How to wash vegetables to reduce carcinogens by half

Nowadays, vegetables, especially green vegetables, contain many carcinogenic substances such as pesticides and nitrates. The following method of washing vegetables will help destroy many toxins and reduce the risk of cancer.

In addition to pesticides, vegetables also contain nitrate, a chemical that is harmful to health. After entering the human body, nitrate will return to the form of nitrite, hindering the oxygen transport function of red blood cells. If absorbed too much, it will make people feel tired. In addition, nitrite also reacts with protein breakdown products in an acidic environment, easily forming a carcinogenic nitrosamine.

According to researchers, green vegetables are the agricultural products that retain the most chemicals.

According to researchers, green vegetables are the agricultural products that retain the most chemicals. Moreover, the nitrate content in these foods (typically cabbage, kale, spinach) is much higher than in other fruits and vegetables.

To reduce the amount of nitrate, before processing, we should soak green vegetables in warm water for about 10 minutes (0.5 kg of vegetables use about 10 liters of water, water temperature maintained at 43 degrees Celsius to 50 degrees Celsius), then drain the water to wash.

Studies have shown that warm water at 50 degrees Celsius does not destroy vitamin C and other micronutrients in vegetables. The Taipei City Health Department (Taiwan) conducted an experiment and concluded that soaking green vegetables in warm water for 10 minutes can remove more than 50% of nitrate, while washing with cold water can only reduce 10-15%.

According to Alobacsi.com