Kowane mai cin ganyayyaki aƙalla sau ɗaya a rayuwarsa, dangane da labaransa game da haɗarin abinci na nama, ya ji: “Kayan lambu kuma suna cike da nitrates da kowane irin sinadarai. Me ke nan?!" Wannan shi ne ɗayan maganganun da masu cin nama suka fi so. A gaskiya, wane kayan lambu da 'ya'yan itatuwa za ku iya ci? Kuma yaya hatsarin “batun nitrate” ke da lafiyar lafiyarmu? Nitrates: su ne abokai, waɗanda suke 'yan fashin teku Nitrates su ne gishiri na nitric acid, su ne wani kashi na shuka abinci mai gina jiki da kuma wajibi ne a gare su su gina sel da kuma haifar da chlorophyll. Babban taro na nitrates a cikin ƙasa ba shi da guba ga shuke-shuke; akasin haka, yana taimakawa wajen haɓaka haɓakarsu, ƙarin aiki photosynthesis da yawan amfanin ƙasa. Saboda haka, manoma na iya so su "yi kadan" tare da takin mai magani. Ga mutane da dabbobi, nitrates a cikin adadin da aka saba ba su da haɗari, amma yawancin allurai na iya haifar da guba har ma da mutuwa. Da zarar a cikin jiki, a cikin babban hanji, a ƙarƙashin rinjayar microflora, nitrates sun juya zuwa nitrites - suna da guba ga mutane. Nitrites suna da tasiri mai tasiri akan haemoglobin: ƙarfe mai ƙarfe yana oxidized zuwa ferric baƙin ƙarfe kuma an samu methemoglobin, wanda ba zai iya ɗaukar oxygen zuwa kyallen takarda da gabobin - yunwar oxygen yana faruwa. Bisa ka'idojin Hukumar Lafiya ta Duniya, halalcin shan nitrates ga mutum a kullum bai kamata ya wuce 5 MG a kowace kilogiram 1 na nauyin jiki ba, watau. e. ga mutum mai nauyin kilogiram 70 - ba fiye da 350 MG kowace rana ba. Idan ka ɗauki 600-650 MG na nitrates a lokaci guda, guba na iya faruwa a cikin manya. A cikin yara (ƙananan, mafi mahimmanci) haɓakar abubuwan da ke da alhakin dawo da haemoglobin sun ragu, don haka nitrates sun fi haɗari ga jarirai fiye da manya. Matsayin tasirin nitrates akan mutum ya dogara ba kawai akan adadin su ba, har ma akan yanayin jiki gaba ɗaya. A cikin lafiyayyan jiki, jujjuyawar nitrates zuwa nitrites yana da hankali fiye da a cikin jiki mai rauni. Wani muhimmin sashi daga cikinsu ana fitar da shi ne kawai, kuma wasu ma suna jujjuya su zuwa mahadi masu amfani. Hanyar kariya daga nitrates ana ba da ita ta yanayi, kuma metabolism na yau da kullun yana nuna wasu kasancewar waɗannan gishiri. Kasancewar abinci ga tsire-tsire, nitrates koyaushe zai kasance babban sashinsu (in ba haka ba babu tsire-tsire da kansu). Amma mutane suna buƙatar yin hankali da gishirin nitric acid kuma, idan zai yiwu, rage cin su. Yadda za a kare kanka daga nitrates Hakika, hanya mafi sauƙi don faɗi cewa kana buƙatar cin abinci kawai kayan lambu da aka tabbatar, waɗanda aka tattara a cikin lambunan da aka tabbatar, mutanen da aka tabbatar. Ko shawara samun nitrate mita ko nitrate tester (idan kun san wani abu game da tasirin irin waɗannan na'urori, don Allah a rubuta a cikin sharhin labarin) Amma gaskiyar rayuwa ita ce: kuna tsaye a gaban counter tare da kayan lambu masu launi / 'ya'yan itãcen marmari, da duk abin da za ku iya don gano su, an rubuta a kan alamar farashin - farashi da kuma ƙasar girma ... Ga wasu