Foods containing borax and bleach - health time bombs
Foods containing borax and bleach can cause serious health problems, from nerve damage, acute poisoning to organ damage.
In July, Ho Chi Minh City Police discovered hundreds of kilograms of banana flowers soaked in water containing borax and bleach at three establishments before being sold on the market. Shredded banana flowers are a familiar ingredient in many dishes, used as a side dish, contributing to the flavor and deliciousness of the dish. Soaking in chemicals is to make this ingredient white, crispy and preserve it longer.
Harmful effects of borax
Associate Professor, Dr. Nguyen Duy Thinh, Institute of Biotechnology and Food, Hanoi University of Science and Technology, explained that borax is a sodium salt of boric acid, often used in food to preserve freshness, prevent spoilage and increase elasticity. People often add borax to rice cakes to make them harder, or add it to rice rolls and vermicelli to increase elasticity.
However, borax is a toxic chemical, causing long-term effects on health, especially dementia. Therefore, Vietnam has completely banned the use of borax in food production and processing. However, in reality, many businesses still secretly add borax to food as an additive to make the dish more chewy and delicious.
When absorbed into the body, borax causes many negative effects, especially on the brain. This substance penetrates nerve cells, causing damage, leading to problems with memory and intellectual development, especially in children. In severe cases, borax can cause neurological retardation, mental retardation, or cognitive impairment. Although the effects may not be immediately apparent, the accumulation of borax over time can cause chronic health problems.
In addition, borax can disrupt digestion, absorption, and metabolism of nutrients, and damage the liver and kidneys. In low doses, borax can cause acute poisoning. In higher doses, it can lead to death. Symptoms of acute poisoning usually appear after 6-8 hours, including nausea, diarrhea, muscle cramps, convulsions, restlessness, kidney failure, rapid heartbeat, circulatory collapse, and cyanosis.
Bamboo shoots are one of the foods that are easily contaminated with chemicals. Illustration photo: Bui Thuy
Dangers from food bleaching agents
Associate Professor, Dr. Tran Hong Con, Faculty of Chemistry, Hanoi University of Science, said that many places use unlicensed bleaching agents, or use the right chemicals but exceeding the permitted threshold, which are all dangerous. Currently, most bleaching agents are made from sodium sulfite (Na2SO3) and other cheap substances. Many products do not have labels, packaging, and do not clearly state the expiration date or dosage, causing great danger to health.
For example, the bleaching agent used for pig intestines is often hydrogen peroxide (H2O2), also known as hydrogen peroxide, which helps brighten food and remove odors. In theory, H2O2 will decompose completely after washing. However, when used in food, H2O2 can react with other substances in the dish, creating new harmful compounds. Therefore, the more consumers eat, the more likely they are to accumulate chemicals and be poisoned.
Similarly, everyday noodles and pho are often bleached with oxalic acid to become unusually shiny. Tinopal, which has the ability to fluoresce, creating a scattering effect on the surface of the product, is also used. Some other dishes such as white bamboo shoots are also at high risk of using bleach to keep the color fresh and preserve longer.
"Using bleaching chemicals can lead to acute poisoning with symptoms of vomiting, dizziness, diarrhea... In the long term, this is the cause of chronic diseases, including the potential to cause cancer," said Mr. Con.
How to prevent
Experts recommend that the best way to prevent is to avoid foods suspected of containing toxic chemicals. However, this is quite difficult because many popular dishes can be soaked in chemicals that are difficult to detect. Ideally, consumers should choose foods with clear origins, reputable brands and full labels. Limit the purchase of processed foods, instead, prepare dishes from fresh foods to ensure health safety.
Author: Thúy Quỳnh