Vitamins or Toxins

Vegetables and fruits – the main suppliers of fiber, which plays an important role in the functioning of the gastrointestinal tract, the normalization of fat metabolism, excretion of cholesterol. Eating fruits and vegetables increases the immune properties of the body and provide protection against disease. Many vegetables and fruits have been successfully applied in therapeutic diets.
Nutritionists recommend eating at least 3-4 servings (serving – one fruit or one cup of vegetable salad), vegetables and fruits a day.

According to the rules of healthy eating need to eat fruits and vegetables mostly raw. So try when choosing food products to take into account the season (time of year) and the locus.

The vegetables and fruits a large number of vitamins, which are perfectly absorbed by the body. They reduce the level of cholesterol in the blood. Cholesterol is ingested with food and animal produced by the liver. In plant foods cholesterol not, but it contains pectin, which helps remove cholesterol.

Vitamins or Toxins

Fruits and vegetables contain a lot of water saved from hunger and thirst. This is a very healthy food, but almost all the fruits undergo various treatments to extend shelf life or for the stimulation of maturation, it is not surprising that contain chemicals harmful to our body.

Vegetables and fruits contain fiber Sea, which contains almost no calories but gives the feeling of satiety. Therefore, they can have any number of without fear of excess weight – it nowhere with such a diet will take.

How to store berries
Black and red currant, blackberry, raspberries, gooseberries, blueberries immediately after collection is cooled to freezing point, and then placed in a controlled atmosphere. In such circumstances, they can be stored for two weeks to two months. However, in some countries, the berries are irradiated with radiation that can extend the shelf life for another week. These technologies are well known and popular for hundreds of years, are widely used in China and the United States. Of course, we are talking about micro doses, but so far there is no evidence that it is safe for humans in the long term. Without refrigeration and special means the berries are not stored for more than 12 hours. Exceptions – lingonberries and cranberries, in barrels with clean cold water or in the refrigerator, they can be stored for 10 months to a year.

The Treated Potatoes
It takes multiple treatments. It starts even in the field where the potatoes treated with different chemicals against pests and diseases. But pre processing is mainly close to the spring, the purpose of which is to muffle processes spillage and sprouting of tubers. For this purpose non-toxic or low toxic drugs, but the most effective means of germination – weak exposure radiation doses.

Typically treated for storing antiseptics, most often it is a preparation of long-Pra – a mixture of fatty acid esters of polysaccharides, according to the composition must be harmless.

Are treated with a mixture of wax, paraffin and sorbic acid. Sorbic acid is a preservative that inhibits the development of the microflora (by the way, in your gut, she will do the same, which can lead to dysbacteriosis with time, at least). That’s why some apples look as if they had just been removed from the tree. They can be stored in such a treatment up to one year. If apples are sticky to the touch which means that they are treated with biphenyl. It is clear that there are apples with the skin is harmful, and vitamins are lost without her.

Are treated with wax and fungicides. Of the most commonly used fungicides diphenyl. Diphenyl is odorless, colorless and tasteless, so people can not see it and often do not wash fruit before removing the peel. So he turns on his fingers, and enters the body together with the fruit is eaten. What is not good, since diphenyl considered srednetoksichnym substance and, among other things, prohibited in Europe and the US as a carcinogen. If you are using nutritional peel and citrus zest – this is another reason to thoroughly wash fruits.

Many dried fruits, which are produced on a massive scale, are treated with sulfur dioxide – a toxic inorganic compound that is used as a preservative and by which fruit retain their original color.

Save grapes is quite difficult, so the transportation and storage using potassium metabisulfite in tablets, evenly spread on the bottom of the drawer under the paper. In air, these tablets recovered sulfur dioxide, an antiseptic and an antioxidant, which smokes grapes. Also, paper packaging can handle fungicides (group of pesticides to combat fungi) that allows up to five times lower losses. So wash the grapes very carefully.

For pest control prior to export fruits processed with methyl bromide. Usually also subjected obrayuotke fruits with sulfur dioxide or fungicides that prevent the formation of mold. Many fruits are treated with a thin layer of paraffin or wax. This not only gives the fruit a delicious glossy shine, but also allows you to store it for almost a year. Flushing waxy film, simply rinsing with water from the tap is not possible. It is necessary, at least several minutes to clean the brush under its hot water, preferably with soap. In the dried apricots without chemicals quickly molds are produced in small quantities, they are not visible. Because dried apricots and raisins, which are sold in stores and on the market, usually before put on sale are treated with sulfur dioxide to keep it from spoiling for a long time.

Sulfur dioxide influence on the organism:

Sulfur dioxide – a toxic gas. Even a small concentration can lead to inflammation of the upper respiratory tract, provoke cough, wheezing and runny nose. Continued exposure results in pain during swallowing, speech impediment, vomiting, and dyspnea. The defeat of the lung tissue, makes itself felt immediately, but only a day or two after penetrating the bodies of gas. Though the concentration of this gas in the processed fruit and vegetables is not so great, but still remains life-threatening.

Harm food preservative E230 Biphenyl (diphenyl) is that hazardous substances that are part of a dietary supplement capable of provoking the appearance and development of malignant cancers.

In warehouses for storage of vegetables and fruits from the regular treatment of rodents, insects, and fungi. Fortunately, most of the substances that are processed fruit not penetrate but remain on the surface.
How to wash your fruits and vegetables, not to be afraid of pesticides
By choosing these fruits, try to touch them. If you feel that they are sticky, they are processed for long-term storage biphenyl. In the European Union, the United States, diphenyl prohibited because of its strong carcinogenic and allergenic properties. Processed fruits biphenyl need to peel.
Remove the top sheet and cut the stalk.
In potato all nitrates are collected under the skin and at the core, however, drain water after boiled potatoes. Most of the chemicals out when cooking foods for frying – a lot less.

Lettuce, parsley, dill and other herbs
These products are most nitrate accumulates in the veins and petioles. The greens are actively absorb nitrates, so it is best to soak for an hour in the water before adding to the dish.
Good enough to wash.

The thicker peel them, the more they Chemistry. Never buy a tomato orange-red color. White flesh and thick veins – it is a signal high content of nitrates. If you bought these tomatoes, soak them for 1 hour in cold water.

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