Experts guide how to remove harmful substances from vegetable residues

The current society can no longer eat the green vegetables of the past. The black-hearted merchants want to harvest fruits and vegetables as early as possible and can make their vegetables and fruits look fresh and beautiful. Therefore, when vegetables and fruits have not reached the mature season, they use ripening agents and pesticides to kill insects, resulting in many harmful fruits and vegetables. Harmful substances are also very unfavorable to our human body. It is also very simple to remove. Experts guide how to remove harmful substances from vegetable residues. Let’s take a look.
1, nitrite. Due to the excessive application of nitrogen fertilizer, the nitrate content in vegetables tends to be high. After conversion to nitrite, it may synthesize nitrosamines with protein decomposition products, which may become a hidden danger of cancer such as gastric cancer. Many people are used to soaking vegetables for a long time. Studies at Anhui Agricultural University have found that long-term soaking will increase nitrate in vegetables. When washing vegetables, it is best to rinse with water for 3-4 times. If you want to soak, do not exceed 20 minutes.
2. Pesticide residues. Studies have shown that pesticides in legumes, leafy vegetables, and solanaceous vegetables have higher levels of pesticide residues. The main component of pesticide residues is organic phosphorus, which not only causes acute poisoning but also chronic toxicity caused by long-term consumption. Dai Yunqing, associate professor of the College of Food Science of China Agricultural University, pointed out that organic phosphorus is insoluble in water, so it cannot be removed by simply soaking. Tap water and low concentration of fruit and vegetable cleaning agent for short time soaking and repeated washing with running water can effectively reduce the content of organic phosphorus in vegetables.
3. Oxalic acid. Oxalic acid in vegetables affects the absorption of calcium and causes stones. Excessive intake of oxalic acid may also cause damage to the digestive tract and even damage the kidneys. Fan Zhihong, an associate professor at the College of Food Science at China Agricultural University, told reporters that as long as proper processing and cooking, the oxalic acid in vegetables can be reduced to a level that does not harm health. Studies at home and abroad have found that discarding vegetable soup after scalding treatment can effectively reduce the oxalic acid content in vegetables.
Therefore, when we wash vegetables, we can remove harmful substances according to the above methods, so that we can have a healthy body while enjoying the food, and we must understand this knowledge before we can cook too. More harmful substances enter our bodies.

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What are the harmful substances in vegetables?

We consume a certain amount of vegetables every day, saying that eating vegetables is good for both health and well-being, at least in terms of the requirements of a healthy diet. Eating vegetables regularly is much healthier than eating meat regularly. However, there are some harmful substances in vegetables. Therefore, everyone should pay attention to when eating vegetables in the future. What are the harmful substances in these vegetables?
I. oxalic acid
Spinach, bamboo shoots, green garlic, leeks, alfalfa, onions, alfalfa, edamame, etc. all contain more oxalic acid.

Hazard: In addition to the taste of oxalic acid, it is more important to combine with calcium in food to form calcium oxalate which is insoluble in water, so that calcium in food can not be absorbed by the body; oxalate can also block iron in food. Absorption; long-term consumption of foods high in oxalic acid may also produce kidney stones (calcium oxalate stones). Some people take these dishes with tofu, chicken, liver and other foods to cook, to the growing children or pregnant women, lactating mothers, thinking that calcium and iron can be supplemented, the result is counterproductive.
Precautions: This type of dish is best cooked with boiling water and then fried before cooking. This will remove some of the oxalic acids.
2. Nitrate and nitrite
Many vegetables can be enriched in nitrates from the soil. Nitrate forms nitrite under the action of nitrate-reducing bacteria. Under suitable conditions (temperature, humidity, pH, etc.), it is beneficial to convert nitrate into nitrite. Fresh vegetables are stored and nitrates are converted to nitrites, which become more and more as the storage time increases.
Hazard: Acute poisoning occurs when the amount of nitrite reaches the toxic dose. Nitrite enters the body and forms a strong carcinogen, nitrosamine, with secondary amines under appropriate conditions in the stomach, causing harm to the human body.
Preventive measures: 1 reduce the use of nitrogen fertilizer in agriculture; 2 eat fresh vegetables.

