What are the hazards of pesticides on fruits and vegetables?

What are the hazards of pesticides on fruits and vegetables?

In order to increase the yield, melons and fruits will generally apply some fertilizers. In order to prevent pests and diseases, some pesticides will be sprayed. The types of pesticide residues in vegetables are mainly organic phosphorus and organic chlorine. Consumption of a small number of residual pesticides, the body itself will degrade, will not suddenly cause acute poisoning, but long-term consumption of cleaned agricultural products with residual pesticides will inevitably cause great harm to human health. Therefore, the vegetables you buy must be carefully cleaned and removed from the fruits and vegetables. So how do you get rid of pesticide residues? Remember these few ways!
Fruit and vegetable pesticides damage to the human body
1, leading to decreased body immunity: long-term consumption of vegetables with residual pesticides, pesticides absorbed by the blood, can be distributed to the synapse and neuromuscular junctions, directly damage the neurons, causing central nervous system death, resulting in immunity of various organs of the body The power is falling. For example, frequent colds, dizziness, palpitations, night sweats, insomnia, forgetfulness, etc.
2, may cause cancer: chemical substances often contained in residual pesticides can cause cancer in cells of various tissues.
3, increase the burden of the liver: residual pesticides into the body, mainly rely on the liver to produce enzymes to absorb these toxins, oxidative decomposition. If you eat fruits and vegetables with residual pesticides for a long time, the liver will work constantly to break down these toxins. Long-term overload work can cause some dry liver lesions such as cirrhosis and hydronephrosis.
4, leading to gastrointestinal diseases: due to the gastrointestinal digestive system, the stomach wall folds more, easy to contain poison. Such residual pesticides are easily accumulated therein, causing symptoms such as chronic diarrhea and nausea.
There are four measures to remove more than 95% of pesticide residues
1, light saltwater soak
Generally, the vegetables should be washed with water for at least 3-6 times, then soaked in light saltwater for 1 hour, and then rinsed with water for 1 time. For the packaged vegetables, you can cut them first, soak them in clean water for 2 hours, then rinse them with water to remove residual pesticides.
2, disinfection with sunshine
Sunlight exposure of vegetables can cause decomposition and destruction of some pesticide residues in vegetables. According to the measurement, vegetables and fruits are exposed to sunlight for 5 minutes, and the residual amount of organochlorine and organic mercury pesticides is reduced by 60%. Vegetables that are convenient to store should be placed at room temperature for about two days, and the average disappearance rate of residual chemical pesticides is 5%.
3, wash with rice water
Naomi water is acidic, and organophosphorus pesticides lose their toxicity when exposed to acidic substances. Soaking in rice water for about 10 minutes, washing with water, can reduce the pesticide content of vegetables. This insect is found throughout the country. It is a serious pest of cruciferous vegetables such as cabbage, cabbage, broccoli, cauliflower, and romaine. Although the cabbage butterfly itself is not harmful, the cabbage caterpillar bites the leaf, and the bitten leaf is easy to induce soft rot.
4, wash with baking soda
First, put a little lycopene powder and sodium carbonate in the water, stir well, then add the vegetables, soak for 5 to 6 minutes, then rinse with water. You can also use baking soda instead, but extend the soaking time to about 15 minutes.
5, boiled with boiling water
When making green peppers, cauliflower, beans, celery, etc., it is best to use hot water before boiling, to remove 90% of residual pesticides.
Different fruits and vegetables are different from pesticides.
1, leafy vegetables
Cabbage, canola, and cabbage (cabbage) should be taken care of. After buying the leafy vegetables, spread them out and let the pesticides evaporate a part. Sunlight can decompose and destroy pesticides. After five minutes of exposure, the content of organic chlorine can be greatly reduced.
When the rapeseed is cleaned, it is necessary to cut a part from the root, so that each leaf is scattered and not connected. The root portion of the dish is recommended to be discarded. After the leaf menu is smashed down, it is rinsed with running water. Because the pesticide in the leaf part will flow to the root of the blade, there are more pesticide residues in the root.
2, cantaloupe
Cucumber, eggplant, and radish are eaten as much as possible after peeling. Although eggplant skin is rich in nutrients, it is recommended to peel it when it is not safe.
The bitter melon which is difficult to clean, its pesticide residue is distributed in its concave and convex surface and gap, need to be washed with a toothbrush and then soaked with baking soda. It is recommended that bitter gourd be burned before eating. Wash the cucumber and wash it with a little salt. After peeling, eat it.
3, cruciferous class
After rinsing, soak it in rice water or baking soda, and rinse it into small pieces. It is recommended that the drowning time be a little longer, and then wash it with water after drowning.

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