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蔬果農藥殘留的新聞屢見不鮮,要怎麼做才能避免將這些「殘留超標」的農藥吃下肚?只要依照以下清洗蔬果的原則:「先浸泡、後沖洗、再切除」,經過「食前處理」的步驟,就能有效降低農藥殘留的風險。
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蔬菜、水果與健康形影不離,衛福部推廣「天天5蔬果」,多吃新鮮蔬果,有益腸道及心血管健康,還能預防便祕、肥胖。但是蔬果吃下肚前,可要先清洗殘留農藥,才不會越吃越傷身。 林口長庚醫院臨床毒物科護理師譚敦慈表示,政府推行農民使用水溶性農藥,蔬果用流動的水清洗,就可將農藥洗掉,不需要特別用洗米水、小蘇打、鹽巴、醋,因為農藥都是複合型,沒辦法酸鹼中和,用偏方洗蔬果反而會達到反效果,將農藥洗進蔬果中。
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