The spring equinox is the time when wild vegetables are the most tender
A lot of wild vegetables are not only delicious
And it's nutritious
It has a good therapeutic effect
But wild vegetables are not eaten properly
Instead, it could be a deadly "poison"
Huimin Hospital, Xiangzhou District, Xiangyang City
Zhao Yongqin, deputy chief physician of the Department of Internal Medicine, reminded everyone
Be cautious in digging into the park's green space
Wild vegetables, tree roots, bamboo shoots, etc. are eaten at home
Recently, Aunt Sun in the eastern area of Fuyang City, Hangzhou City, Zhejiang Province, was recruited. Aunt Sun will go back to her hometown in the countryside every spring to pick wild vegetables, she said, the wild vegetables that grow in the mountains and fields are very fresh, but also pure natural and pollution-free, and she can't wait to pick wild vegetables once to manage the supply of vegetables at home for a week. This year is no exception, during this time, she runs to the countryside every few days, and every time she has a lot of gains.
Once, she cut several bags of shepherd's cabbage, brought them back to Fuyang to clean them, and then put them in the fresh-keeping layer of the refrigerator. That week, she would fry a bowl of dried beans almost every day for dinner. Later, she found that the stool was black, although she suspected that something was wrong with her body, but she didn't pay attention to it and seek medical attention immediately, until she vomited blood and fainted, and her family quickly sent her to the Department of Gastroenterology of the First People's Hospital of the District for treatment.
After being hospitalized, Xu Weiming, the attending doctor of the Department of Gastroenterology, gave Aunt Sun a gastroscopy and found that she had a gastric ulcer complicated by acute upper gastrointestinal bleeding. If the amount of bleeding is large, it may cause a decrease in blood volume, which may cause hemorrhagic shock, which is life-threatening, so Aunt Sun's situation is very dangerous. Fortunately, the treatment was timely, and after a period of hospitalization, Aunt Sun's condition improved significantly and she recovered and was discharged from the hospital.
△ Doctor Xu Weiming (right) performs a gastroscopy for the patient.
The doctor explained that Aunt Sun's stomach foundation is not very good, there is inflammation and erosion, and during this period she has eaten a lot of foods with high fiber content such as shepherd's cabbage, spring bamboo shoots, and marantou, which can easily damage the gastric mucosa, leading to aggravation of digestive tract diseases, which can lead to massive bleeding in the digestive tract. "Although this type of food is delicious, it should not be consumed in excess of patients with erosive gastritis, cirrhosis, esophageal and gastric varices, and peptic ulcers. She stressed.
Rains have been frequent recently
Temperatures are rising
Wild vegetables have "popped up"
Try it in spring
Don't eat these wild vegetables!
Processed and poisoned wild vegetables due to improper consumption or excessive consumption
Portulaca oleracea
Purslane is a common wild vegetable on the table of Hubei residents, which has the functions of clearing heat and dampness, detoxifying and reducing swelling, and many friends like to eat it.
Purslane contains toxic substances such as alkaloids, coumarin, flavonoids, oxalates, and anthraquinones. When we eat an excessive amount of purslane, we experience symptoms such as abdominal pain, diarrhea, muscle weakness, and listlessness. If the patient is mild, the symptoms will disappear on their own after stopping the consumption, and the patients whose symptoms continue to improve should seek medical attention immediately.
Daylily
Stir-fried pork with daylily is a home-cooked delicacy in many residents' homes. However, fresh daylily contains a small amount of colchicine. Poisoning can occur if a large amount of unprocessed daylily is ingested, or if it is not fully heated.
If you want to eat daylily, it is best to eat dried daylily. If you want to eat fresh daylily, it is best to soak it for 2 hours, blanch it, soak it for another 2 hours, and then fry it before eating. However, the amount of food should not be too much at one time to avoid poisoning.
Kōtsubaki
When eating, try to choose the most tender toon buds. The nitrate content of toon buds is low at the beginning, and as the toon buds continue to grow, the nitrate content in them also increases. Pickled toon buds, in particular, may increase nitrite levels. Blanching the toon in boiling water for about 1 minute can remove more than two-thirds of nitrite and nitrate.
