Excessive formaldehyde in vegetables!? I don't know when this sentence appeared in our daily lives

Tofu is particularly white because formaldehyde has been added; Flammulina velutipes have a strange odor because they are soaked in formaldehyde; Binding vegetables with adhesive tape will leave formaldehyde residue

Some netizens are more serious and rigorous, using indoor formaldehyde testing kits to test the formaldehyde content of edible mushrooms. The results show that formaldehyde exists on edible mushrooms such as shiitake mushrooms!? It has caused panic among many people.

Can formaldehyde really flow into the market so smoothly? Can we still eat vegetables with peace of mind?

Are these common dishes "formaldehyde dishes"?

1. Is the particularly white tofu mixed with formaldehyde?

There is a saying that merchants add formaldehyde to tofu for its beauty, making it whiter. But in reality, the color of tofu is mainly determined by the type of beans, the amount of coagulant used, and the degree of filtration. Therefore, it is not accurate to determine whether tofu contains formaldehyde solely based on its color.

In addition, according to the Food Safety Law and the Agricultural Product Quality and Safety Law, using formaldehyde as a food processing aid is illegal, and food purchased through formal channels does not need to overly worry about formaldehyde issues.

Is the odor of shiitake mushrooms formaldehyde?

The pungent odor of bagged shiitake mushrooms was mistakenly attributed to formaldehyde, but this is actually a harmless volatile aldehyde gas generated by temperature differences during transportation, unrelated to formaldehyde.

Merchants usually do not use formaldehyde as a fungicide, which is neither economical nor easily detectable.

Does tape binding vegetables cause formaldehyde residue?

The claim that tying vegetables with tape can cause formaldehyde residue is not accurate.

This type of tape is mainly a plastic film coated with adhesive and has little to do with formaldehyde. The possibility of tape degradation releasing a large amount of formaldehyde in natural environments is extremely low. And formaldehyde is water-soluble and volatile, making it difficult to remain on vegetables for a long time, and it will be eliminated after cooking.

In addition, formaldehyde, as a water-soluble and highly volatile substance, is difficult to remain on the surface of vegetables for a long time, and has already been eliminated after cooking.

Why can formaldehyde be detected in vegetables?

Most of the formaldehyde detected in vegetables is endogenous formaldehyde, which is a normal product of biological metabolism. In fact, many foods contain small amounts of formaldehyde, such as apples, meat, and edible mushrooms. Therefore, detecting a small amount of formaldehyde in vegetables is a normal phenomenon and there is no need to worry excessively.

Data shows that apples contain formaldehyde at 6.3-22.3mg/kg, beef, pork, lamb, and poultry contain formaldehyde at 2.5-20mg/kg, and winter mushrooms contain formaldehyde at 130mg/kg. Formaldehyde naturally exists in most foods.

Therefore, detecting a small amount of formaldehyde in vegetables is a normal phenomenon and there is no need to worry too much.

Three steps to stay away from formaldehyde in food

Formaldehyde toxicity is related to concentration, there is no need to panic

·The hazards of formaldehyde

Formaldehyde is classified as a Class 1 carcinogen by the International Agency for Research on Cancer, a subsidiary of the World Health Organization.

When the human body inhales excessive formaldehyde, the enzymes in the body are difficult to process, which can cause changes in protein properties or loss of activity, leading to lesions and increasing the risk of cancer and blood diseases.

And ingesting a large amount of formaldehyde by mistake can cause acute poisoning, which in severe cases can lead to abdominal pain, vomiting, coma, kidney damage, and even death.

·Without discussing the dosage, formaldehyde may not be scary

The toxicity of formaldehyde is related to its concentration. The probability of exposure to high concentrations of formaldehyde in daily life is very low, and it is difficult to achieve harmful doses solely through food intake.

Inhalation is the main route of formaldehyde intake, therefore maintaining indoor air circulation and avoiding prolonged exposure to high formaldehyde environments are key.

According to a report by the World Health Organization, when formaldehyde is inhaled, a concentration of 0.1mg per cubic meter is considered acceptable. However, generally speaking, people can already feel the presence of formaldehyde when the concentration is 0.06mg per cubic meter.

Therefore, most of the formaldehyde in daily life that is below the qualified standard can be distinguished by people, which can actively avoid long-term low intake.

2. Take these three steps to stay away from formaldehyde rich foods

·Choose legitimate channels to purchase food

Choose regular, large supermarkets or qualified agricultural and food markets.

·Fully heated before consumption

Formaldehyde has the characteristic of being volatile at high temperatures. When cooking, ensure that the food is completely heated to reduce the risk of formaldehyde intake.

