Nutrition and Diet Specialist Dyt. Derya Fidan made important statements about the current spinach poisoning.

Nutrients; They are contaminated by microorganisms because they are not stored in clean conditions and in appropriate environments, contamination of microbes in their hands during preparation, insufficient heat cooking, or lack of clean conditions during service. In this case, microorganisms in the food consumed or chemical toxins in some foods cause damage to the digestive system in various ways and cause poisoning. Spinach is like other green leafy vegetables; It is rich in calcium, folic acid, iron and vitamin K. It also contains vitamin c fiber and carotenoids. The calcium in it helps strengthen the bones and protects vitamins against many cancers, especially the colon. Folates maintain normal levels of protein damage to the vessels. Thus, it can have a protective effect against heart diseases. Especially in the elderly; It contains lutein which has an effect against cataract and visual loss.

BİR MANY THINGS CAN CAUSE FOOD POISONING ”

Factors that can lead to food poisoning are several-fold. These; In addition to natural nitrogen sources, food cooking and storage methods can be effective as well as the process of food from our fields to our tables. Fiber source for spinach; cooking methods are very important. Spinach is better cooked and consumed that day. If the fiber source is freshly cooked and consumed immediately; Due to its green color, it protects the human body from harmful factors causing cancer, but it can become harmful even if it is kept waiting.

DO NOT WAIT AFTER COOKING THE SPINACH!

Spinach should not be consumed because it will increase nitrite and nitrate components if it stays at refrigerator temperature for a long time. Nitrate is a water-soluble ion and forms naturally in the environment as a result of the solidification of nitrogen. Dried legumes and vegetables also contain some nitrate; it is formed as a result of nitrate and fertilization in the soil. There is some amount of nitrate in the water. Nitrate; converts from nitrite composition of spinach to form nitrosamines as a result of metabolic events with nitrogenous compounds in the digestive system. This non-bacterial toxicity to our organism, digestive problems that can cause gastrointestinal problems, dizziness, diarrhea, nausea can cause. According to this information, it is best to consume spinach without waiting too long after cooking.

TOXICISM MAY BE POSSIBLE IF THE VEGETABLES MIXED TOGETHER WHEN MEETING!

In this marketing chain, where vegetables are grown, collected and offered for export, it is possible to see the mixing and deterioration of the main green leaf products. Green leafy vegetables that cannot be distinguished from each other can be collected and mixed together with spinach and weeds. With the introduction of these products, inappropriate consumption can occur. Digestive disorders can be seen in individuals as a result of consumption.

WHEN WASHING FRUITS AND VEGETABLES, USE CARBONATE FOR VINEGAR!

Pesticides, a biological agent used to prevent or reduce harmful organisms to prevent damage to vegetables and fruits in nature; as well as harm to humans and animals. Pesticides; a chemical substance, virus or bacteria. According to the studies, vinegar, which is used to kill germs while washing vegetable foods among the public, increases the effect of pesticides. Therefore; You can get rid of pesticides first by using carbonate instead of vinegar and then wash with vinegar water if you want. But don't use the two at the same time, because they can do nothing by neutralizing each other's influence.

Source: http://www.hurriyetaile.com/ebeveyn/saglik/ispanagi-karbonat-ile-temizleyin_29888.html?utm_source=eposta&utm_medium=haftalikbulten-051119&utm_campaign=ana_haber

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