Organic foods are most useful for the daily ration for each person. However, many of them are not safe. Rather than prolong his life thanks to a fresh product, you can quickly say goodbye to her, if not to be attentive at the table.
"The problem of food has always been one of the most important problems facing human society. All except the oxygen, a person receives for his life from food and water.
Proper nutrition requires a knowledge of the organization, at least in its most general form, the chemical composition of food raw materials and finished food products, ideas on how to obtain them, the transformations that occur in their preparation and cooking of food products ", - said the expert Passion.ru Elena Goncharova, dietician Clinic Medical Center, 31, a member of the National Association of Dietitians and Nutritionists.
Elena Goncharova
What are they - Top 5 Natural toxins contained in natural products, and hazardous to our health, parses Passion.ru.
Do not overdo spinach and rhubarb
With the advent of spring vegetables on the shelves of department stores there is rhubarb. A little later, rhubarb, and matures in our suburban areas, where the grandmother trying to feed grandchildren vengeance essential vitamins. However, rhubarb contains oxalic acid which is harmful to health, and in large doses is a poison.
Oxalic acid generates chemical compounds with calcium, which we eat, or who is already in our body. The result is calcium oxalate, which is not absorbed by our body, whereby the amount of calcium in our body decreases.
For children who have growing bones and teeth, especially the dangerous lack of calcium in the body. Nutritionists recommend eating rhubarb reduced to a minimum or expose it to heat treatment, destroying the oxalic acid. And the best do to replace the rhubarb sorrel, which also contains oxalic acid, but is rich in vitamin C. sorrel soup dressed with sour cream and contains egg protein, which compensates for the potential loss of calcium.
A much greater danger to the modern buyer predstavlyaetshpinat. It is available all year round and has a reputation as a very useful product. In fact, spinach also contains oxalic acid.
Of course, he is also a source of vitamins C and B-carotene (provitamin A) and chlorophyll, so you should not exclude it from the diet. However, try to cook the spinach with milk, calcium-rich, and do not make him a favorite of the daily meal.
Comment by Elena Goncharova:
"All the nutrients beneficial to healthy body in optimal quantities and optimal ratio. But the food is always available microcomponents that are in relatively high quantities cause adverse effects.
These include, first, the so-called toxicants - natural, inherent in this type of product biologically active substances, which may under certain circumstances cause a toxic effect of consumption, in the - second, "pollutants" - toxic substances in food from the environment due to violation of cultivation technology (feeding - for the animals), the production or storage of food or other reasons. "
Carefully rob sprouting potatoes
Green tomatoes, which are stored for a long time or have deteriorated, and sprouting potatoes contain solanine most. This is a glycoside, which can cause irritation of the digestive tract. Diarrhea, nausea, vomiting, shortness of breath or blood - that is what this will lead poisoning toxin. In addition, under no circumstances eat potatoes, covered with green spots.
The highest risk of poisoning by solanine occurs in spring, when the potatoes begin to sprout last year and the content of the toxin increases. The longer stored potatoes, the more carefully it must be selected to reduce the number of toxic compounds. When all the potatoes are beginning to take shoots better to replace it with other vegetables or buying potatoes.
Expert comments on Elena Goncharova:
"The highest concentration of solanine found just under the skin of potatoes in the green with the ground. If you cut a thicker layer during the cleaning, you can avoid the ingestion of large amounts of solanine. Cooking vegetables by steaming or boiling in water reduces solanine in them by 40%.
Solanine can cause stomach disorders, and problems associated with the work of the respiratory organs. Experiments on animals awaiting offspring showed that solanine in most cases leads to miscarriages, so pregnant women should be treated as gently as possible to hit them in the body of harmful toxins. Most of the berries of potato poisoning occur in children.
Symptoms of acute poisoning by solanine shown in the following way: there is a sore throat, abdominal pain, nausea, vomiting, diarrhea, tremors in hands, quickened heart rate, blood pressure decreases, there is shortness of breath, and in severe cases - seizures and unconsciousness.
Some of the other fruits of the nightshade family of plants, including eggplant and tomatoes, are also characterized by a known or suspected toxicity due to the presence of glycoalkaloids in this group. Some alkaloids have the ability to neurotoxic effects on the central nervous system, causing hallucinations or stupor. In general, these compounds are contained in the seeds of Datura and nutmeg. "
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