Spring - a difficult time for the diet when canned vegetables already rather tired and cabbage with carrots do not cause appetite. I would like to, oh, how you want lettuce fresh radishes or cucumbers, tomatoes and green onion. The shelves of markets and supermarkets are already bursting with fresh beets, carrots, zucchini, and even potatoes can be found.
But, alas, all this early yummy - hothouse or imported from overseas, "child", abounding with nitrates. But nitrates (nitric acid salt) - though invisible, but very dangerous for the health of poisoning, which knows even a first grader.
Remarque: Adult organism can relatively easily move "portion" 200 mg of nitric acid, 500 mg of nitrate - the maximum amount, and 600-700 mg - guarantee dangerous poisoning.
Nitrates: Dosage in greenhouse vegetables
The Ministry of Health has set limits for the content of nitric acid (Nitrate) in vegetables and greens (calculated in mg / kg), early, and late glasshouse, which grows in outdoors. Measure indicators can be a special device, which is already used by many conscious Ukrainians:
• green onions - 400/800
• Cabbage - 800/400
• Potatoes - 250/120
• carrots - 600/300
• Tomatoes - 100/200
• cucumbers - 200/400
• beets - 600/1200
• radish - 500/1000
The more dangerous nitrates
Compounds of nitric acid by reacting with hemoglobin blood cells interfere the most recent oxygenated and oxygenated organ tissue. As a result - there is a risk of anemia and the resulting problems, especially in pregnant women and nursing mothers.
IMPORTANT. Let's not forget, nitrate vegetables increase the risk of cancer.
How to protect yourself from NITRATES
Completely abandon the early vegetables and herbs to the end of June, when the wound will be real, grown under the sun on the ground, vegetables, herbs and fruits, it is not possible. However, it is possible to protect yourself from nitrate poisoning.
• Do not buy too large zucchini or cucumbers, as well as vegetables too bright colors.
• Vegetable before use must be soaked in water for 1-2 hours: water is able to pull nitric acid on the surface of the vegetable.
• prepare a salad, be sure to refill them with lemon juice: acid blocks the dangerous nitrate compounds, which many on the surface of vegetables.
• Boil vegetables better, thanks to the thermal treatment of nitrates will be 50% less, and salads from early vegetables should not be stored in the refrigerator.
• Clean the cabbage leaves from the extreme and in the middle of a meal, use and throw away the stalk!
• The beet cut off the top and bottom part with the tops, after - doused with boiling water.
• Because early carrots cored.
• The cucumbers and courgettes nitric acid is concentrated in the skin. Peeling the potatoes and remove the part of the potato under the skin.
• Cut in radish spouts and fruits soaked for a few hours.
• For use only green part of green, soaked for about an hour.
IMPORTANT.Try all the same not to give children fresh greenhouse vegetables or to limit their number to a minimum in the menu.
POISONING nitrate: WHAT TO DO
After you eat a salad of fresh vegetables and herbs, and suddenly felt that you feel sick, it appeared headache, lethargy - take action:
• Do provoke vomiting: drink about 500 ml of warm water and press two fingers on the area of the tongue;
• take 5-6 tablets (1 tablet per 1 kg body weight) of activated carbon, and after 2-3 hours, repeat coal reception;
• If you smoke - refrain from cigarettes because of nicotine action of nitric acid becomes active.
