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“To Blanch or Not to Blanch: The Great Vietnamese Pho Debate”

"Bean sprouts are a popular side dish in Vietnam, with many people enjoying their crisp, fresh taste. Some prefer to eat them raw, while others opt for a quick blanch before consumption. But which is better for your health? Read on to uncover the answer!"

Administrator

14 July, 2024

Bean sprouts are a popular food choice for many people due to their refreshing taste and nutritional benefits. However, not many are aware that consuming raw bean sprouts carries a high risk of food poisoning. Let’s delve deeper into this topic and explore the potential dangers associated with eating raw bean sprouts.

1Nutritional Benefits of Bean Sprouts

According to the District 6 Health Center, bean sprouts are packed with essential nutrients such as vitamins A, B, C, E, and K, as well as essential amino acids. They are known to support the treatment of various health conditions, including cardiovascular diseases, high blood pressure, high cholesterol, cancer (especially breast and colorectal cancer), and joint degeneration.

Health experts suggest that raw green bean sprouts have the potential to extend lifespan, improve fertility, and benefit pregnant women. They are also believed to aid in difficult labor and promote overall health during pregnancy.

In cases of unexplained high blood pressure, a decoction of green bean sprouts is recommended. Drinking approximately 100ml of this decoction twice a day, once in the morning and once in the evening, is said to help lower blood pressure.

In traditional Chinese medicine, bean sprouts are believed to possess cooling, detoxifying, thirst-quenching, and diuretic properties. They are also thought to improve digestion and stimulate the production of bodily fluids, making them an excellent choice for hydration. Additionally, bean sprouts are considered a beauty food for women, as they are believed to enhance skin health, aid in weight loss, and regulate female hormones.

2Raw or Cooked: Which Is Better?

Given the impressive nutritional profile of bean sprouts, it is no surprise that they are a favored vegetable for many. Bean sprouts are incredibly versatile and can be incorporated into a variety of dishes.

Due to their cooling properties, bean sprouts are often consumed raw, especially by women aiming to improve their skin and manage their weight.

However, nutrition experts at Marrybaby advise against the regular consumption of raw bean sprouts. Bean sprouts are typically grown at temperatures ranging from 30-35 degrees Celsius, providing an ideal environment for microbial growth.

Consuming raw bean sprouts increases the risk of ingesting harmful microorganisms and bacteria, which can lead to stomach aches, nausea, and even food poisoning. Furthermore, frequent consumption may elevate the risk of developing cancer.

To make matters worse, some growers use contaminated water to cultivate bean sprouts, and others even add bleaching agents to make the sprouts look more appealing to consumers.

Therefore, despite their nutritional benefits, it is advisable to limit your consumption of raw bean sprouts to minimize potential health risks.

3Precautions When Eating Bean Sprouts

While bean sprouts offer numerous health advantages, PGS.TS Nguyen Duy Thinh, a former lecturer at the Institute of Biotechnology and Food Technology, emphasizes the importance of taking certain precautions when consuming them:

– Thoroughly wash bean sprouts before consumption to remove any chemical residues, and cook them thoroughly.

– Limit your intake of raw sprouts to no more than 550 grams per day.

– Avoid stir-frying bean sprouts with pork liver, as the trace elements in the liver can neutralize the vitamins in the sprouts, reducing their effectiveness.

– Do not consume bean sprouts while taking medication or on an empty stomach.

Additionally, certain individuals should refrain from consuming bean sprouts altogether:

Those with weak and cold limbs: If you experience frequent cold hands and feet, lack of strength, back and leg pain, or loose stools, eating bean sprouts may exacerbate these conditions.
Individuals with an empty stomach: Bean sprouts have a cooling nature, and consuming them on an empty stomach can harm the digestive system. It is advisable to eat bean sprouts alongside other foods during meals.
People taking medication: Bean sprouts have detoxifying properties, which may interfere with the effectiveness of certain medications. Avoid consuming bean sprouts while taking medication or shortly before/after taking your prescribed drugs.
Pregnant and lactating women: Due to the high temperature at which bean sprouts are grown, they can harbor bacteria that may be harmful to pregnant women and their unborn children. If you are pregnant or breastfeeding, it is recommended to blanch or cook the sprouts thoroughly before consumption.

In conclusion, to ensure your safety, it is advisable to consume bean sprouts only after they have been properly cooked. This will eliminate any harmful bacteria or microorganisms. If you prefer to eat them raw, be sure to wash them thoroughly and blanch them quickly in boiling water.

Sources: marrybaby, MEDLATEC General Hospital

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Frequently asked questions

The debate centers around whether or not to blanch the pho noodles before adding them to the soup. Blanching is a process of scalding the noodles in boiling water for a brief period, which some people believe improves the texture and flavor of the noodles.

Traditionalists argue that blanching is unnecessary and can even detract from the authentic flavor and texture of the dish. They believe that the noodles should be added directly to the soup, allowing them to cook in the hot broth.

Proponents of blanching believe that it improves the texture of the noodles, making them more tender and easier to chew. It can also help to reduce the amount of foam that forms on the surface of the soup when the noodles are added.

Over-blanching can make the noodles mushy and fall apart. It also adds an extra step to the cooking process, which some people may see as unnecessary. Additionally, blanching can slightly reduce the nutritional value of the noodles, although the effect is minimal.

Ultimately, it comes down to personal preference. Both methods can produce delicious pho, and it’s up to the individual to decide which technique they prefer. Many restaurants offer pho with blanched noodles, while others stick to the traditional method.