P: Green leafy vegetables are potted with poison

Under normal circumstances, by heating at a high temperature of 100°C, certain bacteria, viruses and parasites can be killed within a few minutes. But for chemical toxins released by bacteria in some green vegetables, heating not only does not destroy the toxins, but it sometimes increases their concentration. All kinds of green leafy vegetables contain different amounts of nitrate. Nitrates are non-toxic but are reduced by bacteria to toxic nitrites. Once the overnight leftovers are heated, the toxicity will increase, and serious food poisoning can also result. Therefore, do not assume that leftovers are hot and hot. It is best to eat as much as you can.

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