Nitrates harmoniously exist in nature and it is impossible to get rid of them. This is an obligatory element of nitrogen food for plants, without which protein synthesis is impossible. Even if fertilizers are not used at all, they still become nitrites, and in the final result they turn into ammonia (the main food of plants).
So, the very presence of nitrates is not so terrible, but an overabundance can lead to very harmful consequences. In a day a person is allowed to consume 300-350 mg of nitrates. Therefore, do not rush to overeat with vegetables and fruits, and sometimes follow the advice of specialists.
The number of nitrates is affected by several factors. Among them, not only dozes of fertilizing, but also the conditions in which the fruits grow. Plants have different ability to accumulate these substances. There are three groups:
With a high risk zone (lettuce, beets, spinach, cabbage, dill, green onions, radish, watermelon and melons);
Medium (zucchini, turnip, cauliflower, cabbage, cucumbers, carrots, horseradish);
And fruits, the least accumulating nitrates (Brussels sprouts, sorrel, peas, potatoes, beans, onions, tomatoes, berries and fruits).
Nitrates enter our body not only with plant food, but also with meat, water and medicines. In fresh fish and meat products they are few. But in the finished products to preserve and improve the taste of chemistry, all manufacturers add. Nitrates are rich in groundwater, tobacco, even the body itself can produce them with a certain metabolism.
Harmful to the human body nitrates very significantly:
The result of their processing - nitrites in the interaction with hemoglobin form methemoglobin, which can not saturate cells with oxygen. As a result, the amount of lactic acid increases and the protein in the blood decreases. This is especially true for babies, their systems are not yet able to quickly make the synthesis of methemoglobin in regular hemoglobin.
They reduce the amount of vitamins in food and affect metabolism.
With prolonged admission, there is a shortage of iodine and an increase in the thyroid gland.
It is proved that they contribute to the development of tumors in the gastrointestinal tract.
Lead to the formation of a harmful environment in the intestines, which in turn releases toxins and poisons the entire body.
Can you protect yourself from nitrates or protect yourself from their effects? First of all, it is worthwhile to know where the "enemy" is and if possible to bypass it.
Most of all nitrates in the skin of vegetables and fruits.
Undischarged fruits are also more rich in nitrates.
They are contained in stems. Near the root. Therefore, using celery, dill, etc., it is better to use leaves. The same applies to white cabbage, in the root of which they accumulate.
The core of the carrot has more nitrates than the surface part.
A large concentration of nitrates in the immature pulp of watermelon and melon near the crust, the upper adjacent to the peduncle of zucchini, eggplant, and squash.
In cucumbers, radish, beets they are collected at both ends, which are best removed.
If the fruits are not stored in the refrigerator, the nitrates are converted to more dangerous nitrite.
After washing vegetables or fruits well and keeping them in water for a while, you will reduce the amount of harmful substances by 20%.
When cooking salads, it should be remembered that a harmful environment develops faster in sour cream and mayonnaise, as well as with constant temperature changes. So it is better to eat everything freshly prepared.
Doing pickles, conservation and pickling, you need to eat it all after 15 days, since in the initial period, the greatest amount of nitrates is released.
Using these recommendations, you can be a little shielded from the harmful environment. Do not forget that too active struggle with these substances can remove vitamins from food. Everything should be approached reasonably and the result will justify itself.