"Do not rewrite the number of sheets"... How to reduce heavy metal exposure?

The Ministry of Food and Drug Safety introduced precautions to avoid heavy metal exposure in daily life.

 

Harmful heavy metals, once inside the body, do not easily exit and can pose health risks.

 

The Ministry of Food and Drug Safety stated that harmful heavy metals in daily life, such as lead, arsenic, and cadmium, are generally water-soluble, so following proper precautions during food preparation can minimize exposure.

 

The Ministry of Food and Drug Safety first recommended not to leave tea bags used for brewing tea in hot water for too long. This is because the amount of heavy metals increases the longer the tea bags are immersed in water.

 

Therefore, tea bags should be steeped for 2-3 minutes and then removed. ☆Especially, green tea and black tea tea bags should be steeped at 98°C for 2 minutes, which results in significantly less leaching of cadmium and arsenic compared to 10 minutes of infusion.

 

There are also precautions to consider when boiling noodles.

 

☆ When boiling noodles, add enough water, and it is better not to reuse or discard the remaining noodle water.

 

Boiling noodles in boiling water for 5 minutes can remove 85.7% of cadmium and 71.1% of aluminum, and if glass noodles are boiled for more than 10 minutes, they can eliminate 69.2% of lead and 64.6% of aluminum.

 

When using tot in dishes, fresh tot should be blanched in boiling water for 5 minutes.

 

Dried kelp should be soaked in water for 30 minutes and then boiled for 30 minutes, and the water used for soaking or boiling should be discarded.

 

Just soaking and blanching the seaweed in water can reduce inorganic arsenic by over 80%.

 

It is advisable to avoid consuming fish entrails with high levels of heavy metals.

 

Women who are pregnant or breastfeeding should consume no more than 400 grams of regular fish and canned tuna per week.

 

It is recommended that children aged 1 to 2 years consume no more than 100 grams of regular fish and canned tuna per week, children aged 3 to 6 years consume no more than 150 grams, and children aged 7 to 10 years consume no more than 250 grams.

 

When using metal food utensils or containers for the first time in cooking, boil them in vinegar water, and then transfer the cooked food to a different container instead of a metal container for storage.

 

When cleaning metal containers, be careful not to scratch the surface.