Lotus taro
Also known as taro, taro stalk contains a large amount of natural saponin, this substance has a particularly obvious irritating effect on the human gastrointestinal mucosa and throat, so you can't usually eat raw taro stalk, you should cook it at high temperature before eating. It also contains a variety of natural allergic ingredients, which can easily lead to allergies in the human body and serious discomfort in the body, so people with allergies cannot eat taro stalks.
Chrysanthemum
It is also known as soil notoginseng, gold is not exchanged, and the whole herb is used as medicine. It has the effects of treating bruises, relieving pain and swelling, promoting blood circulation and removing blood stasis, reducing inflammation and stopping bleeding, anti-cancer and cancer prevention. Because the root contains alkaloids, such as biscoppyrrolidine alkaloids, it can cause liver cirrhosis, hyperplasia of fibrous tissue around the hepatic venules and portal veins, and hepatic veno-occlusive disease. Some consumers do not make medicated wine under the guidance of a doctor, and long-term consumption leads to liver poisoning.
Houttuynia cordata
It is also called the root of the folded ear, because there is a strong fishy smell in its fresh leaves, and it is named after a large handful of fields in spring, and it is often used as a cold salad. However, symptoms such as nausea, vomiting, sweating, difficulty breathing, and coma may occur after an overdose of Houttuynia cordata. Houttuynia cordata has low toxicity and contains aristolochia lactam, which can cause irreversible damage to the kidneys and lead to upper tract urothelial carcinoma when consumed in large quantities for a long time.
Warabi
Many people say that bracken is poisonous, and this is not true at all. Mild poisoning caused by excessive consumption is a digestive tract symptom, with nausea, vomiting, abdominal distension, abdominal pain, mainly periumbilical colic, and occasionally severe pain in the lower abdomen, accompanied by diarrhea, unformed stool, and tenesmus. Severe bracken poisoning can cause neurological symptoms such as dizziness, headache, dizziness, and occasionally confusion. That's because bracken contains an ingredient called protofernin, especially in the young part, which is rated as a group 2B carcinogen by the World Health Organization. In fact, as long as bracken knows how to eat, it will not be "poisoned" at all, as long as the bracken is blanched before stir-frying or mixing, preferably baking soda, the toxic protofern will decompose, then you can enjoy this taste from spring.
Are wild herbs healthier?
From the perspective of safety, the pollution of wild vegetables is closely related to the growing environment, wild vegetables that grow near roads, factories and other places may have high heavy metal content, wild vegetables that grow in parks, green belts and other places may have been sprayed with pesticides and herbicides, in addition, some wild vegetables themselves contain nitrite and other toxic substances, if not properly treated will also cause poisoning.
From a nutritional point of view, the nutritional value of wild vegetables is not advantageous, and it is recommended that everyone's daily diet should be based on various fresh vegetables sold in the seasonal market. According to the recommendations of the Dietary Guidelines for Chinese Residents, it is recommended that everyone consume an average of about one pound of fresh vegetables per day, and in addition to green leafy vegetables, dark vegetables such as purple, red, and orange can also be often selected.
How can we avoid wild vegetable poisoning?
- Carefully identify and eat with caution. Unfamiliar, unrecognized, easy to admit mistakes, contaminated wild vegetables resolutely do not pick or eat, do not buy or sell. In order to meet the needs of the public, some wild vegetables have been planted on a large scale, and everyone can purchase them through formal sales channels.
- Store properly and cook properly. Wild vegetables should not be stored for too long, raw wild vegetables should be cleaned, and wild vegetables that are not suitable for raw food need to be soaked, steamed, cooked and other treatments before they can be eaten.
- Keep a small amount of wild vegetables or take a photo before eating wild vegetables so that you can identify the species after poisoning, and seek medical attention in time if you feel unwell after eating wild vegetables.
- Infants, pregnant women, nursing mothers, the elderly, people with a history of allergies to wild vegetables, and people with digestive diseases are not recommended to eat wild vegetables.
What are the symptoms of wild vegetable poisoning and how to deal with it?
The symptoms of wild vegetable poisoning vary according to the amount of consumption, plant species, and individual differences, and the symptoms of poisoning are more common in gastrointestinal symptoms such as nausea, vomiting, abdominal pain, diarrhea, etc., some can cause allergic symptoms, and severe symptoms can cause dyspnea, coma, and even death.
It is recommended that once discomfort occurs, stop eating immediately, induce vomiting immediately, carry leftover wild vegetables and vomit, and seek medical attention in time.