Toxic bean sprouts contain high levels of hormones, and long-term consumption can lead to various health problems

　　They are all over 10 centimeters long, have a uniform size, and are a bright white color—quite attractive in appearance. But they are poisonous!

　　Expert: Long-term consumption of “enhanced” bean sprouts may increase the risk of cancer

　　Yang Hong from the Legal Affairs Department of the Shenyang Municipal Agriculture Commission introduced…: “No additives are allowed to be used in the process of producing bean sprouts. And this black-treated substance contained at least four types of additives, among which urea levels were significantly excessive. Enrofloxacin is a veterinary drug, while 6-benzylaminopurine is a hormone. The addition of urea and 6-benzylaminopurine can make bean sprouts grow thicker and longer, while also shortening the production cycle and increasing the germination rate of soybeans. However, when consumed by humans, nitrites are produced in the body, and long-term consumption may lead to cancer. ”

　　Regarding these “beautiful bean sprouts” that are over 10 centimeters long, white, and rootless, which are produced at this black processing site, he said…: “Under normal production conditions, bean sprouts should not be this long, unless they are abnormal. And moreover Health The bean sprouts should also have roots, which are thin at the tip and slightly yellow in color. And if the bean sprouts grow too beautifully, that is abnormal. ”

　　It is stated that additives such as rootless bean sprout agents, plant growth regulators, and thickening agents are all classified as hormones, and long-term consumption of these substances can lead to various adverse effects disease … The main function of root inhibitors is to suppress root growth; their use can increase yields by up to 30%. And baking soda is nothing other than bleaching powder, with the chemical name sodium dithionite. These chemical substances are generally used only in industrial applications and act as reducing agents. In industry, they are used for bleaching silk and wool. They are also utilized in pharmaceuticals, mineral processing, and the synthesis of sulfides. These substances possess significant carcinogenic properties. For the eyes, as well as the respiratory tract skin It is irritating and can cause headaches, nausea, and vomiting upon contact. Long-term consumption of bean sprouts that contain this chemical additive can not only affect vision but also harm the liver and gastrointestinal tract. According to national regulations regarding food additives, bleaching powder is strictly prohibited from being used as a food additive.

　　How can one identify poisonous bean sprouts?

　　The First Affiliated Hospital of Tsinghua University hospital Wang Yumei, the chief dietitian in the nutrition department, explained that to avoid buying bean sprouts that have been chemically induced, one can identify them by their appearance. Firstly, organic bean sprouts have a natural color, whereas chemically treated bean sprouts exhibit a significantly brighter appearance and are also higher in moisture content.

　　Secondly, one should look at the shape of the bean sprouts. Pollution-free bean sprouts are long and uniform in shape, while those grown using chemical methods are bent and stubby.

　　Finally, organic bean sprouts have relatively long fibrous roots, whereas chemically induced bean sprouts do not have any roots at all.

　　Don’t let the homemade bean sprouts overcook

　　In fact, it’s quite simple to grow safe and reliable bean sprouts at home. Experts suggest that you can wash soybeans or mung beans and then place them in a ceramic jar or clay basin. Cover them with clean water, leave them at room temperature, and rinse them with clean water once a day. Generally, it can grow to about 3 centimeters in length within three to four days. At this time, it contains the highest levels of vitamins and amino acids, making it particularly nutritious. If the sprouting continues, some of the nutrients will be lost, so it’s not true that the longer the bean sprouts grow, the better.

　　Mung bean sprouts should be served with shredded ginger

　　Bean sprouts are extremely nutritious. Wang Yumei explained that bean sprouts are high in moisture and fiber but low in calories, and they also contain a rich amount of vitamins.

　　However, although bean sprouts are beneficial, some people should not consume them in large quantities. For instance, bean sprouts contain relatively coarse dietary fiber, and mung bean sprouts in particular are considered cold in nature. Therefore, individuals with weak and cold spleens and stomachs should avoid eating too many bean sprouts. To neutralize the cold nature of bean sprouts, it is best to add some ginger slices when cooking them on a daily basis.

　　When cooking bean sprouts, it's best not to use too much oil or salt. It's advisable to stir-fry them quickly over high heat to preserve their light and refreshing flavor. When cooking bean sprouts, you can also add some vinegar, which helps to retain the moisture and vitamin C. It can also be blanched in boiling water and then served cold in a mixed salad. If the bean sprouts are purchased from the market, they should be rinsed thoroughly after cleaning blister Half an hour allows some of these chemicals to dissolve in water, thereby reducing the intake of toxic substances.