A big table, you can't finish the meal. What would you do?
Every household must have come across it. The leftovers that can't be eaten on that day can be eaten hot and hot the next day; or it can be very common to buy a lot of food at once. But often heard that "overnight dishes can not be eaten", especially green leafy vegetables, and even overnight vegetables cause cancer. For these questions, many people do not know what to do.
Nitrosamines have been identified as a carcinogen.
We all know that overnight vegetables can cause a decrease in nutritional value and excessive production of nitrite. Nitrate and nitrite are widely present in the human environment and are the most common nitrogen compounds in nature. Nitrate in fresh vegetables, stored for too long, and pickled vegetables can be converted to toxic nitrite by the action of nitrate-reducing bacteria. Food containing nitrite, even if heated again, is difficult Removal; bacteria in saliva and stomach can also reduce nitrates to nitrites; nitrites can react with amines in the stomach to produce nitrosamines. Overnight vegetables have been stored for a long time, so these harmful substances will greatly increase, of course, is not conducive to health. In fact, from the perspective of food science, nitrates and nitrites in vegetables are not related to overnight, but are related to the length of time they are stored after cooking. In addition, if nitrite enters the body in large quantities, it may lead to "methemoglobinemia," and the blood loses its ability to carry oxygen, resulting in symptoms of hypoxic intoxication. However, in the case of normal intake, these nitrates and nitrites in fresh vegetables are only minimal, and there is a considerable gap from the harm to the body.
How can we avoid this in the end?
Vegetables have a positive effect on health. We can't eat it because it is "possibly" nitrate and nitrite. For people, understanding what has changed during the preservation process of vegetables and taking active measures to reduce nitrates and nitrites in vegetables and learn to preserve vegetables is an important issue for the health of the diet.
1, food is best to eat now.
2, try to eat as little as possible or do not eat overnight leftovers. Eat the freshest vegetables possible. It is best to eat on the same day of the day to buy vegetables, reducing the time for the preservation of vegetables, especially green leafy vegetables. After cooking, it is best not to store at room temperature, try to eat when finished. If there are any remaining vegetables after the meal, they should be put into the refrigerator immediately or drained.
3, the need to save the vegetables, washed and packed to reduce the carrying bacteria. Uneaten vegetables can be sealed and kept in the refrigerator.
4, overnight soup can drink, but should pay attention to storage. Don't put salty seasonings in the soup. After the soup is cooked, use a clean spoon to scoop up the amount you want to drink on the day. Store the rest in the pot.
5, leafy vegetables should not be stored at room temperature, it should be eaten as much as possible. Fruit vegetables such as tomatoes, wax gourds, cucumbers, potatoes, carrots, and the like can be stored temporarily in the refrigerator and can be heated again before consumption. Office workers who bring their own lunch, do as little as possible stem and leafy vegetables, do more melon vegetables.
6. While taking nitrates from vegetables, ingesting other biologically active substances such as garlic, tea leaves, and foods rich in vitamin C may help suppress the formation of nitrosamines. For example, when adding vegetables, add garlic; when pickling vegetables, add onions, ginger, garlic, chili sauce, etc., are beneficial to reduce the nitrite content.
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