition Science Competition organized by the American Society of Nutrition (ASN), Experimental Biology (EB) meeting held in Boston in 2015. He was also awarded a gold medal by “Professor Dr. Quazi Salamatullah trust foundation” of INFS, DU in 2005.

Translate »