Biologist Explained When Borscht Can Be Dangerous 0 244

According to the specialist, people with gastrointestinal diseases, heart and vascular conditions, as well as those with excess weight are advised against consuming rich borscht.

The greatest harm for those suffering from gastritis, pancreatitis, ulcers, or gout comes from broths in which bones have been boiled for a long time: they accumulate purines, which later convert into uric acid.

During prolonged heat treatment, heavy metals and toxic substances are released from the meat. The use of frying with a large amount of oil can lead to heartburn and excess calories. Insufficient heat treatment of vegetables, on the contrary, promotes the release of nitrates, which is dangerous for hypertension and cardiovascular diseases, reports Lenta.ru.

In addition, the biologist noted that people with gout should not eat borscht with sorrel due to its high acid content. Furthermore, adding salty ingredients to the broth increases the level of salt and acidity, which is undesirable for people with heart and vascular diseases.