Family Life Knows Everything.

Chapter 85

Most people like to buy fresh and oily green vegetables and cook them fresh, thinking that such dishes are good for human health.But eating vegetables that are too fresh can also cause trouble.

Nowadays, in the planting and production of crops, chemical fertilizers and other organic fertilizers are widely used, especially for the prevention and control of pests and diseases, various pesticides are often used, and sometimes even pesticides are sprayed on vegetables one or two days before picking. These fertilizers and pesticides often is harmful to the human body.

Plus, fresh doesn't necessarily mean more nutritious.Scientists have found that the nutritional content of most vegetables after a week of storage is almost the same as when they were just picked, or even exactly the same.According to a professor of food science in the United States, the vitamin C content of tomatoes, potatoes and cauliflower decreased after a week of storage, while the vitamin C content of cabbage, melon, green pepper and spinach remained basically unchanged after a week of storage. .Cabbage that has been refrigerated is even richer in vitamin C than fresh cabbage.

Therefore, in life, we cannot simply pursue the freshness of vegetables and ignore the possible harmful substances in them.For fresh vegetables, we should properly store them for a period of time, and it is not too late to eat them after the residual harmful substances are gradually decomposed; and for those vegetables that are not suitable for storage, they should also be washed several times before eating.In addition, fresh foods listed below have many adverse effects.

Fresh daylily.Fresh day lily contains colchicine, so be careful of poisoning.The dried day lily we usually eat does not contain colchicine, so it is non-toxic.

Fresh fungus.Fresh fungus contains a light-sensitive substance. After people eat it, it will be distributed to human epidermal cells with blood circulation. After being irradiated by the sun, it will cause solar dermatitis.This toxic light-sensitive substance is also easily absorbed by the throat mucosa, leading to throat edema.

Fresh jellyfish.Jellyfish contains various poisonous amines such as serotonin and histamine and poisonous peptide proteins.It is easy to cause poisoning symptoms such as abdominal pain and vomiting after human consumption.Therefore, fresh jellyfish is not suitable for consumption. It must be repeatedly dipped in salt and alum to remove water and toxic mucin before consumption.

family life made easy

When buying zongzi, many people tend to choose products with green zongzi leaves, thinking that such products are fresh and environmentally friendly.In fact, zongzi has to be cooked at high temperature, so the color of zongzi leaves cannot be bright green.Keeping the green color is just the result of some merchants soaking the zongzi leaves in a chemical solution. These chemicals penetrate into the zongzi, which will damage the health of the eaters, so keep a respectful distance from the zongzi with bright green leaves.

(End of this chapter)