NEVER Cook Meat With These 2 Popular Ingredients To Avoid Severe Kidney, Liver DAMAGE
Cooking meals quickly and efficiently is often a priority, especially when tenderizing tough cuts of meat. However, some common shortcuts can have serious health repercussions. According to the National Agency for Food and Drugs Administration and Control (NAFDAC), here are two ingredients used in boiling meat that should be avoided to protect your liver and kidneys.
Paracetamol
Paracetamol, a widely used painkiller for treating headaches, earaches, and cold symptoms, is sometimes misused in cooking to tenderize meat. This practice aims to reduce cooking time and save on fuel costs. However, when exposed to high temperatures during cooking, paracetamol undergoes chemical changes, transforming into harmful compounds such as paraminophenol and benzoquinone. These compounds can cause severe liver and kidney damage, potentially leading to failure of these vital organs. It is crucial to avoid using paracetamol in cooking and stick to its intended medicinal purposes only.
Potash
Potash, known locally as kaun (Yoruba), akanwu (Igbo), or kanwa (Hausa), is another ingredient often used in cooking to soften tough meat and increase the viscosity of soups. While potash contains potassium in a water- soluble form, its excessive use can be detrimental to health. Studies have shown that high levels of potash in food and water can accumulate in the body, causing severe kidney damage and disrupting normal bodily functions. This can eventually lead to serious health issues and even death. To avoid these risks, it is best to limit or eliminate the use of potash in cooking.
Safer Alternatives For Tenderizing Meat
Instead of using harmful substances, consider these safe methods to tenderize meat:
Pressure Cooking
Using a pressure cooker can make meat extremely tender in a short amount of time.
Salting
Soaking meat in a salt- water solution for about 30 minutes before cooking can help tenderize it.
Slicing
Cutting meat into smaller pieces helps sever muscle fibers, speeding up the tenderizing process.
Slow Cooking
Cooking meat slowly over low heat allows fat and connective tissue to melt, resulting in tender meat without losing moisture.
Marinating
Soaking meat in acidic solutions like vinegar, citrus juice, or wine before cooking can break down tough fibers, making it more tender.
By avoiding the use of paracetamol and potash and opting for safer tenderizing methods, you can protect your liver and kidneys from potential harm while still enjoying tender and delicious meals.
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