When the wind is cold and the snow is falling, the pace of winter is quietly approaching, and our dining table is also abundant. During this season, daylily, wild mushrooms, fresh leafy greens, and crisp bean sprouts become a must-have delicacy for many households. However, just behind these seemingly ordinary vegetables, there are some risks that we often overlook. For example, daylily can cause diarrhea if not handled properly, and some species of wild mushrooms can cause severe food poisoning if ingested.
This is not alarmist, but an often overlooked aspect of winter vegetable consumption. As a doctor who is committed to public health education, I am well aware of the importance of food safety. The purpose of this article is to shed light on those vegetables that may seem like everyday life, but in fact they can bring health risks. By educating them on the right way to eat them, we can avoid unnecessary health risks and make the winter table safer and healthier.
The right and wrong way to eat daylily
Daylily, commonly known as goldenrod, is a frequent guest on the winter table. Its unique taste and nutritional value make it a favorite of many people. However, if daylily is not consumed properly, it may cause discomfort and even food poisoning.
First, daylily contains a certain amount of phytotoxins, such as colchicine, which can cause gastrointestinal upset if left untreated. The correct thing to do is to soak in water well before eating and change the water several times. In addition, high-heat cooking can effectively break down the harmful components in it, so it is recommended to stew daylily until it is cooked through.
In addition, daylily should be eaten or dried as soon as possible after picking. Leaving fresh daylily for too long will accelerate the production of colchicine. Dried daylilies should be soaked thoroughly before consumption to ensure taste and safety.
Wild mushrooms: delicious and dangerous at the same time
Wild mushrooms attract countless food lovers with their unique flavor, but at the same time, they also hide a potential risk of food poisoning. There are many types of toxins in wild mushrooms, and they are not easily destroyed by ordinary cooking methods. For example, Oman muscarins and liver toxins are two common deadly toxins that can cause severe liver and nervous system damage.
Identifying safe wild mushrooms is not an easy task. Some poisonous mushrooms are similar in appearance to edible mushrooms, making them challenging for non-specialists. Therefore, consumers are strongly advised to avoid picking wild mushrooms for consumption and to choose products that have been tested in the market.
Hidden dangers of green leafy vegetables in winter: excessive nitrates
Winter leafy greens, such as spinach and canola, are an indispensable healthy choice on the table. However, the nitrate content of these vegetables tends to increase under the conditions of low temperatures and insufficient sunlight in winter. Nitrate itself is harmless to humans, but in the body it can be converted into nitrite, which has the potential to form carcinogens.
When selecting and handling leafy greens, nitrate intake can be reduced by: choose vegetables that grow in good light, wash them well before cooking, use enough water when cooking, and discard cooking water. In addition, eating it in moderation and avoiding excessive concentration of one vegetable is also an effective strategy to reduce the risk.
The correct way to eat bean sprouts
Bean sprouts are loved for their crisp texture and rich nutrition. However, sprouts are susceptible to contamination by bacteria such as Salmonella and E. coli during their growth. These bacteria can trigger food poisoning when eating undercooked sprouts.
To ensure safe consumption of sprouts, it is advisable to choose fresh, clean, and odorless products when purchasing. It should be thoroughly washed before consumption and fully heated while cooking. Avoid eating sprouts raw, especially for children and the elderly with weakened immunity.