Gastroenterologist Alena Mikhailova in an interview “Izvestia” said that soaking fruits and vegetables in water will reduce the amount of nitrates in them.
The specialist said that early vegetables and fruits contain a large amount of nitrates and pesticides. These chemicals are used in agriculture and are dangerous to humans.
“Poisoning can be both acute and chronic. Symptoms can be different: nausea, vomiting, abdominal pain, diarrhea, ”Mikhailova said.
She also added that due to the long-term intake of nitrates in the body, a person may complain of headaches, lethargy, as well as decreased performance and oxygen starvation. Moreover, shortness of breath, arrhythmia and lethargy may appear.
“Oxygen starvation of body tissues is often observed, the development of oncological diseases is possible,” the doctor warned.
To reduce the content of chemicals in vegetables and fruits, the expert advised them to soak in water. She also said that, firstly, they should be washed thoroughly, and secondly, they should be stored in the refrigerator, because when exposed to heat, the level of nitrates increases significantly.
According to Mikhailova, vegetables and fruits should be soaked for 20-30 minutes. In cabbage, it is recommended to remove the upper leaves and the stalk, in lettuce leaves – thick cuttings.
When cooking vegetables, the amount of nitrates is reduced by 80%, but the used water must be drained. Most often, chemicals can be found in watermelons and melons, beets, zucchini, cabbage and greens.
“Everything that is brought from afar will in any case be treated with nitrates. To preserve the harvest, strawberries, greens, nectarines, apples, grapes are most processed, ”said the gastroenterologist.
In addition, cherries, pears, tomatoes, potatoes, as well as sweet peppers and chili peppers are treated with pesticides. For safety, they should be washed no less carefully.
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