More than once in chemistry lessons it was said how difficult it is to split proteins and fats, t. e. the components that make our menu by and large. And detergents will easily cope with the hard task of washing from the surface of dishes of various food. But how is it that they make a plate, saucepan or a cup of absolutely clean in a matter of seconds? I don’t talk about this in the lessons.
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Most of the detergents are based on PAK (surface-active components). They perfectly clean the food particles from the dishes, and immediately take their place. And washing the PAK from the entire surface is more difficult to be an order of magnitude. As a result, all not washed chemistry is straight in our body, accumulating and gradually poisoning it. All detergents are practically not washed off the surface of the dishes, if they are rinsed once under a stream of water. Numerous experiments show that even four mealsal rinsing is not able to remove particles of detergents. All the more so to say, when the hostess does not have enough time to thoroughly rinse when she is very tired for the whole day. What the result will be, clear without explanation. Few people dare to change the detergent to ash, and soda like in the old days. Therefore, the choice is always behind you.
