Mikhailova noted that nitrates and pesticides are often found in cabbage, lettuce, beets and carrots, radishes, watermelons and melons, zucchini, dill, parsley and celery. In addition, nitrates accumulate in the stems of greens twice as much as in the leaves.
Nitrates and pesticides are especially dangerous for children under the age of two, pregnant and lactating women, the elderly, and those with gastrointestinal tract problems. Symptoms of poisoning with these substances are: headache, drowsiness, decreased performance, shortness of breath, rhythm disturbance, lethargy, nausea, vomiting, abdominal pain, diarrhea. Chronic poisoning with nitrates can even lead to oncology.
To combat the presence of nitrates and pesticides found in early fruits and vegetables, soak them in water before eating them. It should be kept in clean water for 20-30 minutes and the water should be changed periodically. The doctor noted that when cooking vegetables, the nitrate level decreases by 80%, and the water needs to be drained.
Before storing vegetables and fruits for storage in the refrigerator, the products should be washed with water and stored in the refrigerator – the nitrate level increases in a hot environment. It is also important to cut the skin and the place on the stem.
“Poisoning can be both acute and chronic. Symptoms can be different: nausea, vomiting, abdominal pain, diarrhea. Headache, drowsiness, poor performance, shortness of breath, rhythm disturbance, drowsiness may occur due to long-term intake of nitrates into the body. Oxygen starvation of body tissues is often observed, the development of oncological diseases is possible.
News cannot be equated with a doctor’s prescription. Consult an expert before making a decision.
Source: Ferra
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