Care must be taken to avoid lead poisoning when eating water chestnuts
As water chestnuts are about to hit the market, the Provincial Food Safety Network reminded citizens yesterday to be extra cautious of lead poisoning when consuming them, stressing that they must be peeled before eating.
It is reported that braised water chestnuts with pork and water chestnut chicken soup are both delicious dishes. Water chestnuts themselves are rich in various nutrients such as starch, protein, vitamins, and trace elements, and have effects like reducing inflammation and detoxification, promoting the production of body fluids and moistening the lungs, and tonifying the middle and replenishing qi. However, water chestnuts are aquatic vegetables and have a strong ability to absorb and accumulate heavy metals like lead. Currently, lead is one of the key environmental pollutants. With industrial development, various forms of sewage discharge have led to an increase in the content of heavy metals like lead in water bodies. If citizens consume improperly processed water chestnuts, it may lead to chronic poisoning and endanger their health.
Studies have shown that lead residue is highest in the epidermis of the water chestnut corm, followed by the terminal bud, and lowest in the peeled corm. Therefore, the Provincial Food Safety Network reminds citizens that to ensure a safe "first taste" of water chestnuts, do not be afraid of the trouble during preparation and carefully remove the skin. Also, do not be afraid of waste and be sure to pinch off the terminal buds.