Doctors warn about the bad and toxic lamb, the two dangers of the plate, Easter

For Easter, eggs and lamb are not missing from the table of Romanians, but the doctors warn that we have to be careful about two great dangers, which can affect our health.

In a post on his facebook page, ATI Tudor Ciuhodaru claims that the egg paint bought from the street corner can create many health problems. Even if they are cheaper or more beautiful, typographic or handmade paints can have harmful effects due to lead and metal oxides: copper, aluminum and tin.

“Attention to Easter shopping. There are two potential dangers in each plate: the bad egg and the toxic lamb. Textile or typographic paints penetrate through the pores of the egg and can contaminate the white or yolk, with the risk of triggering food poisoning. We recommend that when painting eggs you use only medical certified substances, purchased from specialized stores, obviously if you do not use natural dyes, as in the elderly, by using onion sheets or walnuts ”, warns Dr. Ciuhodaru.

Other risks are related to seniority and way of conservation. “It is preferable, especially when used raw, in creams, mayonnaise, white foam, for eggs to be very fresh and washed before use. “explains the doctor.

When the lamb is toxic

Lamb meat has high caloric value and is considered, “tOxica ” Under certain conditions, says Dr. Ciuhodaru.

“We are talking about 200 -300 kcal to 100 grams and a high potassium content and the organs, especially the liver, contain iron, zinc and carnitine, with energy role but also small amounts of calcium, folic acid and vitamin E. By the important protein component but also the high content of saturated fats, about 80 mg of cholesterol has a 100 gram, but it is considered at atrogen. natural aphrodisiac ”says the doctor.

According to the specialist, problems are especially with the meat of lambs less than 10 kg or under 9 weeks, related to content, preparation and, last but not least, from origin and preservation.

“The high content of collagen rich in oxipurine, make this meat difficult to digest, being considered even, Especially for patients with gout, gastrointestinal and hepatrenal disorders but not only. The purines are in small quantity at the lambs of 10-14 kilogrrame and can be eliminated by adding the meat only at the time of boiling. In addition, the increased lipid content accentuates the atherogenic risk, in those with cardiovascular disorders, as well as that of biliary and pancreatitis. The increased protein content plays a allergenic role, and the low fiber one requires the association of vegetables to preparation, to prevent slowing of transit to constipation ”says Dr. Ciuhodaru.

Very important, the corresponding origin and preservation impose “Checking the existence of the sanitary-veterinary stamp, as well as the dentition, which must be specific to the ruminants, and the hooves, which must be without claws.”

“It is advisable to buy lambs only from authorized stores, which take into account the hygiene rules and keep the meat at temperatures below four degrees”, Concludes the ATI doctor.