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Cooking Moimoi in Nylons causes Cancer -dietician

Cooking moimoi in nylons? Read why you should stop. Cooking moimoi in nylon is harmful and causes cancer.

A dietician, Mr John Tehinse, has advised against cooking moimoi or other foods in nylons or cellophane bags as it produces dioxins. Dioxins is a toxic substance that causes cancer.

Tehinse gave the advice on Tuesday in Ilorin at an awareness campaign on food safety organised by the Food Safety Awareness Campaign Initiatives, funded by the European Union.

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

It is one of the staple foods in Nigeria, very rich in protein and has its origin in West Africa.

In his lecture entitled: “Food Safety Control System in Nigeria”, Mr Tehinse explained that cooking Moi-moi in nylon had become so common while people were unaware of the dangers.

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

Tehinse further warned 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 people to use the traditional leaves to cook the food instead.

The dietician also called for good food practices in Nigeria and urged restaurant owners to look at the business as public service.

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

Read: Coconut oil is a “pure poison”

(Source: NAN)


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Cooking Moimoi in Nylons is Harmful
This article contains many reasons you should stop cooking your foods in plastic bags or nylons. It could lead to cancers.
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