shawarwari masu amfani: Gano irin wannan "'ya'yan itace". A cikin nau'ikan kayan lambu daban-daban, abubuwan da ke cikin nitrates a lokacin girbi sun bambanta sosai da juna. Wannan shi ne saboda gaskiyar cewa dukkanin tsire-tsire suna tara gishiri na nitric acid ta hanyoyi daban-daban. Misali, koren wake yakan zama mafi girma a cikin nitrate fiye da nau'in wake na rawaya. Zabi wadanda suka balaga. Idan za ta yiwu, kawar da farkon iri, tsire-tsire marasa girma, da kayan lambu na greenhouse, waɗanda sukan ƙunshi yawan adadin nitrates, daga abincin. Koyaya, bai kamata a bar kayan lambu da suka cika ba. Misali, tushen amfanin gona na beets tebur da zucchini suma sun ƙunshi ƙarin adadin nitrates. A cikin karas, an lura da ingancin tushen mafi kyau tare da taro na 100-200 g. A dandano da launi. Yawancin nau'ikan amfanin gona masu launi masu haske (musamman karas) sun ƙunshi ƙarancin nitrates fiye da na paler. Amma ba kawai bayyanar yana da mahimmanci ba. Idan kayan lambu suna da dandano mara kyau, ba su da daɗi don tauna - wannan yana nuna yawan abun ciki na nitric acid salts. sabo ne kawai! Salatin da 'ya'yan itace da ruwan 'ya'yan itace ya kamata a cinye su da wuri. Ko da ajiyar ɗan gajeren lokaci a cikin firiji yana haifar da haɓakar microflora, wanda ke taimakawa wajen samar da abubuwa masu guba ga mutane. Kauce wa abubuwan kiyayewa. Ware daga abincin gwangwani abinci (kuma a lokaci guda sausages da kyafaffen nama), waɗanda aka shirya tare da ƙari na nitrates da nitrites. A cikin kera naman alade da tsiran alade, an ƙara su ba kawai don kawar da ayyukan ƙwayoyin cuta ba, amma har ma don ba da kayan nama launin ja-launin ruwan kasa. Yi amfani da ruwa mai tsabta. Kimanin kashi 20% na duk nitrates suna shiga jikin mutum da ruwa. Ruwan tafasasshen da aka gurbata da nitrates baya ragewa, amma yana ƙara yawan guba. Guba da irin wannan ruwa shine mafi haɗari, yayin da adadin abubuwan da ke cikin jini yana ƙaruwa. Yadda za a rage nitrate a cikin kayan lambu (waɗanda kuke da su a cikin dafa abinci) Ko da kun rasa zagaye na farko a yakin da nitrates kuma ku sayi alade a cikin poke, duk ba a rasa ba. Tare da taimakon wuka, saucepan da sauran kayan aiki masu amfani, za ku iya gyara halin da ake ciki kuma ku kawar da wuce haddi na nitrogen. Akwai hanyoyi daban-daban: lokacin dafa abinci, canning, salting, fermenting da peeling kayan lambu, matakin nitrates yana raguwa sosai. Amma ba duk hanyoyin suna da tasiri daidai ba, ciki har da ma'anar adana abubuwa masu amfani. Alal misali, idan kun jiƙa peeled dankali na yini a cikin kashi daya bisa dari gishiri bayani, to da gaske ba za a samu nitrates a cikinsa, da biologically m abubuwa ma. Fermentation, canning, salting, pickling sune na musamman a cikin kwanaki 3-4 na farko akwai ingantaccen tsari na canza nitrates zuwa nitrites, don haka yana da kyau kada ku ci sabbin kabeji, cucumbers da sauran kayan lambu a baya bayan kwanaki 10-15. . Tare da tsawaita (na awanni 2) jiƙa na kayan lambu masu ganye, 15-20% na nitrates ana wanke su. Don rage abun ciki na nitrates a cikin tushen amfanin