It's good to go to the market and pick up vegetables, and many people buy mushrooms to look white and clean, and they think it's good to have no black spots and no dirty things, and if it's not bad for three or four days, they want to buy something fresh。
In fact, these seemingly “full score” mushrooms, many of which are “technology mushrooms” with a variety of materials, have been accidentally stepped on the pit by ordinary people, and the harmful effects of eating them have increased considerably, particularly to the metabolic system of the liver and kidneys, especially children。
First of all, the first thing you have to be careful about is the white and white mouth。
A number of people had previously known only that it might be drifting, and in recent years market regulators had conducted regularized tests that had revealed such unusual white mushrooms, the most common problem being the excess of sulphur dioxide residues。
Even if sulfur dioxide itself is a legal additive, if used in excess, short-term ingestion will stimulate gastrointestinal retaliation, and long-term ingestion, the liver and kidney metabolic pressure will be filled directly。
The second is to put in mushrooms that are not spoiled for days。
The normal fungus evaporates in a day, and the edges get dark and sticky, and if the mushrooms you buy are held up for two or three days and saturated, the probability is that they are sprayed with formaldehyde and processed with industrial salt。
The third category consists of drums with excessive shelf life and bags of salinized needle mushrooms。
Don't think that salt pickled things could have been in place for a long time, with a lot of small-scale products, and that, in order not to change the color of the fungus, it would have been illegal to make industrial lemon acids, and it would have been several times the amount of salinity, and even if you had a morning in advance, it would have been difficult to clean up the excess。
The fourth is wild bacteria picked by the roadside, by the industrial zone。
Every summer fall is a period of high incidence of wild fungi poisoning, with most of the cases of poisoning reported in yunnan and sichuan in the previous two years having been miscaptulated with highly toxic ointment, such as white umbrellas and yellow lid ointment, which themselves carry lethal toxins。
Not to mention the wild bacteria growing near industrial zones, which had already concentrated the heavy metals in the soil into the bacteria, with long-term consumption amounting to slow poisoning。
In the last two years, there has been a new pit in which a lot of people have not noticed, namely, processed mushrooms in prefabricated vegetables。
A lot of people are trying to save themselves by buying the pretzels of fungus with good foods, and then getting laid without looking at the table。
Many of these products, in order to promote a sense of mouth and to extend their shelf life, add a large quantity of denser, acid-regulating agents, sodium content that is abnormally high, long-term for children in the family, and spare sodium, which particularly increases the kidney burden。
In fact, ordinary people can avoid 90% of the pits by picking mushrooms without remembering too much。
First look at the colour, the normal fresh mushrooms are natural light-colored, with small spots on the surface, a bit brown on the edges, the white-eyed, water-skinned ones, just leave them。
The second is the smell of the past, and normal mushrooms carry a fresh fragrance of the fungus, and if they smell sour, sour, or strangely chemical, they go back。
The third touch, the good mushrooms, the dry and un sticky hand, the squeezing will only see a small amount of natural juice, the slipper, the sunk, and mostly the undisclosed liquid。
There are now a number of formal supermarket mushroom products with trace codes that can be traced directly to the place of production, the timing of the extraction, and even the corresponding test reports, which are far more reliable than those bulk products that are completely unlabelled。
Buying mushrooms is also not a matter of greed and preference is given to artificially grown varieties that are sold through the formal channels, and the undiscovered bacterium is not touched。
After having bought it home, however clean it was, it was washed several times, and before it came out, it was given a minute or two to remove much of the residue attached to the surface。
Food safety is never easy. It takes one or two more minutes to pick up the goods. It's better to run a hospital than to eat bad food, especially when there are children at home。
