Pay attention to pesticide residues when eating vegetables
Pay attention to pesticide residues when eating vegetables:
First, eat vegetables, don't just stare at vitamins, why eat vegetables? The traditional seven categories of nutrients plus the presence of chemicals in thousands of modern plants are not enough to summarize the goodness of vegetables, because their natural mix can only be obtained from the original ecological properties. Therefore, every piece of cake and every fruit is so wonderful. It is not a vitamin at all. Therefore, only when you eat regularly and eat it all, you can fully obtain the nourishment from vegetables.
Second, raw vegetables have hidden dangers and raw vegetables are very popular, because people are convinced that this can avoid the loss of nutrition caused by cooking. But the problem is that the nutrition of vegetables is preserved without processing, but the toxic and harmful substances are equally unscathed.
For example, vegetables in the vegetables family contain a small amount of substances that cause goiter, which interferes with the absorption and utilization of iodine by the thyroid gland. Cauliflower, like other vegetables, also contains a small amount of goiter. Similar to this, there are cruciferous vegetables such as radish and soybean, which enter the human body and metabolize to produce a thyroid toxic substance, thiocyanate, which can cause insufficient secretion of thyroid hormone and increased thyroid compensatory.
These thyroid killers from vegetables are afraid of heating, and they can effectively avoid danger after proper cooking. After the vegetables are drowned, they can be cooled and fried, or made into soups and vegetable stuffings, which can not only preserve nutrients but also reduce toxins.
Third, which vegetables and medicines many people like to eat kidney beans, Chinese cabbage, cabbage, cauliflower, cabbage, leeks, peppers and eggplant, the same pests also love to eat, especially cowpea and eggplant. Therefore, these vegetables have the problem of pesticide residues, which affects the safety of eating. Vegetables such as pumpkin, sweet potato, carrot, onion, sage, green onion, coriander, lettuce, and tomatoes are naturally much safer because they do not have to be used to drive away pests.
In addition, the degree of nitrate contamination of roots, stems and leaves is much higher than that of flowers, fruits and seeds. Therefore, eat as much as possible of melons, fruits, beans and edible fungi, such as cucumbers, tomatoes, edamame, mushrooms and so on. Be careful to add some vitamin C to block the formation of nitrite, which will reduce the potential danger of leafy vegetables.
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