Doctors told what to do to the first spring vegetables brought only benefits.
Cucumbers, tomatoes, radishes, zucchini, cabbage, green onion – seemingly one continuous usefulness, especially in the spring! But, experts say, it is not so. Chemists and agronomists see in these very different vegetables – pesticides, nitrites, nitrates, fungicides and other – what is there to hide! – poisons. Young vegetables stuffed with chemicals to grow “faster, higher, stronger”. And it pays for the consumer, not only from your wallet, but the cost of his own health. Experts told how to avoid becoming a victim of young cucumbers and tomatoes and eat vegetables, not go to the hospital.
All of these poisons, which are richly flavored our fields, is supposed to bring only benefits. Of course, if they clear dose and do not exceed the norms. But, unfortunately, rules are violated at every step. So you have to escape from these “enemies” on their own, and they need to know in person. Let’s get acquainted.
The main and most common spring problem is nitrates. They need vegetables for growth: the more nitrate, the higher the vegetable. The law clearly regulates nitrates. But then again, who is law and who is “paper”. But the nitrate content is very easy to reduce. First, wash. And even more than that – soak! Cucumbers, zucchini, strawberries, radishes, early greens – all this must be put in water at least half an hour before serving or cooking.
Secondly, to remove all the “extra”. Carrots with tops cut off, with cucumber – peel, and cabbage do not use the top sheets and the core. It is in these parts builds up the biggest dose of nitrates. Third, be sure to cut off green portions of vegetables – such “greening” often happens with potatoes and carrots. Nitrates there, maybe a little, but there is another enemy – solanine – a kind of “potato steroid”, which is very easily poisoned.
As is known, the heat treatment of vegetables, the vitamins contained in them are lost. The good news: nitrates too! Steaming, stewing, roasting and baking reduce the content of harmful compounds in vegetables, but most of all nitrates out when cooking. So what is the best way to get away from harmful substances when cooking is to cook the vegetables.
Most of the nitrates in those vegetables, fruits and berries, where a lot of fluid or a lot of veins. So the “TOP most dangerous” legitimately fall: cabbage, cucumber, radish, greens, melon, watermelon.
The longer vegetables are stored, the less remains in them of vitamins and other Goodies. Even a few days in the refrigerator fruits and vegetables can lose up to 30% of vitamins. So choose only fresh ingredients and as much as will be eaten within a couple days. During long periods of storage and temperature change and does nitrates can turn into nitrites – carcinogens. Therefore, you should not keep a long time unfrozen vegetables – you need them quickly to cook and eat!
Be sure to wash not only fruits and vegetables that grew in the ground, but also those, which are collected from the trees, and especially those brought from distant countries. Often these fruits and vegetables treated with mixtures of gases, in order to protect it from pests, make at the right time to ripen or just to spoil not so fast. Therefore, it is useful to wash with soap not only hands, but oranges to tangerines. How to understand that the rate of poison is very high? The first rule is known to all, but many of them somehow neglected. Nevertheless, experts insist: you cannot have just appeared vegetables, fruits and berries and certainly not to buy to children “the first strawberry”. Moreover, young children should not be given watery vegetables and fruits even with the “second party” of maturation. But after selling seasonal vegetables already in full swing, you’ve got to be alert: look at the appearance, smell and taste!
– if the watermelon or melon in sight of ripe, but not sweet, this is a sign of great quantities of nitrates,
– if the white watermelon seeds and white veins are clearly visible, there can not be,
– if the insipid cucumber – throw it away
– if the fetus is too watery or too bitter, discard its use.
As for the other hazardous poisons, that with them everything is much easier. If the dose is exceeded, you will feel poisoning is virtually guaranteed.
To buy domestic call and convince consumers around the world. So, for example, explaining to the Europeans why you need to buy local fruits and vegetables, the European Commission puts forward three main arguments: Trade over long distances is bad for the environment. When the cucumbers and tomatoes driven many thousands of miles, burned a lot of excess gasoline. So I bought a cucumber imported from overseas countries – have caused additional harm to the environment!
