Pesticide pollution of fruits and vegetables is a major hidden danger to human health. Once they enter the human body, they are easily dissolved in body fat, accumulate in the body, and are difficult to be discharged from the body, resulting in disorder of human endocrine system, destruction of reproductive and immune systems, and induction of cancer and neurological diseases.
Fruit and pesticide pollution is becoming increasingly serious, but we have to eat, so how to deal with daily eating fruits and vegetables, to minimize pesticide residues in fruits and vegetables is our most sensible choice.
1. Washing method: put the vegetables at room temperature for half a day, let the pesticide develop by itself, and then rinse with water. If you want to eat more at ease, use 500cc water, add 2 tbsp lemon juice, 4 tbsp baking soda and soak the fruits and vegetables for 10 minutes. This is a method provided by a professor of chemistry in Taiwan. I always use this method to clean vegetables and fruits. If there is no lemon juice, I will add white vinegar instead.
2. Cutting method: when spraying pesticides on cabbage and green vegetables, they will gather along the petiole at the root, so they should be cut first, and the pit of green pepper's pedicle is also easy to gather pesticides, so they should be cut before cleaning.
3. Storage method: do not put the non perishable fruits and vegetables (such as carrots, radishes, taros) in the refrigerator when they are bought back. If they are kept at room temperature for a few days, the enzymes originally contained in the plant will gradually decompose the residual pesticides.
4. Blanching method: wash cauliflower, peas, etc. and heat them in hot water above 90 ℃ for 1 minute. It's not only more beautiful, but also more comfortable to eat.