When it comes to formaldehyde, many people only know that it can be found in newly renovated houses and on newly purchased furniture. Therefore, new houses are usually left to air to disperse the formaldehyde, and it will be released after a period of time. , because everyone knows that formaldehyde is extremely harmful to the human body.

As everyone knows, formaldehyde is not only found in daily homes. Sometimes some delicacies may also become a breeding ground for formaldehyde. When you feast, formaldehyde will quietly steal your health.

In order to increase sales, some unscrupulous merchants will add formaldehyde-containing substances to some foods to make the food more beautiful and extend the shelf life of the food, thereby attracting people to buy it. When encountering such food, everyone must be careful when buying it. 6 kinds of delicacies that may become a breeding ground for formaldehyde

1. Vermicelli

Because formaldehyde has the functions of sterilization, disinfection and bleaching, some businesses will soak the vermicelli in formaldehyde when making vermicelli. , the vermicelli soaked in this way is white and beautiful, which makes people appetite. However, good-quality vermicelli is generally tough and not easy to break, while vermicelli soaked in formaldehyde will become brittle and particularly bright in color, so you must distinguish carefully when purchasing.

2. Baby cabbage

Baby cabbage is also a vegetable that everyone often eats. It is nutritious and delicious in stir-fry, soup and hot pot. However, the shelf life of baby cabbage is relatively short, so in order to preserve its freshness, some unscrupulous traders will think of soaking the roots of baby cabbage in formaldehyde to extend the shelf life. Therefore, for the sake of health, when buying baby cabbage, don’t be greedy for cheap. Be sure to buy it from regular supermarkets, smell it for any peculiar smell, and read the manufacturer’s trademark clearly to avoid buying poisonous baby cabbage and damaging your health.

3. Pickled pepper chicken feet

Pickled pepper chicken feet must be a favorite food of many women. The spicy and sour flavor makes people unable to stop eating. But in the same way, some businesses will add some formaldehyde when making pickled pepper and chicken feet to extend the shelf life of food.

So although pickled pepper chicken feet are delicious, it is better to eat less, or buy the raw materials and make them at home, so that you can eat them deliciously and safely.

4. Frozen prawns

Prawns are a popular seafood with high nutritional value, tender meat and delicious taste. Because prawns do not survive well out of water and cannot be stored, many places freeze prawns to keep them fresh. However, there are always unscrupulous merchants. In order to preserve the intact form of prawns, they will soak them in formaldehyde, so that the soaked prawns will be more colorful and attractive. No matter how the prawns are processed in this way, formaldehyde will remain, which is harmful to human health. Therefore, it is best not to buy prawns that have a strong smell or are too bright and bright in color when purchasing.

5. Tremella

High-quality dried Tremella is generally yellowish in color and will not be white and translucent. It will only return to its white and beautiful appearance after being soaked in water. So if you find that the dried Tremella fuciformis is very white in color when purchasing, be careful that it has been bleached with formaldehyde and do not buy it.

6. Salted peanuts

There are also fishy substances in salted peanuts. The formaldehyde content in the salted peanuts sold by some merchants exceeds the standard. If you observe carefully, you can find that the salted peanuts we made ourselves will become moldy after being stored for less than a day, while the ones bought from outside are fine even if they are stored for two or three days. Moreover, peanuts themselves are slightly pink, but if they are soaked in formaldehyde, they will be white.

So it’s better to eat less salty peanuts.

The above are the delicacies that may become a breeding ground for formaldehyde. For our own health, we must not be formaldehyde porters and avoid bringing these foods to the dining table.