experts interviewed: Qi Cuihua, associate professor of nutrition at Jinan University,

go shopping in supermarkets and vegetable markets. Are you always unable to move your eyes on the beautiful food, such as green kelp, black fungus, etc., Qi Cuihua, associate professor of nutrition at Jinan University, states that the following food should not be too bright colored.

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are white mushrooms and lotus roots. Fresh Tricholoma is easy to be bumped in transportation. It is not uniform pure white, but off white, and the bruised parts are light brown. If the color is too white and too bright, it may be soaked in fluorescent whitening agent. When purchasing, it is better to choose the one with a little soil, the mycelium is not smooth, there is a little scale, and the root is a little browning. Similar to lotus root, lotus root is also easy to change color and affect its “appearance”. Some vendors will bleach it with dilute sulfite solution. Many customers only pay attention to the appearance of lotus root, so they are “cheated”.

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are black agaric on both sides. The front side of Auricularia auricula should be black brown, and the back side should be gray white; the front side of Auricularia auricula should be yellowish brown on the front side. If both sides of Auricularia auricula are found to be dark brown when purchasing, it may be soaked in magnesium sulfate. The taste of Auricularia auricula is very natural, with a clear fragrance, while adulterated Auricularia has the odor of ink. In addition, the real agaric tastes delicious, while the agaric soaked in magnesium sulfate is bitter and astringent and hard to swallow.

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are too green kelp. The kelp just fished out will be yellowish brown after drying. Kelp that is too green may be soaked in copper sulfate (or basic magenta) solution. Relatively speaking, dried kelp may be safer. When buying, try to choose the dried kelp with white powder crystal on the surface. Don’t choose the kelp with too green color.

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are too white pistachios and chicken feet. Some snacks, such as pistachio nuts and chicken feet, also encounter such “bleaching door”, which may be soaked in hydrogen peroxide or alkaline water. It is recommended to check whether the color is white and abnormal before buying, and smell if there is a pungent smell. If you eat bleached food for a long time, the residual bleaching ingredients will cause irritating injury to the stomach and intestines.

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are too red cooked food. A piece of fresh meat boiled in hot water, without too much seasoning, the skin color of the finished product is generally dark, gray. The red and tender cooked meat products may be added with nitrite. Proper amount of nitrite is allowed to be added to prepackaged food such as ham, which mainly plays the role of antisepsis and coloring, but it is not allowed to be added to cooked food meat products. Cooked meat products with nitrite are red from the inside to the outside, and the taste is similar to ham sausage, so we should pay more attention when selecting. ▲

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