What to do if you eat pesticide residue vegetables

If you eat vegetables with pesticide residues, you can take the following measures:

1.Observe the physical condition: After eating vegetables with pesticide residues, you should first observe whether the body has any uncomfortable symptoms, such as dizziness, nausea, abdominal pain, bloating, diarrhea, etc.

2.Induce vomiting: If you don't eat it for a long time, you can try to excrete the food by inducing vomiting.

3.Gastric lavage: If the discomfort persists or worsens, you should go to the hospital immediately to wash the stomach by gastric lavage to reduce the absorption of pesticides.

4.Catharsis: If the situation is severe, catharsis can also be considered to speed up the excretion of pesticides from the residual body.

5.Symptomatic treatment: If you have abdominal pain or diarrhea and other uncomfortable symptoms, you can follow the doctor's advice to deal with it accordingly.

6.Pay attention to food safety: Wash vegetables thoroughly before eating them and choose to cook them before eating them to avoid health risks caused by pesticide residues.

After eating pesticide dishes, you should choose the best method according to whether you have clinical manifestations, and in the absence of any clinical manifestations, it is recommended to drink more water to promote the metabolism of toxins in the body or the metabolism of food. If there is nausea, nausea, vomiting and other poisoning phenomena, it is necessary to choose the best method according to the severity of the symptoms, and it is best to take intravenous infusion administration, which can promote the discharge of toxins from the body and relieve the symptoms of the digestive system. Under normal circumstances, after eating pesticide dishes, there will be no uncomfortable symptoms, pesticide dishes need to be cooked at high temperatures before they can be eaten normally, and there is a certain relationship between improper food or food poisoning when digestive symptoms occur.

Soak in light salt waterGenerally, vegetables should be rinsed with water at least 3-6 times, then soaked in lightly salted water for 1 hour, and then rinsed with water once. For cabbage vegetables, you can cut them first, soak them in clean water for 2 hours, and then rinse them with water to remove residual pesticides.

Disinfect with sunlightSunlight exposure to vegetables will decompose and destroy some of the pesticide residues in vegetables. It has been determined that the residue of organochlorine and organic mercury pesticides will be reduced by 60% when vegetables and fruits are exposed to sunlight for 5 minutes. Vegetables that are convenient for storage should be left at room temperature for about two days, and the average disappearance rate of residual chemical pesticides is 5%.

Wash with rice washing waterRice water is acidic, and organophosphorus pesticides will lose their toxicity when they encounter acidic substances. Soak in rice washing water for about 10 minutes and wash it with water to reduce the pesticide residue in vegetables. Found all over the country, it is a serious pest of cruciferous vegetables such as kale, cabbage, broccoli, cauliflower, romaine lettuce, etc.

Although the cabbage butterfly itself is harmless, the cabbage insect bites the leaves, and the wounds on the bitten leaves are easy to induce soft rot.

Wash with baking sodaPut a pinch of alkali powder and sodium carbonate in the water, stir well, then add vegetables, soak for 5 to 6 minutes, and then rinse with water. You can also use baking soda instead, but extend the soaking time to about 15 minutes.

Blanch in boiling water

When making green peppers, cauliflower, beans, celery, etc., it is best to blanch them with boiling water before putting them in the pot, which can remove 90% of the residual pesticides.

Cut or wash the vegetables firstWash before cutting

Vegetables are a treasure trove of vitamins, containing high amounts of vitamin C, carotene, vitamin B1, vitamin B2, and niacin. For example, 100 grams of mustard greens contain 68 mg of vitamin C, 100 grams of green bell peppers contain 54 mg of vitamin C, and 100 grams of green vegetables contain 45 mg of vitamin C. Fresh vegetables are the main source of vitamin C**.

However, vitamin C is a water-soluble vitamin, which is easily dissolved in water and can be easily lost if you are not careful in cooking.

If you wash the whole vegetable or leaves with water before cutting them, you can reduce the loss of vitamin C and other water-soluble vitamins. On the contrary, cut first and then wash, and chop very finely, or even soak the cut vegetables in water for a long time, because it greatly increases the damage surface of the vegetables and the area in contact with water, and the contact time, it will inevitably make a large amount of vitamin C dissolved in water and lost. Therefore, vegetables should be washed first and then cut.

Introduction: We must clean some vegetables when we eat, we know that many vegetables may have some pesticide residues, how do we clean vegetables, its pesticide residues will be less, eat it can be healthier, and then follow together to find out.

<> when we eat some fresh vegetables, we must remember to clean them, many vegetables may be sprayed with some pesticides in the process of growth, and if they are not cleaned, they may affect our health, so we must clean the vegetables, so that they will be safer to eat. Usually, we can use this method when we clean vegetables to soak in salt water in advance, at this time some pesticide residues in it may be cleaned up, so salt has the effect of sterilization and disinfection. When we clean vegetables, we must carefully clean pesticides, it may have a solubility, many people may swing gently when cleaning, without scrubbing, this may have pesticide residues.

