<緊急置入>辣椒粉、麻辣鍋底、火鍋醬料……蘇丹紅無所不在，營養師盤點加速排毒5方法，其中辛香料還能幫助塑化劑排出--李政純主編

from e聊健康Talk · host 常春月刊

由於蘇丹紅是一種脂溶性的毒素，也就是說它溶於脂肪，與水是否不相溶的，所以，當我們吃下肚，就必須透過肝臟分泌的細胞色素P450s酵素系統來解毒，將之轉化成水溶性毒素，進而代謝到腸道中，另外，還要補充大量的抗氧化劑，加速腸道蠕動，才能減少蘇丹紅在體內造成毒性危害。相反的，如果是水溶性毒素，只需要多喝水，就可以透過腎臟、尿液中排出。多吃十字多科蔬菜，尤其是綠花椰菜、白花椰菜和高麗菜，以及各種辛香料、蔬菜、水果和益生菌，還有冷壓榨的各種好油，更重要的是要多喝水，就能幫助身體代謝蘇丹紅的排出。

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<緊急置入>辣椒粉、麻辣鍋底、火鍋醬料……蘇丹紅無所不在，營養師盤點加速排毒5方法，其中辛香料還能幫助塑化劑排出--李政純主編

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