With the explosive growth of online information, all kinds of news about food safety are overwhelming. Among them, the statement that "mushrooms, garlic sprouts, and baby cabbage contain formaldehyde" is particularly eye-catching, and there are even voices saying that "eating it will cause cancer".
Have these vegetables really become "big formaldehyde players"? Let us uncover the truth little by little.
1. The relationship between formaldehyde and vegetables
Formaldehyde, the name may sound a little scary. That's right, it's a pungent smelling chemical and a headache for furniture panels.
Formaldehyde is actually an "old acquaintance" in nature, which is naturally produced in the metabolism of many plants, including the vegetables we often eat. However, don't be nervous, the amount of these self-produced formaldehyde is pitifully small, and it is not enough to affect our health.
Besides, the national law has long been strictly prohibited, and there must be few businesses that dare to play with fire when adding formaldehyde to vegetables. Even if someone is lucky, the insignificant amount of residue has already drifted away with the water vapor as the vegetables are rinsed and cooked.
2. Scientific detection of formaldehyde content in vegetables
Speaking of those panicked videos, the "scientific experiments" you saw, using an indoor formaldehyde detection box to try on vegetables, the results immediately showed that the formaldehyde content exploded.
This kind of operation sounds very scientific, in fact, it is the same as measuring the temperature of the water, the tool is not used correctly, and the result is naturally unreliable.
Take the experiment as an example, some researchers specially did a control experiment, and even the absolute ethanol that was not added to formaldehyde was tested with this kit, and the result was that the formaldehyde content exceeded the standard. What does this mean? This means that this method is not suitable for detecting formaldehyde in food at all.
Moreover, rigorous scientific testing has proven that even those mushrooms, garlic sprouts, and baby cabbage that are misrepresented as "formaldehyde users" have a negligible amount of formaldehyde in their bodies, far from reaching the level of health effects.
So, those videos that make you shudder, just watch them, don't take them too seriously.
3. The easily misunderstood "formaldehyde vegetables"
In the discussion of food safety, there are always several "cliché" topics, such as the formaldehyde content in mushrooms, garlic sprouts and baby cabbage.
Because these vegetables contain more amino acids and proteins, trace amounts of formaldehyde are produced during the natural metabolic process. But don't forget, the word trace is crucial.
According to the research report of the journal "Food Chemistry", the formaldehyde content in these vegetables is usually less than 20 micrograms/kg, which is far below the World Health Organization (WHO) safety index for formaldehyde in food.
Also, you may not know that formaldehyde is not a quiet "lurker". Its volatility determines that most of the vegetables have been released into the air during the process of washing, cutting and cooking, so the amount of formaldehyde that these vegetables actually enter our mouths is even less.
Much of the public misunderstanding comes from one-sided information and a lack of scientific interpretation. Imagine if you had a sharp knife in your hand, you could use it to cut vegetables or you could use it to hurt someone.
The same is true of formaldehyde, which has its uses in industry and scientific research, but in vegetables, it is just an ordinary metabolite and is not harmful to the human body.
Fourth, how to scientifically remove formaldehyde in vegetables
While the formaldehyde levels in vegetables are insignificant, as cautious consumers, we naturally want to minimize any potential risks as much as possible. At this time, it is particularly important to understand the physical and chemical properties of formaldehyde.
Formaldehyde is water-soluble, which means that when washing vegetables, a large amount of formaldehyde has already been carried away by water. In addition, formaldehyde decomposes easily at high temperatures, and heating during cooking can further reduce its content. Therefore, a simple cleaning and cooking process can effectively reduce the formaldehyde content in vegetables.
In practice, the vegetables can be thoroughly rinsed under running water first, and if conditions permit, they can be soaked in light salt water for a few minutes, which can not only remove formaldehyde, but also effectively remove pesticide residues. Subsequently, the vegetables are boiled or steamed, and the high temperature will allow the residual formaldehyde to decompose and volatilize.
Of course, we can't ignore the fact that while these treatments help reduce formaldehyde levels, they may also have an impact on the preservation of other nutrients.
Therefore, it is not advisable to wash and cook for too long to avoid the loss of nutrients. In short, scientific food processing methods can not only reduce formaldehyde content, but also ensure the nutritional value of vegetables.
5. Wisdom suggestions for buying and eating vegetables
On the vegetable stand, rows of green leaves are dazzling. You may ask: which vegetables are safer and how to choose them?
In fact, there is no specific "face" for safe vegetables, the key lies in the source. Choosing a reputable, quality-assured supplier or brand is the first step in ensuring the safety of your vegetables.
In addition, the organic logo is also a reference, which means that the vegetables are grown with reduced use of chemical fertilizers and pesticides.
Before consuming vegetables, once again, it is reminded that thorough washing and moderate cooking are essential steps. In terms of cooking methods, steaming and boiling are preferred, as these methods minimize formaldehyde and other harmful substances that may be present.
6. Cultivate scientific eating habits
A healthy lifestyle is inseparable from scientific eating habits. In this era of information explosion, we need to have the ability to sift through information and not be swayed by unsubstantiated claims.
For example, when it comes to the discussion of formaldehyde, we should return to the conclusions of scientific research and not be influenced by panic on the Internet.
At the same time, we must also understand that food safety is a systematic project, involving planting, harvesting, processing, storage, transportation and cooking.
As consumers, we can control and reduce risks through rational purchasing and cooking methods. But more importantly, governments and relevant authorities need to strengthen regulation to ensure that food is safe and reliable every step from field to fork.
Finally, a healthy diet is not only about the safety of a single food, but also about the rationality of the diet. A balanced intake of various nutrients is fundamental to maintaining good health.
Therefore, there is no need to worry too much about one or a few types of vegetables, and a variety of food choices can make our body stronger.
summary
Those frightening titles and videos are actually not as scary as we imagined. Scientific attitudes and methods can help us identify the true and dispel the fog.
Let us use the beacon of knowledge to illuminate the path of health and enjoy a green and safe diet together.