When we make vegetables, we can blanch water, which can effectively remove pesticides at this time, so we prepare a pair of hot water before frying vegetables and put it in it to wash or poke it, so that it will be healthier to eat.

Therefore, there are many tips in daily life, we know that taking care of our body is the most important, so we must wash vegetables carefully and carefully at ordinary times, when there are too many pesticide residues, eating may cause poisoning. So in daily life, whether we eat some fresh fruits or fresh vegetables, we must do it in advance, when we clean some fruits or vegetables, we can also add some flour to it and stir it gently, at this time the flour can absorb some excess garbage to it, and can also reduce some pesticide residues.

Wash it several times. Vegetables can not avoid pesticide residues, because if you don't give pesticides, vegetables will grow insects, I believe you go to the vegetable market to buy vegetables, see the kind of vegetables full of insect eyes you will not buy it.

I think you can wash the vegetables several times, especially if you soak the vegetables in hot water, the pesticides can be removed, and it will be healthier to eat.

Just wash it more, pesticides can be washed off, soak it in water more, and then wash it a few more times.

How do you remove pesticides from vegetables?

Answer: (1) Running water rinsing plus soaking method. The main pesticides used to contaminate vegetables are organophosphorus insecticides.

Organophosphate insecticides are insoluble in water, and this method can only partially remove pesticide contamination. However, washing is the basic method of removing other dirt and removing residual pesticides on vegetables and fruits, and is mainly used for leafy vegetables, such as spinach, enoki, leek flowers, lettuce, bok choy, etc. Generally, the surface dirt is rinsed off repeatedly with water, then soaked in water for 15 minutes, and then rinsed with running water two or three times.

Fruit and vegetable cleaning agent can increase the dissolution of pesticides, and a small amount of fruit and vegetable cleaning agent can be added when rinsing.

2) Running water rinsing and alkaline water immersion method. Organophosphate insecticides decompose rapidly in an alkaline environment, so this method is an effective measure to remove pesticide contamination. It can be used for all kinds of vegetables and fruits.

The method is to rinse the surface dirt first, soak it in alkaline water (generally add 5 to 10 grams of alkaline surface to 500 ml of water) for 5 to 15 minutes, and then rinse with water 3 to 5 times.

3) Peeling method. The amount of pesticides on the surface of vegetables and fruits is relatively large, so peeling is a better way to remove residual pesticides. It can be used for apples, pears, kiwis, cucumbers, carrots, winter melons, pumpkins, zucchini, eggplants, turnips, etc.

4) Storage method. During storage, pesticides can be slowly decomposed into substances that are harmless to humans. For fruits and vegetables that are easy to preserve, they can be stored for a certain period of time with less pesticide residues.

It is suitable for non-perishable species such as pumpkin and winter melon. Generally, it is stored for more than 15 days. At the same time, it is recommended not to eat freshly picked, unpeeled fruits and vegetables immediately.

5) Heating method. Carbamate insecticides decompose faster as the temperature increases. Therefore, some vegetables and fruits that are difficult to treat by other methods can be removed by heating.

It is often used in celery, spinach, bok choy, cabbage, green pepper, cauliflower, beans, etc. Wash the surface dirt with clean water, put it in boiling water for 2 to 5 minutes to remove it, and then wash it once or twice with clean water.

A method for removing pesticide residues from vegetables.

Flowers, fruits and vegetables: such as bitter gourd, etc., if you need to eat with the skin, you can use a soft brush, gently brush with running water, and if the bell pepper (green pepper) has a sunken fruit pedicle, it is easy to deposit pesticides, so it should be cut off first and then rinsed.

Continuously harvested vegetables: such as beans, bowl beans, green beans, leek flowers, courgettes, cucumbers, kale, etc., due to the long harvest period, in order to prevent the immature part from suffering from insect pests, pesticides must be sprayed continuously, so the probability of pesticide residues is more, so it should be cleaned several times.

Leafy vegetables: such as Qingjiang cabbage, small cabbage, etc., should be cut off near the roots, the leaves should be separated, and carefully rinsed under the faucet (pay special attention to the cleaning of the part close to the root).

Peeled fruits: such as lychee, citrus, papaya, etc., can be gently brushed with a soft brush with running water (even bananas should be rinsed and peeled) before peeling and eating.

Pesticide residues in vegetables can be quickly removed by this method, which is simple and practical.

To remove the residual pesticides in vegetables, you can use the following simple methods: add a small spoonful of flour to a basin of water and stir evenly, soak the vegetables for 20 minutes, and then take out and wash them with water, the organic pesticides are adsorbed by starch, and most of the organic pesticides attached to the surface of the vegetables can be removed. As for the pesticides that are inhaled into the vegetables by this method, some of the pesticides will decompose during cooking, but there may still be residues.

To avoid the harm of pesticides, it should be solved from the root, and agricultural producers do not use pesticides or use low-toxicity and non-residue pesticides.

Soak in water and reheat before eating.