The Unseen Dangers of a Popular Snack, How Kurkure Can Affect Your Liver and Stomach

For many, the spicy and crunchy taste of Kurkure is a favorite indulgence, but nutritionists raise concerns about its regular consumption. According to Priyanka Rohatgi, a nutritionist at Apollo Hospital, while Kurkure is made from common ingredients like rice meal, corn meal, and gram meal, it's the added preservatives, salt, sugar, chemicals, and the oils used for frying that pose significant health risks. Frequent indulgence in this snack can lead to several adverse effects on your body, particularly your liver and stomach.One of the primary concerns is the potential for liver damage. The preservatives and high sodium content in Kurkure can be particularly taxing on the liver, leading to inflammation and increasing the risk of developing conditions like fatty liver. The packaging often uses codes for ingredients, which can mask the presence of various colors and citric acid, making it difficult for consumers to know exactly what they are eating.The impact on the stomach is another major issue. The high concentration of corn and rice flour in Kurkure can cause digestive problems for some individuals. Excessive consumption can lead to stomach aches, cramps, and constipation. Being a fried food, the oil content is high, which can coat the stomach lining and cause indigestion and discomfort.Beyond the liver and stomach, this popular snack can contribute to other health problems. As a deep-fried item, Kurkure is laden with calories and unhealthy fats. The combination of preservatives and added sugars can lead to an increase in body fat, contributing to weight gain and obesity in both adults and children. Furthermore, the high salt content used to achieve its signature tangy flavor can elevate blood pressure, posing a risk to cardiovascular health. While occasional consumption might not be harmful, it is advisable to avoid making it a dietary staple.