5 mistakes in the kitchen dangerous for health

“The omelette is done”, “not all donuts come out with a hole”, “crying over spilled milk”: there are many expressions inspired by the world of cooking that mean that not everything goes as smoothly as we would like and that some trouble has arisen .

It is no coincidence: in fact, when cooking it is easy to make some mistakes, due to distraction, because we are in a hurry or, simply, because it is the first time we prepare a recipe. Sometimes there is a remedy, sometimes the damage is irreparable and we find ourselves dealing with dishes to throw away. There are mistakes, however, that don’t necessarily compromise the goodness of what we cook but that can make foods less nutritious and healthy a challenge dangerous contaminations.

In short, some oversights are particularly serious because, even if they may not leave us without dinner, they are very bad for our health. Let’s find out 5 mistakes in the kitchen to absolutely avoid.

Wash the chicken before cooking it

Washing the chicken before cooking it is one of the mistakes we make most often, in good faith, thinking that this operation eliminates any bacteria present on the meat. Wrong: not only washing does not remove thembut could cause, through the drops and splashes of water, to end up on the work planon crockeryon tools or in sinkcontaminating them and, therefore, contaminating the foods that come into contact with these objects.

A particularly risky eventuality if the contamination affects foods we eat raw, for example salad: some bacteria, such as Campylobacterof which poultry represents one of the main reservoirs, are neutralized by cooking, but if this pathogen contaminates a food we eat without cooking it, it can cause very serious gastrointestinal problems.
So don’t wash the chicken before cooking it. Pay attention, rather, to always wash hands, utensils and worktops before and after preparing food.

Overcooking or undercooking pasta

There are those who love it al dente and those who prefer it more cooked. However, cooking pasta for longer or shorter is not only a matter of taste, but also of health. Whether it’s overcooked or undercookedin fact, it will turn out less digestible. The overcooked pasta it tends to become overly hydrated from prolonged contact with water and become overly tender. The result? You will end up not chewing it enough, preventing the ptyalina, a substance which is present in saliva and which allows an initial digestion of carbohydrates already inside the mouth, to carry out its action. If, on the other hand, the pasta not cooked enoughthe starch found in its innermost parts will not be adequately hydrated ei gastric juices they will struggle to attack it and therefore to favor its digestion. In short, if you want to digest pasta better, don’t be in a hurry to drain it and don’t forget it on the stove, risking cooking it longer than necessary.

Wash the salad the day before eating it

We often do this for a matter of practicality: we wash the salad and put it in the fridge, inside a container, to have it ready to dress when we want to eat it. This is an unhealthy habit because the residual moisture from washing could cause the mold growth on lettuce while we keep it in the fridge. Moreover the refrigerator is not a sterile environment, therefore the foods that we store inside it can become contaminated with microorganisms that may be present on the shelves and in the drawers: if we keep the salad in an airtight container the risk is lower, but we cannot exclude it. To be calm, better to wash it immediately before consuming it.

Defrosting food incorrectly

Defrosting frozen fish or a homemade sauce to season pasta is an operation we often perform. And that it is very important to do it in the right way so as not to compromise the flavor and wholesomeness of the food.

L’mistake classic that can happen to commit is to take the foods out of the freezer and put them in the freezer thaw at room temperature. The correct procedurehowever, provides the transferring food from the freezer to the refrigerator. This method ensures one homogeneous defrostingthat it does not alter the taste of food. Moreover prevents bacteria from proliferating during defrosting in the transition from the low temperatures of the freezer to the much higher temperatures of the kitchen, protecting your health and safety.

Naturally defrost with a switch from freezer to refrigerator takes longer: generally serve between 12 and 24 hours. If you’re on the go, you can defrost in minutes with the microwave. Alternatively, you can immerse the foods in a bowl filled with cold waterpreferably after having closed them in a plastic bag for food so as not to change their flavour: in 10-15 minutes you will have them ready to cook.

Too much salt

Too much salt, when cooking, not only risks making your food inedible, it’s also dangerous for your health. The sodium that salt contains, and that in the right quantities is necessary for the body, if taken in excess can in fact promote an increase in pressure and therefore represents a risk factor for cardiovascular disease such as heart attack and stroke. For this reason, theWorld Health Organization recommends do not exceed 5 grams of salt per day (equivalent to about 2 grams of sodium) to protect heart health.

This quota includes both the salt that we add to dishes when we cook, and the salt present in many processed and packaged products that we usually consume, from crackers to biscuits, from soups to ready-made condiments. In addition to not overusing these products and checking how much sodium they contain on the label, it is therefore very important to be careful not to add too much salt when cooking. It may seem difficult if you like to eat very tasty dishes, but know that taste can be re-educated: if you slowly reduce the salt, your palate will adjust and will never miss it again.

Give it a try: limiting salt will also allow you to feel better the authentic taste of food! Also learn to cook with them spices: they have very beneficial nutritional properties and they are some great alternatives to add an aroma and flavor to your dishes that will not make you regret salt.


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