Many people suffer from food poisoning in life, all of which are caused by improper diet. Many common vegetable foods contain toxins themselves. If they are eaten improperly, they will be poisoned. So which foods are prone to food poisoning? What vegetables should I eat to be careful of poisoning? There are many such vegetables, so let's learn more about the specific situation.
1. Vegetables prone to food poisoning
1. Green beans-lethal toxin: saponin
Fatal mechanism: If green beans are not cooked, the saponin in the beans will strongly stimulate the digestive tract, and the beans contain thrombin, which has a clotting effect. In addition, the nitrite and trypsin in string beans can stimulate the human stomach, causing food poisoning and gastroenteritis symptoms-detoxification method: cooked thoroughly
2. Cassava-lethal toxin: flaxseed bitter glycoside < P > Fatal mechanism: Although cassava tubers are rich in starch, all parts of the whole plant, including rhizome and leaves, contain toxic substances, and fresh tubers are highly toxic. Therefore, when eating cassava tubers, we must pay attention to the toxic substance flaxseed, which is contained in cassava. If you ingest raw or cooked cassava or drink its soup, it may cause poisoning. If a person eats 15-3G of raw cassava, it can cause poisoning or even death-detoxification method: 1. Soak it for about 6 days to remove 7% of the green glycoside, then heat and cook it, and then eat it.
3. Spinach-lethal toxin: nitrate
Fatal mechanism: Spinach and other vegetables are extremely rich in nitrate, and nitrate itself is very toxic to human body, but it will be transformed into nitrite under the action of microorganisms in human body-detoxification method: you can't eat it raw, but you must burn it thoroughly before eating it. Therefore, it is not advisable to eat instant-boiled mutton.
4. Auricularia auricula-a deadly toxin: photosensitive substances in leaf forests
Fatal mechanism; Fresh auricularia contains light-sensitive substances in leafy forests. After eating fresh auricularia raw, it can cause solar dermatitis, and in severe cases, skin itching, edema and pain appear-detoxification method: don't eat fresh auricularia, eat cooked and thoroughly cooked.
5. Day lily-deadly toxin: colchicine
Fatal mechanism: Colchicine is non-toxic, but after being absorbed by the gastrointestinal tract, it will be oxidized to form highly toxic colchicine, which can stimulate the stomach and intestines, resulting in symptoms such as dry throat, heartburn, thirst, abdominal pain and diarrhea-detoxification method: cooked and blistered.
6. Portulaca oleracea-deadly toxin: dust and bugs
Fatal mechanism: Wild vegetables such as Portulaca oleracea contain dust and bugs, which can cause allergies-detoxification method: blanch with boiling water once before eating.
7. tall bamboo shoots-lethal toxin: oxalic acid
Fatal mechanism: There is a lot of oxalic acid, even if it is cold, you should first boil it with water for 1 time, and remove most of the oxalic acid contained in vegetables. Oxalic acid will combine with calcium in the intestine to form calcium oxalate, which will interfere with the absorption of calcium by the human body and lead to calcium deficiency. -detoxification method: be sure to boil it with boiling water.
2. Spinach can't be eaten with anything
1. Spinach+tofu. Tofu contains magnesium chloride and calcium sulfate, while spinach contains oxalic acid. When the two foods meet together, they can produce magnesium oxalate and calcium oxalate. These two kinds of white sediments not only affect the absorption of calcium by human body, but also easily lead to lithiasis.
2. Spinach+cucumber. Cucumber contains vitamin C-decomposing enzymes, while spinach is rich in vitamin C, so they should not be eaten together. Vitamin C in spinach will be destroyed by decomposing enzymes in cucumber.
3. Spinach+pork liver. Spinach should not be fried with pork liver. Pig liver is rich in metal elements such as copper and iron. Once it is combined with spinach with high vitamin C, metal ions can easily oxidize vitamin C and lose its nutritional value. Animal liver, egg yolk and soybean are all rich in iron, so it is not suitable to eat with amaranth and spinach containing more oxalic acid. Because both cellulose and oxalic acid will affect the absorption of iron in the above foods.
4. Spinach+milk. Spinach and other fruits and vegetables containing more oxalic acid will combine with calcium to form insoluble precipitate, which will affect the absorption of calcium in milk.
5. Spinach and cheese. Spinach and cheese are alike. The chemical components contained in cheese will affect the absorption of rich calcium in spinach.
6. Spinach+eel. Spinach and eel are alike, and eating together can easily lead to diarrhea. Eel is sweet and warm, and has the effects of invigorating qi and nourishing blood, invigorating spleen and kidney, invigorating qi and solidifying membrane, removing blood stasis and eliminating dampness; Spinach, on the other hand, is sweet, cold and slippery, and it moistens dryness under the breath. "Compendium of Materia Medica" says, "It can warm the stomach." Obviously, the nature, taste and function of the two are not in harmony. And eel is greasy and fatty, spinach is cold and slippery, and eating together is easy to cause diarrhea.
7. Spinach+honey. Whenever spinach meets honey, it not only tastes a bit strange, but also causes heartache!
8. spinach+soybeans. Some netizens said that spinach and soybeans can actually be mixed, but VC in food will inhibit the amount of copper, which is not conducive to the nutrition of both. Therefore, it is recommended that spinach should not be eaten with soybeans.
9. Spinach+leek. Some friends like to eat spinach and leeks. When they are making jiaozi, they like to mix spinach and leeks to make stuffing. In fact, eating spinach like this will also cause diarrhea.
1. Spinach+milk. Sometimes you will see milk spinach biscuits, but in fact, in real life, spinach and milk will cause dysentery, so spinach with milk is not recommended.
11. Spinach+pork/pork tenderloin. Will reduce the absorption of copper.