Now that people’s living standards have improved, everyone pays more attention to diet than before. The three meals a day are also more balanced than before. In my spare time, I also eat raisins, dried apples, etc. to supplement the nutrients my body needs. This is a good phenomenon, indicating that everyone’s nutritional awareness has improved. But will eating dried apples and raisins really not cause illness? The answer is no, there are hidden killers in dried apples and raisins. Below, the editor will lead everyone to see what the hidden killer is?
When it comes to dried fruits, I believe everyone will be familiar with them. Dried apples, raisins, dried longans, etc. are all frequent guests in our snack pockets. Compared with the production process of candied fruits that add a lot of sugar and salt, the production and processing of dried fruits is relatively simple.
Dried fruits will lose most of the heat-labile water-soluble vitamins when removing moisture. For example, vitamin C is almost completely lost, but other nutrients such as protein, fat, carbohydrates, dietary fiber, The content of minerals such as calcium, phosphorus, potassium, magnesium, etc. are relatively concentrated and dense. The nutrient content is 2-10 times higher than that of fresh fruits. At the same time, the sugar content is higher, and the energy soars. Therefore, when eating dried fruits, you must take into account its high caloric energy and be careful about causing excess energy when eating in large quantities.
During the processing of dried fruits, some production companies are affected by various factors, such as regional conditions, climate change, product sales, etc., and there will be a "color protection" process, that is, We are talking about the sulfur fumigation process. The main purpose of fumigating sulfur is to inhibit the speed of fruit spoilage and prevent the fruit from discoloration. Sulfur dioxide has a strong antibacterial effect and can effectively prevent the reproduction of microorganisms that cause food spoilage. In addition, it also has a strong antioxidant effect, which can prevent the browning reaction of fruits.
The principle of sulfite bleaching is: the addition reaction between sodium sulfite and anthocyanin molecules in fresh fruits causes damage to the ***yoke system in the anthocyanin molecules, forcing the color of the product to disappear, thus Produces a bleaching effect. Sulfites also inhibit the activity of oxidase, so when making dried fruits, the picked fresh fruits are fumigated with sulfur dioxide, so that the fumigated fresh fruits are less likely to rot and deteriorate during the drying process. However, the nutritional value of dried fruits that have been smoked and sulfurized will be greatly reduced, especially vitamin B1 will be completely lost. If you consume excessive amounts of sulfites, adverse reactions such as headache, nausea, dizziness, and asthma will occur. In severe cases, it may even lead to lung cancer. Therefore, when purchasing dried fruits, it is best to choose regular companies. Be careful when buying dried fruits that are too bright in color. It is best not to buy products that have a pungent, peculiar smell or are too sweet. The purchased dried fruits should be soaked in warm water for a while before consumption, and then rinsed with running water. This will not only remove the impurities contaminated by the dried fruits during the drying process, but also reduce the possibility of residual sulfur dioxide.
As the saying goes, there is a right way to eat. When eating dried fruits, you must not only withstand the temptation of sweetness, but also control the amount of dried fruits to achieve health and nutrition.
I believe that after reading the above article, everyone knows the reason. For the sake of your health, you need to be cautious when buying dried fruits. I hope my article can help everyone.