There is an ancient proverb that people often pass on to each other: “Do not listen to the old, suffer in front of your eyes.” At the same time, another proverb says: “Ask the old when you go out, ask the young when you come home,” emphasizing the importance of guidance and advice from experienced individuals, which often brings long-lasting and reliable value. When shopping for groceries, there is also a familiar piece of advice: “Do not choose the neck when buying meat, do not choose the eel when buying fish.”
Do not buy the neck when buying meat
The proverb “Chop the meat, not the head” has existed since ancient times with a specific purpose. In fact, consuming pork neck not only introduces a high amount of fat into the body, causing sudden weight gain, but it can also lead to cardiovascular and cerebrovascular problems.
Pork neck also contains many lymph nodes, a system that filters and captures foreign microorganisms, inflamed cells, and toxins. Continuing to consume pork neck regularly can lead to various health problems.
Pork neck contains a complex lymph node system that is difficult to completely remove during processing, leading to the continued absorption of large amounts of bacteria and toxins when consumed. This can cause poisoning or increase the risk of infectious diseases.
During the process of slaughtering pigs, there is a significant amount of discharge that contains a high risk of bacterial contamination. Therefore, caution should be exercised when consuming pork neck, as this can have negative effects on health.
Do not buy the eel when buying fish
Eels, a popular freshwater fish, are famous for their tender and fragrant meat, but they also contain many sharp bones, which can be dangerous when stuck in the throat.
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Frequently asked questions
The article emphasizes that old pork, or pork that has been frozen for a long period, tends to have a higher risk of containing harmful bacteria and parasites. Consuming such meat can lead to foodborne illnesses, which may cause serious health issues.
Eating old pork that hasn’t been properly handled or cooked can result in contracting parasitic infections like trichinosis, which is caused by roundworm parasites. This can lead to severe gastrointestinal issues, fatigue, and even potentially life-threatening complications.
The article provides a few indicators to spot old pork. Firstly, look for a pale, dull color, and avoid pork with a strong, unpleasant odor. Also, check the fat; if it’s a yellowish color, it’s an indication that the pork is old.
The article suggests opting for fresh fish instead of old pork. Fresh fish is a good source of protein and omega-3 fatty acids, and it is generally considered safer and healthier when properly sourced and prepared.
Yes, the article advises choosing fish with clear eyes and bright, colorful gills. It’s best to consume the fish within a day or two of purchase to ensure freshness. Proper cooking techniques, such as pan-frying or steaming, can also help retain the nutritional value and taste.
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