Can you eat half the moldy vegetables and fruits by cutting off the moldy parts? For the health of your family, get to know it.

Do you throw away the moldy vegetables and fruits directly, or do you cut off the moldy parts for cooking? Tell me a real example. I once bought some tomatoes at home. Because I didn't have time to eat, some of them had mildew spots, and my mother was reluctant to throw them away. So I cut off the moldy part. I thought it would be all right, but I ate it at noon that day and had diarrhea all afternoon. From then on, as long as the vegetables and fruits are a little moldy, I will throw them away directly.

It is said that it is shameful to waste food, and frugality is the traditional virtue of the Chinese nation, but we must distinguish the facts. On the basis of eating vegetables and fruits, there is no problem, but when things are moldy and rotten and affect your health, you should learn to discard them.

1, once the food is moldy, invisible molds will appear where it is not moldy, and some of them have even been contaminated with mycotoxins. The study found that when you cut off the moldy part of food, toxins can still be detected near 1 cm, so as long as it is moldy, it is impossible to eat.

2. Most fungi have transparent hyphae and colored spores. It seems that the color of fungi is thousands of spores. When we can see the existence of fungi with the naked eye, it means that it is broken. Besides, what we see is only the surface. In fact, great changes have taken place in food. When we wash food, the mold and fungi in food can't be washed away.

3. Many people are lucky to say that heating can remove these toxins. It is true that heating can kill some molds, but it has no effect on stubborn molds. For example, Aspergillus flavus is easy to appear in moldy peanuts and nuts, and its temperature resistance is particularly high. Usually when we cook, it will fry at about 200 degrees. But in order to kill aflatoxin, the temperature must reach at least 280 degrees Celsius to make it.

There are all kinds of microorganisms in nature, and corrupt microorganisms will decompose nutrients in food, thus changing its appearance and smell. Some molds have strong vitality and will lurk in an environment that is not conducive to their own growth for a long time. When they meet the right environment, they will multiply rapidly. When we see mold, the food is actually contaminated by mold.

Mold belongs to a huge family. Although some molds can produce toxins, some molds can produce enzymes to decompose food and provide foods with different flavors, such as sauce, soy sauce, lobster sauce, tofu and stinky tofu. These are all obtained through long-term human exploration.

How to tell if food is moldy? I suggest you don't distinguish. As long as it is moldy food, just throw it away. There's no need to eat. Sauces like these have strict production specifications and strict requirements for the environment. Only after the products are qualified can they be put into the market. The remaining moldy food might as well be thrown away directly.

Finally, I have to nag. Don't think that food can be eaten without mildew in the refrigerator. As I said before, some of them are not moldy, because they will be polluted if left for a long time.

For example, some common meats, especially cooked meats, when you put them in the refrigerator, their botulism will increase geometrically over time, and the longer they are preserved, the more molds they will have.

Usually, we try to eat fresh food. Don't think you can eat it all the time by putting it in the refrigerator. The refrigerator can only keep fresh and freeze, but it can't stop the propagation of some molds.