Be wary of eating vegetables, there are three major misunderstandings
Vegetables are a healthy diet, and we eat a lot of vegetables every day. There is a lot of knowledge about the diet of vegetables on the Internet. Experts suggest that there are some misunderstandings about eating vegetables. If you blindly believe it, it may damage your health. What are the misunderstandings about eating vegetables? The following is a detailed description of the three common mistakes in eating vegetables. Let’s take a look.
1. There are no pesticides in the dishes with insect eyes.
There are no insect eyes that cannot be used as a criterion for judging whether a vegetable is safe. The insect eye can only indicate that the vegetable has been infected with the insect, but it does not mean that the pesticide has not been used.
In fact, there may be more pesticide residues in the dish with insects. The reason is that in order to rescue the dishes of the existing insects, the vegetable farmers can only kill the pests with a large amount of high-concentration and quick-acting pesticides.
Basically used in vegetable cultivation is high-efficiency, low-toxic, low-residue pesticides. Most of the pesticides can be removed by light, washing, etc., and people do not have to worry.
2, superstition “super vegetables”
The nutritional value of each vegetable has its own focus. When eating vegetables, you should follow the rainbow principle. The richer the color of vegetables you eat every day, the better.
Suggestion: Mainly green leafy vegetables, and then add a variety of dark vegetables, such as pumpkin, carrot, purple cabbage, tomato, etc., the combination of nutrients and strong health effects.
It is worth reminding that don’t ignore “white vegetables”. Onions, Chinese cabbage, cauliflower, white radish, etc. all have good anti-cancer effects.
3, buy a dish can eat a week
Nowadays, almost every family has a refrigerator. It is convenient to buy it once a week and keep it in the refrigerator. It is convenient, but it is not conducive to nutrient intake.
Refrigerator cold storage environment can reduce the loss of nutrients in vegetables, but can not stop, the nutritional value is not as good as fresh. Therefore, it is best to buy vegetables with food and to update the vegetable reserves every three days.

Many of the friends in the three misunderstandings mentioned above are “believe in suspicion.” Experts suggest that eating vegetables is learned. If you want to eat healthily, you must understand and master all kinds of vegetable nutrition and cooking methods, so that your body can absorb nutrients and make your body healthier. If you still believe in the misunderstanding of eating vegetables, then quickly correct it.
There are also some vegetables that have certain toxicity, and there may be symptoms of food poisoning after eating. For example, the most common is the green beans, but the reason why they eat the green beans poisoning is that the green beans are not thoroughly cooked, so the toxic substances are not decomposed. Therefore, don’t forget to cook and cook before eating this kind of food in the future.

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What are the hazards of pesticide residues in fruits and vegetables?

Do vegetable pesticide residues exceed the standard of harm to the body? There are currently hundreds of species in our country, including bio-derived pesticides, chemical pesticides, minerals, and so on. The hazards to the human body are relatively high and high, and most of them are organic phosphorus. The State has banned 41 kinds of pesticides including BHC, DDT, methamidophos, and chlorpyrifos. Unless it is an illegal channel, it is not available in the market. In other words, if this type of residue is large, it will cause acute poisoning, and it will cause serious damage to nerve function and skeletal muscle, and even cause death. In addition, some carbamates and organochlorine and pyrethroid pesticides are mostly poisoned or low-toxic pesticides. Residues in vegetables generally do not cause acute poisoning symptoms in human bodies, but such pesticides, related research It indicates that it will be enriched, causing endocrine disorders and even latent risks such as cancer. In short, the number of pesticide residues, the national limit standards are based on human physiological and pathological research, but it does not mean that within this range, everyone can eat, can bear, human system or various reasons will lead to different Degree of damage. However, there is no need to panic. According to experience, the average amount of residues in vegetables is only a small part. If you are worried, don’t put it in the refrigerator immediately after buying the food, put it in a ventilated place for one night, then use the mobile Clean water and wash it carefully, and then eat it after cooking, so that the residual pesticide can dissipate and decompose. Personal opinion, I hope the landlord is satisfied!
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Anonymous User
What are the hazards of pesticide residues on the body? The main harms of pesticides to the human body are three forms: acute poisoning, chronic hazards, and “three” hazards.
1, acute poisoning
Pesticides enter the human body in large quantities through mouth, aspiration or contact, and the acute pathological reaction manifested in a short period of time is acute poisoning. Acute poisoning often causes a large number of individual deaths and becomes the most obvious pesticide hazard. According to the World Health Organization and the UN Environment Agency, more than 3 million people worldwide suffer from pesticide poisoning each year, of which 200,000 die. The situation is even more serious in developing countries. In China, there are 500,000 pesticide poisoning accidents each year and more than 100,000 deaths. On September 24, 1995, CCTV reported that 540 people were poisoned by collective pesticides in a school in a school in Binyang County, Guangxi, due to the consumption of cabbage poisoned with highly toxic pesticides.
2, chronic hazards
Long-term exposure or consumption of foods containing pesticides can cause pesticides to accumulate in the body and pose a potential threat to human health. Organochlorine pesticides have been banned by the European Community for 30 years, while a federal university in Germany has inspected 262 children in cities such as Frankfurt and Munich. Among them, 17 newborns have polychlorinated biphenyls in their body fat, up to 1.6 mg/ Kilograms of fat. The medical department of Harbin, China, surveyed 70 lactating women under the age of 30 and found that their milk contained trace amounts of BHC and DDT. Pesticides accumulate in the human body, although it will not cause obvious acute poisoning symptoms in a short period of time, it can cause chronic harm. For example, organophosphorus and carbamate pesticides can inhibit cholinesterase activity and destroy the normal nervous system. Features. American scientists have shown that DDT can interfere with the balance of hormones in the human body and affect male fertility. In the Internet, Canada, children, and babies exhibit immunodeficiency due to insecticide-contaminated fish and prey, and their incidence of earrings and meningitis is 30 times higher than in American children. Although the chronic hazard of pesticides can not directly endanger human life, it can reduce human immunity, thereby affecting human health, resulting in an increase in the prevalence and mortality of other diseases.
3, carcinogenic, teratogenic mutation
The International Agency for Research on Cancer has confirmed from animal experiments that widely used pesticides have significant carcinogenicity. It is estimated that the number of cancer-related cancer patients in the United States accounts for about 30% of the total number of cancer patients in the country. During the Vietnam War, the US military sprayed a large number of plant defoliants in Vietnam, causing many American soldiers and Vietnamese civilians who had been exposed to defoliants to get cancer, genetic defects, and other diseases. According to recent reports, there have been 150,000 deformed children in Vietnam. From 1989 to 1990, there were only 456 people in Linya Village in southwestern Hungary. Of the 15 live births, 11 were congenital malformations, accounting for 73.3%. The main reason was that pregnant women ate during pregnancy. Fish treated with trichlorfon. Chinese pesticides cause male infertility and are carcinogenic and mutagenic to animals. It can cause teratogenicity and mutagenicity in humans and animals. It has a potential carcinogenic threat and is carcinogenic to animals.

