Some housewives, upon discovering moldy jam, try to digest it in order to rectify the situation and not throw away the seemingly still suitable product. However, this is strongly discouraged for specific reasons that are consistent with the recommendations of a qualified dietitian therapist.
Why is moldy jam dangerous?
Jam, on which mold has appeared, is not suitable for food, since alien fungi and bacteria enter the human body with it. A certain amount of them is digested by the stomach, but the rest of the microbes enter the intestines and begin to actively develop there. This provokes the development of dysbiosis, bloating, diarrhea and serious food poisoning.
With a single use of moldy jam, strong immunity can cope with bacteria, but you should not abuse it.
Mold, indicating that the jam has gone bad, is a very strong allergen, therefore, it is absolutely contraindicated for asthmatics and allergy sufferers to eat foods spoiled by mold spores and fungi. They shouldn't even open a jar of moldy jam, as this can even lead to asthma attacks or swelling. Unlike penicillin mold, food mold is completely useless and cannot have any antibiotic properties.
Using moldy jam
It is popularly believed that if a layer of mold is removed from the surface of jam (cherry, strawberry, pear and any other), the remaining "clean" part can be eaten. This misconception is very common and dangerous because the top layer of mold visible to the naked eye is just the tip of the iceberg. Molds and spores remain inside the rest of the jam, which can only be seen under a microscope or with the help of special analyzes.
Sometimes an experienced housewife can smell the smell of invisible mold, so if the jam smells "wrong", it must be disposed of.
Often, thrifty women do not throw away the moldy jam, but boil it again at a high temperature. At the same time, some of the molds actually die - however, the surviving spores still remain in the product and multiply again, continuing to emit toxic substances.
To avoid the appearance of mold on the jam, when spinning it, you need to sterilize the lids and jars with high quality, boil the raw materials for the jam for a sufficient time, and also put the amount of sugar specified in the recipe into it. With sugar, however, you need not to overdo it - otherwise the delicacy will become sugar-coated. You need to store the jam in a dry and cool place with minimal humidity, which provokes the appearance of mold on products.
