Why Should You Not Have So Many Papadum At A Time
Papadum | Image Resource : tasteofindiastaustell.co.uk
Papadum is one of the best snack recipes. But having too many Papadum out of favoritism at the same time is a big mistake. Let’s have a look how it could be bad for health.
High sodium benzoate content:
It is usually called as papadum khar & alkaline salt & is a preservative that improve the shelf life. It functions as bactericide & fungicide that stop the progress of molds & bacteria, which makes it entitled for a long time storage. Sodium benzoate consists some injurious effects on the body. Studies shows that a combination of Sodium benzoate & some artificial colors shown to increase hyperactivity in children.
High salt content:
The salt amount in papadum is too because of sodium benzoate. High salt intake, surely contains many sick effects. It is the primary cause for happening hypertension & heart problems & also responsible for swelling & water retention.
Risk of hyperacidity:
The wide range of papadums present in the market of India is big & mostly along with several masalas & this could be responsible for your digestion to go on an overdrive which could leads to hyperacidity.
Roasted Papads are not safe:
Contradictory to a famous belief that the roasted papads are more healthy than the fried ones. And a study proves that when they are roasted, microwave roasted, fried, acrylamide, a carcinogen or cancer responsible element, is generated because of its alkaline sodium benzoate amount. But the emergence of acrylamide is high when the papadum are roasted & the least when they are roasted by the microwave.
May be made in unhygienic conditions:
The tactics using which the papads are prepared are the another issue. After they rolled out, they are sun dried, normally in open, they are bared to many pollutants in air. And also the surfaces which are kept & drying can have a numerous microorganisms that further adulterate them.