Is peanut paste harmful to the body

Peanuts that are burnt are generally not recommended for consumption as they may produce harmful substances. Peanuts are prone to produce carcinogens such as aflatoxin during high-temperature gelatinization, and gelatinization can lead to protein denaturation, oil oxidation, and reduced nutritional value. Peanuts are rich in protein and fat. During high-temperature gelatinization, the protein structure undergoes irreversible denaturation, leading to a decrease in digestion and absorption rate. Fats are prone to oxidation and rancidity under sustained high temperatures, producing harmful compounds such as aldehydes and ketones. The deeper the gelatinization degree, the more harmful substances accumulate, and long-term consumption may increase the metabolic burden on the liver. Peanuts with slight gelatinization may only show localized blackening, and the remaining portion can still be consumed after removing the burnt part. But if the overall color of peanuts becomes darker, emits a bitter or spicy taste, it indicates that deep gelatinization has occurred, and the risk of aflatoxin contamination is significantly increased. Moldy peanuts cannot completely destroy toxins even after high-temperature cooking, and ingestion may cause acute poisoning or chronic liver damage. Daily storage of peanuts should be kept dry and ventilated to avoid mold growth caused by humid environments. When cooking, control the heat and use low-temperature slow frying or boiling methods for safety. If peanuts are found to have mold spots, odors, or obvious gelatinization, they should be discarded immediately. It is recommended to choose fresh nuts as snacks, pair them with vegetables and fruits for balanced nutrition, and reduce the frequency of consuming processed foods.