The sparrow tongue is one of the side foods that many people are keen to have on the dining table on an ongoing basis. It is served next to the main meal, in addition to serving it at weddings and banquets as a soup dish, and it is one of the very tasty meals that adults and children love, as it is easy to prepare, and can be Including it in the diet of people who follow a diet for weight loss, but may eating lisan al-asfour soup cause some harm? This is what we will learn regarding through this article.
Many of the pioneers of social media platforms have shared, during the recent period, many publications regarding the harms of frying some food grains, specifically “Lisan al-Asfoor”, as they contain carcinogenic substances that can appear when frying in oil or ghee, which raised a state of fear and anxiety among users of the platforms. “Social Media”, as it is one of the favorite and basic foods for many, and it is a daily habit that many do in preparing food.
In this context, the clinical nutrition consultant, Dr. Amr Nagy, revealed that what is being spread on social media is correct, but the way to talk regarding the damage is wrong, indicating that there are a number of foodstuffs that contain acrylamide, which might show its danger. When frying in oil or ghee, but this risk is not great or worrisome, as its long-term damage can appear.
As recommended by the clinical nutrition expert, avoid eating food that includes a large amount of saturated fat, as it affects the health of the body, not just the tongue of the sparrow and noodles, and the need to replace the methods of frying food in oil with other alternatives that are not harmful to health.
It is worth noting that the British Food Standards Agency has provided many tips on the process of cooking food, stressing the importance of cooking bread and potato slices until they turn yellow and not turn brown in order to reduce the damage that may result on our bodies from carcinogenic chemicals, stressing that foods Starchy foods, grains, and baked goods release large amounts of acrylamide when cooked at high temperatures, deep-fried, or deep-fried.
In turn, the Egyptian National Research Center stated that “acrylamide” is a toxic compound, consisting of white solid crystals that have no odor, in addition to being formed in food when placed at high temperatures, as this causes the formation of many chemical compounds, on top of which is the first. carbon dioxide, carbon dioxide and nitrate oxide.
