Tag: Safe food preparation

Used for centuries in many cultures for both topical and internal benefits, rice water is a simple, starchy liquid derived from rice. Many believe it offers a range of health advantages, but what will drinking rice water do, and what are the scientific and safety considerations involved?

According to the Food and Drug Administration (FDA), most commercially sold fruit juices are pasteurized to kill harmful bacteria. This means that for pasteurized varieties, it is generally safe to warm apple juice, provided you use the correct heating methods and precautions to avoid risks like burns or bacterial growth in unpasteurized juice.

Over 65% of the global population has some form of lactose intolerance, leading many to switch to lactose-free milk. When making a warm beverage or a hot dish, a common question arises: Is it safe to heat up lactose-free milk? The answer is a resounding yes, but the process has some key differences from heating regular milk.

An investigation into a 2014 food poisoning incident at a UK primary school concluded that eating raw runner beans was the likely cause of illness for numerous children. This raises the critical question: are raw runner beans edible and safe to eat? The answer is a clear and resounding no.

According to Abbott, the manufacturer of Glucerna, ready-to-drink shakes should not be microwaved directly in their container due to the risk of uneven heating and scalding. Understanding the correct preparation method is crucial for both safety and preserving the nutritional integrity of the product.

For thousands of years, *Lathyrus sativus*, or grass pea, has been an important crop in drought-prone regions due to its resilience and high protein content, but is *Lathyrus sativus* edible? Historically, reliance on this legume during famine led to widespread paralytic disease, revealing a critical need for proper preparation.

Over 1.46 million hectares of land worldwide are dedicated to growing taro, the plant from which colocasia leaves are harvested. But despite its global prevalence, a crucial safety warning must be understood: colocasia leaves cannot be eaten raw and are poisonous in their uncooked form. This guide explains why and how to prepare them safely.

An estimated 2.4% of the population in some endemic regions of Ethiopia has been affected by neurolathyrism, a devastating neurodegenerative disease caused by consuming large quantities of Lathyrus sativus. This hardy legume, often a lifeline during famine, contains a potent neurotoxin that can lead to permanent paralysis and other neurological damage. Understanding the specific side effects is crucial for preventing this severe and often irreversible condition.

While a standard raw potato contains beneficial resistant starch, the question of whether you can eat raw potatoes without skin involves more than just nutrition. Uncooked potatoes pose several health and digestive risks that make them a less-than-ideal snack, despite removing the peel.

Raw red beans contain high levels of the toxic lectin, phytohaemagglutinin, which can lead to severe food poisoning. Proper cooking is essential, but certain individuals need to be especially cautious about consuming red beans due to underlying health conditions.