Based on the rigorous scientific attitude, I copy some pathological scientific reports as follows:
(1)Gastrointestinal symptoms: abdominal pain, diarrhea, vomiting and loss of appetite are common early adverse reactions, the incidence rate of up to 80%, the serious cases can cause dehydration and electrolyte disorders and other manifestations. Long-term users can appear serious hemorrhagic gastroenteritis or malabsorption syndrome.
(2) muscle, peripheral neuropathy: there is proximal muscle weakness and (or) serum creatine phosphokinase increased. Axonal polyneuropathy of the peripheral nerves may occur in conjunction with myocyte damage, manifesting as numbness, tingling, and weakness. Myeloneuropathy is uncommon and tends to be seen in people who have been taking the drug for a long time to prevent gout and in those with mild renal insufficiency.
(3) Bone marrow suppression: Thrombocytopenia, decreased neutrophils, and even aplastic anemia occur, which can sometimes be life-threatening.
(4) Shock: manifested as oliguria, hematuria, convulsions and impaired consciousness. The mortality rate is high, mostly seen in the elderly.
(5) Teratogenicity: literature reports two cases of syndrome infants fathered by people with a history of long-term colchicine use due to familial Mediterranean fever.
(6) Other: alopecia, rash, fever and liver damage.
(7) Experts believe that fresh cauliflower contains colchicine, which can cause death if 20 mg is ingested at one time. Experts suggest that, in order to prevent poisoning of fresh cauliflower, do not eat more than one at a time, before consumption must be thoroughly blanched with boiling water, and then soaked in water for more than two hours.
The expert's opinion must be justified. But I'm not an expert, I'm just a diner, and all I know is that if you blanch fresh cauliflower "thoroughly", I'm afraid you can only throw it away. As for eating less, I agree, at least not to the toxicological "lethal dose".
Let's see what I do with fresh cauliflower.
(1) Peel back the pretty coat of each yellow cauliflower and remove all the pollen-containing stamens. This process is a bit tedious, but it ensures that the vast majority of the colchicine is removed.
(2) Rinse all the pistil-removed yellow cauliflower and soak it for 20 minutes (a longer time definitely won't hurt, but I've never been able to wait that long.)
(3) Fresh yellow cauliflower is especially tender and crunchy when sauteed, and has an excellent flavor. The toppings can be whatever you wish. If you are looking for aesthetics, we suggest pairing it with: A: chive blossoms, fresh red chili peppers. B: shredded black fungus or shiitake mushrooms, and shredded lean pork.
In short: yellow cauliflower is very bright as long as it is not stewed until it loses its color, and then intentionally creates a slight color contrast that is very pleasing to the eye. Because the previous treatment has resolved almost all of the colchicine, you don't have to look at it as a poison, and you should never fry it in a rotten mess.