Even though lots of research and remedial measures are there for heavy metal remediation, the toxins enter through food plants and their products in industrial zone dweller's life. Is there any edible remediation component (either bio, phyto and chemical remediation) to avoid this toxins before ingesting the food?
As response to a somewhat related question, I suggested that sulfides might be the least toxic form of heavy metals. They are very insoluble and thus are not likely to be absorbed by the gastrointestinal and probably be excreted almost quantitatively in the faeces.
However converting the heavy metals present in plant tissues into sulfides, will almost certainly completely destruct the plant tissue and demolish acceptability to the consumer as well as its nutritive properties.
Thus prevention of occurrence of heavy metals in any food is the message.
The key matter in plant contamination with heavy metals is pH of the soil. If the soil is acidic one - plant would accumulate more metal ions than from soil of neutral reaction.
There is almost no possibility to decrease metals concentration in food without spoliling it.
Unfortunately no. Since heavy metals contaminate plants mainly through soil, water, and environmental pollution as well, they become a part of the integral structure of the plants. And though cooking alters the chemical bonds, it does nothing to the molecules of heavy metals attached to it. However, the accumulation of heavy metals follows the order roots>stems>leaves, i.e. the roots absorb most of it, followed by stem & leaves of plants, so it might be advisable to consume plant parts accordingly from contaminated areas.
Thanks to everyone. If i am right, we can go for assessing edible biological or plant suppressors which can make heavy metals inactive.
But food is digested in the gastrointestinal tract. I am not sure if it is possible to inactivate food contaminats not spoiling food and not producing next poison.
Well Krystyna. I mind it and we will go further for better solutions.
It may not be possible to remove heavy metals from vegetables after uptake by edible parts. To reduce it means removing some essential nutrients. Pouring hot water will remove some water soluble heavy metals
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