Debunking Salt Myths: Cooking, Cleaning, and Food Storage Tips - Nutrition

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Salt Issues


Hello, I would like to ask about the following points circulating on the internet: 1.
Is it true that salt should not be added to scrambled eggs or steamed eggs before cooking? 2.
Is it true that grapes or other fruits should not be washed with salt? 3.
If cooking with flavor enhancers, should they only be added after turning off the heat to avoid harming the body? Additionally, if leftover rice is not eaten at night and is stored in the refrigerator, is it better to take it out in the morning to thaw and reheat it, compared to not refrigerating it at all (in winter)? Thank you.

Shanliang, 30~39 year old female. Ask Date: 2005/01/20

Dr. Shi Guimei reply Nutrition


Hello! 1.
There are no reports indicating that salt should not be added to scrambled or steamed eggs beforehand, so there is no need for concern.
2.
Most pesticide residues on fruits and vegetables can be largely removed by rinsing with plenty of water or soaking them in water, and the small amount of remaining pesticide residue is unlikely to pose a health risk.
Additionally, salt does not lock pesticides into fruits and vegetables.
3.
Monosodium glutamate (MSG) is a type of glutamate salt, which is derived from glutamic acid, a major component of proteins.
When glutamate salts bound to protein molecules are hydrolyzed, they release "free glutamate," which can enhance the flavor of food.
MSG and other sources of free glutamate have been widely used as flavor enhancers in food.
Currently, there is no research confirming that MSG becomes harmful to the human body after being cooked at high temperatures.
4.
All leftover cooked food should be covered and stored in the refrigerator or freezer, even in winter; otherwise, it can promote microbial growth, leading to food spoilage and potential health risks.
Sincerely, Dietitian Shih Kuei-Mei, Director of the Nutrition Department, Taoyuan Hospital, Ministry of Health and Welfare.

Reply Date: 2005/01/20

More Info


When it comes to cooking, cleaning, and food storage, there are several myths and misconceptions regarding the use of salt and food safety practices. Let’s address the points you've raised and provide some clarity based on nutritional science and food safety guidelines.

1. Adding Salt to Eggs: The myth that you should not add salt to eggs before cooking stems from the belief that it can cause the eggs to become watery or rubbery. However, adding salt to eggs before cooking can actually enhance flavor and improve texture. Salt can help to break down the proteins in the eggs, leading to a creamier texture. The key is to not over-salt, as excessive salt can lead to health issues such as high blood pressure.

2. Washing Fruits with Salt: It is often suggested that washing fruits with salt can help remove pesticides and bacteria. While salt can have some antibacterial properties, it is not the most effective method for cleaning fruits. Instead, rinsing fruits under running water is generally sufficient to remove dirt and contaminants. If you want to ensure a more thorough cleaning, using a produce brush for firmer fruits and vegetables can be beneficial. Salt can also alter the taste of the fruit, which may not be desirable.

3. Adding Seasoning to Cooked Vegetables: The idea that you should only add seasoning like monosodium glutamate (MSG) after turning off the heat is based on the belief that cooking can destroy the flavor-enhancing properties of these seasonings. While it is true that some flavor compounds can be affected by heat, adding seasoning during cooking can help to infuse the flavors into the food. The key is to balance the timing of seasoning to achieve the desired flavor without compromising health.

4. Storing Cooked Rice: Regarding your question about leftover rice, it is important to store it properly to prevent foodborne illnesses. Cooked rice should be cooled quickly and stored in the refrigerator within two hours of cooking. When reheating, ensure that the rice reaches an internal temperature of 165°F (74°C) to kill any potential bacteria. If you leave cooked rice out at room temperature for too long, it can become a breeding ground for Bacillus cereus, a bacterium that can cause food poisoning. Therefore, refrigerating leftover rice is definitely safer than leaving it out, even in winter.

5. General Food Safety Practices: To ensure food safety, always wash your hands before and after handling food, especially raw meats. Use separate cutting boards for raw meats and vegetables to avoid cross-contamination. When storing food, make sure to keep your refrigerator at or below 40°F (4°C) and your freezer at 0°F (-18°C). This helps to slow down the growth of bacteria and preserve the quality of your food.

In summary, while there are many myths surrounding the use of salt and food preparation, it is essential to rely on scientific evidence and best practices in food safety. Proper cooking, cleaning, and storage techniques can significantly reduce the risk of foodborne illnesses and ensure that your meals are both safe and nutritious. Always prioritize food safety by following guidelines for cooking temperatures, storage practices, and hygiene.

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