Disclaimer: The content of the article is for reference only, the storyline is purely fictional, intended to popularize health knowledge, if you feel unwell, please seek medical attention offline.
Li Tingting stood in the corridor of the hospital, her hands clenched, anxiously waiting. Three hours ago, her husband, Wang Jianguo, was rushed to the emergency room with sudden and unbearable abdominal pain. Doctors were busy coming and going, but they never gave a clear diagnosis.
Li Tingting's mind kept replaying the scene of last night - she specially prepared a sumptuous dinner to celebrate her husband's promotion. Could it be that something went wrong with that meal? But she obviously prepared very carefully!
Just when Li Tingting fell into self-blame and confusion, the attending doctor Zhao Ming walked over.
"Mr. Wang's condition has stabilized," Dr. Zhao said, "but we found that he had some level of phytotoxins in his body. Ms. Li, can you tell me about Mr. Wang's recent diet?"
Li Tingting truthfully described last night's dinner menu: stir-fried shredded potatoes with green peppers, garlic spinach, cold bean sprouts, and stewed pork ribs. She emphasises that she uses fresh ingredients and pays attention to hygiene when cooking.
After listening to this, Dr. Zhao nodded thoughtfully: "Ms. Li, have the vegetables you mentioned blanched?"
"Blanching? No," Li Tingting was a little confused, "I think it is more tender to fry directly, and the nutrition can be better retained." "
Dr. Zhao showed an expression of understanding: "This idea is very common, but in fact, some vegetables may pose health risks if they are not blanched. For example, if you make spinach, stir-frying it directly may cause oxalic acid poisoning. "
Li Tingting's eyes widened: "Oh my God, I don't know at all!" What about the other vegetables?"
Dr. Zhao patiently explained, "It's best to blanch the bean sprouts. Bean sprouts may contain bacteria, while green peppers contain some irritating substances. But don't worry, we'll treat Mr. Wang well. This experience is also a reminder to pay more attention to food safety. "
Li Tingting nodded gratefully, but her heart was still full of doubts. She decided to dig deeper into the issue so that a similar accident wouldn't happen again.
A few days later, Wang Jianguo recovered and was discharged from the hospital. This experience gave the couple a new understanding of food safety. They decided to invite a few friends over for dinner at their home to discuss the topic together.
On Saturday night, Li Tingting and Wang Jianguo's home was bustling. Chef friend Zhang Lei, nutritionist Sun Fang, traditional Chinese medicine doctor Chen Yu, and neighbor Aunt Liu all came. Everyone sat around the dining table, and Li Tingting told her story.
"I didn't expect there to be such a big problem if I didn't blanch!" Zhang Lei sighed, "Although I am a chef, I am often lazy at home and do not blanch. "
Sun Fang nodded: "Indeed, many people ignore the importance of blanching. In fact, in addition to the spinach and bean sprouts mentioned by Li Tingting, leeks are also one of the vegetables that need to be blanched. "
"Why do these vegetables have to be blanched?" Aunt Liu asked curiously.
Chen Yu took over the topic: "This starts with the characteristics of these vegetables. Spinach, for example, contains a lot of oxalic acid. Oxalic acid may combine with calcium in the body to form calcium oxalate crystals, increasing the risk of kidney stones. Excessive intake of oxalic acid may also cause acute toxicity. "
"Will blanching solve the problem?" Wang Jianguo asked.
"Yes," Sun explains, "blanching removes most of the water-soluble oxalic acid." To do this, put the spinach in boiling water and cook it for about 30 seconds, then remove it immediately and rinse it with cool water. This not only removes oxalic acid, but also preserves the crisp and tender texture of the spinach. "
Zhang Lei thought thoughtfully: "I remember that leeks also seem to contain oxalic acid, do they also need to be treated in this way?"
"That's right," Chen said, "leeks do contain oxalic acid, and they also contain volatile capsaicins." Blanching not only removes oxalic acid, but also reduces the capsaicin content, making leeks easier to digest. "
"What about the sprouts? It looks so clean. Aunt Liu asked.
Sun explains: "Although the sprouts look clean, they can actually carry harmful bacteria such as salmonella. This is because sprouts are grown in a warm, humid environment, which is very suitable for bacteria to multiply. Blanching can kill these bacteria and make them safe to eat. "
"I see," Wang Jianguo suddenly realized, "It seems that we really have to pay more attention to these details." "
Zhang Lei suddenly thought of a question: "Will blanching lead to nutrient loss?"
Sun Fang nodded and said, "That's a good question." It is true that blanching can lead to the loss of some water-soluble vitamins, such as vitamin C. However, the loss of nutrients is worth it compared to the possible health risks. Moreover, we can maximize the retention of nutrients through sensible cooking methods. "
"For example?" Li Tingting was very interested.
"First of all, you need to control the blanching time, which is usually 30 seconds to 1 minute," Sun Fang explains, "and secondly, you can quickly overwater the blanched vegetables in cold water, which can maintain the color and taste, and also stop the process of continuing to cook, reducing nutrient loss." Finally, you can save the blanched soup for soup or noodles so that the nutrients that are lost are not wasted. "
"The advice is so practical!" Li Tingting said excitedly, "I will definitely practice well in the future." "
Chen Yu added: "From the perspective of traditional Chinese medicine, blanching also has the benefit of removing the 'coldness' of the ingredients. For example, leeks and bean sprouts are cold foods, which can easily cause abdominal pain and diarrhea. Blanching can neutralize this coldness and make the food easier to digest and absorb. "
"Speaking of which," Aunt Liu interjected, "I remembered that the old man used to say that 'you can't eat overnight dishes', is it also related to this?"
Chen Yu nodded: "It does have a relationship." Many vegetables produce nitrite during storage. Nitrite may be converted into nitrosamines, carcinogens in the body. So, it's best to eat freshly and cook it fresh. If you have to eat an overnight dish, be sure to heat it well. "
"Is there anything else we need to pay attention to when selecting and processing vegetables?" Wang Jianguo asked.
Sun Fang concludes: "First of all, diversity is important. Different vegetables have different nutrients, and eating them together can complement each other. Secondly, pay attention to the purchase of fresh vegetables and avoid yellowing and rotten parts. Again, wash thoroughly, preferably with running water. Finally, here's the point of our discussion today – remember to blanch certain vegetables. "
Zhang Lei thoughtfully: "After listening to today's discussion, I think we should pay more attention to food safety and health while pursuing deliciousness. As a chef, I pay more attention to these details in my work and also spread this knowledge to my guests. "
"That's right," Li Tingting echoed, "Healthy eating is not only about choosing healthy ingredients, but also about handling and cooking them in the right way. This experience made me realize this very deeply. "
Wang Jianguo said with a smile: "It seems that my 'poisoning' this time is not completely without benefits. At the very least, it gives us the opportunity to learn so much important knowledge. "
Everyone laughed. The meal was not only delicious, but also full of wisdom exchange. Everyone feels that the idea of science and health is so important in everyday life.
After dinner, Li Tingting said goodbye to her friends. She stood in the kitchen, looking at the vegetables on the board, and her heart was filled with new awareness and determination. She understands that from now on, she will treat every meal with more care, because deliciousness and health are equally important.
This experience not only changed Li Tingting and Wang Jianguo's eating habits, but also made them pay more attention to scientific knowledge in their lives. They decided to share what they learned with the people around them, hoping to help more people avoid similar accidents.
At the end of the story, Li Tingting stood in front of the window, looking at the lights in the distance, full of gratitude. She thanked the accident for the vigilance, and thanked her friends for their support and sharing. She knows that there are many uncharted areas in her life to explore, and she is ready for the next challenge.