Dietary safety is a matter for everyone's health.
When cooking food in daily life, in addition to doing a good job of hygiene, you should also pay attention to the degree of raw and cooked food. Some foods are eaten once they are not fully cooked, which will cause people to become poisoned.
Especially the following types of food, if not fully cooked, then do not eat.
What foods are not fully cooked and cannot be eaten?
1. Four seasons of beans
Also known as lentils, the beans are a particularly common vegetable.
When cooking the beans, if you just blanch the beans with boiling water to make a cold dish, or salt and then raw food, and if you are not all cooked when cooking, the saponin substances contained in the beans will cause very strong irritation to the mucosa of the digestive tract.
Once the phenomenon of poisoning is caused, it will cause abdominal pain, nausea, vomiting, and diarrhea.
There are also many polyglutinins in the four seasons of beans, this toxin has a coagulation effect, which will cause people to have symptoms such as dizziness, chest stuffiness, panic and cold sweat.
Therefore, when cooking the beans, it must be fully cooked, so that the beans lose their blue-green color, and there is no bean smell before they can be eaten.
Second, soy milk
In daily life, there are many people who especially like to drink soy milk, especially in the morning, many people will eat soy milk as breakfast.
The nutrients in soy milk are very high, but if the soy milk is not fully cooked when cooking soy milk, the trypsin inhibitors contained in soy milk will affect the body's absorption of protein, and it is easy to have pancreatic enlargement.
The saponin substances contained in it will irritate the mucosa of the gastrointestinal tract, resulting in some vomiting, abdominal pain and other phenomena.
If the poisoning phenomenon is serious, it will even endanger the patient's life.
Whether it is fresh yellow cauliflower or dried yellow cauliflower, if it is not fully cooked when cooking, it will cause serious poisoning. Broccoli contains a lot of colchicine, which is not poisonous in itself.
However, after entering the body, it will be oxidized between tissues, resulting in the formation of a large amount of dicoccampus. This substance is highly toxic, which will cause the urinary system and gastrointestinal tract to be strongly poisoned, so that people will appear hematuria, bloody stools, as well as severe abdominal pain, vomiting, diarrhea, panic, coma and other phenomena.
If you consume 3 to 20 mg of colchicine at a time, you will die. Every time you eat broccoli, be sure to blanch the broccoli in boiling water and soak it in water for at least two hours.
Change the water once in the middle of the process and cook it thoroughly before eating.
Fourth, cassava
Cassava is a very common potato crop that contains cyanosides in the roots, stems and leaves of cassava. This component will produce more hydrocyanic acid when exposed to water, and the cyanogen produced by decomposition is a highly toxic substance.
Once it enters the human body, it will cause individual tissue cells to lose the ability to transmit oxygen, resulting in cell hypoxia, and a series of uncomfortable symptoms will occur.
For example, throat burning, itching, diarrhea, vomiting, nausea, fatigue, increased blood pressure and other phenomena. In severe cases, it can even cause patients to die due to respiratory paralysis.
In addition, various seafood and eggs can also cause different degrees of poisoning when cooking, if they are half cooked.
When cooking food, it must be cooked completely to maximize the health of yourself and your family.