Many ingredients are nutritious and delicious, but if they are not handled well, they are easily poisoned, ranging from nausea, vomiting, diarrhea, and heavy to fatal.
This article sorts out 12 kinds of ingredients that are easy to be poisoned, why they will make people poisoned, and how to avoid poisoning, read the article together.
1. Four seasons of beans
The scientific name of the four seasons bean is Phaseolus vulgaris, which is the name of the Beans as a vegetable, and the names of various places are knife beans, rack beans, jade beans, beans, beans, and dragon tooth beans.
The length of the four seasons beans is about 10-15 cm, some flat, some round, as shown in the figure.
The unripe four seasons beans contain plant hemagglutinin and saponin, which can lead to poisoning, nausea, vomiting, chest tightness, panic, cold sweat, cold hands and feet, numbness in the limbs, chills and other symptoms.
Precautions: When cooking, put the beans in boiling water and boil for more than 10 minutes before frying.
2. Kidney beans
Kidney beans are also kidney beans, but it is the name of the beans as a grain, and there are places to call it kidney beans, probably because it looks like a kidney.
Kidney beans are divided into two kinds of red kidney beans and white kidney beans, red kidney beans plant coagulant content is higher, white kidney beans content is only about 1/3 of it, do not cook will also be poisoned.
▲Pictured: Red kidney beans
▲Picture: White kidney beans (Figureworm Creative)
Precautions:
Soak the beans at least 5 hours in advance, pour out the water, then add water and cook for at least 30 minutes on high heat, remembering that slow simmering is not enough. Because the central temperature of this cooking food is often only 75 ° C or even lower, even if it is simmered for several hours, it is not enough to destroy plant thrombin. [1]
3. Uncooked soy milk
The trypsin inhibitors contained in raw soybeans can inhibit the normal activity of trypsin in the body after entering the body, have a stimulating effect on the gastrointestinal tract, and will have symptoms of nausea, vomiting, abdominal pain, bloating and diarrhea.
Precautions: Foam will rise when cooking soy milk, skim and boil, then keep boiling for about 5 minutes.
If you buy a small package of soy milk powder, it has been treated with high temperature enzymes, directly brewed with warm water can be drunk; if you are using the soy milk machine to make soy milk, the program set by the machine can also ensure high temperature sterilization enzymes, only you need to pay attention to this problem when you grind the beans to cook the pulp.
4. Sprouted, green-skinned and damaged potatoes
Sprouted, green, damaged potatoes, dragon anemone content increased significantly, dragon anaphylloid is an alkaloid, very heat-resistant, in the high temperature of up to 230 °C ~ 280 °C began to decompose, boiling, frying, microwave, frying and other daily cooking can not greatly reduce its content. [2]
Excessive intake of longayanin in the mouth and throat will cause a feeling of scratching and burning, and symptoms such as nausea, vomiting, stomach cramps, epigastric pain, and dizziness, fatigue, irritability, blurred vision, and confusion can also occur. [3]
Precautions:
1, buy complete and harmless potatoes, store in a cool, light-protected, dry place, because high temperature, light, humidity will promote the production of dragon flower alkali.
But don't put it in the refrigerator, low temperatures below 8 ° C will promote the conversion of starch in potatoes into sugar, and then increase the production of Aaa acrylamide when cooking, including the European Food Safety Authority, the British Food Standards Agency, the Swedish National Food Agency and many other authoritative organizations are recommended. [4]
2, potatoes with fewer sprouts, before cooking, should be thoroughly dug up the bud eye, and the skin around the bud eye should be cut off a part; the skin of the potato that turns green is cut off more before cooking, and the part with wounds and bruises should also be cut off. You can also add some vinegar to destroy the dragon root when cooking. [5]
3, after cooking, there is still a bitter taste, or there is a burning sensation in the mouth, stop eating.
5. Bitter almonds
Bitter almonds, also known as northern almonds, contain cyanogen glycosides, which are not toxic in themselves, and can be converted into toxic hydrocyanic acid after consumption, causing nausea, fever, headache, thirst, drowsiness, joint and muscle pain and other symptoms, which can be fatal when severe.
Precautions:
1, eat before bitter to poison, reference method: boiling water for 1-2 minutes, fished into cold water to cool, peeled, and then soaked in warm water of about 60 ° C for 7 days, change the water 1-2 times a day, in order to eat an almond so time-consuming and laborious, few people will go to bitter poison on their own. [6]
2, directly buy the bitter almonds that have been detoxified from bitterness, and buy back directly to cold dishes such as almond spinach, which is often available in restaurants.
3, it is best not to eat directly raw, if you have to eat, adults do not exceed 2 capsules a day, children do not eat, this is the Irish Food Safety Authority to consumer advice. [7]
4, peach, plum, apple, cherry, bayberry kernel also contains a small amount of cyanoside, is not recommended to eat.
5, raw bamboo shoots and cassava also contain cyanogen, respectively, taxoside, flax glycosides, bamboo shoots should be boiled in boiling water for 3 minutes and then cooked, cassava needs to be peeled and open the lid to cook, eat less.
