{"id":30815,"date":"2025-04-24T23:00:09","date_gmt":"2025-04-24T23:00:09","guid":{"rendered":"https:\/\/ikimisli.tr\/?p=30815"},"modified":"2025-04-24T23:00:09","modified_gmt":"2025-04-24T23:00:09","slug":"sebze-ve-meyveler-tarim-ilacindan-nasil-arindirilir","status":"publish","type":"post","link":"https:\/\/ikimisli.tr\/index.php\/2025\/04\/24\/sebze-ve-meyveler-tarim-ilacindan-nasil-arindirilir\/","title":{"rendered":"Sebze ve meyveler tar\u0131m ilac\u0131ndan nas\u0131l ar\u0131nd\u0131r\u0131l\u0131r?"},"content":{"rendered":"

Ara\u015ft\u0131rmalar<\/strong>, zerzevat ve meyvelerdeki pestisitlerin (tar\u0131m ila\u00e7lar\u0131) diyabetten ast\u0131ma, kanserden k\u0131s\u0131rl\u0131\u011fa, adet d\u00fczensizli\u011finden demansa kadar bir\u00e7ok s\u0131hhat problemine neden oldu\u011funu g\u00f6steriyor.<\/p>\n

Peki bu tehlikeyi nas\u0131l azaltabiliriz? N\u00f6roloji Uzman\u0131 Prof. Dr. Derya Ulud\u00fcz, i\u015fte bu noktada bilinmesi gerekenleri ve al\u0131nmas\u0131 gereken tedbirleri \u015f\u00f6yle a\u00e7\u0131klad\u0131:<\/p>\n

<\/p>\n

Derya Ulud\u00fcz<\/strong><\/em><\/p>\n

En \u00e7ok pestisit i\u00e7erenler<\/span><\/b><\/p>\n

\u00c7ilek: <\/strong>\u0130nce ve g\u00f6zenekli yap\u0131s\u0131 nedeniyle pestisitleri i\u00e7ine \u00e7eker ve kolay bir y\u0131kama ile bu kimyasallardan b\u00fcsb\u00fct\u00fcn ar\u0131nd\u0131r\u0131lamaz. Yap\u0131lan ara\u015ft\u0131rmalara nazaran, \u00e7ileklerin \u00fczerinde 40\u2019tan fazla farkl\u0131 pestisit tipi tespit edilmi\u015ftir.<\/p>\n

Mevsim d\u0131\u015f\u0131 \u00fcretilen \u00e7ileklerde daha fazla esirgeyici unsur ve pestisit kullan\u0131ld\u0131\u011f\u0131 i\u00e7in bu durum kimyasal maruziyetimizi daha da art\u0131r\u0131r.<\/p>\n

Elma: <\/strong>Tar\u0131msal s\u00fcre\u00e7te ha\u015ferelerden korunmak i\u00e7in tekraren ila\u00e7lan\u0131r. Akabinde, market raflar\u0131nda daha uzun m\u00fcddet dayanmas\u0131 i\u00e7in y\u00fczeyleri mum ve g\u00f6zetici kimyasallarla kaplan\u0131r. Mum kaplama, t\u0131pk\u0131 vakitte y\u00fczeydeki tar\u0131m ila\u00e7lar\u0131n\u0131n sabit kalmas\u0131na da neden olabilir.<\/p>\n

Ispanak: <\/strong>Tar\u0131m ila\u00e7lar\u0131 \u0131spana\u011f\u0131n i\u00e7ine i\u015fler. \u015eayet tar\u0131m alan\u0131nda kullan\u0131lan su kirli yahut kur\u015fun, arsenik, kadmiyum \u00fczere a\u011f\u0131r metallerle y\u00fckl\u00fcyse, \u0131spanak da bu ziyanl\u0131 hususlar\u0131 i\u00e7inde biriktirir.<\/p>\n

Biber: <\/strong>\u0130nce kabuklar\u0131 nedeniyle pestisitleri \u00e7ok s\u00fcratli emerler ve kolay bir y\u0131kama ile bu kimyasallardan ar\u0131nmalar\u0131 neredeyse imkans\u0131zd\u0131r. Bilhassa ticari olarak b\u00fcy\u00fck \u00f6l\u00e7ekte \u00fcretilen biberler, raf \u00f6mr\u00fcn\u00fc uzatmak i\u00e7in ekstra kollay\u0131c\u0131 hususlarla i\u015flenebilir.<\/p>\n

