Buying hot pot ingredients: 3 dos and 4 don’ts to avoid toxin accumulation

Once hot pot ingredients contain preservatives and colorings, if they are accidentally ingested, they will unknowingly accumulate in the body and affect health. The Consumers' Foundation reminds everyone that when eating hot pot, you must follow the "3 Do's and 4 Don'ts" tips to ensure safety.

When eating hot pot, you must follow the "3 Do's and 4 Don'ts" tips to ensure safety.

"3 Musts and 4 Don'ts" means that when purchasing hot pot ingredients, you must choose those that are branded, packaged, and labeled; "4 Don'ts" means don't buy hot pot ingredients that produce water, are sticky, have a strange smell, or are brightly colored. Basically, choose fresh ingredients and avoid processed hot pot ingredients such as dumplings. This will help you avoid eating hot pot ingredients that contain preservatives and pigments, and also prevent toxins from accumulating in your body.

If fresh hot pot ingredients are to be refrigerated, they should be placed in a refrigerator below 7 degrees Celsius, and if frozen, they should be placed below minus 18 degrees Celsius. If you buy bulk hot pot ingredients at large supermarkets or hypermarkets, the refrigeration conditions are poor, so you should eat them immediately after bringing them home. When choosing eggs, it is best to buy washed eggs that meet the CAS mark. The quality is more guaranteed, and the eggs should be fully cooked before eating.

When eating hot pot, just choose a low-fat soup base, pair it with an appropriate amount of fresh ingredients and low-fat, refreshing sauces, and remove the floating oil on the soup in time to avoid consuming too much hot pot soup. I believe that while enjoying the joy of family or reunion, you can also enjoy health and wellness.

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