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Outbreak of toxic pest issues and the content of residual pesticides on vegetables and fruits make consumers hesitant, because it can cause various diseases including cancer. This response is actually less precise because the material only bring pesticide hazards only. He does not necessarily give effect to the human body, but if these toxins accumulate it will bring harm in the long run.
To minimize the toxic substances in vegetables and fruits, please follow the following guidelines:
1. Purchase of food on different products
2. Avoid buying a food from the same place. This is because these foods using the same production rules, use the same pesticides, pollution around the same nature, the same raw materials, and various other factors the same
3. Growing your own vegetables and fruit
4. Plant their own vegetables and fruits around the house obviously will avoid the dangers of pesticides, in addition to providing a sense of fresh fruits and delicious eaten
5. Choose vegetables and fruits that are free of worms or insects.
5. Choose vegetables and fruits that are free of worms or insects.
6. Fruits that have a worm or insect showed less or no pesticide residual substances. However, this opinion is not necessarily true, because the use of various types of poisons in the tempo of the old causes the pests become resistant.
7. Wash vegetables and fruits before eating.
8. Washing vegetables and fruit can reduce the effects of pesticides around 10% -20%. These toxins can not be eliminated 100% because the fruit has a layer of oil on its surface that bind toxins. For those who directly absorbed pesticide living systems of plants, washing does not reduce residual toxins.
9. Buy vegetables and fruits are grown in hydroponics.
10. How to hydroponic planting done in the area covered with nets, so that deter pests.
In addition to ensuring vegetables and fruits are free from pests and toxic pesticides, consumers need to ensure vegetables and fruits are also safe for consumption, seen from the aspect of cleanliness and food substances. Below is how to select, store, and process food.
Signs of safe vegetables and fruits eaten
1. The color of vegetables and fruits, fresh and bright color.
2. Fruits and vegetables should look beautiful flower type shape and textured hard or soft.
3. The skin surface of fruit or vegetables is not wrinkled and the manifold fruits contain lots of water. Vegetables manifold nuts need to choose a bright color and crisp when broken.
4. Types of root vegetables or tubers textured look hard and contain lots of water.
5. Vegetables are used is bud, let brightly colored, fresh, and contain lots of water.
2. Fruits and vegetables should look beautiful flower type shape and textured hard or soft.
3. The skin surface of fruit or vegetables is not wrinkled and the manifold fruits contain lots of water. Vegetables manifold nuts need to choose a bright color and crisp when broken.
4. Types of root vegetables or tubers textured look hard and contain lots of water.
5. Vegetables are used is bud, let brightly colored, fresh, and contain lots of water.
How to save
1. Proper storage, ensuring vegetables and fruits to be fresh and durable.
2. Vegetables and fruits should be washed, wrapped in paper and stored in a special room in the refrigerator.
3. If no refrigerator, should be stored in a cool and dim in the kitchen. Avoid using plastic bags so as not to become withered and lost vitamins.
4. Fruits such as bananas should not be stored in the refrigerator because the skin will easily become black and rotten.
5. Vegetables and fruits on the packaging should be moved in the storage area to another, then stored in the refrigerator.
6. Potatoes, pumpkins, and onions, should be stored in a somewhat dark and cool. If need be kept with the air flow.
1. Proper storage, ensuring vegetables and fruits to be fresh and durable.
2. Vegetables and fruits should be washed, wrapped in paper and stored in a special room in the refrigerator.
3. If no refrigerator, should be stored in a cool and dim in the kitchen. Avoid using plastic bags so as not to become withered and lost vitamins.
4. Fruits such as bananas should not be stored in the refrigerator because the skin will easily become black and rotten.
5. Vegetables and fruits on the packaging should be moved in the storage area to another, then stored in the refrigerator.
6. Potatoes, pumpkins, and onions, should be stored in a somewhat dark and cool. If need be kept with the air flow.
Vegetables and fruits rich in vitamins and mineral salts. Vitamin C or ascorbic ASID easily damaged or dissolve during cooking, through the oxidation process, and ways of cutting or stripping. Vegetables and fruits should be washed clean to remove dirt, insects are attached, and the rest of pesticide poisoning, and then cut. Do not soak vegetables and fruits that have been cut, because vitamin C is readily soluble in water. Fruits that need to be peeled should be eaten quickly as vitamins, especially vitamin C is easily oxidized by air and high temperatures. Avoid cutting vegetables and fruits are too small due to the small size also leads to easy oxidation process occurs vitamins especially vitamin C. We recommend fresh fruits freshly cut when about to be eaten alone. Damaged cells will release the enzyme and cause the loss of vitamin C. Do not cook vegetables too ripe.
(Paraphrase of: Natural vol 9, 2005, p. 44)
