Aunt Zhang went to the vegetable market early this morning, thinking about cooking a delicious meal for her family in the evening.
Just as she was seriously picking up the potatoes and eggplant, the words of the two aunts next to her floated into her ears.
"Have you heard, there is formaldehyde in some vegetables now, and people may get cancer if they eat it!" "Oh, it's really fake? This is too scary, how can we live?"
When Aunt Zhang heard this, she chuckled in her heart, her hands were soft, and the vegetable basket shook.
She immediately thought of a few dishes that often appeared on the dinner table at home, and she was in a hurry, as if the basket of dishes in her hand had become a time bomb.
Aunt Zhang thought: "My family doesn't eat less of these dishes, what should I do?"
In recent years, rumors about food safety have emerged one after another, among which "formaldehyde vegetables" have attracted widespread attention.
Formaldehyde is a common toxic chemical that has been clearly classified as a Class I carcinogen by the World Health Organization.
However, it is important to be wary of these four vegetables that may contain formaldehyde, which are not only toxic but also pose a carcinogenic risk.
01
We need to be clear that not all formaldehyde in vegetables is artificially added.
In fact, vegetables produce trace amounts of formaldehyde during their growth, which is the result of the plant's own metabolism.
The content of this endogenous formaldehyde is very low and does not pose a threat to human health.
Exogenous formaldehyde may come from the illegal addition of unscrupulous businesses. In order to extend the shelf life of vegetables and improve their appearance, they may spray formaldehyde on vegetables. However, this behavior is illegal and easily detectable.
For consumers, most of the formaldehyde they eat will volatilize during cooking and digestion, so the risk of acute poisoning is very low.
However, long-term intake of trace amounts of formaldehyde may also have certain effects on human health. Therefore, we need to buy vegetables through formal channels and pay attention to the way vegetables are cooked to minimize formaldehyde intake.
02
Mushrooms. Mushrooms produce trace amounts of formaldehyde during growth, which is the result of natural metabolism. However, its content is well below safety standards, and mushrooms are rich in nutrients and beneficial to human health. Therefore, we can eat mushroom-based foods with confidence.
Whitish tofu. The color of tofu is related to the raw materials and process of its production, and not all white and tender tofu contains formaldehyde.
Some merchants may use legal additives to improve the appearance and taste of tofu. Consumers are advised to purchase tofu through formal channels and pay attention to the production date and expiration date of the product.
Plastic tape tied to vegetables. Although some chemicals may be used in the production process of the tape, the tape produced by the regular manufacturer meets the national standard, and its formaldehyde emission is extremely low and will not cause pollution to vegetables.
If consumers are concerned about the contamination of vegetables by the tape, they can choose to use vegetables with other packaging methods.
Baby cabbage. Even if some merchants use formaldehyde-containing materials in packaging, formaldehyde is volatile and soluble in water, and most of them will volatilize during transportation and sales. Consumers can further reduce formaldehyde levels by washing and soaking before cooking.
At the same time, the use of high temperatures during cooking can also effectively remove residual formaldehyde.
03
We should choose the regular market to buy the ingredients. The reliable source of ingredients in the formal market and the guaranteed quality can reduce the risk of purchasing problematic vegetables.
Wash food thoroughly before cooking. Formaldehyde is easily soluble in water, and formaldehyde residues on the surface of vegetables can be effectively removed by washing. If you are concerned about the high formaldehyde content in vegetables, you can also soak them before cooking.
Food should be fully heated before consumption. Formaldehyde is not heat-resistant, and heating food during cooking can effectively reduce formaldehyde content. At the same time, the use of high temperatures during cooking can also kill potential bacteria and viruses and ensure food safety.
It is advisable to eat a varied diet and avoid eating the same food in large amounts for a long time. A varied diet can reduce the risk of food poisoning, while also helping to consume a variety of nutrients to maintain good health.
04
In today's growing concern about food safety, we need to be more vigilant, but we also need not be overly alarmed.
By purchasing ingredients from regular sources, washing and cooking food thoroughly, and maintaining a varied diet, we can effectively reduce the risk of formaldehyde exposure in food.
Let's take action together to focus on food safety and protect the health of ourselves and our families. Only in this way can we enjoy the food while ensuring the health and safety of the body.