Now is a good time to enjoy the flowers, and at the same time, seasonal wild vegetables are also quietly on the market. Digging wild vegetables and eating wild vegetables has become a "limited pleasure in spring", what is the importance of eating the taste of spring, which groups of people are suitable for, and are there any food risks?
Huang Chuanfu, Deputy Chief Physician of the Department of Nephrology, First People's Hospital of Qinzhou City, Guangxi: When boiling wild vegetables, first soak them in water to remove the water-soluble toxic substances in the wild vegetables. Before boiling wild vegetables, blanch them with boiling water, which can remove many toxins from the wild vegetables and maintain the taste of the wild vegetables. Some special groups, such as infants, pregnant women, the elderly, or some patients with chronic underlying diseases, especially poor liver and kidney function, gastrointestinal dysfunction are not recommended to eat, which will increase the burden on their organs.
The symptoms of wild vegetable poisoning vary according to the amount of consumption, plant species, and individual differences, and the symptoms of poisoning are mostly gastrointestinal symptoms such as nausea, vomiting, abdominal pain, and diarrhea. Some can cause allergic symptoms, and in severe cases, breathlessness, coma, and even death. The doctor suggested that once you feel unwell, stop eating it immediately, induce vomiting immediately, carry the remaining wild vegetables and vomit, and seek medical attention in time.
Source: CCTV Finance
