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Home Forums Health Matters Warning: Avoid Cooking Beans With These Two Chemicals, They Destroy The Liver

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    Warning: Avoid Cooking Beans With These Two Chemicals, They Destroy The LiverBBEANS

    Beans is one of the best foods eaten in Nigeria and many people love eating it.  It can be taken with other foods like custard, pap, rice, yam, plantain, potatoes, etc. It is very rich in protein and has been the best food for both young and old people. Most people believe that when they eat beans, they will grow taller.

    Everybody knows that cooking beans take quite a long time than other foods like rice, yam, potatoes, etc. This has made many look for alternative means of cooking it quickly without wasting their energy and fuel. Some people don’t understand that some of these techniques of cooking beans are very harmful to the body and can damage vital organs of the human body.

    It has been reported that many Nigerians are using paracetamol and potash to cook their food just to help the food soften quickly while cooking. Most of these ingredients are very dangerous and can cause several health conditions. It is very easy to avoid this, all you need to is to be patients while cooking your beans.  If you are among the group of people doing this you need to stop now.

    Read Also: Do You Know Why You Shouldn’t Eat Chicken Every Day? We Have All The Answers

    Those who cook their meals with dangerous ingredients are not only killing their body organ gradually, there are also killing that of those who eat their meal with them. Like people eating in the canteen, local eatery, even those husbands and children who eat a meal prepared by their mother/wife with dangerous ingredients.

    Potash and Paracetamol are mostly used by Nigerians in cooking their meal. This can damage your liver which is one of the vital organs of the body. And when your liver is damaged your body won’t be able to neutralize the effect of salt taken in. These are poisonous chemical substances that are poisonous and dangerous to the body.


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