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What harm does eating fruit with pesticide residues?

The toxicity of these drug residues affects the human nervous system, especially in children at the developmental stage. Residues of fruits and vegetables may induce chronic complications in children, affecting neurodevelopment, leading to mobility disorders, growth defects, and respiratory disorders. Other studies have shown that pregnant women who are exposed to pesticides may cause harm to the fetus.
The World Health Organization report shows that high concentrations of pesticides and pesticide residues have become important hazards to human health.

Extended information:

Something that can clean pesticides on vegetables:

1, saltwater. It is not advisable to soak the fruits and vegetables with saltwater. Especially for green leafy vegetables, saltwater will destroy the cell membrane of the leaves, which will not only lose nutrients but also allow the pesticide residues to enter the vegetables. Saltwater does not have much effect on cleaning pesticide residues, but it is helpful to remove pests from fruits and vegetables. For example, saltwater can soak some insects in fruits and vegetables such as cherries and cauliflower.

2, Naomi water. The common rice water in people’s lives is actually weak alkaline water, which is helpful for cleaning pesticides. However, some rice itself has pesticide residues, and there may be uncertain risks in the rice water.

3. Detergent. The method of washing fruits and vegetables with detergent is not worth promoting because the detergent itself is a chemical substance that may cause secondary pollution.

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what are the effects of pesticide residues on fruits and vegetables?

Pesticides, especially organophosphorus pesticides, carbamate pesticides, pyrethroid pesticides, etc., all have certain adhesion and permeability, and are easy to remain on fruits and vegetables. After eating, toxins are easily accumulated in the body, resulting in health. Various hazards. Specifically, pesticide residues on fruits and vegetables have the following effects on the body.

Easy to cause obesity
When the liver cannot decompose toxic substances, it will be wrapped with fat to form a cellulite. If the toxin continues to accumulate, the cellulite will increase and become larger to a certain extent, resulting in lower metabolism and increased fat content. ** Body fat.

2. Lead to decreased body immunity
Long-term consumption of fruits and vegetables with residual pesticides, pesticides will be distributed to the synapses and neuromuscular junctions after being absorbed by the blood, directly damage the neurons, causing the central nervous system to die, resulting in decreased immunity of various organs of the body. For example, we have frequent colds, dizziness, heart palpitations, night sweats, insomnia, and forgetfulness.

3. Cause fetal visceral hypoplasia or deformity
The toxic substances in the residual pesticides will be absorbed by the fetus through the placenta in the pregnant women, resulting in the development of some internal organs of the fetus or malformation. Some children born with defects are poisoned by the uterus. One. Therefore, in the process of pregnancy, including postpartum breastfeeding, women in particular should pay attention to the safety and health of the diet.

4. Increase the burden on the liver
Residual pesticides enter the body, relying mainly on the liver to produce enzymes to absorb these toxins for oxidative decomposition. If you eat fruits and vegetables with residual pesticides for a long time, you need the liver to work constantly to break down these toxins. Long-term overload work can cause liver damage such as cirrhosis and hydronephrosis.

5. Lead to gastrointestinal diseases
Due to the large pleural folds in the digestive system of the gastrointestinal tract, it is easy to accumulate poisons, and pesticides remaining on fruits and vegetables are easily accumulated here, causing symptoms such as chronic diarrhea and nausea.

6. May cause cancer
A variety of chemicals contained in pesticides can easily induce mutations in organisms, thereby increasing the possibility of cell mutations, causing cells to become deformed and inducing cancer.
In addition, pesticide residues on fruits and vegetables can easily lead to a variety of hidden diseases, which cause irreversible damage to health. Therefore, in purchasing, cleaning and cooking, we must try to scientifically select and handle them. The “dining table” became clean and healthy.

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