Nitrates are salts of nitric acid. These substances are in the soil and are necessary for growth and development of plants. Certainly, the human genius found an opportunity to synthesize nitrogen fertilizers commercially, and it is good. However in a pursuit of a harvest the landowners sometimes abuse achievements of chemical industry, and then the vegetables and fruit which are grown up on excessively fertilized soil accumulate in themselves derivatives of nitric acid – nitrates and nitrites. How to reduce the content of these substances?
It is required to you
- - water,
- - salt,
- - vinegar.
Instruction
1. Remember the general rule: nitrates are dissolved in water. Therefore the vegetables which are grown up in greenhouses or those which cause in you suspicion need to be taken in cold water of minutes 15-20 then to merge it. Nitrates collapse when boiling therefore they are practically not in mashed potatoes. Boil potatoes, beet, cabbage and carrots to bring nitrates out of these vegetables.
2. Salts of nitric acid collapse at fermentation. In sauerkraut the content of nitrates sharply falls within a week. Ferment vegetables to bring out of them nitrates. Besides, fermented vegetables are very useful as they contain enzymes and vitamin C content increases. Nitrates are removed from vegetables during the salting and conservation, however at the same time they remain in a brine and marinade. Try not to eat liquid from under tinned vegetables. Least of all nitrates in fresh-salted cucumbers. Salt them in the small portions that during the season to use harmless tasty vegetables.
3. Nitrates accumulate in vegetables unevenly. In potatoes, cucumbers, squash and their garden radish most of all in a peel, in watermelons and melons – in a crust, in beet – near a root and on a top, in carrots – in a core, in cabbage most of all nitrates accumulate in cabbage stump. Do not eat those parts of plants which can become sources of poisoning with salts of nitric acid – cut off more thickly a peel of a garden radish and squash, be not sorry to leave pulp of melons and watermelons near a crust, cut off beet "from poles", i.e. near a root and the top if you are not going to boil it.
4. Vitamins A, E, C neutralize harmful effects of nitrates on an organism therefore try to eat more products in which these vitamins contain.