Women

Tips That Help Remove Toxic Matters In Vegetables

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Vegetables (water spinach, folium saupori, collard greens…) have highest risk of hygiene but, indispensable to meals. Specialist think that right choosing and cooking vegetables can reduce 90% the risk.

Lately, there have been evidences of The Department of Plant Protection showed that there were 40% of sprout samples having the level of microorganisms relating to intestine bacteria E.coli, Salmonella, listeria higher than the standard level that allow vegetables to be eaten raw. The rate of vegetables infected with BVTV is about 6-7%. The Department of Plant Protection confirmed that the excess amount of BVTV found mostly in leafy vegetables like water spinach, collard greens and beans.

Right choosing and cooking vegetables are simplest way to remove the chemicals in vegetables.

Using vegetables that have the level of BVTV higher than allowance can make people have chronic poisoning, which affects immunity or even nervous system…. However, if people know how to choose and right way to cook vegetables, the risk can be reduce 90%.

The Department of Plant Protection confirmed that the excess amount of BVTV found mostly in leafy vegetables like water spinach, collard greens and beans.

The Department of Plant Protection confirmed that the excess amount of BVTV found mostly in leafy vegetables like water spinach, collard greens and beans.

Those tips following can help people prevent poisoning caused by vegetables infected with pesticides:

·         Choose vegetables at trustful stores having obvious origin. Nowadays, there’re many stores selling safe vegetables, people should buy the foods there.

You should buy vegetables at trustful stores.

 

You should buy vegetables at trustful stores.

·         Avoid buying peeled, chopped and soaked fruits from the market because a apart from the insanitary soaking water, water can also be poisonous. Besides vitamin C which is contained in vegetables can be resolve in the water.

·         Tubers and fruits before using need washing with water that is sterilized by salt or ozone. When buying vegetables and fruits, you should choose fresh ones, full-shaped, have no scratches, normal form, natural colors, are firmed and kind of heavy. Tubers and fruits that need peelings should be dot rid of scratches, cracks, damaged and rotten parts… because those are places that pesticides can get into.

·         To vegetables, when processing it, you need to remove the dangerous factors, clean them well and sterilize them with salt and ozone. Despite the salt sterilizations, people shouldn’t eat raw vegetables.

Besides, people can eliminate the major of the risk as the microorganism, preservative and pesticide that might be in vegetables can be cleared by boiled water. After taking away harmful parts and washing the vegetables, boil water in a pot. Use a half of the boiled water in the pot to poach the vegetables. Well stir the vegetables then remove the first half and use the other half of boiled water to cook soup.  That will help you to have a safe and delicious soup. Not covering the vegetables when cooking is one good way to remove the toxic remaining in the vegetables through the vapor.

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