Nutritionist explained the danger of meat with blood

Nutritionist Margarita Koroleva warned that eating foods with blood can introduce parasites into the body.

In an interview with Radio 1 on Friday, April 18, the specialist explained that maximum processing of food products makes it possible to obtain all the necessary components from their composition.

"The maximum roasting or boiled state of the product is a guarantee that none of the viruses, bacteria or parasites from the product will enter the body," Koroleva said.

According to her, proteins that are not broken down to the amino acid level, which are found in blood products, can not be absorbed by every organism. In addition, the consumption of such products is fraught with the ingestion of parasites.

In November, nutritionist Marina Maltsova said that different parasites can appear in every person's body. It is important to remember to wash your hands after going outside and before eating, notes 360.ru . In addition, raw meat, eggs, and poultry must be fully processed. Eating foods with vitamins and antioxidants, such as carrots, pomegranates, garlic, ginger, pumpkin seeds and spices, will help reduce the likelihood of infection with parasites. kp.ru .

Earlier, surgeon Alexander Umnov warned about the dangerous consequences of eating meat with blood. In an interview with Izvestia, such meat may be a source of bacterial infection, such as campylobacteriosis. In turn, this pathogen can cause enterocolitis, meningitis, damage to the cardiovascular system, arthritis, and even provoke abortion.