Text: Dr. Zhang
Edit|Unknown Spring
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On a night in Shaoxing, Zhao Bohong, a delivery boy, had just finished his day's work and sat in a small roadside restaurant eating dinner.
He ordered a plate of vegetable salad that looked fresh and juicy, but suddenly felt an upset stomach after a few bites.
Zhao Bohong hurried to a nearby tertiary hospital, hoping to find out what caused his discomfort.
At the hospital, Zhao met Zhao Jun, a doctor in the gastroenterology department, who described his symptoms to Dr. Zhao.
After hearing this, Zhao Jun began to discuss with Zhao Bohong a little-known but important topic - the secret behind the fresh fruits and vegetables on the market that have not been spoiled for a long time.
Many fruits and vegetables on the market that appear to be fresh may actually contain different types of preservatives.
Although these preservatives can extend the shelf life of fruits and vegetables, they may not be good news for human health.
Studies have shown that long-term intake of foods containing preservatives may affect the digestive system and may even be a potential cause of gastrointestinal diseases.
The doctor went on to mention five commonly used vegetables on the market – lettuce, shallots, cucumbers, lettuce and mushrooms, which are often treated with preservatives because of their high preservation needs.
Zhao Jun explained that although these preservatives are used within the scope of the law, it is best for consumers to wash them thoroughly before eating them to minimize their intake.
Different preservatives have different chemical compositions and mechanisms of action.
For example, some preservatives extend the shelf life of fruits and vegetables by inhibiting the growth of bacteria and fungi. Such as mushrooms commonly used grammycolin. Blue alum preservative commonly used for shallots.
Others do this by altering the respiration of fruits and vegetables, such as 1-MCP, which is commonly used in fruits.
Zhao Jun stressed that as consumers, we should be vigilant about where food comes from and how it is processed.
Although food additives on the market cannot be completely avoided, we can reduce the risk by carefully selecting and washing food thoroughly.
Zhao Jun added: "Let's take a look at some specific types of preservatives and what they do.
"Calcium sulfate and sulfites are commonly used in dried fruits and vegetables, where they prevent microbial growth and fruit browning. ”
"While they ensure the appearance and taste of food to some extent, these substances can cause discomfort for some people, especially those with asthma and those who are sensitive to sulfites. ”
"Another common preservative is sodium benzoate, which is commonly used in acidic foods such as sauces, juices, and carbonated drinks.
"It works by inhibiting the growth of mold and bacteria. While sodium benzoate is considered safe at normal intake, excessive intake can still cause negative health effects. ”
"Next are antioxidants, such as vitamins C and E. They are widely used in food to prevent oxidation and extend shelf life.
"While they are beneficial to the human body, it is not advisable to overrely on antioxidants in processed foods and neglect the intake of fresh fruits and vegetables. ”
"Some antioxidants may break down at high temperatures, lose their effect, or transform into other unstable substances. ”
"Ethylene inhibitors such as 1-methylcyclopropene (1-MCP) are used to prolong the ripening period of fruits and vegetables.
While this makes fruits look fresh and long-lasting, they can affect the nutritional value and flavor of the food.
Over-reliance on foods processed with such preservatives can lead to insufficient nutrient intake. ”
It is crucial to understand the types and effects of these preservatives. While it is nearly impossible to avoid these chemicals completely, there are a few simple steps we can take to reduce their potential risks.
For example, buy fresh seasonal fruits and vegetables, which often don't require much chemical treatment to stay fresh.
In addition, washing fruits and vegetables thoroughly can remove residue from the surface, and while this does not completely remove all the chemicals, it is at least a good start.
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