In our article, we will talk about the benefits and dangers of vegetables that contain nitrates and nitrites. You will also learn how to get rid of them. Both fruits and vegetables are simply vital for the human body for normal functioning and enrichment with useful microelements, fiber and vitamin complexes. Take into account the vegetarians, there are not so few of them on planet Earth. If you do not take into account the fact that meat products are too expensive for some people, in this case they deliberately choose vegetarianism. Basically, this stratum of the population chooses such products either because of the love for the animal world, or the desire to lose weight as soon as possible, or to improve the body completely and completely.
But, in addition to the health benefits, fruits and vegetables are often fraught with many dangers. This is due to various chemicals and different compounds that unscrupulous producers use very generously in growing crops in order to achieve maximum benefits in their production. They never think about how much harm their fruits or vegetables will bring to people, the main goal is to grow more and so that the presentation of the product remains as long as possible.
For any plant, especially its productivity and vital activity, a chemical element such as nitrogen is needed. This chemical element enters the plant from the soil under the guise of mineral salts. The next step of nitrogen will undergo several chemical transformations, resulting in the formation of ammonia. Nitrates and nitrites are the basic salts of nitric acid. Directly nitrites and nitrates are intermediate substances of transformation from nitrogenous salts, nitrogen, and then, in the end result, ammonia. Studies have shown that plants grow much better and faster where the soil is rich in nitrogenous salts. All of this was the reason for the use of this type of approval in agriculture, regardless of whether it is grain or vegetables.
What is the difference between nitrite and nitrate?
- Nitrite are an intermediate step in the reduction of nitrates to nitrogen and ammonia, or a chain of bacterial processes of ammonium oxidation to nitrates. It is very difficult for nitrites to enter the human body in its pure form; it is much easier to do it under the guise of nitrates. But as soon as nitrates enter the body (primarily the mouth), they are immediately converted into nitrites under the influence of nitrate reductase, and as a result, nitrosyl ions are formed in the blood. Ions of this type become a dangerous poison for a living organism, because they cause methemoglobinemia. And as a result of the red color, hemoglobin will acquire a dark brown color, and the ability to carry oxygen from the lungs to all tissues of the body is lost.
- Nitrates - these are salts of nitric acid, which have the ability to accumulate in food and water, due to the fact that there is too much excess of nitrogen fertilizers in the ground. Basically, nitrates are used directly for fertilization, but nitrites are used for fixing and longer retention of a particular nitrate in the human body. It is much easier to grow a large fruit on nitrates than a small one, their sizes are catching up due to constant feeding.
If the content of nitrates in the body is very high, acute poisoning may occur, which in some cases leads to the death of the body. Today, more and more specialists have to deal not with acute poisoning from nitrates and nitrites, as with chronic ones. Scientists have come to the conclusion that the responsibility for most chronic diseases lies directly with nitrogenous salts, which are simply colossal amounts in food.
As a result of numerous studies, it became known that nitrites and nitrates can cause cyanosis, stomach cancer, can negatively affect the cardiovascular system, nervous system, and also contribute to irreversible changes in the baby's body during its intrauterine development. These salts are no less dangerous for infants, in whom the reproduction of hemoglobin is still very slow, the body is still very weak and this all contributes to their great vulnerability. Therefore, for adults, the daily dose of nitrates is not more than 0.2 mg / kg, and for children it has not been established at all.
The most effective ways to cleanse vegetables from nitrates
- Cooking vegetables is the most effective way to neutralize nitrates and nitrites. If you prefer to cook vegetables, then you must first peel them and only then put them in boiling water without salt and so that the liquid covers them completely. When 15–20 minutes have passed. cooking, it is necessary to drain the water and fill in a new one. Now you can boil the vegetables until tender, it is better to salt at the very end or even after removing the broth. And one more thing, never leave ready-made vegetables in water, otherwise some of the nitrates will definitely come back. This, at first glance, a simple way, will help rid the vegetable of nitrate and nitrite by 40-80%.
