Food scientist reveals two things they would never eat (one is vegetarian)

Indian Express

6 days ago

In an era where Instagram floods us with advice, distinguishing reliable guidance from fads has become increasingly challenging. Recently, a food scientist shared two foods they would never eat — ground meat and raw sprouts — sparking widespread debate online.
Curious about the validity of these claims, we turned to an authority in the field, Dr Kiran Soni, Head of the Department of Nutrition & Health at Yatharth Hospital, Greater Noida, to find out if they hold up.
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Raw sprouts, often praised for their high nutrient content, also pose potential health risks. 'While sprouts are a rich source of vitamins, minerals, and fibre, they grow in warm, humid conditions ideal for bacteria like Salmonella and E. coli to thrive,' notes Dr Soni. This risk is especially concerning for vulnerable groups, including pregnant women, the elderly, and those with weakened immune systems.
Dr Soni suggests using cooked sprouts to neutralise harmful bacteria while retaining much of their nutritional value. 'It's a simple step that ensures safety without compromising health benefits,' she adds. She recommends other nutrient-dense options like leafy greens, seeds, and legumes for those who wish to avoid sprouts altogether.
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Ground meat is a staple in many kitchens, serving as the foundation for dishes such as burgers, meatballs, and tacos. However, according to Dr Soni, it comes with significant safety concerns. 'The grinding process increases the surface area of the meat, allowing harmful bacteria such as E. coli and Salmonella to infiltrate more easily,' she explains. If ground meat isn't cooked to the proper temperature, these pathogens can survive and cause serious foodborne illnesses.
Dr Soni advises that ground meat should always be cooked thoroughly, reaching an internal temperature of at least 71°C (160°F). She also underscores the importance of proper handling: 'Store ground meat at the correct temperature, avoid cross-contamination in the kitchen, and consume it promptly to minimise risks.'
While these foods carry risks, Dr Soni emphasises that proper handling and preparation can mitigate most concerns. 'It's not about outright banning foods but about understanding how to consume them safely,' she says. Her advice aligns with broader food safety practices:
Navigating food choices in a world flooded with information requires discernment. While ground meat and raw sprouts may pose risks, understanding how to handle and prepare them safely allows you to enjoy a varied and nutritious diet. As Dr Soni aptly says, 'It's all about informed choices for better health.'