5 foods you should never choose like this

　　Go to the supermarket or vegetable market, right? Eye I can't move away from those foods with beautiful colors, such as green kelp, black fungus, etc. Nutritionists say that the following foods should not be too brightly colored.

　　Too red cooked food . Boil a piece of fresh meat in hot water and put it in the pot without adding too much seasoning. The skin of the finished product is generally darker and gray. Deli meat products that look red and tender may have added nitrites. Appropriate amounts of nitrite are allowed to be added to prepackaged foods such as ham, mainly for preservative and color enhancement, but it is not allowed to be added to deli meat products. Deli meat products using nitrite are red from the inside to the outside and taste very similar to ham sausage. Pay more attention when selecting.

　　Taibai mushrooms and lotus roots . Fresh mushrooms are prone to bumps during transportation and generally do not appear uniformly pure white, but off-white, with bruised areas appearing light brown. Mushrooms that are too white and too bright may have been soaked in fluorescent whitening agents. When purchasing, it is best to choose ones with a little bit of soil on them, the cells are not smooth and have some scales, and the roots are a little brown. Similar to lotus root, lotus root is also prone to discoloration, which affects its appearance. Some vendors will use dilute sulfurous acid solution to bleach it. Many customers only pay attention to the smooth appearance of lotus root, so they are "fooled".

　　Too green kelp . The color of freshly fished kelp will be yellowish brown after drying. Kelp that is too green may have been soaked in copper sulfate (or alkaline magenta) solution. Relatively speaking, dried kelp may be safer. When purchasing, try to choose dry kelp with white powdery crystals on the surface. Do not choose kelp that is too green in color.

　　Two-sided black fungus . Black fungus should be dark brown on the front and off-white on the back ； The fungus is yellow-brown on the front. If you find that both sides of the fungus are dark brown when you buy it, it may have been soaked in magnesium sulfate. The taste of black fungus is very natural and has a refreshing fragrance, while adulterated fungus has the smell of ink. In addition, real fungus is fragrant and delicious to chew, while fungus soaked in magnesium sulfate is bitter, astringent and difficult to swallow.

　　Too white pistachios and chicken feet . Some snacks, such as pistachios and chicken feet, will also encounter such a "bleaching door". They may be bleached by soaking in hydrogen peroxide or alkaline water. It is recommended to check whether the color is abnormally white before buying, and smell whether there is any irritating smell. If you eat bleached food for a long time, the residual bleaching ingredients in it will cause irritating damage to the gastrointestinal tract.