Foods that contain the most chemicals

Here is some information you need to equip yourself with to protect yourself and your family from the risks of food poisoning.

Spinach

For a long time, people have been upset about the heavy pollution of water spinach.

Not only are they grown and released in polluted, stagnant canals and lakes with black, foul-smelling water, water spinach is also watered with tons of chemicals and waste oil to keep it green and free of pests.

Therefore, the situation of water spinach contaminated with lead and toxic chemicals is a natural situation that consumers, even though they know, still have to close their eyes and eat.

How to recognize:

The water spinach stems are larger than normal, the vegetables are crispy, and the leaves are dark green due to being fertilized with too much nitrogen or fertilizer.

When boiling vegetables, you will see that the hot water is light green, when it cools the water turns dark green and has black precipitate. When you finish eating these vegetables, you will find that they taste astringent.

To choose An Tan vegetable, you should choose a bunch of small shoots, they look a bit hard but are very crunchy and delicious. If you break the stem, there will be a thin sap streak.

Bitter melon

Bitter melon is a popular food because it is cool and nutritious. Moreover, many people also use it as a functional food to treat diseases, so bitter melon is a very popular product.

But bitter melon has also been "exposed" as a fruit containing many pesticides and stimulants that greedy growers spray on the fruit to make a profit.

How to recognize:

When buying, it is best to look for small, long bitter melons with many tiny veins on their bodies. Large, dark green, smooth bitter melons with swollen bodies but shiny veins are those that have been overused with chemicals to keep them fresh.

Beans

Beans such as cowpeas, green beans, peas, and broad beans contain a lot of chemicals because people overuse nitrogen fertilizers and pesticides when growing them. These fruits attract insects, so growers often rush to harvest them right after spraying to avoid damage.

How to recognize:

When the fruit looks shiny and has little fluff, it is due to too much nitrogen fertilization or too much foliar fertilizer.

If the beans have no signs of pests, it is because too much pesticide has been sprayed and the quarantine period has not been ensured.

You should choose beans with fresh green stems, soft bodies, and medium sized beans, not too big or too small.

Fruit:

Some fruits such as oranges, tangerines, apples, pears, plums, peaches, etc. are often treated with chemical preservatives to keep them from spoiling.

The most common today are calcium carbide and some other toxic chemicals. The most talked about chemical is a cheap antifungal agent used in construction.

In some places, people even use 2,4 D, a herbicide, to preserve fruit. This is a toxic chemical. In high doses, it kills weeds. In low concentrations, it stimulates fruit to grow very quickly.

There are even places where people buy cheap chemicals of unknown origin, mixing them in arbitrary doses to preserve fruit, as long as the product stays fresh and shiny as possible.

How to recognize

When you see the surface of the ball, it can be preserved for a long time without rotting, which means that the fruit has used pesticides to kill fungi and bacteria for preservation.

As for jackfruit and durian… When the fruit is ripe but the segments do not have a characteristic aroma, it is because they have been injected with chemicals to stimulate rapid ripening.

Illustration

Pork

The situation of pork containing antibiotic residues and banned substances has been warned many times by authorities.

Pork is contaminated from the farming stage, when farmers, out of greed, do not hesitate to "poison" pigs with all kinds of stimulants to increase their weight.

At the slaughter stage, the pigs are injected with sleeping pills and water to increase their weight so that the seller can make a profit.

During the buying and selling process, pork also goes through borax and preservatives to keep its color fresh for a long time and prevent it from rotting for up to a week.

How to recognize

When you see meat that is mostly lean with almost no fat, and the meat is dark red like beef, it is meat that has been raised using growth hormones containing many corticoid chemicals.

According to Alobacsi.vn