When you go to the supermarket or the wet market, are your eyes always drawn to the brightly colored foods, such as green kelp and black fungus? Cuihua Qi, an associate professor of nutrition at Jinan University, says that for the following foods, you should not choose ones that are too brightly colored.
Expert interviewed: Cuihua Qi, Associate Professor of Nutrition, Jinan University
When you go to the supermarket or the wet market, are your eyes always drawn to the brightly colored foods, such as green kelp and black fungus? Cuihua Qi, an associate professor of nutrition at Jinan University, says that for the following foods, you should not choose ones that are too brightly colored.
Portobello mushrooms and lotus roots that are too white.
Fresh portobello mushrooms are prone to bruising during transportation and are generally not a uniform pure white, but rather milky white, with bruised areas appearing light brown. Mushrooms that are too white and bright may have been soaked in fluorescent brighteners. When buying, it's best to choose those with a little soil on them, a slightly scaly body, and slightly browned roots. Lotus roots are similar; they are also prone to discoloration, affecting their "appearance." Some vendors use dilute sulfurous acid solution to bleach them. Many customers only focus on whether the lotus root looks clean and smooth, thus being "deceived."
Black fungus that is black on both sides.
The front side of black fungus should be dark brown, and the back side should be grayish-white. "Ear fungus" (di'er) has a yellowish-brown front side. If you find that the fungus is dark brown on both sides, it may have been soaked in magnesium sulfate. Black fungus has a natural, light fragrance, while counterfeit fungus has a foul smell of ink. Additionally, real black fungus is fragrant and delicious to chew, while fungus soaked in magnesium sulfate is bitter and astringent, difficult to swallow.
Kelp that is too green.
Freshly harvested kelp will turn yellowish-brown after being dried. Kelp that is too green may have been soaked in copper sulfate (or alkaline green) solution. Dried kelp is relatively safer. When buying, try to choose drier ones with white crystalline powder on the surface, and avoid kelp that is too green.
Pistachios and chicken feet that are too white.
Some snacks, such as pistachios and chicken feet, can also encounter such "bleaching scandals," possibly being soaked in hydrogen peroxide or alkaline water for bleaching. It is recommended to check if the color is abnormally white and smell for any pungent odor before buying. Long-term consumption of bleached foods can cause irritating damage to the digestive system from residual bleaching components.
Cooked foods that are too red.
A piece of fresh meat, when boiled in hot water and then cooked without excessive seasoning, will generally have a darker, grayish surface. Cooked meat products with a red and tender appearance may have had nitrites added. A moderate amount of nitrite is allowed to be added to pre-packaged foods like ham, mainly for preservation and coloring, but it is not permitted to be added to cooked meat products. Cooked meat products treated with nitrites are red from the inside out and have a taste similar to ham sausages, so be extra careful when selecting them.