Jiang Shoushan's patented fresh-keeping vegetables are inspected before being sold

Dr. Jiang Shoushan, who runs a sales channel that claims to have zero pollution, announced today a new patent for leafy vegetables, emphasizing that through the use of special storage devices for live vegetables, the shelf life of vegetables can be extended until quantitative testing is completed before they can be sold. By providing light and adjusting the culture medium, the issue of nitrates in vegetables, which has received much attention in recent years, has been answered. Testing has proven that nitrate content can be reduced, making eating vegetables safer.

When the domestic test results of pesticide residues in commercially available vegetables are announced, people have often already eaten them. Nephrologist Jiang Shoushan has published a new patent for leafy vegetables. Through a special storage device for living vegetables, the shelf life of vegetables can be extended until quantitative testing is completed before they can be sold. (Photography by Luo Huiwen)

Shin Kong Hospital nephrologist Jiang Shoushan said that Taiwan's pesticide usage density is the highest in Asia, and vegetable farmers even use "pesticide cocktails" to reduce pesticide resistance. As a result, up to 12 types of pesticide residues were detected in a single vegetable. In addition to the pesticide problem, some farmers use large amounts of chemical fertilizers to make vegetables grow faster and be harvested quickly, causing the vegetables to be contaminated with nitrates.

Nitrate itself is non-toxic, but it will be converted into nitrite after entering the human body. Excessive intake will cause damage to the blood's oxygen-carrying function, cause esophageal cancer, gastric cancer, bladder cancer, and even cause gene mutations. Dr. Jiang Shoushan pointed out that in recent years, vegetable inspections have found that more than 80% of nitrate content exceeds the EU standard limit of less than 4500ppm. The non-governmental group Housewives' Union once announced the results of nitrate content testing of commercially available vegetables. Even the pakchoy in organic stores was found to have nitrate content exceeding 20,000ppm.

Nephrologist Jiang Shoushan warns that excessive intake of nitrates can damage the blood's oxygen-carrying function, cause esophageal cancer, gastric cancer, bladder cancer, and even cause gene mutations. (Photography by Zhang Yawen)

Dr. Jiang Shoushan said that the country does have a mechanism to inspect vegetables, but because vegetables are difficult to preserve for a long time, by the time the inspection results are announced, people have already eaten them. In order to overcome the bottleneck of selling vegetables to the market only after they have been inspected, he developed a "live vegetable" preservation technology that can preserve vegetables until they are confirmed to have passed 350 pesticide tests before they can be sold.

As for nitrates that cannot be removed by washing with water, Dr. Jiang Shoushan said that in this patented preservation technology, it was found that by providing light, adjusting the culture medium, etc., the vegetables can continue to metabolize. Test data showed that the residual amount of nitrates can be reduced. This technology has been patented and provides another effective option for people who want to obtain non-toxic vegetables.