Monday, September 18, 2017

Stop Using Nylons In Preparing Moi Moi, It Could Cause cancer - Expert Warns

A dietician, Mr. John Tehinse, has warned people against cooking moi-moi and other foods in nylons or cellophane bags as it produced dioxins, a toxic substance that causes cancer.

Mr. John Tehinse, a dietician, disclosed this on Tuesday in Ilorin at an awareness campaign on food safety organised by the Food Safety Awareness Campaign Initiatives, funded by the European Union.

Moi-moi is a Nigerian local made food, a steamed bean pudding made from a mixture of washed and peeled black-eyed peas, onions and fresh ground peppers.

While delivering his lecture entitled: “Food Safety Control System in Nigeria”, Tehinse, explained that cooking Moi-moi, a local delicacy of bean pudding, in nylon had become widespread while people were unaware of the dangers.

He further explained that “nylons or cellophane bags produced dioxins when heated, adding they are a group of chemically-related compounds that are persistent environmental pollutants (POPs)’’.

Tehinse said that dioxins were highly toxic and could cause reproductive and developmental problems, damage the immune system, interfere with hormones and also cause cancer.

He advised the publics to use the traditional leaves to cook the food.

He also urged restaurant owners to look at the business as public service and call on Nigerians for good food practice.

According to the dietician, “Food business is not only to make money but a calling to protect public health and ensure what they offer to consumers is safe.”

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