In recent years, due to the rapid growth of the national economic level, more and more people have begun to prefer high-oil and high-calorie diets.
Therefore, health science has also begun to emphasize that everyone should eat as much fruits and vegetables as possible, and some vegetables have also been given a magical color of disease prevention, such as black fungus is a common ingredient, and it is rumored that it can play a role in unclogging blood vessels, nourishing and detoxifying!
It cannot be denied that black fungus does contain a lot of nutrients, which includes a variety of essential trace elements, proteins and carbohydrates, etc., not only so that black fungus also contains a small amount of fat.
Although black fungus itself has no effect on preventing and treating diseases, eating black fungus appropriately in life does have certain benefits. However, it should be emphasized here that if you do not eat it in time after soaking the fungus, in order to avoid waste, the long-soaked fungus will be cooked, which is not only not good for the body, but also may lead to poisoning!
This is the case because, as mentioned above, black fungus itself does not have any toxic substances. However, the black fungus that everyone buys on the market is actually the product of sun-dried. Before eating, it takes a certain amount of time to foam.
The surface of the black fungus has a layer of substance similar to the colloid, in the process of foaming, the skin of the fungus tends to crack, and the colloidal substance will penetrate into the water.
The water soaked in black fungus is infiltrated by a large number of rubber substances, and the water becomes a paradise for the breeding and development of various bacteria and molds. Relevant studies have shown that in the process of foaming black fungus for a long time, a large number of microorganisms are produced, of which a class of microorganisms is called "Pseudomonas cocos", which is itself a pathogenic bacteria.
Not only that, in the process of breeding, this fungus will also produce a highly toxic toxin, which is clinically called "rice yeast acid bacteria".
After entering the body, the toxin of rice yeast acid bacteria will have a strong irritation to the digestive system, even if it is a small amount of intake, the poisoned person will also have symptoms such as nausea and vomiting, abdominal pain and bloating.
If a large amount of rice yeast is ingested at one time, it can cause damage to the liver, and the patient will have multiple symptoms such as abdominal effusion, jaundice, subcutaneous bleeding, and even severe convulsions, organ failure, and death. Relevant data statistics show that the mortality rate after rice yeast acid bacteria poisoning even reached about 1/2.
Not only that, but even after repeated high-temperature scalding and boiling, fungus that produces toxins after a long period of soaking cannot kill rice yeast acid bacteria. Because this toxin is so heat-resistant, ordinary cooking methods simply cannot remove it.
In the simplest terms, after a long soak, no matter which way of cooking, the toxin is present, and there is still a risk of poisoning after eating.
Finally, I would like to remind everyone that under normal circumstances, the sun-dried black fungus purchased on the market, after 1-2 hours of soaking in warm water, has actually reached the best foaming state, and then after blanching with boiling water, it can be made into a variety of delicious.
If the fungus is foaming for too long, it is no longer suitable for consumption, and the best way to deal with it is to dump it in the trash.