NEWS DIGEST- In today’s fast-paced world, convenience often outweighs health concerns. However, it’s time to shed light on the hidden dangers of commonly used cooking ingredients. Paracetamol, Potash, Baking Soda, and Alum have all made their way into countless kitchens, but their negative effects on our well-being cannot be ignored any longer.
- Paracetamol
Primarily used as a painkiller and fever reducer, paracetamol has no place in the kitchen. Consuming even small amounts of this medication can lead to liver damage or even a fatal overdose.
Moreover, its presence in cooked dishes can go unnoticed, making it easy to exceed the safe limit, especially for children and elderly individuals.
- Potash
Traditionally used as a leavening agent, potash can pose serious health risks. It contains a high amount of potassium carbonate, which, if consumed excessively, can lead to kidney damage, electrolyte imbalance, and even cardiac arrest.
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- Baking Soda
- Though commonly used in baking and cooking as a leavening agent, baking soda can have adverse effects when consumed in large amounts.
Excessive intake can disrupt the body’s acid-base balance, leading to stomach cramps, nausea, and diarrhea. Prolonged use may even result in kidney stones or metabolic alkalosis.
- Alum
Alum, often used as a food preservative, needs to be addressed due to its potential health hazards. Consuming alum can cause gastrointestinal issues such as nausea, vomiting, and diarrhea.
Long-term exposure may even lead to neurological problems.
While these ingredients have found their way into our kitchens, it is vital to recognize their negative effects on our health. As responsible consumers, we must prioritize our well-being and opt for safer alternatives.
By eliminating the use of Paracetamol, Potash, Baking Soda, and Alum in our cooking, we can take a significant step towards ensuring a healthier future for ourselves and our loved ones.
