It's not a secret that hasty plants in greenhouse conditions contain much more nitrates than vegetables grown in their own time on an open bed. In addition, they are significantly different in taste, because in the greenhouse vegetables grow faster, so they accumulate less sugar and aromatics.

There are compulsory medical and biological requirements, and if a product does not comply with the standards, it simply does not go to the market, as the Internet publication for girls and women from 14 to 35 years old Pannochka. net Experts advise: to protect yourself from all this, buy vegetables only in organized markets, where the products are checked - including the amount of nitrates. At home, vegetables should be thoroughly washed, peeled, soaked in several waters, drained immediately after cooking. And do not abuse the suspiciously bright fruits.

It is established that it is with fresh vegetables that the greatest amount of nitrates gets into the human body - from 40 to 80% of the daily dose. They are well absorbed into the gastrointestinal tract, quickly get into the blood and thus instantly spread throughout the body.

It is important to know that nitrates are not dangerous first of all, and their metabolites are nitrites, which are formed during storage, cooking and, in fact, in the digestive tract of a person under the influence of various microorganisms.

Previously, the main danger with the use of high concentrations of nitrates was methemoglobinemia (oxygen starvation), in which hemoglobin of blood passes into a dangerous methemoglobin, unable to carry oxygen. And now the majority of researchers among the possible risks identify cancer in the first place of the gastrointestinal tract (can occur after 15-25 years of systematic use of high-cost products), as well as changes in the functions of the central nervous system and cardiac activity.

sportzal. com.