Mr. Yu, a 75-year-old man in Chongqing, recently suddenly developed symptoms of shivering and chills, and at the same time vomited and diarrhea, and was urgently sent to the hospital, and was diagnosed by the local hospital as having food poisoning caused by liver, kidney and other organ failure. And the "culprit" turned out to be a plate of toon scrambled eggs......
It turned out that at dinner the day before yesterday, the family picked half a catty of toon buds on the toon tree and scrambled all the eggs. Mr. Yu thought the toon scrambled eggs were particularly delicious, and ate four-fifths of them in one go.
Doctors say that toon buds are rich in nutrients, but at the same time, they are also prone to enrich nitrates in the soil and convert them into nitrites. Nitrite can bind to human hemoglobin to cause methemoglobinosis, which can be seriously life-threatening.
Because toon buds contain a lot of nitrite, once eaten inappropriately, it is easy to develop nitrite poisoning.
Eat toon safely and do both of these things
In fact, as long as toon is handled properly and eaten normally, the risk of its production is very low.
01
Blanch before eating
Blanching is one of the best ways to reduce nitrite, and studies have shown that blanching for 1 minute can remove more than 2/3 of nitrite and nitrate.
02
It is better to eat toon sprouts
The nitrate and nitrite content of toon is different at different times, and the nitrate and nitrite content of toon is the lowest during the germination period, and the content of both will gradually increase over time.
These dishes should also be blanched before eating
01
Fungus: Blanching can detoxify
Buy fungus, generally dried fungus, after soaking, before eating it is best to blanch it with hot water, and the time should not be too long.
Fresh fungus contains a porphyrin substance, which can easily damage cells or cause inflammation when exposed to light after entering the human body. Although most of the porphyrins will break down during the drying process, it is best to soak them in water for a few hours or blanch them in hot water before eating them to reduce the remaining toxins.
02
Spinach: Blanching removes oxalic acid
Spinach tastes astringent because it contains a lot of oxalic acid. The high content of oxalic acid not only affects the taste, but also affects the absorption of minerals such as calcium, magnesium, and iron.
It is best to blanch spinach in boiling water for one minute before eating, which can remove most of the oxalic acid, and mix it cold or go down to the pot to cook the soup, and the taste and nutrition are improved. In addition, the content of oxalic acid in wild vegetables such as amaranth, callus and purslane is also high, so it should be paid attention to when eating.
03
Mustard greens: Blanch to reduce odors
Mustard greens have a "peculiar taste" that many people don't like. Mustard greens have a spicy, aromatic smell that has an irritating effect on the nasal cavity and a tear-jerking effect on the eyes.
In fact, blanching mustard greens in boiling water, with more water, and fast in and out of the boiling state, can reduce its strong irritating odor. It can also be stir-fried quickly to reduce the "peculiar smell".
04
Green beans: blanch to prevent poisoning
Unfried green beans contain saponins, which can be poisoned by humans. Fresh lentils contain saponins and alkaloids, which are toxic but dissolve when heated. Before eating this type of food, it is best to blanch it in boiling water or overoil it, and fry it until it changes color.
05
Broccoli: Blanching is cleaner
Broccoli is a very delicious ingredient, and it is undeniable that broccoli is easy to hide some small insects, and how to clean it is very important.
Broccoli is washed with water 2~3 times first, and then soaked for 15~20 minutes, which can effectively remove insects and pesticides. Another way is to blanch, which is more conducive to the cooking of broccoli, so you may wish to blanch the broccoli after washing.
After high temperature, the small insects will basically be killed, pay attention to the blanching time should not be too long. In order to ensure the crisp taste of broccoli, blanch the water with cold water.
06
Fresh daylily: blanch to prevent poisoning
It is not recommended that everyone eat fresh daylily, because fresh daylily contains colchicine, which itself is not toxic, but after intestinal absorption, it will be transformed into toxic colchicine in the body, which has a strong stimulating effect on the gastrointestinal mucosa and respiratory mucosa, and will cause headache, thirst, vomiting, diarrhea and other symptoms.
Fresh daylily can also be eaten if it is handled properly. Because colchicine is soluble in water, blanching it with boiling water or soaking it before cooking will reduce its content in vegetables and reduce its toxicity to the human body. But once it is not handled well, there is a risk of poisoning after eating, so it is better to eat as little as possible.
Dried daylily does not contain colchicine and can be eaten with confidence.