When the weather is cold, drink a bowl of hot sweet soup to warm from head to toe. Recently, homemade tapioca syrup has become popular on social platforms, some people enjoy the glutinous taste, saying that it is so delicious that they "turn in circles", and some people have posted suspected poisoning experiences such as dizziness and nausea after eating homemade tapioca syrup.
"A few days ago, I saw someone eating tapioca sugar water and was greedy, so I immediately placed an order, and ate two pieces after eating at noon, and now I am so dizzy and circular, it won't be poisoning. ”
"The tapioca sugar water has been very hot for the past two days, and I also wanted to ask my dad to buy some cassava to make it, but he said that cassava is poisonous. ”
"Yesterday after work, I bought a bowl of tapioca syrup on the side of the road, came back to eat it, ate some dinner in the evening, went out for a walk and came back at about ten o'clock, and found that my mouth was a little purple and black when I applied skin care products. When I went to sleep, I wanted to vomit, I was nauseous, I felt that my stomach was very bloated, and then I felt a little motion sickness and wanted to vomit, and I vomited four times. I woke up this morning and I didn't have any energy, nausea and nausea and didn't want to eat, I advise all the sisters who love tapioca syrup to eat less, especially the sisters with a bad stomach. ”
If you search for "cassava" on an online shopping platform, you can see that most of the shops selling cassava are from Guangxi, and the sales are good. The homepage posters of businesses are generally marked with the words "yellow meat (heart) cassava" and "bread cassava". Is cassava really poisonous?
Cassava is rare in Zhejiang, but it is widely used
Bread cassava can be eaten with confidence!
Ji Zhixian, a researcher at the Institute of Crop and Nuclear Technology Utilization of Zhejiang Academy of Agricultural Sciences, introduced that from October to December every year, cassava is on the market in large quantities, and fresh cassava contains a substance called cyanogenic glycoside, which varies greatly in the content of different varieties, and can be hydrolyzed to produce highly toxic hydrocyanic acid after encountering water. According to the standards of the Codex Alimentarius Commission, fresh cassava that has been simply processed by peeling and soaking, and the hydrocyanic acid content is less than 50 mg/kg, is classified as edible cassava, also known as "breaded cassava". If the hydrocyanic acid content is greater than 50 mg/kg, it is classified as industrial cassava, and there is a risk of poisoning if eaten directly.
Ji Zhixian introduced that cassava is a rare crop in Zhejiang, but it has a wide range of applications and is still used as a staple food in some African countries. In the mainland, fresh edible cassava can be steamed, used to cook sweet soups, stir-fried vegetables, etc., and if it is industrial cassava, only starch is extracted. For example, in the bubble tea on the market, most of the "pearls" are flour balls made from tapioca starch.
"As early as 2010, we introduced different cassava varieties for cold-tolerant planting research, and developed a technology to make detoxified cassava flour, which can quickly and completely remove cyanide in cassava. Ji Zhixian said.
Ji Zhixian reminded that it is difficult for ordinary consumers to judge whether fresh cassava is poisonous from the appearance, so they should be cautious in their purchases and must choose edible "breaded cassava" through formal channels. What is clear is that edible cassava does not have a bitter taste, while industrial cassava tastes bitter. In addition, cassava is relatively difficult to store, stored at room temperature for 3-4 days, if you cut it and find that the flesh fiber turns black, it is a sign of quality decline, and it is not recommended to eat it again.
"Consumers want to eat safe and delicious cassava, and another viable option is for professional companies to process frozen cassava chunks. Ji Zhixian thinks.
Bitter cassava is intoxicating, and may be mildly poisoning
You must go to the hospital immediately
Jin Weiwei, deputy chief nutritionist in charge of the nutrition department of Zhejiang Provincial Tongde Hospital, said that fresh cassava, including its roots, stems and leaves, contain toxic substances such as hydrocyanic acid, and if it is not cooked, it is difficult to eliminate the toxicity. After ingesting raw cassava, it is easy to have acute poisoning symptoms such as abdominal pain, diarrhea, nausea, vomiting, etc., and in severe cases, it can lead to respiratory failure and even death.
