– Young vegetables available at the turn of winter and spring – This is the first trailer of warmer days and a natural injection of vitamins after long winter months. Tempting with their fresh appearance, they promise to return energy and vitality. However, behind their availability in a period when nature is just coming to life, there is often intensive cultivation supported by chemicals. Pesticides, artificial fertilizers and growth stimulants are elements that can arouse a reasonable concern for consumers. The question about the safety of these vegetables and fruits becomes crucial, especially when we think about healthy eating. So how do you approach the issue of novelties – do you completely give them up, or maybe there are ways to make them safer for health?
You are certainly wondering if the novelties are healthy. This question returns every spring when the first young vegetables appear on the stalls. On the one hand, they are a valuable source of vitamins and mineralswhich the body especially needs after winter. On the other hand, early vegetables grown in greenhouses or plastic tunnels often require intensive support with plant protection productsso that they can increase in unnatural conditions.
Studies conducted by various consumer organizations show that Some new people may contain remains of a dozen or so different pesticidesalthough usually in quantities not exceeding permissible standards. The key to healthy use of the benefits of spring vegetables is a conscious choice – from reliable ecological crops or from trusted local producers usually contain less chemicals. It is also worth remembering that the more natural growing conditions and growth time, the lower the risk of pollution.
According to the research of the American organization Environmental Working Group, which publishes the so -called “Dirty twelve”, the most polluted include:
- spinach,
- strawberries,
- pears,
- apples,
- red pepper,
- kale,
- kale,
- Sitting cabbage,
- Asparagus beans.
It is also worth watching for greenhouse cucumbers, lettuce, parsley, dill and chives.
Therefore, the question arises – Should you completely give up the above foods? The answer is – absolutely not. Just prepare them for consumption with simple home methods and several additional food products. How to do it? You can find the answer to this question below.
How to wash the new ones so that you can enjoy them safely? The first and easiest way is thorough rinsing under running, cool water. However, this method is not a sufficient method – research shows that rinsing itself removes only some surface pollution.
The soaking of vegetables and fruits for about fifteen minutes in a solution of water with baking soda is a much more effective technique (about one tablespoon of soda per liter of water). It changes the pH on the surface of the products, which helps to break down some harmful chemicals.
Another solution is Use of a water solution with vinegar – In the proportion of three parts of water per one part of vinegar. Such a mixture has an additional advantage because it has an antibacterial effect. After soaking, always remember to thoroughly rinse the food with clean water to get rid of the taste of vinegar.
For particularly contaminated vegetables and fruits, such as strawberries or lettuce, It is worth considering using specialized fruit and vegetable washing agentswhich are available in some stores. They contain healthy ingredients that effectively remove pesticide, wax and other pollutants.
Sources: Teragotzie.pl, diettytycy.org.pl