6. Fresh yellow cauliflower
Fresh yellow cauliflower, also known as goldenrod, it contains colchicine, itself non-toxic, but after eating in the body, it will be converted into highly toxic colchicine.
Adults eating 50-100 grams of fresh yellow cauliflower will cause poisoning, dry throat, chest tightness and panic, nausea and vomiting, abdominal pain and diarrhea and other symptoms.
Precautions:
1: Blanch the fresh yellow cauliflower in boiling water first, then soak in cold water for 2-3 hours (change the water once in the middle), and then fry and cook thoroughly.
2. The dried broccoli is non-toxic and can be safely eaten.
7. Long-soaked fungus
At room temperature, fungus long bubbles are easy to breed Pseudomonas cocos, this bacteria can produce the toxin rice yeast acid, this toxin is very heat-resistant, heating at 120 ° C for 1 hour can still maintain toxicity, after poisoning light dizziness, weakness, nausea, vomiting, heavy unconscious, irritability, and even shock death. [8]
Precautions:
1, fungus foaming at room temperature does not exceed 2 hours, especially in summer, this is because 26 ° C is the most suitable temperature for pseudomonas cocos.
2, after foaming can not be cooked in time fungus, sealed after refrigeration; if the fungus foam after not formed, sticky and soft or even odorous, directly throw away.
3, in addition to fermented corn flour, glutinous corn ball powder, corn starch, fermented glutinous millet, rice dumplings, vinegar cold powder for a long time fermentation is also easy to breed pseudomonas coconut poison, fermentation process should pay attention to frequent water change, maintain hygiene, once the food has a peculiar smell do not eat.
8. Red-core sugarcane
▲ Picture: This is normal, no red core
The red core of the pulp of sugarcane is contaminated with Rhodobacterium nodularis, which produces the performance of the toxin 3-nitropropionic acid, eating such sugarcane can cause damage to the central nervous system, interfere with the metabolism of intracellular enzymes, and seriously lead to cerebral ischemia necrosis or even death.
Precautions:
When buying sugar cane: touch it, fresh sugar cane texture is hard, take a look, sugarcane flesh is milky white, smell, there is a clear fragrance, wash a wash, sugarcane peel before and after washing. [9]
9. White fruit
You may have eaten the dish of fried shrimp with asparagus white fruit at a restaurant, and the white fruit in it is the fruit of ginkgo biloba, but don't pick the white fruit directly from the ginkgo tree.
The 4'-methoxypyridoxine and ginkgophenolic acids contained in raw white fruits are toxic, and vomiting, diarrhea, convulsions, irritability, dyspnea, and even death can occur after poisoning. [10]
Precautions:
Remove the embryos with high toxic substance content, boil in boiling water for 20 minutes [11], and buy ready-made white fruits that have been poisoned, no matter which kind of white fruits, eat less.
10. Raw flaxseed
Flaxseed, also called flax, is rich in the essential fatty acid α-linolenic acid, which can also be converted into DHA in the body, so it is a very nutritious seed.
Raw flaxseeds, like bitter almonds, contain cyanogens, which can cause poisoning when eaten raw.
Precautions:
Stir-fried and then eaten, because the content of biocyanid glycosides in heated degradable flaxseeds and products increases safety. [12]
Today's Interaction: You know what foods are toxic, share.
bibliography:
[1]https://www.fda.gov/food/foodborne-pathogens/bad-bug-book-second-edition
[2]https://www.cfs.gov.hk/sc_chi/multimedia/multimedia_pub/multimedia_pub_fsf_112_01.html
[3]https://ask.usda.gov/s/article/Are-green-potatoes-dangerous
[4]https://www.cfs.gov.hk/english/committee/files/TCF_54/54th_TCF_Glycoalkaloids_in_potatoes_e.pdf
[5] https://ask.usda.gov/s/article/Are-green-potatoes-dangerous
Zhu Liqing. Processing technology of bitter almond series protein food[J]. Hebei Fruit Tree, 2012(2):32-33.
[7]https://www.fsai.ie/faq/apricot_kernels.html
Chen Jia. Study on the poisoning mechanism and preventive measures of Pseudomonas cocos[J]. Modern Food, 2019(13):3.
[9]https://www.samr.gov.cn/spcjs/yjjl/spyj/201904/t20190423_293077.html
CHEN Kaihu. Research on detoxification and bitterness of ginkgo biloba kernel and its foodization[D]. Shaanxi:Xi'an University of Architecture and Technology,2017.]
Hua Tongtong, Cao Fuliang, Xu Li, Yu Wanwen, Xue Yuan.Effects of three treatment methods on the mass fractions of hydrocyanic acid and 4-methoxypyridoxine in ginkgo seed kernels[J].Journal of Northeast Forestry University,2018,46(06):38-42.
[12]http://www.nhc.gov.cn/cms-search/xxgk/getManuscriptXxgk.htm?id=60c7771bba9a4fafb9e05687610c7303