Avoid getting sick from eating pork and beef improperly

Health experts say: pork is rich in protein, fat, vitamins and minerals, easily absorbed by the body. Beef is beneficial for people who need to supplement energy, enrich blood, nourish red blood cells thanks to its high iron content, many vitamins and good for the nervous system thanks to omega.

In Oriental medicine, pork is cold, beef is warm, they do not go well together, limiting each other's strengths. Therefore,Pork should not be eaten or prepared with beef.

People with high blood pressure should not eat beef because beef contains a lot of saturated fat, which makes the condition worse. People with high cholesterol should also not eat beef because beef contains a lot of cholesterol, which increases the amount of fat in the blood.

On average, the Vietnamese body needs to eat 1-1.5g of protein per day. Therefore, the diet can be adjusted accordingly, for example, if you eat a lot of fish, eggs, and milk, reduce meat and vice versa. You should not eat too much red meat, maximum 100g per day, remove fat when eating.

Beef should be eaten well cooked, avoid eating rare.Eating rare beef carries the risk of infection with parasites such as beef tapeworm, liver fluke... These parasites can cause diseases in the digestive system affecting the intestines, liver and other organs in the body.

Eating rare beef carries the risk of parasitic infection. Photo: Health

Porkis a familiar dish, easy to prepare, but in addition to the risk of being infected with worms, it can also be contaminated with growth promoters, lean meat enhancers or soaked in preservatives. According to traditional medicine practitioner Bui Dac Sang, Vietnam Academy of Science and Technology, clean pork is pork that is not fed with growth promoters, has no drug residues and chemicals in food, has no parasites and bacteria, and no preservatives. Clean pork usually has a thick layer of skin and fat.

A simple way to detect this is to cut the meat along the grain and observe. If the meat has white spots as big as a pinhead, or the meat fibers are fibrous or oval in shape, it is infected with worms. "You can also tell by touching the meat," said physician Sang. A piece of pork that is hard, has no elasticity, is not soft... is very likely to have been soaked in urea or contains borax.

The way meat is prepared is also very important. Dishes that are cooked over and over again or at too high a temperature will produce toxic substances that are not good for health. Protein from meat can be denatured, vitamins are damaged, and nutrients are no longer beneficial to the health of the user.

In addition to the meat, the skin is also rich in protein and carbohydrates, providing many vitamins and minerals for the body. However,should not eat much pork skin, Dr. Linh recommends. Pig skin has a lot of cholesterol, which is not good for people with lipid disorders, overweight and obesity. In addition, pig skin has a high protein content, is difficult to digest, so people with gout or kidney failure should limit their intake.

Nowadays, many facilities use chemicals to bleach pig skin, including potassium nitrate (KNO3), which is used in fertilizers to provide nutrients for plants, so that the skin will have a beautiful color when it explodes. The whiter the pig skin, the more chemicals are used. Chemicals and industrial detergents only whiten the skin but cannot kill all bacteria, larvae, and pathogens.

Eating a lot of meat and less vegetables is directly related to obesity and increased non-communicable diseases. Therefore, whether it is pork or beef, you should choose clean meat, eat it well-cooked, not rare, and adjust it to a balanced menu between poultry, fish, vegetable protein, and lean red meat. Process red meat in a healthy way, limit frying, grilling, and smoking. In addition, you should maintain a reasonable weight and exercise regularly.