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Kecambah, Apa Enaknya Sich??

Kecambah, sayuran yang satu ini menjadi musuh terbesarku, karena bau dan rasanya yang sangat tidak saya suka, ketika lagi makan bersama teman-teman dan menunya ada berbau kecambah pasti saya menghindar.
Aneh memang, tapi begitulah kenyataannya..
Setelah membaca tentang beberapa artikel saya menemukan berita tentang beberapa hal yang harus diwaspadai dengan makan kecambah..
Begini beritanya::
Berita yang sedang hangat belakangan ini di Amerika dan Eropa, ternyata bukanlah berita tentang presiden Obama atau film blockbuster, tapi tentang sesuatu yang telah diketahui sejak lama dan kini mulai merongrong lagi –  E. coli (jadi ingat materi tentang bakteri waktu SMA)
E. coli, yang kependekan dari Escherichia coli, adalah suatu tipe bakteri berbahaya yang berada di sistem pencernaan manusia dan juga hewan lain, yang sudah selalu menyebabkan suatu kondisi atau penyakit serius bahkan juga kematian bagi manusia dan hewan.
Bentuk bakteri E. Coli
Beberapa tahun sebelumnya, E. coli pernah menjadi berita utama mencemari banyak bahan makanan dari bayam sampai dengan daging hamburger (berita paling terkenal, pada tahun 1993, insiden Jack in The Box yang menyebabkan ratusan orang sakit dan empat orang anak meninggal dunia) dan sekarang muncul lagi di berita, ledakan pertumbuhan E. coli di Eropa (khususnya di Jerman), yang membuat bingung banyak para ahli kesehatan. Biang keladi musibahnya telah diketahui dan ternyata itu adalah tauge alias kecambah.
Tauge atau kecambah
Tauge telah lama menjadi satu pilihan utama untuk makanan sehat, dan alasannya benar. Intinya, dari sejak berbentuk bibit atau legume, tauge itu adalah perubahan dari nutrisi yang masih potensi menjadi nutrisi yang sebenarnya. Mengkonsumsi kecambah, baik itu kecambah tanaman brokoli, kecambah tanaman bunga alfalfa atau biang kacang hijau (tauge), seperti layaknya makan tanaman mungil, yang kaya akan kandungan nutrisi, senyawa enzimatik dan bagus untuk pencernaan, yang agak sulit didapat dalam paket utuh. Kecambah kacang, bibit dan legumes disebut-sebut bisa memecah senyawa kompleks gula yang menyebabkan gas di saluran pencernaan.  Sebagai tambahan, kecambah tanaman juga kaya kandungan vitamin, khususnya vitamin B kompleks.
Namun, sesehat apapun tauge dan makanan kecambah lainnya, mereka juga punya resiko sebagai makanan pembawa penyakit dan merupakan makanan beresiko tinggi terhadap adanya E. coli.

Kenapa bisa begitu?

Menurut data yang dimuat di  laporan New York Times, kecambah dan tauge itu tumbuh dari biji-biji berukuran kecil sehingga sangat sulit dibersihkan untuk bisa menjamin kebersihannya dari adanya pertumbuhan bakteri.  Biji-bijian ditanamkan di dalam air yang harus selalu diganti beberapa kali dalam sehari. Air tersebut bisa berubah menjadi keruh dan agak asin, dimana merupakan media yang sempurna untuk pertumbuhan bakteri. Ini kenapa dalam Panduan FDA mengatakan para produsen kecambah harus melakukan pengujian bakteri terhadap air pencuci, namun sayangnya mereka pun tidak selalu melakukannya.
Penemuan pertama bahwa kecambah tanaman merupakan salah satu sumber utama penyebab infeksi E. coli adalah di Jepang pada tahun 1996. Pada ledakan manifestasi E. coli waktu itu, ada sekitar 10.000 orang, banyak diantaranya anak-anak, jatuh sakit setelah mengkonsumsi kecambah tanaman akar-akaran yang tidak dimasak. Pada ledakan manifestasi belakangan ini di Jerman dianggap masih skala kecil, namun bukan suatu yang bisa dianggap remeh, karena ada lebih dari 2.000 orang telah jatuh sakit dan angka kematian mencapai 23, dan ini barulah permulaan. William E. Keene, seorang epidemiologis senior dari Divisi Kesehatan Masyarakat Oregon, telah menyelidiki ledakan pertumbuhan E. coli berkaitan dengan kecambah yang diberitakan The New York Times, “Jika anda khawatir akan resiko penyakit yang terbawa makanan, jangan makan tauge.. mereka itu sebenarnya bahan makanan beresiko.”
Sementara ini ledakan pertumbuhan E. coli ini terjadi di Eropa, sejarah menunjukkan bahwa hal ini bisa saja terjadi di area kita sendiri ataupun di manapun. Dengan sedikit banyak anda tahu tentang tauge, apakah ini artinya anda tidak akan menyentuh / memakannya? Apakah anda mengira bahwa bencana ini hanya akan terjadi pada area pertanian? atau apakah kita perlu merasa panik? Apakah sepadan untuk mengkonsumsi tauge, dimana dikenal sebagai bahan makanan kaya nutrisi?

Bagaimana menurut anda para pecinta tauge??

 

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43 thoughts on “Kecambah, Apa Enaknya Sich??

  1. Kecambah atau Tauge ya? menurut aku sendiri sech Tauge tuh enak banget, yang paling sering aku makan dari olahan tauge ya:
    1. Dicampur dengan sambel petis
    2. Dijadikan dadar tauge
    3. Dicampur kedalam Rujak Kacang
    4. Dicampur kedalam Rujak Soto
    5. dan masih banyak lagi Olahan dari Tauge yang aku sukai

  2. ketahanan manusia terhadap E coli di masing-masing negara berbeda-beda, di Eropa termasuk yang rentan sedangkan di negara kita termasuk yang tidak begitu rentan

  3. kalo masalah ecoli itu gak hanya di kecambah kan sebenarnya, tapi tergantung dari kualitas airnya. kalo direbus dengan sempurna ya si ecoli akan mampus

    tapi buat cowok bagus lho kecambah itu, bisa bikin sperma lebih banyak volumenya dan lebih gesit..

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