This is a mistake when seasoning fish sauce, salt, and sugar into food, which should be removed immediately before injuring the body and “processing” all kinds of diseases.

Vietnamese cuisine is a balanced blend of many familiar spices such as fish sauce, sugar, salt, vinegar… These spices have the effect of stimulating the taste buds, providing energy for the activity. body movements, while helping to improve mood. However, the careless, indiscriminate addition of spices in eating can completely cause health damage to the eater.

Here are some mistakes when seasoning with fish sauce, salt, vinegar, and sugar when cooking that families should give up.

Beat the road too well to store meat

To stock delicious meat, many families win their own way at home. However, according to doctor Doan Thi Anh Dao (Deputy Department of Nutrition, Thanh Nhan Hospital): Sugar is a very flammable food, when sugar is boiled to a dark brown color, it means that the sugar has changed both in taste and flavor. both smell. At the same time, it also breaks down beneficial molecules, creating oxidants that are harmful to the body. Long-term use will cause disease.

According to the doctor, when storing meat and fish, it is best to use quality and origin water packages to use. These products are often calculated by the manufacturer to be used in a certain amount of food so we can prevent too much sugar from being absorbed.

Add fish sauce to boiling dishes

Fish sauce should not be seasoned when the dish is almost cooked, boiling because it will make the amino acids of this spice disappear, both losing nutrients and making the dish no longer fragrant and sweet. Instead, housewives should taste fish sauce when the dish is cooked and turned off the stove.

Use salt to wash and marinate food

In cooking, salt is a versatile spice. Just used to disinfect, marinate has the effect of deodorizing the fishy smell of fish meat. However, overuse of salt is not good. The amount of salt used to soak or marinate will seep into the food, when cooking we continue to taste the salt, causing the amount of salt in the dish to be doubled.

According to WHO recommendations, a diet high in salt can harm the stomach, increase blood pressure and cardiovascular diseases. People who already have high blood pressure, heart failure, kidney failure and liver failure, eating a lot of salt will make the condition dangerous.

Every dish has added sugar

Sugar has the effect of creating sweetness, stimulating taste, and adding energy, so many families have abused sugar in cooking. When cooking soup, stocking meat, stocking fish, grilling meat… don’t forget to add a little sugar. It is this habit that makes your total sugar consumption in the day exceed the WHO recommended level of 25g sugar/day.

If you use too much sugar, you can face the risk of obesity, memory loss, heart disease, cancer, fatty liver.

Use fish sauce to cook for people with kidney disease, heart disease

Fish sauce is a special condiment for Vietnamese people, but because they contain a lot of sodium, it is not suitable for everyone to consume. According to nutritionists, people with cardiovascular disease, kidney disease, high blood pressure, gout… should limit salty foods, abstain from salt and fish sauce. When cooking, do not season many of these spices, it is best for patients to consume fish sauce as recommended by a specialist.

Use vinegar to cook for people with stomach ulcers and low blood pressure

Vinegar brings effects from reducing fishy, ​​defatting to increasing the aroma of food. However, people with gallstones, stomach ulcers or recent broken bones should not use vinegar because this spice will make allergic symptoms such as rash, edema, itching, asthma worse.

In addition, people with low blood pressure should not eat vinegar because they will feel more dizzy and have more headaches.