- Soaking vegetables. If you have time and cooking vegetables can wait a little, then you can soak nitrate vegetables in two waters, 15 minutes each. in each. If you have more time, it won't hurt to soak nitrate vegetables for a few hours, but in slightly salted water. Such soaking can reduce the concentration of nitrates from 25-40%. Thoroughly peel the vegetable and wash it after that. The main thing here is to remember in which parts of a particular vegetable there is the maximum amount of elements harmful to the body, and be sure to remove that part before cooking. For example: parsley or dill leaves have 2 times less nitrates than their stems. White cabbage most of all collected nitrates and nitrites in the upper leaves, as well as veins and stumps. Carrots and beets are most rich in harmful salts at their ends, on one side and the other, cut them off without regret. It is also necessary to completely cut off the green part of the potatoes, carrots, beets, due to the fact that the maximum amount of nitrates is hidden there.
- Ascorbic acid or fruit juice in the fight against nitrates and nitrites. Before consuming any nitrate vegetable, take ascorbic acid or a glass of juice with a high content of vitamin C. Simply Vitamin C is able not only to inhibit the formation of nitrosamines in the human body, but also to protect against various diseases, primarily infectious.
There is hardly a person who will not be interested in the question of whether he has a chance, without any devices or partings, to determine how much nitrates and nitrites are in a particular vegetable or fruit, or they are not there at all. Unfortunately, nitrates and nitrites cannot be determined by their appearance, and even when you taste it, you will not feel any difference. The most reliable way to determine the amount of nitrates in vegetables is to purchase a nitrate meter. Only he is able to 100% give an answer to the question of what quality products, what do you and your family consume.
Foods that may contain nitrites and nitrates
- Melons and watermelons. You do not need to buy either watermelons or melons as soon as their season begins, because the first fruits are the most dangerous for the human body. Remember that fruits such as melons and watermelons should not be eaten near the peel, as there are the most nitrates there. When choosing a melon, do not pick a bright yellow and smooth one without any external specks. Always give your preference to a rough fruit and pains of a natural color, preferably with external flaws, it is these fruits that have the least nitrates and nitrites in their composition.
- Salads and greens. First, never use the stems in cooking, as they contain the most chemicals. Greens must be kept in direct sunlight for half an hour before use, then left in cold, slightly salted water for a while.
- Zucchini. The first signs of a high content of nitrates and nitrites in this vegetable is a dark green top. It is necessary to remove the peel from the zucchini, not sparing to cut the tails on both sides.
- Cabbage. The most vulnerable places of this vegetable for nitrogenous salts are the stump, leaves and veins. Like most other vegetables, cabbage must be soaked for several hours in cold, slightly salted water before use.
- Radishes, beets and carrots. Always pay attention to the size of the root crop, because only under the influence of a large amount of nitrates and nitrites, fruits can grow gigantic. Medium carrots should be about 20 cm, radishes should be 4–5 cm in diameter, and the ideal beet size should be 6–7 cm. in diameter. When choosing these vegetables, pay attention to the tops, if there is such an opportunity, if it is too long, it means that the fruits received a lot of nitrates and nitrites;
- Potatoes. If you soak pre-peeled potatoes in water for a while and leave them in the refrigerator overnight, this will prevent nitrates from converting to nitrites. Do not regret, cut the peel from the potato, especially those places where the fruit has a green color.
- cucumbers and tomatoes. A nitrate cucumber will give out its color, it should be herbal, not dark green. A tomato, whose color is not red, but lighter, close to "transparent", is a nitrate vegetable. The nitrate tomato also produces yellow streaks that are easily visible when cut. Fertilizers enter cucumbers through the stalk, and, of course, most of these substances accumulate near it - cut it off with a good supply.
It so happened that at the present time it is impossible to live without chemical additives, both in food and in the soil on which all cereals, vegetables and berries grow. But we need to learn how to live in such conditions and adapt to all this, if we want to preserve not only health and beauty, but also youth for a long time. And if you value your health, then follow the advice of experts to protect your body from harmful substances, toxins, nitrates and nitrites. Another tip that should not be neglected: pickled vegetables "give" all nitrates to the brine, so it is better to choose this method of harvesting vegetables.
Learn more about nitrates, nitrites and how to test vegetables in this video:
