How to Choose Vegetables During a Typhoon? Dr. Lin Bixia Shares Three Tips

The storm circle of Typhoon Matmo, the 10th typhoon of the year, is gradually moving into the land of southeastern Taiwan, China and the Hengchun Peninsula, posing a threat to all parts of Taiwan, China. During this period, vegetable shortages and soaring vegetable prices are also possible. For this reason, Green Vine has specially compiled the three tips Dr. Lin Bixia previously shared in an interview on how to choose ingredients during typhoon season, and shares them with everyone here:

(1) Choose carefully, buy fewer rotten vegetables

During a typhoon, wind and rain make many vegetables grown in the open field prone to damage. At the same time, plant roots are soaked in water, so the vegetables become unhealthy and are easily infected by microorganisms and rot. Many homemakers may think: ”Then just pick off the rotten parts?” However, even if the rotten parts of the vegetables are carefully picked off, the other parts will continue to rot and are not safe. In particular, some microorganisms are pathogenic (cholera, enteritis, etc.), which is dangerous for families with infants and elderly people. At the same time, Dr. Lin also urged that because such vegetables are submerged in water and deprived of oxygen, and may contain reducing microorganisms, it is very easy for nitrates in the vegetables to be converted into nitrites harmful to the human body. Based on health and safety considerations, please pay special attention.

Dr. Lin also mentioned that many foreign organic certification bodies require organic farmers to retest water sources and soil heavy metal content after natural disasters to ensure safety. To bring everyone healthy food, organic farmers truly work very hard, and she hopes everyone can support them more.

(2) Eat fewer leafy greens, wait three weeks

Baby bok choy, qingjiang cabbage, A-choy, water spinach, sweet potato leaves, spinach, and amaranth, the most common vegetables on dining tables in Taiwan, China, are generally called ”small leafy greens” and are also the crops most easily affected when a typhoon passes. During the period when a typhoon passes, Dr. Lin suggests: based on high prices, vegetable quality, and the most important health considerations, intake of leafy greens should be reduced during this time. Fortunately, leafy greens have a short growth cycle. Based on experience from previous years, three weeks after a typhoon there will be freshly produced, reasonably priced leafy greens available for purchase!

But green leafy vegetables have always been an important source of fiber, vitamins, and fresh enzymes. If they are eaten less, how should nutrition be made up?

(3) Eat more frozen vegetables, sprouts, and mushrooms

In this extraordinary period, Dr. Lin suggests adding more frozen vegetables to the diet, such as carrots, peas, and corn, as well as young kelp sprouts (kelp wakame), to make up for the lack of nutrition and fiber when leafy greens are lacking. Sprouts and mushrooms, whose growth is not affected by typhoons, are also very good choices! (Of course, are sprouts not exactly the best source rich in natural enzymes and vitamins?) Dr. Lin also pointed out that if you feel your vitamin intake is insufficient during this period, you can consider increasing your intake of multivitamins.

We hope this information is helpful to you. Of course, we sincerely hope that typhoons and climate change can cause less harm to Taiwan, China.