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ä¼Ò : »ø·¯¸® celery

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Celery contains certain toxins called psoralens with potentially carcinogenic effects and goitrogens with potentially anti-thyroid effects. Celery is also one of the vegetables highest in pesticide content, unless it is organically grown, and is vulnerable to a kind of mold called mycotoxins. There are, however, ways to grow, select, prepare and consume celery to minimize the associated health risks.

Psoralens : ÇÇºÎ¾Ï À¯¹ß¹°Áú

Celery contains a kind of natural toxin called psoralens that can cause the skin to become more sensitive to the harmful effects of ultraviolet radiation, a condition known as phytophotodermatitis. As such, they are considered photocarcinogenic. According to David H. Watson in his book "Natural Toxicants in Food," cooking, and especially boiling, breaks down the psoralens in celery but does not destroy them completely. Effects of phytophotodermatitis include skin rashes and discolorations, blisters and sunburn.


Goitrogens

Also known as glucosinolates, goitrogens are a compound made of sugar and sulfur that can have a negative effect on the thyroid, namely inhibiting its iodine uptake. According to a report titled "The Nutritional Significance of Naturally Occurring Toxins in Plant Foodstuffs" cited in the FDA Poisonous Plants Database, goitrogens in vegetables like celery are estimated to account for 4 percent of goiter incidences, or swelling of the thyroid, in the world's human population.

Pesticides

According to a report released in 2010 by the public health nonprofit group Environmental Working Group, inorganic celery is at the top of the "Dirty Dozen" list of fruits and vegetables containing the most pesticides, with 64 kinds of pesticide in each serving. Because celery has no protective skin to absorb harmful pesticides, consumers are more likely to ingest those pesticides when eating the vegetable. Chronic effects of residual pesticides in food on human health is still a subject of much study. Pesticides in food have been linked to certain immune dysfunctions and cancers. Additional evidence has linked food pesticides to neurological and developmental problems in children, including ADHD.


Nitrates : ¾ÆÁú»ê ´ëü¹°Áú

Celery is high in nitrates, which, when exposed to certain micro-organisms contained in foods and in the gastrointestinal tract, can be reduced to potentially toxic nitrites. In large enough doses, nitrites can cause methemoglobinemia, or the loss of hemoglobin's oxygen-carrying ability, and even death. However, evidence has only linked high-nitrate vegetable sources to nitrite toxicity in infants.

Mycotoxins

Celery is vulnerable to certain molds called mycotoxins, including aflatoxin or black mold. Aflatoxins are known carcinogens. Other potential health effects of mycotoxin consumption include abdominal pain, vomiting, edema, convulsions, liver damage, mental impairment and problems with digesting, absorbing and metabolizing food.

Tips

The psoralens on celery originate from a brownish fungus known as pink rot. Only eat celery with no brown spots to avoid taking in psoralens. Avoid consuming the pesticides in inorganic celery by buying only organic celery or from a local grower you trust. Its lack of skin makes washing any pesticides off the celery nearly impossible. Even the celery found in the Environmental Working Group's study to contain so many pesticides was power-washed by the USDA before testing.

References
"International Journal of Dermatology"; An Outbreak Of Phytophotodermatitis Due To Celery; E. Finkelstein; February 1994  
"Natural Toxicants in Food"; David H. Watson; 1998
University of Minnesota; "Public Health Risks Associated With Pesticides And Natural Toxins In Food"; D. Pimental, et al.; December 2009  
"Natural Toxins: Animal, Plant And Microbial"; The Nutritional Significance Of Naturally Occurring Toxins In Plant Foodstuffs; I.E. Liener; 1986  
CNN Health; "Dirty Dozen Produce Carries More Pesticide Reside, Group Says"; Danielle Dellorto; June 2010  
University of Minnesota Extension; "Nitrite In Meat"; Richard J. Epley, et al.; 2011

¾ÆÁú»ê ´ë½Å »ø·¯¸® ÃßÃâ¹°À» ¾²¸é Â÷ÀÌ°¡ ÀÖÀ»±î

In spite of the epidemiological evidence linking nitrites to cancer being weak, and the established fact that 95% of all the nitrite we ingest comes from bacterial conversion of nitrates naturally found in vegetables, many consumers have a lingering concern about eating nitrite-cured processed meats.  But one person¡¯s concern is another¡¯s business opportunity.  In this case, producers have responded with an array of ¡°natural¡± and ¡°organic¡± processed meats sporting the catchy phrases such as ¡°no synthetic preservatives¡± or ¡°no nitrites added.¡±  But given the crucial role nitrites play in processed meats, how do you replace them?  Well, you don¡¯t.  You just replace the source of the nitrite.
Celery has a very high concentration of natural nitrate, and treating celery juice with a bacterial culture produces nitrite.  The concentrated juice can then be used to produce ¡°no nitrite added¡± processed meat.  Curiously, regulations stipulate that the traditional curing process requires the addition of nitrite and thus ¡°organic¡± processed meats that are treated with celery juice have to be labeled as ¡°uncured.¡±
Such terminology is confusing because most consumers look to ¡°organic¡± processed meats in order to avoid nitrites, but the fact is that these do contain nitrites, sometimes in lesser, sometimes in greater amounts than found in conventional products.  That¡¯s because the amount of nitrite that forms from nitrate in celery juice is hard to monitor, while in conventionally cured processed meats, the addition of nitrite is strictly controlled by regulations designed to minimize nitrosamine formation and maximize protection against botulism.  This means any risk due to nitrosamine formation or bacterial contamination in the ¡°organic¡± version is more challenging to evaluate.
So what does all of this mean?  Basically, that buying ¡°organic¡± hot dogs or bacon with a view towards living longer by avoiding nitrites makes no sense.  Limiting such foods because of their high fat and salt content, whether organic or conventional, makes very good sense.  Cutting them out totally, as the Physicians¡¯ Committee for Responsible Medicine would have us do?  No thanks.  Remember that it is unrealistic to evaluate every bite of food as being ¡°healthy¡± or ¡°unhealthy!¡±  It is the overall diet that matters.  It is possible to avoid cured meats completely and still have a terrible diet while one can have a healthy diet by occasionally indulging in these tasty morsels.  Emphasize a mostly plant-based diet?  By all means.  But dogmatic tirades against hot dogs?  That¡¯s ideology, not science.

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