Attention! We Are Entering The Nitrate Season

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

Much has been written about the harm of eating vegetables with nitrates and how to recognize them. But the fight against dangerous compounds does not end with the purchase of visibly fresh vegetables from the market and their careful washing.

It is important to know that even vegetables that you have bought from a reliable producer do not have nitrates, improper storage can further intoxicate them with harmful substances. Storing vegetables in plastic bags, even in the refrigerator, can serve as a natural incubator for many pathogens such as cryptosporidium, listeria and others.

The passage of harmless to the human body nitrates in nitrates is a natural process. Mating and storage of leafy vegetables in plastic bags can act as a catalyst. But this alone will not be enough - additional conditions are needed, such as energy and more. Proper selection of family favorite vegetables and, more importantly, proper storage are key to fighting nitrates.

How to select and clean leafy vegetables?

It is desirable when choosing greens leafy vegetables to prefer smaller, dark green and fresh-looking vegetables. Don't make the mistake of letting them "suffocate" in a plastic bag, even in the refrigerator. Nylon bags are a kind of nitrate tubes.

Rinsing, even rinsing thoroughly with water will not lead to complete washing away of pathogens and nitrates. Soak leafy vegetables in cold water for at least 30 minutes, changing the water every 15 minutes. Nitrates are water-soluble and natural water osmosis will help remove them from the leaves of vegetables.

Most nitrates accumulate in the conducting tubes (cobs) of plants and the photosynthetic area (ie the outermost leaves of the plant). Ideally, when preparing meals or salads, these "repositories" of harmful nitrogen compounds should be completely removed.

Scientific studies show that vitamin C has a strong inhibitory effect on nitrate compounds. Combining risky leafy vegetables with citrus or other vegetables rich in vitamin C is a delicious and healthy idea for your table.

How to protect yourself from nitrates?

Even if you follow all the tips described so far, avoid eating vegetables that have been in your freezer for more than half a year. When you decide to prepare a winter supply of your favorite leafy vegetables, you should keep in mind that not all packages are suitable for their storage. Canning vegetables should be done only in special bags for vacuuming or freezing.

Before you start preparing for cleaning and freezing the fruit, it is a good idea to inquire about the contents of nitrates in the drinking water in your city You can usually get information about this on the telephones of the respective centers of RIPCHP. If necessary, replace the tap water with mineral water.

Excessive washing and soaking of vegetables, as well as other risky products, such as meat, really helps to reduce the amount of harmful substances in them. The effect of soaking can be increased if large and hard vegetables such as potatoes or zucchini are cut in half before dipping in water.

Highest content of nitrates found in the peel of vegetables - peel potatoes, zucchini or cucumbers before eating. Not only with legumes is good to throw away the first water - it's good to throw away the vegetables after it gets hot, but before boiling.

You should not turn nitrates into a fixed idea or rub the cucumbers with a wire brush until fainting. Indeed, their harmful effects are scientifically proven, but it is enough to follow basic good hygiene to be able to enjoy our favorite green salad with egg for St. George's Day.