How to remove sulfur in dried bamboo shoots

If consumers use products containing high concentrations of sulfur for a long time, it will cause damage to the nervous system, behavior, circulatory system, cardiovascular function, eye damage, vision loss, etc.

Dried bamboo shoots are a familiar ingredient for Vietnamese families. From dried bamboo shoots, we can make many favorite dishes such as bamboo shoot soup with pig's feet, bamboo shoots cooked with duck, dried bamboo shoots cooked with ribs... However, this attractive ingredient contains a natural toxin that causes poisoning to users called glucoside. This substance produces hydrocyanic acid, when it meets digestive enzymes in the stomach, meets acid, glucoside is hydrolyzed and releases hydrocyanic acid (HCN). This acid causes poisoning and vomiting.

In particular, when some dried bamboo shoot production facilities use sulfur to dry the bamboo shoots to a beautiful yellow color, without mold, creating an eye-catching appearance for their products, causing women to hesitate when choosing bamboo shoots.

In the program "Ngon va lanh" (VTC14), Dr. Tran Khanh Hoang, Vice President of Nghe An Oriental Medicine Association, said: "Sulfur was previously used to preserve a lot of traditional Chinese medicine, but at a low rate. Currently, production facilities abuse sulfur in steaming and drying bamboo shoots, high sulfur concentrations affect health. Among them, there are substances such as arsenic that cause poisoning and vomiting, similar to cassava poisoning. An adult who eats 20mg of hydrocyanic acid can be poisoned. Children and the elderly are more sensitive."

Some dried bamboo shoot production facilities use sulfur to dry the bamboo shoots to a beautiful yellow color, without mold, creating an eye-catching appearance.

According to WHO recommendations, the sulfur content should not exceed 20 mg/kg of product. If consumers use products containing high concentrations of sulfur for a long time, it will cause damage to the nervous system, behavior, circulatory system, cardiovascular function, eye damage, reduced vision, reproductive function, blood poisoning, kidney failure, etc. Therefore, when choosing bamboo shoots as food for the family, housewives need to have certain knowledge to choose and process bamboo shoots to eliminate harmful substances.

However, we have simple ways to remove natural toxins and sulfur in dried bamboo shoots:

– Do not buy bamboo shoots that are too shiny or have unusual colors.

– Bamboo shoots have a strange smell, the smell of sulfur is emitted. Pure bamboo shoots have a light bamboo shoot smell due to being dried in the sun.

– Bamboo shoots appear mottled due to mold.

– Bamboo shoots feel soft or breakable.

– Limit buying bamboo shoots that are out of season.

– Soak bamboo shoots in cold water for about 1 day, changing the water 1-2 times.

– Then continue to wash the bamboo shoots thoroughly, soak them in rice water for 60 – 90 minutes.

– Boil the soaked bamboo shoots. While boiling, open the pot lid to let the toxins evaporate. If possible, boil a second time, remove the bamboo shoots and drain.

– Cover and store unused bamboo shoots in the refrigerator for 1 week or in the freezer for 1 month.

According to giadinh.net