Narenciye eserleri:<\/strong> Mandalina, portakal ve limon \u00fczere narenciye eserlerin kabuklar\u0131n\u0131n \u00fczeri de mum ve esirgeyici kimyasallarla kaplan\u0131r.<\/p>\n

Bu kaplama, pestisitlerin y\u00fczeyde kalmas\u0131na neden olabilir. \u015eayet portakal ya da mandalinan\u0131n kabu\u011funu rendeleyerek tatl\u0131lar\u0131n\u0131za yahut i\u00e7eceklerinize eklerseniz bedeninize pestisit y\u00fcklersiniz.<\/p>\n

Havu\u00e7: <\/strong>Yeti\u015fti\u011fi ortam prestijiyle yaln\u0131zca pestisitleri de\u011fil, t\u0131pk\u0131 vakitte toprakta bulunan tar\u0131m ila\u00e7lar\u0131 ve a\u011f\u0131r metalleri de i\u00e7ine \u00e7ekebilir. K\u00f6k sebzeler, direkt topra\u011f\u0131n i\u00e7inde b\u00fcy\u00fcd\u00fckleri i\u00e7in etraflar\u0131ndaki kimyasal bile\u015fiklere uzun m\u00fcddet maruz kal\u0131rlar.<\/p>\n

Tar\u0131mda kullan\u0131lan b\u00f6cek ila\u00e7lar\u0131, mantar \u00f6nleyiciler, ba\u015fka pestisitler ve a\u011f\u0131r metaller topra\u011fa kar\u0131\u015ft\u0131\u011f\u0131nda, havu\u00e7 bu kimyasallar\u0131 b\u00fcnyesine alabilir.<\/p>\n

Daha az pestisit i\u00e7erenler<\/span><\/b><\/p>\n

Pestisitlerden <\/strong>tamamen ka\u00e7\u0131nmak s\u0131k\u0131nt\u0131 olabilir, fakat kimi zerzevat ve meyveler daha az kimyasal biriktirir. \u0130\u015fte onlar:<\/p>\n

Avokado: <\/strong>Sert ve kal\u0131n kabu\u011fuyla d\u0131\u015f etkenlere kar\u015f\u0131 eksiksiz bir bariyer olu\u015fturur. Avokado a\u011fa\u00e7lar\u0131, ba\u015fka meyve a\u011fa\u00e7lar\u0131na k\u0131yasla b\u00f6cekler ve hastal\u0131klara kar\u015f\u0131 daha diren\u00e7lidir. Bu a\u00e7\u0131dan avokado yeti\u015ftirirken ba\u015fka meyvelere oranla \u00e7ok daha az tar\u0131m ilac\u0131 kullan\u0131l\u0131r.<\/p>\n

Ananas: <\/strong>Tar\u0131m s\u00fcrecinde kullan\u0131lan b\u00f6cek ila\u00e7lar\u0131 ve kimyasallar ekseriyetle ananas\u0131n d\u0131\u015f y\u00fczeyinde kal\u0131r, zira meyvenin sert d\u0131\u015f kabu\u011fu bu unsurlar\u0131n i\u00e7 k\u0131sm\u0131na ula\u015fmas\u0131n\u0131 p\u00fcr\u00fczler. Bu y\u00fczden, ananas t\u00fcketirken kabu\u011funu soydu\u011funuzda tar\u0131m ilac\u0131 kal\u0131nt\u0131lar\u0131n\u0131 da b\u00fcy\u00fck \u00f6l\u00e7\u00fcde uzakla\u015ft\u0131rm\u0131\u015f olursunuz.<\/p>\n

M\u0131s\u0131r: <\/strong>Do\u011fal kabuk yap\u0131s\u0131, kimyasal kal\u0131nt\u0131lar\u0131n m\u0131s\u0131r tanelerine ula\u015fmas\u0131n\u0131 zorla\u015ft\u0131rarak inan\u00e7l\u0131 t\u00fcketim sa\u011flar. D\u0131\u015f kabu\u011fu, pestisitlerin m\u0131s\u0131r tanelerine ge\u00e7mesini maniler.<\/p>\n

