MOSCOW, March 9 – RIA Novosti. The head of the food hygiene supervision department of the Rospotrebnadzor Administration for the Moscow Region, Nadezhda Raeva, explained in an interview with Sputnik radio what danger can be from fresh herbs from the store.
The greens contain almost all the trace elements necessary for the growth and development of the body, but this product does not always meet the requirements for sanitary and chemical indicators, she said. We are talking, for example, about toxic elements that can accumulate in plants, coming from the soil. “Last year, 1.1% of our products did not meet the requirements, and first of all, the discrepancy was noted for the increased content of nitrates,” said Nadezhda Raeva.
Greens grown without safety rules in unequipped greenhouses may also contain helminth eggs, she continued. Eating products of this quality leads to the development of diseases – helminthiasis, ascoridosis.
“Last year, 0.3% of the samples examined contained helminth eggs, and this is already a serious threat to life and health, because parasites have not only an allergic effect, but also an effect on internal organs: liver, kidneys, and so on. It all depends on places of localization of helminths “, – explained the specialist of Rospotrebnadzor.
A certain percentage of greens entering store shelves is not microbiological, she continued.
“Last year, 2.2% of the samples examined did not meet the requirements for microbiological indicators, this mainly refers to chopped greens, which are stored and sold in individual packages,” said Nadezhda Raeva.
People with some chronic diseases should be used with caution, because this product puts a lot of stress on the pancreas and intestines. For example, if you do not drink enough water, then greens can lead to exacerbation of ulcers, as well as diseases of the rectum. There is also an individual intolerance to this product. If there are no such risks, then eating about 100-150 grams of greens per day is beneficial, the expert explained.
However, fresh greens from the store cannot be used without additional processing. As a rule, it is sufficient to rinse the plants with running water. But before giving greens to a child, it is better to pour boiling water over it, advises Nadezhda Raeva.
To get rid of toxic elements, the specialist suggests soaking the product in a solution of salt or vinegar: one tablespoon per liter of water.
“When soaking, up to 30% of nitrates are released into the solution, in addition, helminth eggs float to the surface,” Nadezhda Raeva explained in an interview with Sputnik radio.