Regarding the dizziness that netizens experienced after eating tapioca syrup, Jin Weiwei said that there are two possibilities. One is that the sugar in the sugar water is too high, causing the blood sugar to rise, causing dizziness, and the other is that hydrocyanic acid poisoning cannot be ruled out. Folk say that "bitter cassava is intoxicating", and mild cyanide poisoning is mainly seen in the central system and upper respiratory tract, manifested as headache, dizziness, fatigue, chest tightness, nausea, vomiting, etc., and must go to the hospital in time.
How to minimize the toxicity of edible cassava? Jin Weiwei said that sweet cassava, that is, edible cassava, should be chosen for cassava varieties. In the treatment, the first thing is to peel, the outer skin part contains a large number of toxic substances; the second step is to soak and wash, hydrogen cyanide is dissolved in water, and the content of toxic substances can be reduced after soaking in water; finally through steaming, stir-frying, stewing and other cooking methods, the cassava is thoroughly cooked, and the cooked cassava is basically non-toxic.
"It should be noted that people with insulin resistance, high blood sugar, gastrointestinal disorders, and obesity and fat loss are recommended to eat less or no cassava foods. Jin Weiwei reminded that the general population should also eat in moderation.
Which foods are potentially at risk of poisoning
The dietitian will read it carefully for you
We often hear about various types of food poisoning in our daily lives, and Jin Weiwei said that some of them are caused by improper food preparation, such as food poisoning caused by certain vegetables if they are undercooked, and some are caused by improper food selection.
Green bean. Green beans contain toxic substances such as saponins, saponins, trypsin inhibitors and red blood cell lectins, if they are not heated through, the toxins are not destroyed, and they can cause nausea and vomiting, abdominal pain, diarrhea, dizziness and headache when they enter the human gastrointestinal tract. Therefore, be sure to heat and cook the green beans thoroughly before eating. In addition, when making bean dishes, do not covet the emerald green color and crisp taste, and cook them thoroughly. For example, lentils, the older they are, the more toxins they contain, so eat fresh lentils as much as possible, and choose the ends and pods of the lentils before eating, because this part contains the most toxins.
Fresh daylily. Fresh daylily contains colchicine, which is converted into the more toxic "colchicine" after gastrointestinal absorption, which can cause nausea, vomiting, abdominal pain, diarrhea, thirst and other symptoms, and in severe cases, there may be bloody stool, hematuria or anuria. Since colchicine is water-soluble and not resistant to high temperatures, dried daylily Mid-Autumn caffine has been destroyed, and everyone can eat it with confidence. If you like to eat fresh daylily, be sure to blanch it in boiling water, then soak it in water, rinse it well, and finally cook it.
Potato. Potatoes themselves contain a certain amount of solanine, which is highest when sprouted or unripe. Solanine is a toxic glycoside alkaloid, which has a strong corrosive effect on the stomach and intestines, and excessive consumption will cause symptoms such as numbness of the lips, nausea, vomiting, and in severe cases, convulsions and difficulty breathing. To prevent germinated potato poisoning, one is to choose yellow potatoes with smooth appearance, no scars, no pits, and dry skin when purchasing; If the skin of the potato is blue or sprouted, do not eat.
Black fungus. After soaking the dried black fungus for a long time, it will cause a large number of bacteria, produce bacterial toxins and cause food poisoning, and cause lower gastrointestinal symptoms such as abdominal pain and diarrhea. The fungus is soaked quickly, generally in half an hour. In addition, try to eat it on the same day after cooking, and the nitrite will increase exponentially after overnight, and although the taste does not change significantly, it is easy to cause upper gastrointestinal symptoms such as nausea and vomiting.
Leftovers. Leftovers may not smell rancid if they are not stored properly or for too long, but there is a possibility that they may be contaminated with Pseudomonas coconut in the environment, which can multiply in food to produce rice fermented acid. Rice fermented acid toxin is resistant to high temperatures, and cannot be completely eliminated even by high-temperature cooking. Poisoning caused by rice fermented acid, acute onset can lead to damage to multiple organs, and there is no specific antidote at present, the fatality rate is high, so it is not recommended to eat rice that has been stored for too long.