It is best to eat dried yellow cauliflower products because it has eliminated toxic ingredients during production and processing. But to make sure that nothing is wrong, it is best to use water or warm water to soak many times before cooking before eating.

2, the amount of food does not exceed 50 grams

Fresh yellow cauliflower per person each time to eat no more than 50 grams, in order to prevent poisoning. Before eating must be thoroughly blanched with boiling water, and then soaked in water for more than two hours, fish out of the water to wash before frying, so you can basically destroy the "colchicine". A high temperature of 60 degrees can make the toxicity of fresh cauliflower weakened or disappeared.

3, remove the stamen

Before eating, it is best to pull out the heart of cauliflower (stamen) and then blanch with water, dry and then eat, so the toxicity is very small. Because the toxic component "colchicine" mainly exists in the stamen of fresh cauliflower. Fresh cauliflower contains a substance called "colchicine" (itself a drug for gout), which is non-toxic, but absorbed by the stomach and intestines, oxidized in the body as "dicolchicine", which has a greater toxicity. Adults once ingested 0.1 to 0.2 mg of colchicine (equivalent to 50 to 100 grams of fresh flowers), can cause poisoning; a intake of 3 to 20 mg of colchicine, resulting in death.