1, food that is prone to food poisoning
1. green beans: raw green beans contain toxic substances-toxic protein and saponin. If they are not cooked thoroughly, people will be poisoned after eating them1~ 5 hours, ranging from headache and dizziness to nausea, vomiting and abdominal pain. The two ends of green beans contain high toxins and should be removed. When cooking, you can't blanch or stir-fry like other vegetables, but you must stew for 10 minutes or more. When the color of green beans changes from bright green to dark green or dark green, and there is no bean smell when they are eaten, they can be safely eaten. If you are really worried about poisoning, you can blanch it first, which will help the green beans to be heated evenly.
2. Fresh fungus: Fresh fungus contains a light-sensitive substance called porphyrin. After people eat it, the skin irradiated by light can cause dermatitis, itching, edema and pain, and individuals may have difficulty breathing due to throat edema. Therefore, it is only safe to buy dried auricularia auricula and eat it after water.
3. Soybean: Raw soybean contains trypsin inhibitor, which will hinder the absorption of protein and stimulate the gastrointestinal tract. In addition, the lectin in raw soybean is a glycoprotein, which may make people sick and vomit when ingested too much. After the soybeans are cooked, the toxic substances can be fully destroyed and can be safely eaten. Raw soybean milk bought from outside should be boiled thoroughly before drinking. The specific method is to cook it for 8 minutes after seeing the soybean milk boiling.
4. Cherry: Cherry is a very common fruit, which can be used for cooking, brewing or eating raw. They come from the same family as plums, apricots and peaches. The leaves and seeds of all these fruits contain extremely high toxic compounds. Cherry seeds are crushed, chewed, or only slightly damaged, and they all produce hydrocyanic acid. Remember not to suck or chew cherry seeds after eating cherries.
5. Nuts: Nut poisoning includes ginkgo, bitter almond, cherry kernel and apple kernel. Ginkgo biloba contains toxic components such as ginkgolic acid and ginkgolic acid, which can damage peripheral nerves. Other nuts contain amygdalin and amygdalase, which are easy to produce hydrocyanic acid after hydrolysis and cause poisoning. Ginkgo biloba can not be eaten raw, and its toxicity is weakened after heating, and it can be eaten once 10. Don't eat the rest of the nuts directly. When squeezing the juice, remove the nuts first.
6. Fresh day lily: Fresh day lily contains colchicine, which is oxidized into highly toxic colchicine after entering the human body, which will strongly stimulate the gastrointestinal and respiratory systems and cause food poisoning. Before cooking, first blanch the fresh day lily with boiling water, then soak it in clear water for more than 2 hours, take it out, squeeze out the juice and fry it thoroughly. It should be noted that dried daylily is made from fresh daylily by steaming, boiling and drying in the sun. During the processing, toxic substances have been destroyed and will not cause poisoning.
7. Green/sprouted potatoes: Potatoes contain solanine, which is a harmful alkaloid. After germination, the content of solanine increased sharply in the bud eyes, bud roots and green and festering places. People who eat this kind of potato may have nausea and abdominal pain, and may have difficulty breathing in severe cases. If the potato does not germinate seriously, the bud eye can be thoroughly dug out and the green part removed, and then soaked in cold water for about 1 hour before frying (Solanum nigrum will dissolve in water), and some toxins can also be removed by adding vinegar before taking out the pot.
8. Fish bile: Fish bile such as herring, grass carp and carp contains fish bile, which is harmful to human cells and can cause symptoms such as nausea, severe vomiting and abdominal pain. Even if fish gall is cooked, it is harmful to human body and can't be eaten. Fish gall is located in the abdomen of fish, which is generally light bluish yellow or bluish black, so it must be removed before cooking.
9. Rotten ginger: Rotten ginger can produce a strong toxin-safrole, which can cause liver cell poisoning and damage liver function. Therefore, when purchasing ginger, you should choose large pieces of fresh ginger that are fresh, complete in appearance, free from mildew and rot.
10. Bad melon seeds: Many people have eaten "bitter seeds" when eating melon seeds. But you know what? This bitter melon seed is very harmful to the body and may even lead to liver cancer. This is because once melon seeds are moldy, they may contain aflatoxin, which is one of the strongest chemical carcinogens found at present, and frequent intake may increase the risk of liver cancer. Don't be lazy when you eat moldy melon seeds. Get up and spit it out and rinse your mouth with clear water. In fact, the best way to prevent food mildew is to prevent it. For example, when buying melon seeds, don't buy them if you find that the packaging is unclean and damaged. In addition, you should try to choose small packaging when buying. After buying home, it is best to store it in a low temperature, ventilated and dry place (the temperature is preferably below 20℃ and the relative humidity is below 80%), and avoid direct sunlight.
