High sodium content
The dish is often rich in soy sauce, salt, sweeteners or soup, so it contains a lot of sodium. If used for a long time, the body is likely to have high blood pressure, edema and increase the burden on the kidneys.
Many fats and oils are oxidized
stock water often contains animal fat and is sometimes used away and reused. This causes the oil to oxidize, increasing the risk of inflammation and cardiovascular diseases.
Too many roads
Many stewed dishes such as stewed meat often add sugar, so the sugar content is high, affecting blood sugar and increasing the risk of insulin resistance. People with chronic kidney disease, diabetes (dibetes) or obesity should pay attention.
Re-boiled dishes that contain harmful biological substances
Long-term boiling or steaming can create carcinogens such as hap only amine (HCA), especially when stewed water contains protein from meat.
Risks from additives and food safety
Some establishments can add flavorings, preservatives or additives to enhance the flavor. If stewed water is stored for a long time, bacteria and nitrates can increase, increasing the risk to health.
