How To Eliminate Carcinogens In The Vegetables – Nitrite

By Author: Code Blue
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Many experts warn that nitrite in vegetables is likely to be more harmful than pesticides. Due to excessive application of nitrogen fertilizer, nitrate content in vegetables is often high and transfer into nitrite, which can combine with protein and produce nitrosamines and induce cancer hazard. The survey found that about 80% of nitrite in dietary comes from vegetables.

The refrigerated effect of green vegetables is better. The nitrite content in fresh vegetables is minimal. Nitrite content in vegetables stored at room temperature for 1-3 days reaches a peak; it reaches the peak after 3-5 days under refrigerated condition. For the spinach, cabbage and other green leafy vegetables, the amount of nitrite produced is particularly large, the effect of the refrigerator storage is much better than that at room temperature; and for cucumber and potato, the differences are not so obvious. So, if you bought green leaves vegetables and did not immediately eat them, the nitrite content is likely to rise after two or three days. However, for long-term stored cabbage, nitrite content will decrease after several days.

Do not ...
... soak vegetables when you wash them. A lot of people fear for the pesticides on surface and they like to soak vegetables on the water or salt water 20 minutes to half an hour. Is this method really conducive to food security? Compared to rinse vegetables, vegetables soaking will increase the nitrite in vegetables, which is not conducive to food safety. Studies have shown that immersion is an anaerobic state, and it is helpful to improve the activity of nitrate reductase, decrease nitrite reductase activity and improve the nitrite content in vegetables. A long time soaking could cause loss of nutrients.

Add mashed garlic into vegetable salad. When we do vegetable salad, garlic and lemon juice will help to improve security, because the garlic can reduce the content of nitrite, and organic sulfide in garlic and the vitamin C and other reducible substances in lemon juice are able to block the synthesis of carcinogenic nitrosamines. Similarly, when we do pickled vegetables, we could add onions, ginger, garlic, hot pepper sauce for they are beneficial to reduce the nitrite content.

From the tiny details in washing vegetables, we can see the potential threatens in our everyday life. So keeping healthy is very important and we should be more cautious in life.

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