I hope the following article can inspire you: Chemical Pollution on the Dining Table At present, from the perspective of human health and survival, it is noticed that the chemical pollutants on the dining table mainly come from aluminum products, plastic tableware, chemical additives in flour, residual pesticides in vegetables and harmful substances in beverage condiments. Chemical pollution of cookware aluminum pot, aluminum shovel and aluminum spoon are often used to cook food, which will obviously increase the aluminum content in food. The toxic form of aluminum is Al3+, which will damage the central nervous system and interfere with phosphorus metabolism in the body. Eating too much aluminum will damage the function and immune function of brain, heart, liver and kidney, lead to memory decline and increase the susceptibility to diseases. 1989, the world health organization identified aluminum as one of the food pollution sources. Nutritionists believe that the safe intake of aluminum is about 0.7 mg per kilogram of body weight per day, while the aluminum content in canned cola drinks is almost six times that in bottles, so in recent years, aluminum cookware has been gradually replaced by stainless steel. Foamed plastics are widely used in food, which not only causes "white pollution" to the environment, but also directly pollutes food, because most foamed plastics are made of polystyrene, which is a consistent environmental hormone substance. Although the colored glaze on the surface of tableware can make the surface of porcelain smooth and bright, it is mostly toxic, because the glaze is various metal oxides or simple metals, and the color contains aluminum, cadmium, antimony, chromium and so on. Such as low temperature lead glaze and antimony oxide for pure yellow glaze porcelain; Blue glaze contains manganese oxide. When the glaze comes into contact with acid or food, these metals will dissolve out. Lead can cause chronic poisoning of human bone marrow, liver, kidney and brain. The newly bought ceramic cookware should be soaked in vinegar and cleaned. Chemical pollutants in flour-additive A synthetic whitening agent benzoyl peroxide was added to flour, and the color was extremely white. After whitening, flour will lose some nutrients, which will destroy yellow lutein and carrots and reduce the contents of vitamins A, E, B 1 and B2 in flour. Benzoyl peroxide can be decomposed into benzoic acid in human body, which is harmful to liver function. What is even more intolerable is that talcum powder is added to flour, which is self-suspended, that is, formaldehyde dihydrate sodium bisulfate. It produces formaldehyde, which solidifies protein. Self-retaining is a carcinogen. Adding this whitening agent to some produced vermicelli will cause serious damage to human liver and kidney, and using IOG once will be life-threatening. Pesticide Residues in Vegetables and Fruits According to China Environmental News, the unqualified rate of pesticide residues in vegetables for daily consumption is 23.33%, and methamidophos, acephate, chlorpyrifos, omethoate, Kangfu, beta-cypermethrin, carbamate and other drugs were detected in vegetables. There are also some farmers who use banned biological agents to make vegetables and fruits flourish and look good, such as using cables with high excitation and high nutrition for cucumbers; Use ethylene ripening agent for apples and tomatoes; Inject ripeners into immature watermelons. These chemicals can cause a variety of discomfort, poisoning and even life-threatening in the nervous system and digestive system of human body. At present, it is particularly important to ensure the green of vegetables. Do not use chemical fertilizers and pesticides, use natural enemies to control pests and implement biological control. If the garlic extract is used to treat apple pests, the water mist generated by electrostatic driving equipment will kill the pests. In order to minimize the harm of pesticide residues to human body, we should first go to the market with pesticide residue detection center to buy food. Secondly, it is necessary to reduce the toxicity of the bought vegetables, such as soaking in rice water, peeling, sun exposure and so on. The best way is to blanch with boiling water, which can eliminate more than 90% of pesticide residues. Soy sauce and vinegar, the harmful chemicals in condiments, are made from grains (soybeans, flour or wheat bran) by cooking, fermenting and adding salt, and contain protein, amino acids and sugar. The fake soy sauce is made by hydrolyzing protein (soybean) with HCl and adding additives such as salt water and caramel, and making fake vinegar with glacial acetic acid and water. What's more, unscrupulous traders use human hair, animal bones and blood clots as raw materials and industrial hydrochloric acid as catalyst to prepare hydrolyzed soy sauce, which contains pigments and flavors, carcinogens containing chloropropanol, and some toxic metals such as lead and arsenic. According to an insider, soy sauce brewed from five grains is generally brown, with a strong sauce flavor, which is easy to foam when poured into a cup (the longer the foaming time, the better the quality), and the taste is characterized by freshness. Grain vinegar has a special vinegar taste, which is not pungent, sweet and sour, but fake vinegar has a strong pungent taste. There are many harmful chemicals used in food, such as fresh ginger smoked with sulfur, which looks yellow, tender, tender and transparent. Sulfur is harmful to human body, so we must pay attention to identification when buying.