05-04-2020, 08:58 PM
Paracetamol as Meat Tenderizer. See the possible bad effects:
When paracetamol is used for cooking, it is hydrolyzed (broken down) into 4-aminophenol , which is highly toxic to the kidney. Also, high consumption of analgesics over many years is a well-known cause of kidney damage.
Paracetamol poisoning usually causes liver failure which may also be accompanied by acute renal failure. High doses of aspirin or paracetamol can cause acute renal failure.
Perhaps it’s out of ignorance that some of the operators use the drug for cooking. For such persons, the National Agency for Food and Drug Administration and Control (NAFDAC ), is urging food preparers to soak meat in a salty solution for about 30 minutes before cooking.
Other suggestions include using a pressure cooker, soak meat in a vinegar solution, citrus juice or wine before cooking. Another option to tenderize meat is to soak it in pineapple, kiwi, ginger, Asian pear or pawpaw as they contain enzymes to soften meat.
One sure way is to cook the meat slowly or use legally sanctioned meat tenderizers either in powder or liquid form to cook.
From https://face2faceafrica.com/article/outr...tting-move
When paracetamol is used for cooking, it is hydrolyzed (broken down) into 4-aminophenol , which is highly toxic to the kidney. Also, high consumption of analgesics over many years is a well-known cause of kidney damage.
Paracetamol poisoning usually causes liver failure which may also be accompanied by acute renal failure. High doses of aspirin or paracetamol can cause acute renal failure.
Perhaps it’s out of ignorance that some of the operators use the drug for cooking. For such persons, the National Agency for Food and Drug Administration and Control (NAFDAC ), is urging food preparers to soak meat in a salty solution for about 30 minutes before cooking.
Other suggestions include using a pressure cooker, soak meat in a vinegar solution, citrus juice or wine before cooking. Another option to tenderize meat is to soak it in pineapple, kiwi, ginger, Asian pear or pawpaw as they contain enzymes to soften meat.
One sure way is to cook the meat slowly or use legally sanctioned meat tenderizers either in powder or liquid form to cook.
From https://face2faceafrica.com/article/outr...tting-move
Food for the Nation.