Nostra
I'm trying to figure out what really will help somehow sort out the issue of harmfulness in products ... that there are a myriad of nitrates and other "joys" in products, no doubt about it, but how to deal with it?
who uses what?
ksj
I use the "Bon-Eco" Restaurateur. After processing, some products even change their taste, because harmful substances are inactivated for 48 hours and do not harm the body.
Nostra
Hmm .. but isn't this the very thing that is called "Ecology" nitrate neutralizer? It was advised to me ... there, it seems, the effect also persists for 48 hours ...
Nostra
Excuse me, please...
I'm just a novice culinary specialist and it's difficult for me to share my experience so far, I'm just reading and, by the way, I discovered a couple of discoveries here for myself .. for example, how to make homemade butter))) now I do it all the time so that the store does not get poisoned) This explains the activity in one topic ...
And I decided to ask because experienced people can be here. Yesterday I watched another program about nitrates on Channel 1 ... it became even worse ...))
I didn't know about the links. I'll keep it on mind.
Lisss's
in one of the programs like the Quality Mark they showed a test for nitrates in cucumbers. gave good advice: nitrates are found in cucumbers mostly close to the peel, and are washed out within 10 minutes under running water. that is, you need to peel the cucumber and leave it under the tap for 10 minutes in a colander, and you can eat
ksj
And how much then wash a watermelon, so as not to be afraid to be in intensive care ???

Rina
Quote: ksj

And how much then wash a watermelon, so as not to be afraid to be in intensive care ???
1. do not buy watermelons at the very beginning of the season. One resident of Kherson (a seller from whom I have been buying fruits for more than one year) told me "We never eat watermelons harvested before August 15th."
2. Purchase nitrate tests on paper strips / sheets ("dotted", when a drop-point of the reagent is applied to the paper, which must be moistened with fruit / vegetable juice).
3. If you really want a watermelon, buy it in official markets, there at least there is a possibility that these watermelons were tested.

Everything else (nitrate meters with arrows, a technique supposedly reducing harmfulness, etc.) is all absolutely unreliable.
Pogremushka
Quote: Rina72


2. Purchase nitrate tests on paper strips / sheets ("dotted", when a drop-point of the reagent is applied to the paper, which must be moistened with fruit / vegetable juice).

I hear it for the first time. Where is this sold?
Rina
Alas, these nitrate test strips usually appear at the end of the season in stores like Mir Zdorovya, and they have a shelf life of about six months, that is, it’s not very easy to buy for the next season (apparently, the reagent disintegrates ). I suspect that this is done so that people in the season lay out crazy money for equipment, and not use inexpensive indicator paper
clavicle
Imagined a washed ten-minute cucumber. Maybe not to suffer, peeling the skin, and immediately take it to the trash?
Lisss's
Quote: clavicula

Imagined a washed ten-minute cucumber. Maybe not to suffer, peeling the skin, and immediately take it to the trash?

By the way, I did this with the very first cucumbers - I peeled the cucumbers first, and while I washed and crumbled the rest of the vegetables, they lay in a colander under running water. after "washing" they tasted the same as with the skin and without "washing"

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