Everything you ever wanted to know about the nitrates, but hesitated to ask

LEGENDS AND MYTHS Our ancestors were briefly acquainted with nitrates - for example, put saltpeter in the sausage for better color and sound. And on our memory of the word "nitrate" and "nitrite" proudly flaunted in cans with some "lunch mit" and no one embarrassed. But in recent years the word has become abusive tone, and the producers of sausages fallen out of love to print it on labels. It is important to understand what nitrates - not a polluter, inadvertently caught in the ground, thence to vegetables, and from them - in our bodies. Plants nitrate - one of the major nutrients, nitrogen source, from which the plant builds the proteins. A certain amount of building material stores it for future use in cell vacuoles. These necessary substances to plant successfully recovered from both mineral and organic fertilizers. So popular among the people version, though nitrates in the plants - "the chemistry" and "had no nitrate was not" - is a myth. Myths, however, arise not from scratch. Unbalanced fertilizer in vegetables can accumulate high amount of nitrates. And this is an undesirable effect on the health of people who consume these vegetables. Watered, but check if there are other reasons why an imbalance of nitrates. Their contents affect the light, humidity, air and soil temperature. For normal processing of nitrate plants need sunlight. The more light - the more successful the nitrates are recycled into proteins. Therefore, vegetables grown in low light conditions and short days (eg, greenhouse) generally contain higher doses of nitrates. High humidity combined with low temperature also leads to excessive accumulation of nitrates. So in a cold wet summer in their plants anymore. On the other hand, in hot dry climates intensive irrigation leads to a reduction in nitrate concentrations in soil and plants. Watering stimulates growth, and rapidly growing plant uses and does not accumulate nitrates. About the benefits of boiled potatoes Different vegetables accumulate nitrates in different ways. Most successfully doing this cruciferous plants: cabbage, radishes, beets, radishes and green dining room - all sorts of salads and herbs. At the same time, tomatoes, eggplants, peppers, garlic, peas, and fruits have low contents thereof. Source: Journal of Health "

Source: the Internet edition" MED + info "to" expert advice "on the site www.medinfo.ru