Ancak burada dikkat edilmesi gereken en de\u011ferli nokta, geneti\u011fi de\u011fi\u015ftirilmi\u015f (GDO\u2019lu) m\u0131s\u0131rlar\u0131n yayg\u0131nl\u0131\u011f\u0131d\u0131r. GDO\u2019lu m\u0131s\u0131rlar, \u00e7oklukla b\u00f6ceklere ve hastal\u0131klara diren\u00e7li hale getirildi\u011fi i\u00e7in kimyasal ila\u00e7lara daha fazla maruz kalabilir. Bu y\u00fczden, GDO\u2019suz ve organik sertifikal\u0131 m\u0131s\u0131rlar\u0131 tercih etmek en sa\u011fl\u0131kl\u0131 se\u00e7enek olacakt\u0131r.<\/p>\n

Kuruyemi\u015fler<\/strong>: Kabuklar\u0131 sayesinde pestisitlere kar\u015f\u0131 do\u011fal bir muhafaza bariyeri olu\u015fturan en inan\u00e7l\u0131 besinler ortas\u0131ndad\u0131r. Badem, ceviz, f\u0131nd\u0131k \u00fczere sert kabuklu kuru yemi\u015fler, kimyasallar\u0131n i\u00e7 k\u0131sma ula\u015fmas\u0131n\u0131 b\u00fcy\u00fck \u00f6l\u00e7\u00fcde p\u00fcr\u00fczler.<\/p>\n

Nas\u0131l ar\u0131nd\u0131rabiliriz?<\/span><\/b><\/p>\n

Hersebze ve meyve farkl\u0131 bir y\u00fczey yap\u0131s\u0131na sahiptir ve bunlar\u0131 yanl\u0131\u015fs\u0131z pakl\u0131k sistemleriyle y\u0131kamak, kimyasal kal\u0131nt\u0131lar\u0131 ve mikroplar\u0131 b\u00fcy\u00fck oranda gidermeye yard\u0131mc\u0131 olur.<\/p>\n

1-Karbonatl\u0131 su:<\/strong> Pestisitleri temizlemek i\u00e7in en tesirli do\u011fal materyallerden biridir. Yap\u0131lan ara\u015ft\u0131rmalara nazaran karbonatl\u0131 su, tar\u0131m ila\u00e7lar\u0131n\u0131n y\u00fczde 90\u2019\u0131n\u0131 temizleyebilir ve bilhassa ince kabuklu meyve ve sebzelerde \u00e7ok ba\u015far\u0131l\u0131d\u0131r.<\/p>\n

1 litre suya 1 yemek ka\u015f\u0131\u011f\u0131 karbonat ekleyin. Zerzevat ve meyveleri bu kar\u0131\u015f\u0131m\u0131n i\u00e7inde 10 dakika bekletin. Akabinde bol suyla yeterlice durulay\u0131n. Karbonatl\u0131 su, pestisitlerin b\u00fcy\u00fck bir k\u0131sm\u0131n\u0131 \u00e7\u00f6zerek y\u00fczeyden uzakla\u015ft\u0131r\u0131r.<\/p>\n

Ye\u015fillikler \u00fczere yaprakl\u0131 sebzeler i\u00e7in karbonatl\u0131 su yolu pek \u00f6nerilmez, zira karbonat \u00e7\u00f6zeltisi yapraklar\u0131n hassas istikrar\u0131n\u0131 bozabilir.<\/p>\n

2. Sirkeli ve limonlu su:<\/strong> Mum kaplamalar\u0131 \u00e7\u00f6z\u00fcp y\u00fczeydeki kimyasallar\u0131 ar\u0131nd\u0131rmaya yard\u0131mc\u0131 olur. Sirke ve limon kar\u0131\u015f\u0131m\u0131, \u00e7ok hassas sebzelerde yahut \u00e7ok olgun meyvelerde kullan\u0131lmamal\u0131d\u0131r, zira asidik yap\u0131 sebzelerin dokusunu bozabilir. Ayr\u0131yeten bu kar\u0131\u015f\u0131m, pestisitleri b\u00fcsb\u00fct\u00fcn yok etmekte karbonat kadar g\u00fc\u00e7l\u00fc de\u011fildir.<\/p>\n

1 litre suya yar\u0131m \u00e7ay barda\u011f\u0131 elma sirkesi ve 1 yemek ka\u015f\u0131\u011f\u0131 taze limon suyu ekleyerek kar\u0131\u015ft\u0131r\u0131n. Zerzevat ve meyveleri bu kar\u0131\u015f\u0131m\u0131n i\u00e7inde 10 dakika bekletin. Akabinde bol suyla durulay\u0131n.<\/p>\n

