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Že sa vajcia jedia tepelne spracované, je všeobecne známe. Ale platí to aj pre mnohé ďalšie potraviny. Obsahujú totiž toxické látky, ako napríklad kyanid. Píše o tom taliansky denník Corriere della Sera.

Zemiaky

Nikdy ich nesmieme jesť surové. Zemiaky totiž obsahujú nestráviteľné amidy, ktoré spôsobujú nadúvanie a ďalšie tráviace ťažkosti. Ak zemiaky dlhšie skladujete v teple a vlhku, vzniká v nich solanín, ktorý môže spôsobiť otravu. "Solanín je neurotoxická látka, obsiahnutá v malom množstve vo všetkých ľuľkovitých rastlinách, ale predovšetkým vo vyklíčených alebo nazelenalých zemiakoch. Treba ich dôkladne ošúpať, uvariť a jesť ich striedmo," uvádza Stefano Erzegovesi, expert na psychiatriu a výživu pri Centre pre poruchy príjmu potravy nemocnice Svätého Rafaela.

Červená fazuľa

Červená fazuľa je bohatá na vlákninu a antioxidanty a označujú ju za zdravú plodinu. To platí iba v prípade, keď prejde 10-minútovým varom. Keby sme fazule jedli surové, toxín fytohemaglutinín by mohol mať ničivé účinky na žalúdok a črevá. Dostavili by sa príznaky, podobajúce sa otrave jedlom.

Špekačiky

Špekáčiky iste nie sú zdravou potravinou. Ale ak ich budeme jesť surové, môžu nám uškodiť ešte viac. Ak ste si mysleli, že už boli pri výrobe tepelne spracované a tak ich môžete jesť bez uvarenia, je to omyl. Hrozí totiž otrava baktériou listéria, ktorú zničí iba tepelná úprava.

Mlieko

Keď hovoríme o surovom mlieku, máme na mysli to, ktoré prichádza priamo od kravy. Je oveľa menej bezpečné než to, ktoré je pasterizované. Tým sa zničia škodlivé baktérie, ako sú baktérie escherichia coli a salmonela. Surové mlieko so sebou nesie stopäťdesiatkrát väčšie riziko vzniku chorôb z potravín než ďalšie mliečne výrobky.

Klíčky a výhonky

Zdá sa byť nemožné, že by výhonky mohli človeku škodiť. Ale naozaj, aj tu existuje nebezpečenstvo, ak ich jeme surové. Rastú totiž vo vlhkom a teplom prostredí a to prispieva k šíreniu baktérií escherichia coli, salmonely a listérie. Preto je vhodné ich poriadne umyť a pred jedlom uvariť. "Doma si však pokojne môžeme naše výhonky pestovať a jesť je surové," uvádza Stefano Erzegovesi.

Horké mandle

Horké mandle na rozdiel od sladkých obsahujú nebezpečnú kombináciu kyseliny kyanatovej a vody. Našťastie ich stačí povariť, aby sme sa tomuto nebezpečenstvu vyhli. "Ak zjeme dve-tri horké mandle, nemusíme sa nijako znepokojovať, pretože smrtiaca dávka je viac ako 50 mandlí," vysvetľuje Erzegovesi.

Baklažán

Platí to isté pravidlo ako pri zemiakoch. Mladé a zozbierané pred začiatkom zrelosti, obsahujú solanín, ktorý vyvoláva žalúdočné a črevné ťažkosti. Aby sme sa otrávili, potrebovali by sme k tomu vrece surových baklažánov, ale prečo riskovať, keď ich stačí tepelne upraviť?

Múka

Tepelne spracovať treba aj múku, ktorá môže obsahovať patogénne látky, ako je Escherichia coli. "V skutočnosti je výskyt baktérie escherichia coli v dobre skladovanej múke vzácny, ale nebezpečenstvo tkvie v amidoch rezistentných voči tráveniu, ktoré môžu spôsobiť nadúvanie a žalúdočnú nevoľnosť," zdôrazňuje lekár.

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Všetko dôležité, rady pre ženy, rozhovory, poradňa, diéty, príbehy a emócie z prvej ruky. 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Prospievajú tiež črevnej mikroflóre a posilňujú imunitu. Aj keď sú kalorické, sú mimoriadne prínosné pre ľudský organizmus, nespôsobujú dokonca ani prírastok na váhe, práve naopak, pomáhajú pri nadváhe. [mainImageAlt] => [popup_gallery] => Array ( [0] => stdClass Object ( [src] => https://static.hnonline.sk/images/archive/2020/01/27/890a601b-f1d0-452b-a25a-0a89b1c1ba2a.jpg [title] => Vedci z University of Medicine and Dentistry v New Jersey zistili, že mandle pôsobia proti cukrovke a znižujú hladinu cholesterolu. Prospievajú tiež črevnej mikroflóre a posilňujú imunitu. Aj keď sú kalorické, sú mimoriadne prínosné pre ľudský organizmus, nespôsobujú dokonca ani prírastok na váhe, práve naopak, pomáhajú pri nadváhe. pixabay.com ) ) [bgPosition] => [text] => {OCMSplitter}

Že sa vajcia jedia tepelne spracované, je všeobecne známe. Ale platí to aj pre mnohé ďalšie potraviny. Obsahujú totiž toxické látky, ako napríklad kyanid. Píše o tom taliansky denník Corriere della Sera.

