When enjoying hot pot without adding new broth, dipping vegetables and meat that are undercooked, or drinking overly hot broth… can lead to health issues.
Hot pot is a beloved dish during the winter months, but it is essential to be cautious while eating to avoid getting sick. Here are three common mistakes to avoid when eating hot pot:
Drinking Broth That Is Too Hot, Eating Too Quickly
Dr. Nguyen Hoai Thu from the Vietnam Institute of Applied Medicine states that the temperature of the boiling hot pot can exceed 100 degrees Celsius, making the food taken from it very hot. Eating immediately can harm the thin skin in your mouth. The mucous membrane in the stomach can also be affected by this eating method, leading to gastric inflammation and ulcers. Therefore, it is advisable to let the food cool slightly before consuming it.
It is not recommended to use broth that has been boiling for more than 60 minutes; instead, add fresh broth.
Not Adding New Broth
Broth that has been boiled for an extended period becomes saltier as the water evaporates along with the spices released during cooking. Additionally, prolonged boiling breaks down vitamins and saturates fats, which is not healthful. The levels of purines, fats, sodium, and oils in the broth increase over time, raising uric acid levels in the blood, which is harmful to individuals with gout. Therefore, refrain from using broth that has been boiling for more than 60 minutes and consider adding fresh broth.
Dipping Vegetables and Meat That Are Undercooked
According to Dr. Le Van Thieu from the Department of Infectious Diseases at the Central Tropical Diseases Hospital, many people believe that undercooked food tastes better and is sweeter. However, consuming meat and vegetables that are still raw or red can facilitate the entry of bacteria and parasites into the digestive system.
The beef tapeworm often resides in lean beef. Eating dishes made from undercooked or lightly dipped beef and pork can lead to infection. Aquatic vegetables used for hot pot, such as water celery and water spinach, should also be thoroughly cooked as they can harbor parasites. In natural environments, the larvae of the liver fluke can attach to aquatic plants or swim in the water; eating raw water plants increases the risk of disease.
Experts note that hot pot broth often contains many spicy and hot ingredients such as lemongrass, ginger, and chili. Individuals with stomach pain should be cautious when consuming hot pot, as these spicy ingredients can trigger a recurrence of stomach issues. Pregnant women should also limit their intake of hot pot with many spicy ingredients due to potential harm to the fetus. People with diabetes, high blood pressure, high cholesterol, and rheumatism should restrict or avoid hot pot dishes rich in protein and fat (such as seafood and offal).
