1. Overnight vegetables produce fatal nitrite
Some overnight vegetables, especially the overnight green leafy vegetables, not only have low nutritional value, but also produce pathogenic nitrite. The amount of nitrite in stored vegetables increases with the storage time and temperature. However, if the vegetables are refrigerated in the refrigerator (2-6 ℃), the increase of nitrite is less.
Some leftovers with high protein and fat are even more inedible. Harmful bacteria in the air will attach to the leftovers and start to breed within 2 hours. It is known that most of the proteins and fats will produce harmful substances, such as hydrogen sulfide, amine, phenol, etc. under the action of bacteria, which are harmful to human body.
If it's winter, some families think that it's cold and leftovers don't need to be refrigerated, this view is also wrong. Now, with the popularization of refrigerators in cities, the content of nitrite in people's food decreases, but it is not the same as putting vegetables in refrigerators; the content of nitrite will still increase after a long time.
2. Different kinds and different parts of vegetables have different harm
Under the same storage conditions, the amount of nitrite produced by different kinds of vegetables is different. In general, stem and leaf vegetables are the highest, melon vegetables are slightly lower, and rhizome and cauliflower are in the middle. Therefore, if you buy different kinds of vegetables at the same time, you should first eat stems and leaves, such as cabbage, spinach, etc. If you are going to make more vegetables and eat them hot the next day, you should try to make less stem and leaf vegetables and choose melon vegetables.
Special tips: at room temperature, spinach, cauliflower, beans, cabbage and green pepper produce more nitrite when stored in the next day. The nitrite in spinach is far more than other vegetables. There are tomatoes, lettuce, leek, zucchini, eggplant, garlic bolt, carrot and celery that produce less nitrite.
3. How to produce and harm the carcinogenic and lethal substance nitrite
There are oil and salt in the fried vegetables. After one night, the vitamins in the vegetables are oxidized, which greatly increases the content of nitrous acid and turns into nitrite after entering the stomach. Although nitrate is not a direct carcinogen, it is a major health risk. When nitrite enters the stomach, it will produce a substance called NC (N-nitroso compound) after having certain conditions. It is one of the risk factors of inducing gastric cancer. Especially when the weather is hot, the overnight meal is contaminated by bacteria, which will multiply in large numbers, easily lead to gastroenteritis and food poisoning.
4. Reheating leftovers does not necessarily reduce harm
In daily life, people often heat the rest of the meal again and again, thinking that this can prevent food corruption. In fact, from a medical point of view, this view is not entirely correct. Because some food toxins cannot be eliminated only by heating.
In general, some bacteria, viruses and parasites can be killed in a few minutes by heating at 100 ℃. But for the chemical toxins released by bacteria in food, there's nothing heating can do. Heating does not destroy the toxin, but sometimes increases its concentration. In addition, there are different amounts of nitrate in all kinds of green leafy vegetables. Nitrate is non-toxic, but in the process of picking, transporting, storing and cooking vegetables, nitrate will be reduced to toxic nitrite by bacteria. Especially for the leftovers of the night, the nitrite content will be higher after the night's salting.
After heating, the toxicity of nitrite will increase, and even lead to food poisoning and even death. In addition, the Solanin contained in germinated potatoes and the aflatoxin contained in moldy peanuts cannot be destroyed by heating. Therefore, we must not think that as long as the leftovers are hot, it is better to eat as much as possible.
5. Aquatic products most likely to cause gastrointestinal diseases
It is generally believed that vegetables that will not cause disease will increase the content of nitrite and the toxicity after heating after overnight salting. Therefore, vegetables can not be overnight. In addition, starch food is also best eaten at one time. Rice cakes and other foods can be kept for up to 4 hours. Eating them without changing taste may also cause adverse reactions.
The harm of overnight food should not be underestimated. We should not be afraid of waste for the sake of saving for a while, which will harm our health. If you want to learn more about the common sense of overnight food, please continue to pay attention to the safety science popularization and safety topics of this safety net.
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