Pericol ascuns în restaurante: Mâncarea care îți creează probleme grave de sănătate

Julia a spus că trebuie să evităm „specialitățile”, deoarece nu sunt asociate cu ingrediente de sezon.

„În limbajul restaurantelor, acestea sunt adesea ”lucruri pe care trebuie să le vindem înainte să se strice”. Sosul va masca vechimea, garnitura îți va distrage atenția. Practic plătești scump resturi de ieri”, spune aceasta în videoclip.

De asemenea, trebuie evitate fructele de mare servite în restaurantele care nu se află pe malul apei, deoarece distanța poate face ca acestea să nu mai fie proaspete când ajung la servire.

Pe lângă preparate, trebuie evitate și băuturile cu gheață, deoarece, de cele mai multe ori, restaurantele nu curăță mașinile de făcut gheața: „Practic, bei dintr-un recipient plin de bacterii”.

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Banalul pui trebuie evitat la restaurant

Julia a mai spus că puiul trebuie evitat deoarece, dacă nu e găsit corect, poate produce toxiinfecții alimentare. De asemenea, dacă e lăsat pe mese de tip bufet, se poate umple cu bacterii: „Nu o să vezi problema, dar o vei simți după 12 ore”.

@juliabesz.bloommoneyingWe were sat over a late-night cuppa after his shift when he said it: “There are a few things you should never order in any restaurant.” Not his, not a chain, not even the posh ones. I laughed, thinking it was some insider joke — but his face didn’t budge. He wasn’t being dramatic, he was being de@d serious. The first on his list? “Specials” that aren’t tied to a clear seasonal ingredient. Sounds harmless, but in the trade, that often means “stuff we need to shift before it goes off.” The sauce masks the age, the garnish distracts you — and by the time you’ve finished, you’ve basically paid top dollar for yesterday’s leftovers. Then there’s shellfish in places nowhere near the coast. Unless you know they’ve got daily deliveries and spotless storage, you’re gambling with your gut. “Most punters don’t realise,” he said, “but the wrong handling turns a fancy seafood platter into a food poisoпing time bomb.” He also warned me about ice in drinks at certain bars. “If the ice machine isn’t cleaned properly — and in busy spots, it often isn’t — you’re basically sipping on a chilled petri dish.” Suddenly, that summer cocktail didn’t feel so Instagrammable. And the shocker? Chicken dishes in buffets or all-you-can-eats. It’s the perfect breeding ground for bacteria if temps aren’t bang-on, and trust me — in high-volume places, they’re not checking every tray like they should. “You won’t see it,” he said, “but you’ll feel it 12 hours later.” Here’s the quick takeaway for peace of mind: next time you eat out, ask yourself one question — how quickly is this moving off the kitchen pass? If the answer’s “not very,” leave it on the menu. You’ll save yourself a fortune in wasted meals… and maybe a night hugging the loo.

♬ original sound – juliabesz.bloommoneying

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