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Leftovers do not have to fall out

2017年02月27日

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Leftovers do not have to fall out

2017-02-27

Health newspaper

  
  "Leftovers easy to poison" sub-virtual

  Nitrite-induced food poisoning is a common chemical food poisoning, mainly caused by hemoglobin in the blood into methemoglobin, which lost oxygen carrying capacity, the performance of the symptoms of hypoxia, palpitation, shortness of breath, lips, Who can cause severe coma and even death due to severe hypoxia. In addition to eating pure nitrite, the majority of nitrite poisoning and vegetables. For example, in the 60s of last century, there was a result of eating a large number of rotten vegetables and the emergence of mass intestinal intestinal disease. For a time, many people are afraid to eat leftovers. But in fact, this argument is fictitious.

  Where the nitrite comes

  Plants in the growth process, the need to absorb nitrogen from the soil material and into amino acids, and then get the protein to promote their own growth. The nitrogen content of the soil is a kind of nitro-nitrogen (such as nitrate), which is first reduced to nitrite, and then gradually reduced to ammonia, so plant foods are basically containing nitrate and nitrite. Only cereals because the edible parts of the plant for the child, so the low nitrite content. The vegetables because of edible parts of the plant stem and leaf, so the nitrate and nitrite content is higher. In the harvest of vegetables, nitrogen conversion process is interrupted, a variety of intermediate products will exist, so the inevitable presence of nitrite in vegetables. However, if the conversion process is smooth, the accumulation of intermediates is less. So, when the weather is better, when the sun is sufficient harvest, plant photosynthesis, nitrite content is low; the other hand, the rain harvested vegetables are higher nitrite content.

  Poisoning is played by rotten vegetables

  Vegetables after harvest, its own reductase did not destroy, will still be converted to nitrite nitrate. Plus vegetables in the growth process, the surface will pollute a large number of bacteria, these bacteria will produce nitrate reductase. So if the vegetables stored for some time, nitrite will be greatly increased. In the last century 60's occurred in the group of intestinal intestinal disease, is due to edible vegetables have been rotting, nitrite content caused by a significant increase. Coupled with long-term hunger caused by inadequate secretion of gastric acid, leading to large-scale proliferation of bacteria in the stomach, but also to promote the nitrate in the stomach into the stomach into nitrite.

  However, fresh vegetables after cleaning and cooking will kill a large number of bacteria, and vegetables in the enzyme will be destroyed, so cooked dishes for a short time, especially in the refrigerator is relatively low temperature storage conditions, nitrite content is not Will increase. Even if the leftovers, in the course of consumption has been bacterial contamination, but in the refrigerator for a short time storage, it will not produce much nitrite.

  How to treat carcinogenicity

  About nitrite carcinogenesis may be caused by people's misunderstanding of the text. In some foods there are substances called N-nitroso compounds, including nitrosamines and nitrosamides, commonly known as nitrosamines.

  Nitrite itself is not carcinogenic, but it can be combined with the protein of the corrupt product of amine into nitrosamines, nitrosamines are carcinogenic.

  Nitrite combined with amines requires appropriate reaction conditions:

  1. The presence of synthetic nitrosamines. Synthesis of nitrosamines requires nitrosamines synthase, and the synthesis of nitrosamines is produced by bacteria. If you do not pay attention to oral hygiene, the residual food in the mouth will be under the action of bacteria under the corruption, resulting in amines, and bacteria produced by the role of nitrosamine synthetase synthesis of nitrosamines. In addition to the mouth, the bacterial infection of the stomach and bladder can also become a place for bacterial synthesis of nitrosamines.

  2. Requires a suitable temperature. In the absence of enzymes, nitrite synthesis requires a higher temperature, generally 185 ℃ will be generated. While heating leftovers generally does not use such a high temperature.

  Visible, leftovers generally do not produce nitrite, do not have to stay overnight leftovers.


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