Zemiaky

Nikdy ich nesmieme jesť surové. Zemiaky totiž obsahujú nestráviteľné amidy, ktoré spôsobujú nadúvanie a ďalšie tráviace ťažkosti. Ak zemiaky dlhšie skladujete v teple a vlhku, vzniká v nich solanín, ktorý môže spôsobiť otravu. "Solanín je neurotoxická látka, obsiahnutá v malom množstve vo všetkých ľuľkovitých rastlinách, ale predovšetkým vo vyklíčených alebo nazelenalých zemiakoch. Treba ich dôkladne ošúpať, uvariť a jesť ich striedmo," uvádza Stefano Erzegovesi, expert na psychiatriu a výživu pri Centre pre poruchy príjmu potravy nemocnice Svätého Rafaela.

Červená fazuľa

Červená fazuľa je bohatá na vlákninu a antioxidanty a označujú ju za zdravú plodinu. To platí iba v prípade, keď prejde 10-minútovým varom. Keby sme fazule jedli surové, toxín fytohemaglutinín by mohol mať ničivé účinky na žalúdok a črevá. Dostavili by sa príznaky, podobajúce sa otrave jedlom.

Špekačiky

Špekáčiky iste nie sú zdravou potravinou. Ale ak ich budeme jesť surové, môžu nám uškodiť ešte viac. Ak ste si mysleli, že už boli pri výrobe tepelne spracované a tak ich môžete jesť bez uvarenia, je to omyl. Hrozí totiž otrava baktériou listéria, ktorú zničí iba tepelná úprava.

Mlieko

Keď hovoríme o surovom mlieku, máme na mysli to, ktoré prichádza priamo od kravy. Je oveľa menej bezpečné než to, ktoré je pasterizované. Tým sa zničia škodlivé baktérie, ako sú baktérie escherichia coli a salmonela. Surové mlieko so sebou nesie stopäťdesiatkrát väčšie riziko vzniku chorôb z potravín než ďalšie mliečne výrobky.

Klíčky a výhonky

Zdá sa byť nemožné, že by výhonky mohli človeku škodiť. Ale naozaj, aj tu existuje nebezpečenstvo, ak ich jeme surové. Rastú totiž vo vlhkom a teplom prostredí a to prispieva k šíreniu baktérií escherichia coli, salmonely a listérie. Preto je vhodné ich poriadne umyť a pred jedlom uvariť. "Doma si však pokojne môžeme naše výhonky pestovať a jesť je surové," uvádza Stefano Erzegovesi.

Horké mandle

Horké mandle na rozdiel od sladkých obsahujú nebezpečnú kombináciu kyseliny kyanatovej a vody. Našťastie ich stačí povariť, aby sme sa tomuto nebezpečenstvu vyhli. "Ak zjeme dve-tri horké mandle, nemusíme sa nijako znepokojovať, pretože smrtiaca dávka je viac ako 50 mandlí," vysvetľuje Erzegovesi.

Baklažán

Platí to isté pravidlo ako pri zemiakoch. Mladé a zozbierané pred začiatkom zrelosti, obsahujú solanín, ktorý vyvoláva žalúdočné a črevné ťažkosti. Aby sme sa otrávili, potrebovali by sme k tomu vrece surových baklažánov, ale prečo riskovať, keď ich stačí tepelne upraviť?

Múka

Tepelne spracovať treba aj múku, ktorá môže obsahovať patogénne látky, ako je Escherichia coli. "V skutočnosti je výskyt baktérie escherichia coli v dobre skladovanej múke vzácny, ale nebezpečenstvo tkvie v amidoch rezistentných voči tráveniu, ktoré môžu spôsobiť nadúvanie a žalúdočnú nevoľnosť," zdôrazňuje lekár.