gona da kabeji da 25-30%, ya isa ya riƙe su a cikin ruwa na sa'a daya, bayan yanke su cikin kananan guda. A lokacin dafa abinci, dankali ya rasa har zuwa 80%, karas, kabeji, rutabaga - har zuwa 70%, beets tebur - har zuwa 40% na nitrates, amma an lalata wasu kayan abinci da bitamin. Duk waɗannan hanyoyin suna da babban koma baya - yawancin nitrates an tattara su a cikin sel kuma ba a fitar da su ta irin waɗannan hanyoyin. Hanya mafi inganci ita ce tsaftace kayan lambu da kyau. Nitrates suna rarraba rashin daidaituwa a cikin tsire-tsire. Sun kasance mafi ƙanƙanta a cikin 'ya'yan itatuwa, don haka 'ya'yan itatuwa da hatsi ana daukar su mafi aminci don ci. Wajibi ne a cire wuraren da ke tattare da salts na nitrogen, musamman lokacin cin kayan lambu mai sabo: kwasfa, stalks, tushen amfanin gona na tushen, petioles, wuraren jujjuyawar amfanin gona zuwa tushen, stalk. Wannan yana rage "nitrate" kayan lambu sau biyu zuwa uku. Encyclopedia of Safety ga kowane kayan lambu yana ba da shawarar hanyar tsaftacewa: BEET. Beetroot ana daukarsa a matsayin sarauniya a cikin kayan lambu, amma kuma an ba shi lakabin zakara a cikin tarin nitrates. Wasu daga cikin wakilanta na iya ƙunsar har zuwa 4000 MG / kg. Nitrates a cikin beets suna rarraba sosai unevenly. Idan an dauki abun ciki a cikin tsakiyar giciye na tushen amfanin gona a matsayin raka'a 1, to, a cikin ƙananan ƙananan (kusa da wutsiya) za a riga an sami raka'a 4, kuma a cikin babba (kusa da ganye) - raka'a 8. Sabili da haka, yana da mafi aminci don yanke saman da kusan kwata da wutsiya - kusan kashi takwas na tushen amfanin gona. Ta wannan hanyar, an cire beets daga kashi uku na nitrates. GREENERY. A cikin letas, alayyafo, faski, dill da sauran ganye, nitrates wani lokacin ma ya fi girma fiye da beets. Bugu da ƙari, a cikin tsire-tsire daga gadaje marasa taki, abun ciki na gishiri yawanci yana da matsakaici, amma a cikin waɗanda aka girma akan maganin gina jiki ko a kan ƙasa mai kyau, ƙaddamar da nitrates zai iya kaiwa 4000-5000 mg / kg. Matsakaicin gishiri a sassa daban-daban na shuke-shuke iri-iri ne - akwai ƙarin su a cikin mai tushe da petioles na ganye. A gefe guda kuma, sabbin ganye suna ɗauke da bitamin da yawa waɗanda ke hana juyar da nitrates zuwa nitrites. Babban adadin ascorbic acid (bitamin C) yana taimakawa wajen "neutralize" nitrates, don haka yana da amfani don ƙara sabbin ganye zuwa jita-jita na kayan lambu. Amma kar ka manta cewa a ƙarƙashin rinjayar microorganisms da iska, nitrates da sauri ya juya zuwa nitrites. Ganyen suna da kyau a yanka kafin a yi hidima. KABEJI. A cikin farin kabeji, nitrates "zaɓi" manyan ganye (yadudduka uku ko hudu). Akwai gishirin nitrogen sau biyu a cikinsu da kuma a cikin kututture kamar na tsakiyar kai. A lokacin ajiya, sabon kabeji yana riƙe da abun cikin nitrate har zuwa Fabrairu, amma a cikin Maris, ƙwayar gishiri yana raguwa da kusan sau uku. A cikin sauerkraut, kwanaki 3-4 na farko akwai saurin canji na nitrates zuwa nitrites. Saboda haka, yana da kyau a ci kabeji mai gishiri mai sauƙi ba a baya fiye da mako guda ba. A