In former times a fresh vegetables and fruit were available only during harvesting, now – all the year round. However, out of a season they stand expensively, but it is half the problem. The trouble is that so-called early vegetables not only don't bring any benefit, but also can do considerable harm! The fact is that the majority of the gifts of the nature arriving to us in dozens of tons from tropical countries bear in itself huge amount of nitrates and pesticides – the substances protecting plants from attacks of wreckers and accelerating their growth. And even if laboratory check reveals the increased concentration of these toxic substances, precepts of law on withdrawal from sale don't exist. So safety of the consumer remains work of the consumer. Owing to this fact it is necessary to know several important facts.
What is nitrates?
Nitrates are inorganic compounds, salts of nitric acid without which any plant can't develop. Nitrates contain as in organic (manure, ashes) fertilizers, and in inorganic, released in the industrial ways. For the person nitrates are poisons and slags. At the same time our organism itself also develops similar connections, but they are completely removed by kidneys, intestines and skin. If this process of removal is broken, the person seriously gets sick. It is clear, that when we use nitrates in large numbers with food, we provoke diseases, considerably rebooting secretory bodies. How it is possible to fight against it?
How to distinguish?
It is necessary to know that nitrates are not on "periphery" of vegetable or fruit, and occupy its core. So, with cabbage everything is simple - it is necessary just to remove cabbage stump. Approximately to arrive also with apples, having cut out a core. Choosing early carrots, beet or potato, to take that that more small the size: root crops overages are a strong indication of excess of nitrogenous fertilizers. In the same way and with cucumbers: small, with a thin shipasty skin, pale and fast-withering contain a minimum of nitrates, and big, tolstoshkury – on the contrary. With tomatoes it is more difficult: on appearance it is difficult to judge excess of nitrates. The tomato needs to be cut – the excess of nitrates is indicated by a white core. Greens need to be selected according to appearance: than is more juicy leaves look, the nasyshchenny their color, the it is more in them than nitrates.
Where it is less nitrates?
Learn from the seller or read on the label from where any given fruit or vegetables got to our country. As a rule, in the countries with steady warm climate and fertile soils of big need for addition there are no nitrates. The fruit and vegetables which are grown up in the equatorial and subtropical countries – in South America, the Southern Asia in Africa are considered as the safest. And here the European and Turkish fruits often contain excess of nitrates.
It is considered that nitrates can be boiled down, however in practice it isn't confirmed. Boiled carrots or beet contain not less harmful additives, than crude. But the correct seasoning of salad or sauce for a garnish can become real protection against harmful effects of nitrates. For this purpose the ingredients blocking transformation in an organism of nitrates into nitrites have to be their part (the last on toxic action it is much more dangerous). All citrus, especially lemons, oranges and grapefruits concern such useful assistants. If I go to wash down with fresh juice from these fruit, toxic hazard nitrates is minimum. Also pomegranate juice, balsam vinegar, vegetable oil possess Nitratoblokiruyushchy action.