Vegetarian food is dangerous to eat
fresh vegetables contain a lot of water, starch and protein, fat content are very small, can not be used to do the main energy supply food, but they are important sources of minerals, dietary fiber and vitamins. In recent years, eating vegetables has become a healthy diet new doctrine. But you know, you might have eaten the wrong thing...
1. Tomatoes are often eaten before meals,
tomatoes should be eaten after meals. In this way, gastric acid and food can be mixed to reduce acidity, avoid stomach pressure increase, cause stomach distension, make the baby produce abdominal pain, stomach discomfort and other symptoms.
two, carrot and radish mixed to make sauce paste
do not carrot and radish together into paste. Because carrots contain enzymes that destroy vitamin C, completely destroy the vitamin C in radish.
three, letinous edodes washed too clean or soaked with water
letinous edodes contains ergozi, which will be converted to vitamin D after exposure to sunlight. But if you wash it before eating or soak in water, you will lose a lot of nutrients. When cooking mushrooms, you can't use iron pots or copper pots to avoid loss of nutrients.
four, excessive consumption of carotene
although carotene is very nutritious for people, but also pay attention to proper consumption. Too much vegetable juice, made of carrots or tomatoes, can cause carrot disease, make the skin of the face and hand orange yellow, suffer from inexorcism, unstable mental state, irritation, or even sleep, and are accompanied by night terrors, crying, and dream talk.
be vigilant about the misuse of carotene in the carcinogenic
traditional concept that supplementation of carotene not only reduces the incidence of cardiovascular diseases and cataracts, but also has the role of cancer prevention. However, in recent years, many tests showed that the incidence of lung cancer was higher than that of the normal control group, but it was 28% higher than that of the normal control group.
nutritionist analysis: the carotene supplementation of the physiological dose (5 mg / day) does have a cancer suppression effect, and an excessive intake of carotene prevents vitamin A from binding to the corresponding receptor and thus prevents the tumor suppressor gene transformation. The result is not cancer suppressing but reverse.
to this end, the human body only needs to supplement the physiological dose of carotene, and must not increase the dose of abuse at will. In peacetime, we only need to eat natural foods rich in beta carotene, such as all kinds of animal liver, milk, carrot, leek, tea and so on.
five, eating bitter gourd
boiling water bitter acid in the bitter melon can impede calcium absorption in food. Therefore, before eating, the balsam pear should be boiled in boiling water to remove oxalic acid. People who need large amounts of calcium can not eat too much bitter gourd.
six, over eating spinach
spinach contains a large amount of oxalic acid, not too much to eat. Oxalic acid can produce calcium oxalate and zinc oxalate with calcium and zinc in human body. It is not easy to absorb and discharge in vitro, affects the absorption of calcium and zinc in the intestines. It is easy to cause calcium deficiency and zinc deficiency, which leads to poor development of bone and teeth, and also affects intellectual development.
seven, eat cooked bean sprouts
bean sprouts tender and delicious, nutritious, but must be cooked when eating. Otherwise, there will be nausea, vomiting, diarrhea, dizziness and other uncomfortable reactions after eating.
eight, leek cooked after storage for too long
leek overnight turned poison. Leek is best to eat now, not long. If stored for too long, a large amount of nitrate will transform into nitrite, causing toxic reaction. In addition, dyspepsia can not eat leek.
nine, stew green leafy vegetables for a long time and eat
green leafy vegetables should not be braised for a long time when cooking. Otherwise, nitrate in green leafy vegetables will transform into nitrite, which will easily cause food poisoning.
most frozen vegetables have been rinsed. They don't have to cook too long, or they will rot and lose a lot of nutrition.
, salad is easy to poison
hot summer, salad is the first choice for many housewives. However, summer pests and diseases are active, vegetable farmers are relatively more pesticide, and cold dishes are not cooked at high temperature. If the pesticide residue exceeds the standard, it will do great harm to the human body. Therefore, it is better to choose pollution-free green vegetables or organic vegetables for eating cold vegetables and raw vegetables.
garlic cucumber, cold bean sprouts, agaric lettuce, hot and sour radish... In hot summer, when people become lazy and have no appetite, a dish of colourfully appetizing and refreshing cold dishes can increase appetite.
can be a high risk food for food poisoning, especially for vegetables with excessive pesticide residues. Cold and raw mixed food is also at high risk. Because vegetables are easily contaminated by bacteria, virus and parasite eggs in the growth process, the probability of pesticide residues exceeding the standard is very high in summer.
how to avoid these risks? First of all, raw vegetables are best eaten with pollution-free green vegetables or organic vegetables. Vegetables grown in soilless culture can also be eaten raw. Under the condition of unconditional, we should choose some regular market market with pesticide residue detection, do not buy vegetables sold by road guerrillas, and do not buy vegetables with drug spots and irritating smell. Second, before cooking, we should wash the dirt on the vegetable surface with water first, then soak with water, and soak for no less than 10 minutes, and soak with alkaline water or warm water.