คลีนิคผู้บริโภค / อนงค์ สิริยานนท์

Fish sauce and pickled fish is the food that Thailand best known. Every household used for enhance the flavor and smell of food. Fish sauce split into 3 types good quality Fish sauce or genuine fish sauce, mixed Fish sauce and fish sauce made from MSG waste. For consumers who are allergic to fish sauce the third category may have allergy from MSG waste by pain muscle at cheekbone, nape, chest, numbness, heart beats slower, breathing uncomfortable. Patients with high blood pressure, kidney disease, heart disease should not eat salty because they will become swollen. In this case is not only about the quality of fish even if fish sauce is high quality. The pickled fish or Pla Dak is a northeast local food rich in protein made from freshwater fish. Must cook before eating. Popular to make fermented fish spicy dip, Pla ra song kruang. Fermentation of pickled fish must be tightly closed to prevent contamination with parasites such as liver fluke cause diarrhea, pain in the ribcage, chronic hepatitis, liver cancer. Eating pickled fish make useful and free from diseases must should be done very cleaning, should not be a rotten fish or dead fish and should marinate for about 6 months.