·Maintain a balanced and diverse diet

Balanced and diverse intake, reducing single food intake, and lowering the risk of food problems.

3. Pay attention to these vegetables before eating

The probability of encountering formaldehyde problems in vegetables is extremely low, while another hidden danger in vegetables is closely related to us, which is the parasitic problem in vegetables.

·The source of parasitic hazards

Eating certain vegetables raw also carries the risk of parasitic infections! There are three main reasons:

① Parasites live in the same environment as vegetables and therefore attach to them;

② Vegetables are contaminated with parasites and insect eggs during fertilization and irrigation, especially those irrigated with farmyard manure, which greatly increases the probability of parasite contamination;

③ Vegetables may collide with other vegetables during transportation, leading to contamination with parasites.

·Common vegetables that are prone to parasitic infections

Water chestnut, water chestnut, water bamboo, lotus root

These four types of vegetables are common aquatic plants that grow in damp paddy fields or underground swamps. Eating them raw carries a risk of infection with Fasciola hepatica.

The larvae of this parasite can parasitize in the small intestine and cause ginger leaf disease. Accidentally ingesting the cyst larvae of this parasite can cause symptoms such as abdominal pain, diarrhea, and loss of appetite in infected individuals. In the later stages, swelling and ascites may occur, and in severe cases, malnutrition may occur, affecting the growth and development of the body and intelligence, and even leading to death.

Due to parasites' intolerance to high temperatures. Therefore, when consuming these vegetables, it is important to ensure thorough cooking to avoid the risk of infection.

·Water celery, carrier of liver fluke

Water celery mainly grows in damp, soft, and fertile soil such as fields and rivers in the south. The parasite associated with it is called liver fluke, which is a parasite that parasitizes the bile ducts of cows, sheep, and other mammals. It may be transmitted through snails and aquatic plants as intermediate hosts.

If you accidentally consume celery containing this parasitic cyst, it may lead to liver fluke disease, causing liver diseases such as chronic cirrhosis, liver fibrosis, and portal hypertension. Symptoms include jaundice, bloating, diarrhea, nausea, vomiting, and weight loss.

In addition, this parasite may also parasitize ectopically in areas such as the lungs, brain, eye sockets, and subcutaneous tissue, posing a long-term threat to human health. They can parasitize in the human body for up to 12-13 years.

Therefore, before consuming celery, it is necessary to thoroughly wash and stir fry until cooked.

You may have been using the method of making dishes dirty as they are washed!

·Did you fall into a trap with these incorrect vegetable washing methods?

Although everyone can do vegetable washing, not everyone can do it. The following methods of vegetable washing not only fail to effectively remove dirt, but may also greatly reduce the nutrition of vegetables.

① Long term soaking

Long term soaking of vegetables not only fails to effectively remove pesticide residues, but may also lead to nutrient loss and softening of cell walls, making it easier for pollutants to penetrate.

② Cut first and wash later

Washing vegetables after cutting is also a big minefield. Some people think it's cleaner, but in fact, washing vegetables after cutting can increase the risk of contamination of the cut surface and may also lead to the loss of water-soluble nutrients.

③ Saltwater washing vegetables

Although saltwater can remove insect eggs and insects from some vegetables, such as broccoli and bok choy. But it is best not to use salt water for ordinary vegetables, as high concentrations of salt water may damage the skin cells of vegetables and increase the risk of pollutant infiltration.

·Wash vegetables correctly like this

① Flowing water cleaning

By flushing with water and rubbing with both hands, stains on the surface of vegetables can be effectively removed, while avoiding nutrient loss and secondary pollution. For green leafy vegetables, it is necessary to open the leaves and rinse them into the heart; Potatoes, pumpkins, and other vegetables can be cleaned with a small brush to assist in removing dirt from crevices.

②削皮

对于土豆、胡萝卜等瓜类蔬菜，削皮是一种简便有效的去除表面异物和农药残留的方法。

③ Blanching water

Blanching not only increases the solubility of water, accelerates pesticide decomposition, kills parasites, but also removes oxalic acid from vegetables, avoiding its adverse effects on human health. Especially vegetables such as amaranth and spinach with high oxalic acid content, it is recommended to blanch them before cooking.

Oxalic acid, as a common organic acid, can combine with calcium in the body to form calcium oxalate, which affects the absorption and utilization of calcium by the human body, affects bone health, and may also cause kidney stones, bladder stones, or urethral stones in concentrated urine.

Excessive intake of oxalic acid can also easily irritate the gastrointestinal mucosa, causing gastrointestinal problems such as abdominal pain and diarrhea.

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