Stop using too much of these ingredients they damage your kidney and liver

Health experts have raised renewed concerns over the unsafe use of certain chemical substances in food preparation, warning that ignorance and cost-cutting practices in some informal cooking environments may be exposing consumers to serious health risks.

Reports suggest that some food vendors, in a bid to reduce fuel costs and speed up cooking processes, allegedly misuse non-food substances in meal preparation. One of the most controversial claims involves the improper use of Paracetamol in cooking processes. Health professionals strongly caution that paracetamol is strictly a pharmaceutical product intended for pain and fever relief, and not for culinary use. Authorities emphasize that exposing the drug to high heat can break down its chemical structure into potentially harmful compounds, posing risks to the liver and kidneys if inadvertently consumed.

Food safety advocates warn that any practice involving the addition of pharmaceuticals into meals is dangerous, unapproved, and illegal under standard public health regulations. Agencies responsible for food and drug control continue to stress that medications must only be used under medical supervision and never incorporated into food preparation.

Another substance of concern is potash, sometimes used in traditional cooking to soften beans, cow skin (ponmo), and enhance texture in soups such as okra. While commonly used in some culinary traditions, excessive or improper use of potash has been linked by health specialists to gastrointestinal irritation, ulcers, and potential metabolic complications when consumed in large quantities over time.

Medical experts further warn that repeated exposure to improperly used additives, combined with high-temperature cooking, may contribute to long-term organ stress, particularly affecting the liver and kidneys.

Public health officials are urging food vendors and households to adhere strictly to approved cooking ingredients and safe preparation methods. They also encourage awareness campaigns to educate the public on hidden risks in everyday cooking practices, stressing that food safety remains essential to preventing avoidable health complications.