Be cautious with these 6 types of food when eating hot pot
When a cold snap hits, do you feel like eating hot pot to warm up? While eating hot pot in moderation can have a warming effect, it's important to be mindful of foods that can harm your health. Here, the editor will tell you about six types of foods it's best to eat less of when enjoying hot pot.
1. Eat less high-purine food
Research has found that, in addition to factors like constitution and fatigue, the likelihood of developing gout increases with the frequency of eating hot pot. This is related to consuming foods high in purines, such as seafood, animal organs, and mushrooms. Some people mistakenly believe that "just drinking the broth and not eating the meat" is a better option. In reality, purines dissolve thoroughly into the broth, which is one reason why gout is more prevalent during the peak season for hot pot and other simmering dishes.
2. Eat less offal
On the hot pot table, animal organs like poultry and livestock viscera are quite common, but this dietary habit is not beneficial for health. With the use of pesticides, fertilizers, and additives in food production, animal organs, as metabolic organs, often become "filters" and "storage sites" for these harmful substances. The liver and lungs, in particular, have the highest levels of pathogenic microorganisms and drug residues.
3. Eat less scalding hot food
Statistics show that after winter arrives, the number of patients with oral diseases increases by over 15% compared to other seasons, which is related to oral mucosa being scalded by hot food. The temperature of hot pot broth can often reach 120°C. If you eat food as soon as it's taken out, it's easy to scald your mouth, esophagus, and stomach lining.
For people who already have mouth sores, the chance of recurrence can be several times higher after eating hot pot. Those with oral leukoplakia or lichen planus may find their condition worsens more easily after eating hot pot.
Therefore, when eating hot pot, one must not be impatient. It's best to let the cooked food cool down in a bowl for a moment before eating it.
4. Drink less aged broth
When drinking hot pot broth, it's best to do it early. The longer the ingredients are simmered, the higher the content of harmful residues like nitrites in the broth.
5. Patients should use fewer hot pot ingredients
Items like shrimp dumplings and meatballs contain a lot of oil, so patients with diabetes, high blood pressure, and high blood lipids should eat less. The hot pot broth is high in sodium, so patients with kidney disease and high blood pressure should consume less. Condiments (like satay sauce and chili sauce) can be irritating, so people with gastrointestinal issues should use them sparingly.
6. Eat less undercooked food
Many diners, in the pursuit of a fresh taste, like to eat thinly sliced meat and lettuce after just a quick dip in the broth. This is not a recommended practice.
Currently, the production of domestic livestock, poultry, and vegetables is still largely from small, scattered farms and plantations, so food safety is not yet at a very high level. This means that fresh foods served at the table can often have residual pathogenic microorganisms and parasite eggs.
If you eat food after just a brief dip, the likelihood of harmful microorganisms entering your body is very high. It is recommended that people sacrifice a bit of texture to ensure their food is thoroughly cooked before eating.