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蔬菜含超量硝酸鹽? 吃青菜如何保健康?

常吃蔬菜,有益健康,但是國內葉菜經常因過量使用氮肥,而殘留過多硝酸鹽,人體如攝取過多硝酸鹽,會誘發食道癌、胃腸癌及肝癌等疾病,嬰兒如攝取過多,也可能引起藍嬰症,­造成呼吸困難,甚至窒息。到底台灣的蔬菜硝酸鹽含量有多少?超標多嚴重?許多我們所不知道的蔬菜秘密,消費者要如何建立觀念?

面對可能殘存過量硝酸鹽的蔬菜,要怎麼選用?不同品種的蔬菜,硝酸鹽含量都不同?葉菜含量較高?根莖類次之?果菜類最少?為什麼含量會有差別?平日食用青菜,應該要多元?­多樣化?分量要如何分配?冬天的蔬菜比夏天的含量少?多買下午採收的蔬菜?為什麼?日照比較夠?也要避免買連續陰雨天採收的蔬菜?溫室裡的蔬菜日照不夠,硝酸鹽含量比較多­?水耕會比較好嗎?清洗青菜烹調蔬菜要有什麼概念?買回蔬菜也能自我檢驗硝酸鹽含量,該怎麼做?

歐盟、中國對於蔬菜的硝酸鹽都訂有最大殘留量標準,台灣訂立了嗎?為什麼民間團體疾呼,政府立法卻跟不上腳步?不使用肥料,作物成熟速度慢,農民的配合度很低?如何協助農­民找到合適的栽種方式?政府要加快速度,保障消費者健康,也協助台灣農業轉型?而民眾如何找到自己信任的農民?可以透過哪些管道?買到安全的蔬果?

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