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pixabay.com
pixabay.com
Vedci z University of Medicine and Dentistry v New Jersey zistili, že mandle pôsobia proti cukrovke a znižujú hladinu cholesterolu. Prospievajú tiež črevnej mikroflóre a posilňujú imunitu. Aj keď sú kalorické, sú mimoriadne prínosné pre ľudský organizmus, nespôsobujú dokonca ani prírastok na váhe, práve naopak, pomáhajú pri nadváhe.
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Vedci z University of Medicine and Dentistry v New Jersey zistili, že mandle pôsobia proti cukrovke a znižujú hladinu cholesterolu. Prospievajú tiež črevnej mikroflóre a posilňujú imunitu. Aj keď sú kalorické, sú mimoriadne prínosné pre ľudský organizmus, nespôsobujú dokonca ani prírastok na váhe, práve naopak, pomáhajú pri nadváhe.pixabay.com
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Tieto potraviny NIKDY nejedzte surové: Hrozia vám zdravotné problémy alebo otrava

05.11.2020, 18:00
Zdravie a krása
Autor:
ČTK
Niektoré z bežných potravín v surovom stave nejedzte, lekári to neodporúčajú.

Že sa vajcia jedia tepelne spracované, je všeobecne známe. Ale platí to aj pre mnohé ďalšie potraviny. Obsahujú totiž toxické látky, ako napríklad kyanid. Píše o tom taliansky denník Corriere della Sera.

Zemiaky

Nikdy ich nesmieme jesť surové. Zemiaky totiž obsahujú nestráviteľné amidy, ktoré spôsobujú nadúvanie a ďalšie tráviace ťažkosti. Ak zemiaky dlhšie skladujete v teple a vlhku, vzniká v nich solanín, ktorý môže spôsobiť otravu. "Solanín je neurotoxická látka, obsiahnutá v malom množstve vo všetkých ľuľkovitých rastlinách, ale predovšetkým vo vyklíčených alebo nazelenalých zemiakoch. Treba ich dôkladne ošúpať, uvariť a jesť ich striedmo," uvádza Stefano Erzegovesi, expert na psychiatriu a výživu pri Centre pre poruchy príjmu potravy nemocnice Svätého Rafaela.

Červená fazuľa

Červená fazuľa je bohatá na vlákninu a antioxidanty a označujú ju za zdravú plodinu. To platí iba v prípade, keď prejde 10-minútovým varom. Keby sme fazule jedli surové, toxín fytohemaglutinín by mohol mať ničivé účinky na žalúdok a črevá. Dostavili by sa príznaky, podobajúce sa otrave jedlom.

Špekačiky

Špekáčiky iste nie sú zdravou potravinou. Ale ak ich budeme jesť surové, môžu nám uškodiť ešte viac. Ak ste si mysleli, že už boli pri výrobe tepelne spracované a tak ich môžete jesť bez uvarenia, je to omyl. Hrozí totiž otrava baktériou listéria, ktorú zničí iba tepelná úprava.

Mlieko

Keď hovoríme o surovom mlieku, máme na mysli to, ktoré prichádza priamo od kravy. Je oveľa menej bezpečné než to, ktoré je pasterizované. Tým sa zničia škodlivé baktérie, ako sú baktérie escherichia coli a salmonela. Surové mlieko so sebou nesie stopäťdesiatkrát väčšie riziko vzniku chorôb z potravín než ďalšie mliečne výrobky.

Klíčky a výhonky

Zdá sa byť nemožné, že by výhonky mohli človeku škodiť. Ale naozaj, aj tu existuje nebezpečenstvo, ak ich jeme surové. Rastú totiž vo vlhkom a teplom prostredí a to prispieva k šíreniu baktérií escherichia coli, salmonely a listérie. Preto je vhodné ich poriadne umyť a pred jedlom uvariť. "Doma si však pokojne môžeme naše výhonky pestovať a jesť je surové," uvádza Stefano Erzegovesi.

Horké mandle

Horké mandle na rozdiel od sladkých obsahujú nebezpečnú kombináciu kyseliny kyanatovej a vody. Našťastie ich stačí povariť, aby sme sa tomuto nebezpečenstvu vyhli. "Ak zjeme dve-tri horké mandle, nemusíme sa nijako znepokojovať, pretože smrtiaca dávka je viac ako 50 mandlí," vysvetľuje Erzegovesi.

Baklažán

Platí to isté pravidlo ako pri zemiakoch. Mladé a zozbierané pred začiatkom zrelosti, obsahujú solanín, ktorý vyvoláva žalúdočné a črevné ťažkosti. Aby sme sa otrávili, potrebovali by sme k tomu vrece surových baklažánov, ale prečo riskovať, keď ich stačí tepelne upraviť?

Múka

Tepelne spracovať treba aj múku, ktorá môže obsahovať patogénne látky, ako je Escherichia coli. "V skutočnosti je výskyt baktérie escherichia coli v dobre skladovanej múke vzácny, ale nebezpečenstvo tkvie v amidoch rezistentných voči tráveniu, ktoré môžu spôsobiť nadúvanie a žalúdočnú nevoľnosť," zdôrazňuje lekár.

#OTRAVA#POTRAVINY
Elementy ženy: Vyšetrovaľ Matej Snopko

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29. január 2026 10:10