Isn't there a kind of "green leaf" circulating in the market recently?

At present, in many kinds of zongzi products such as quick-frozen zongzi and cooked zongzi sold in the market, zongzi leaves are rarely used, because it is the peak season of zongzi consumption around the Dragon Boat Festival every year, and the picking season of zongzi leaves is usually from July to 10 every year. Due to the influence of geography, preservation and transportation, there is no way to ensure that the green of fresh zongzi leaves will remain unchanged for a long time. According to reports, the leaf color of the finished zongzi should be dark green, grayish black or yellowish brown, and there will never be turquoise bamboo leaves. Some unscrupulous operators add industrial raw materials such as copper sulfate and copper chloride to the soaking water, so that the bamboo leaves that have lost their primary colors become bright green again, which is called turning green. It is said that these industrial raw materials containing heavy metals will be soaked in glutinous rice after high temperature. Excessive or long-term accumulation of copper in the human body will cause a large amount of copper to accumulate in the liver, causing copper poisoning.

Experts suggest that consumers should distinguish the following three points when purchasing zongzi or zongzi leaves: 1. Look at the appearance: the green zongzi leaves are bright green, which is more attractive than the normal zongzi leaves; But the color of normal zongzi leaves is mostly light yellow. 2. Smell: When jiaozi wrapped in green leaves is cooked, the leaves give off a faint smell of sulfur, but there is no clear fragrance of normal leaves. 3. Distinguish boiling water: The chemically treated green zongzi has a high content of chemical raw materials after heating, and the green color in the water is obvious, while the zongzi made of primary color will be light yellow after heating.