1 1. Cassava: The toxic substance contained in cassava is linseed picroside. If you ingest raw or uncooked cassava or drink its soup, it may cause poisoning. The reason is that flaxseed picroside or flaxseed picrosidase produces free hydrocyanic acid after gastric acid hydrolysis, which makes people poisoned. To prevent cassava poisoning, peel the cassava before eating, and soak the potato meat with clear water to dissolve the cyanosides. Generally, 70% of cyanosides can be removed by soaking for about 6 days, and then heated and cooked, and then eaten.
12. Red-heart sugarcane: Sugarcane is listed every autumn, but many fruit shops will hoard it in the cellar after a large number of purchases until the next spring. In this process, sugarcane is frozen and thawed, and appropriate temperature will promote the propagation of mold in sugarcane. In addition, the sugar and water contained in sugarcane are also conducive to the growth of mold. Toxins produced by mold growth will do some harm to human body. After mild poisoning, symptoms such as nausea, vomiting and diarrhea may occur, and in severe cases, paroxysmal convulsions may occur and even death may occur from respiratory failure. Fresh sugarcane has a bright appearance, and the flesh should be white with yellow after peeling. However, the moldy sugarcane skin lacks luster, has mildew spots and is soft, and flocculent or fluffy white material will appear at the end of the sugarcane. After cutting, the cross section is dark in color and loose in structure, and there will be black or red filaments in the pulp.
2, the first aid method of food poisoning
1, emesis
For those who have been poisoned for a short time without obvious vomiting, they can first stimulate their tongue base with fingers and chopsticks to induce vomiting, or let the poisoned person drink a lot of warm water and induce vomiting repeatedly to reduce the absorption of toxins.
If the vomit is a clear liquid after vomiting with a large amount of warm water, you can drink milk in moderation to protect the gastric mucosa. If bloody liquid is found in vomit, it suggests that there may be gastrointestinal bleeding or pharyngeal bleeding, and vomiting should be stopped temporarily.
2, catharsis
If the patient eats poisoned food for a long time (such as more than two hours) and is in good spirits, he can take laxatives to promote the excretion of toxic food. Decocting rhubarb and senna leaves or taking them with boiling water can achieve the purpose of catharsis.
3. Detoxification
If food poisoning is caused by eating spoiled fish, shrimp, crabs, etc., it is advisable to take vinegar 100 ml, add 200 ml of water, and take it once after dilution. In addition, 30g of Perilla frutescens and 10g of Radix Glycyrrhizae10g can be decocted once.
If you eat spoiled preservatives or drinks by mistake, the best first aid method is to fill them with fresh milk or other drinks containing protein.
After food poisoning, we should not panic. We should go to the hospital in time and report the situation to the doctor, so that the doctor can test according to the food, so that we can know what the patient is poisoned, so that the doctor can treat it conveniently! I hope readers can use this advice!
4. Keep food samples
Because it is very important to determine the toxic substances for treatment, after food poisoning occurs, food samples that lead to poisoning should be preserved for testing in hospitals. If there is no food sample around, you can also keep the patient's vomit and excrement to facilitate the doctor's diagnosis and treatment.
Of course, this kind of emergency treatment only buys time for the treatment of acute food poisoning. After emergency treatment, patients should go to the hospital for treatment immediately. At the same time, pay attention to keep the food that causes poisoning so that doctors can determine the toxic substances.
5. When the patient has typical symptoms of food poisoning such as vomiting, diarrhea, tongue coating and numbness of limbs, dyskinesia, etc.
(1). In order to prevent the vomit from blocking the airway and causing suffocation, the patient should be placed on his side to facilitate spitting.
(2) During vomiting, don't let the patient drink water or eat food, but replenish water immediately after vomiting stops.
(3). Take vomit and stool samples for the doctor to check.
(4). If the abdominal pain is severe, you can sleep on your back and bend your knees, which will help relieve abdominal muscle tension.
(5) Cover the abdomen with a blanket to keep warm, which helps blood circulation.
6, when there is a blue face, a cold sweat, weak pulse, should be sent to the hospital immediately, beware of shock symptoms.
Generally speaking, symptoms appear within a short time after eating, which is often severe poisoning. Children and the elderly are highly sensitive and should be treated as soon as possible. Food poisoning causes toxic shock, which is life-threatening.