nan gaba, yawancin nitrates suna shiga cikin brine - da kuma rabin dukkanin mahadi masu mahimmanci. Farin kabeji sau da yawa yana ƙunshe da nitrates fiye da farin kabeji kuma yana da kyau a tururi. RADISH. Radishes wani lokacin yana ɗauke da har zuwa 2500 mg/kg na nitrates. Matsakaicin kusan 500 MG / kg ana iya ɗaukar shi da kyau (don farkon iri). A cikin "zagaye iri" na radish, nitrogen salts ne da yawa kasa da a cikin " elongated". Kuna iya rage abun cikin nitrate na radishes da rabi ta hanyar yanke saman da wutsiyoyi da 1/8. DANKARANTA. Tare da ajiya mai kyau, abun ciki na nitrates a cikin dankali ya ragu sosai a farkon Maris - kusan sau hudu. Har zuwa Fabrairu, maida hankali ya kasance kusan ba canzawa. Yawancin salts a cikin tuber suna mayar da hankali kusa da tsakiya (kuma abubuwa masu mahimmanci sun fi kusa da kwasfa!), Amma bambancin ƙananan ne. Saboda haka, ba shi da amfani a kwasfa shi, banda haka, bitamin da enzymes da ke ƙunshe a ƙarƙashin kwasfa suna iyakance canza nitrates zuwa nitrites. Hanyar da ta fi dacewa don dafa dankali tare da babban abun ciki na nitrates ana yin tururi, "a cikin uniform": ƙananan tubers an sanya su duka, manyan an yanke su cikin sassa 2, 4 ko 6, yayin da har zuwa 60-70% na nitrates an cire su. A lokacin dafa abinci na al'ada, an cire har zuwa 40%, idan an soya - kusan 15%. Zai fi kyau a zubar da ruwan da ya rage bayan dafa dankali. KARAS. Karas, musamman na farko, na iya tara har zuwa 1000 mg/kg na nitrates. Akwai da yawa daga cikinsu a saman, kusa da ganye, da kuma a cikin wutsiya kanta. An kuma lura cewa mafi ƙarancin nitrates yana faruwa a cikin karas masu matsakaicin girma. Duk da haka, ba kawai karas ba, amma duk kayan lambu - beets, turnips, zucchini, da dai sauransu. yana da kyau a dauki matsakaici masu girma dabam. A cikin yankakken karas (kamar a cikin ganye, beets, da dai sauransu), nitrates da sauri ya juya zuwa nitrites. A cikin salads, waɗannan matakai suna kara tsanantawa da kasancewar kirim mai tsami ko mayonnaise (mayonnaise kanta guba ne!), wanda ke taimakawa wajen ci gaba da haɓakar ƙwayoyin cuta. Man sunflower yana hana ci gaban kwayoyin cuta. ZUCCHINI Suna iya ƙunsar har zuwa 700 mg/kg na nitrates. Yawancin su suna cikin siraren sirara a ƙarƙashin fata sosai kuma kusa da wutsiya. Zai fi kyau a cire wutsiya kuma cire kwasfa a cikin wani lokacin farin ciki. Zucchini, musamman wadanda suka balaga, yawanci ana tafasa su, wanda ke rage abubuwan da ke cikin nitrate fiye da sau biyu. Ana iya yin tururi a cikin tukunyar matsa lamba. Dankali. A karkashin yanayi mara kyau, ko da cucumbers na iya tara har zuwa 600 MG / kg na nitrates. Akwai sau da yawa fiye da su a ƙarƙashin kwasfa fiye da a tsakiya. Kuma idan kwasfa yana da ɗaci, mara daɗi, dole ne a yanke shi. Hakanan ana ba da shawarar yanke sashin mafi ƙarancin ɗanɗano kusa da wutsiya. *** Tabbas, waɗannan shawarwarin faɗuwa ne kawai a cikin teku na bayanan amfani da ake buƙata don kiyaye lafiya. Amma yanzu ana iya mayar da tambayar masu cin nama game da nitrates cikin aminci: “Shin kuna tsoron nitrates?
2022-11-11