The variety of vegetables on store shelves gives customers a huge choice. It is this fact that confuses those who want to eat healthy foods. When choosing between different vegetables, they forget to look closely at what they are buying.
Instructions
Step 1
Buy vegetables from stores with a large flow of customers. So you will protect yourself from products processed with special solutions or gases stuck in the warehouse. They preserve the attractive appearance of vegetables and protect against mold, but at the same time they are harmful to human health.
Step 2
Avoid buying unripe vegetables. Plucked before reaching ripeness, they do not have all the useful properties that they could carry after ripening. Therefore, try not to purchase, for example, greenish tomatoes.
Step 3
Do not buy vegetables that are moldy, withered, or squashed. Violation of the integrity of the shell leads to the penetration of bacteria and microbes inside vegetables that infect them. The withered vegetable simply began to deteriorate.
Step 4
Do not use overly pale or, conversely, bright vegetables. Both are treated with pesticides and other harmful substances. A bright red tomato or pale green cucumber is not beneficial for the body, they are grown with the use of harmful fertilizers.
Step 5
Choose tomatoes with thin skin. Pay attention to the thorns of the cucumbers - preferably those with thin and fragile ones. The peel of apples or pears, shiny and slippery, is harmful to health, it must be cut off, since it is impossible to wash the diphenyl. When buying cabbage, make sure that it does not have "scars" that indicate pesticides. Look at the proportions of vegetables - too large cucumbers, disproportionately large carrots clearly indicate that fertilizers were used for accelerated growth.
