Ten kinds of undercooked vegetables more toxic than arsenic, so be careful when eating them
Humans began eating vegetables very early on. In ancient times, people called coarse food "shu" and the stems and leaves of wild plants "cai". Today people collectively call the parts taken from plant stems, leaves and roots for eating "vegetables". In China's ancient Classic of Poetry, there are records of more than twenty kinds of vegetables. Vegetables are rich in vitamins, fiber and various inorganic salts, and are part of the modern diet
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1. Raw soy milk
Fatal toxin: saponin
Mechanism:
Because raw soybeans also contain toxic components, eating soy milk when it is not fully cooked can also cause food poisoning. In particular, when soy milk is heated to about 80°C, saponin expands with heat, foam rises to the surface, and a "false boil" appears. In fact, at this point the toxic components such as saponin in the soy milk have not been completely destroyed. Drinking this kind of soy milk will cause poisoning, usually with symptoms appearing 0.5 to 1 hour after consumption, mainly gastrointestinal symptoms.
Detoxification method:
To prevent poisoning from drinking raw soy milk, after the "false boil" appears while cooking soy milk, it should continue to be heated to 100°C. Fully cooked soy milk has no foam, and the disappearance of the foam also indicates that toxic components such as saponin have been destroyed. Then simmer over low heat for about 10 minutes, and it is safe to eat.
2. Green beans
Fatal toxin: saponin
Fatal mechanism:
If green beans are not cooked through, the saponin in the beans strongly irritates the digestive tract, and the beans also contain phytohemagglutinin, which has a blood-clotting effect.
In addition, green beans also contain nitrite and trypsin, which can irritate the human stomach and intestines, causing food poisoning and gastrointestinal symptoms.
Detoxification method:
To prevent green bean poisoning, green beans must be thoroughly and fully cooked.
3. Cassava
Fatal toxin: linamarin
Fatal mechanism:
Although the tuberous roots of cassava are rich in starch, all parts of the whole plant, including roots, stems and leaves, contain toxic substances, and the fresh tuberous roots are highly toxic. Therefore, special care must be taken when eating cassava tuberous roots. The toxic substance contained in cassava is linamarin. If raw or undercooked cassava is eaten or its soup is drunk, poisoning may occur. The reason is that linamarin or linamarase produces free hydrocyanic acid after hydrolysis by gastric acid, thereby poisoning the human body.
If a person eats 150 to 300 grams of raw cassava, it can cause poisoning and even death.
Detoxification method:
To prevent cassava poisoning, peel it before eating, soak the flesh in clean water to dissolve the cyanogenic glycosides. Generally, soaking for about 6 days can remove about 70% of the cyanogenic glycosides. Then heat and cook it thoroughly, and it can be eaten.
4. Broad beans
Fatal toxin: vicine
Fatal mechanism:
Broad bean seeds contain vicine. After people eat this substance, it can cause acute hemolytic anemia (favism). When eating fresh broad beans in spring and summer, if they are improperly cooked, people often experience poisoning. Symptoms usually appear 4 to 24 hours after eating raw broad beans.
Detoxification method:
To prevent broad bean poisoning, it is best not to eat fresh tender broad beans, and they must be fully cooked before eating.
5. Daylily
Fatal toxin: colchicine
Fatal mechanism:
Daylily is also called golden needle vegetable and is one of people's favorite dishes. But daylily contains colchicine. If the human body ingests colchicine, it will be oxidized in human tissues to form colchicine oxide. Colchicine oxide is a highly toxic substance that can poison the human gastrointestinal tract and urinary system, seriously threatening health. If an adult eats 50 to 100 grams of fresh daylily at one time, it can cause poisoning.
Detoxification method:
To prevent poisoning from fresh daylily, the fresh daylily can be briefly boiled in boiling water, then soaked in clean water, which can remove most of the water-soluble colchicine. Fresh daylily can also be cooked and thoroughly boiled before being prepared and eaten.
6. Shepherd's purse
Fatal toxin: nitrite
Fatal mechanism:
Wild vegetables such as shepherd's purse and Chenopodium album among green vegetables contain large amounts of nitrite. If the human body ingests excessive nitrite, it can oxidize normal hemoglobin in the body into methemoglobin. In addition, nitrite can also prevent oxyhemoglobin from releasing oxygen, thereby causing tissue hypoxia and poisoning.
Detoxification method:
So how can nitrite poisoning be prevented? In fact, it is very simple. Family members must be given fresh vegetables to eat. Cooked vegetables should not be kept covered for a long time, and pickled vegetables should be washed after being pickled for one month before they can be eaten.
7. Sprouted potatoes
Fatal toxin: solanine
Fatal mechanism:
Potatoes are one of the vegetables often eaten on family dinner tables, but they contain the toxic component solanine (potato toxin, solanine). The whole potato plant contains this toxin, but the content differs by part. Mature potatoes contain less and generally do not cause poisoning, while the sprouts, flowers, leaves and outer skin of the tubers contain higher levels of solanine. The toxin in the young sprout parts of potatoes can even be dozens to hundreds of times higher than in the fleshy part.
Immature green potatoes or potato tubers that develop black spots due to improper storage all contain extremely high levels of toxic substances.
Detoxification method:
To prevent potato poisoning, we can store potatoes in a dry, cool place to prevent sprouting. When eating, if sprouts are found or the flesh is dark green, it is best not to eat them.
8. Cruciferous vegetables
Fatal toxin: mustard oil
Fatal mechanism:
Cruciferous vegetables include rapeseed, mustard greens, radishes, and so on. Most of these vegetables contain glucosinolates, which are toxins that can inhibit human growth and development and cause goiter.
Different vegetables, or different parts of the same vegetable, vary greatly in glucosinolate content. If not handled properly, they may cause goiter, metabolic disorders, poisoning symptoms, and even death.
Detoxification method:
So how should these vegetables be handled? When preparing such vegetables, they can first be blanched in boiling water before eating.
9. Fresh wood ear mushroom
Fatal toxin: porphyrin photosensitive substances
Fatal mechanism:
Fresh wood ear mushroom contains a porphyrin photosensitive substance. It is sensitive to light. After eating, exposure to sunlight can cause photodermatitis, and in severe individual cases, difficulty breathing can occur due to laryngeal edema.
Detoxification method:
Must not be eaten.
10. Blue-purple seaweed
Fatal toxin: cyclic peptides
Fatal mechanism:
If seaweed turns blue-purple after being soaked in water, it indicates that it was contaminated by the toxic substance cyclic peptides while growing in the sea.
Detoxification method:
These toxins cannot be detoxified even by steaming or boiling, and it must not be eaten.