Many families like to choose bean sprouts without roots, with short, thick stems and small top buds, believing that these sprouts are tender and crisp, result in less waste, and cook quickly. However, experts warn that these sprouts are highly toxic, have certain carcinogenic properties, and pose a significant risk to health.
According to experts, during the cultivation process of these rootless sprouts, a substance called "herbicide" is added to stimulate growth. Herbicides are highly toxic; they not only inhibit normal plant growth and cause deformities, resulting in plants that grow only stems without roots or heads, but they also destroy nutrients such as proteins, vitamins, and minerals.
When people consume sprouts cultivated with herbicides, the various chemical toxins can inhibit the growth of human cells and damage tissues. If one frequently eats sprouts with a high concentration of herbicides, it can also suppress the growth of various bodily cells or cause tissue degeneration, leading to the mutation of certain cells which can gradually develop into cancer cells. Additionally, it can cause chronic poisoning in certain tissues, leading to metabolic disorders.