3. Tuzlu su:<\/strong> Hem pestisitleri hem de ziyanl\u0131 b\u00f6cekleri uzakla\u015ft\u0131rarak inan\u00e7l\u0131 bir t\u00fcketim sa\u011flar. 1 litre suya 2 yemek ka\u015f\u0131\u011f\u0131 tuz ekleyin. Ye\u015fillikleri ve zerzevatlar\u0131 bu suyun i\u00e7inde 10 dakika bekletin. Akabinde bol suyla durulayarak fazla tuz kal\u0131nt\u0131lar\u0131ndan ar\u0131nd\u0131r\u0131n.<\/p>\n

Yanl\u0131\u015f y\u00f6ntemler<\/span><\/b><\/p>\n

Baz\u0131 yanl\u0131\u015f y\u0131kama teknikleri, s\u0131hhatimize ziyan verebilir ya da sebze-meyvelerin besin k\u0131ymetini azaltabilir. Bu nedenle zerzevat ve meyveleri sabunla, deterjanla y\u0131kamak sak\u0131ncal\u0131d\u0131r.<\/p>\n

Sebze ve meyveleri yaln\u0131zca suyla y\u0131kamak da onlar\u0131 pestisitlerden ar\u0131nd\u0131rmaz. Zira bir\u00e7ok, ya\u011f bazl\u0131 yahut suya g\u00fc\u00e7l\u00fc form\u00fcllerle \u00fcretilir. Bu da onlar\u0131n ya\u011fmur suyunda yahut sulama s\u0131ras\u0131nda kolayl\u0131kla \u00e7\u00f6z\u00fcnmesini \u00f6nler.<\/p>\n

Sebze ve meyveleri uzun m\u00fcddet suda bekletmek de hakikat de\u011fildir. Sebzeler, bilhassa yaprakl\u0131 olanlar (marul, \u0131spanak, maydanoz gibi), yumu\u015far ve do\u011fal dokusunu kaybeder. Birtak\u0131m meyve ve sebzeler de suyun i\u00e7inde \u00e7ok uzun m\u00fcddet kald\u0131\u011f\u0131nda tatlar\u0131n\u0131 kaybedebilir. M\u00fcnasebetiyle zerzevat ve meyveleri en fazla 10 dakika suda bekletmek, pestisitlerin \u00e7\u00f6z\u00fcnmesi i\u00e7in kafidir.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zerzevat ve meyvelerdeki tar\u0131m ila\u00e7lar\u0131 s\u0131hhatimiz i\u00e7in b\u00fcy\u00fck bir tehdit. Pekala hangileri riskli, hangileri inan\u00e7l\u0131? Bu besinleri pestisitten ar\u0131nd\u0131rmak m\u00fcmk\u00fcn m\u00fc? \u0130\u015fte N\u00f6roloji Uzman\u0131 Prof. Dr. Derya Ulud\u00fcz\u2019\u00fcn bu sorular\u0131ma verdi\u011fi cevaplar.<\/p>\n","protected":false},"author":1,"featured_media":30816,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[29],"tags":[5193,5192,1476,1068,507],"class_list":["post-30815","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-saglik","tag-karbonat","tag-kimyasal","tag-pestisit","tag-sebze","tag-tarim"],"_links":{"self":[{"href":"https:\/\/ikimisli.tr\/index.php\/wp-json\/wp\/v2\/posts\/30815","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ikimisli.tr\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ikimisli.tr\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ikimisli.tr\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ikimisli.tr\/index.php\/wp-json\/wp\/v2\/comments?post=30815"}],"version-history":[{"count":1,"href":"https:\/\/ikimisli.tr\/index.php\/wp-json\/wp\/v2\/posts\/30815\/revisions"}],"predecessor-version":[{"id":30818,"href":"https:\/\/ikimisli.tr\/index.php\/wp-json\/wp\/v2\/posts\/30815\/revisions\/30818"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ikimisli.tr\/index.php\/wp-json\/wp\/v2\/media\/30816"}],"wp:attachment":[{"href":"https:\/\/ikimisli.tr\/index.php\/wp-json\/wp\/v2\/media?parent=30815"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ikimisli.tr\/index.php\/wp-json\/wp\/v2\/categories?post=30815"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ikimisli.tr\/index.php\/wp-json\/wp\/v2\/tags?post=30815"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}