1, which common food is poisonous
1, beans
Raw beans contain poisonous substances - toxic proteins and saponins, if they are not cooked boiled through, people will be poisoned after eating 1 to 5 hours, light headache dizziness, nausea, The first time I saw this, I had to go to the hospital to get a drink, and then I had to go to the hospital.
The two ends of the beans are high in toxins and should be removed. Cooking can not be like other vegetables as hot or stir-fried on it, must be simmered for more than 10 minutes.
When the color of the four season beans from bright green to dark green or dark green, eat no bean smell, you can rest assured to eat. If you are really worried about poisoning, you can blanch the beans first, which will help them heat evenly.
2, fresh cauliflower
which contains colchicine, which is oxidized into a very toxic di-colchicine after entering the human body, will strongly stimulate the gastrointestinal and respiratory system, triggering food poisoning.
Before cooking, blanch the fresh yellow cauliflower in boiling water, then soak it in water for more than 2 hours, fish it out, squeeze out the juice, and fry it thoroughly. It should be noted that the dried yellow cauliflower is made from fresh yellow cauliflower by steaming, boiling and sun-drying, in the processing of toxic substances have been destroyed, will not cause poisoning.
3, green potatoes
Potatoes contain lobelia, a harmful alkaloid. After sprouting, its bud eyes, bud roots and green, ulcerated places, the content of lobelia increased dramatically. People who eat this kind of potato can suffer from nausea and abdominal pain in the less severe cases, and breathing difficulties in the more severe cases.
If the potato sprouting is not serious, you can thoroughly dig out the sprouting eyes and remove the green part, and then put it in cold water to soak for about 1 hour before frying (the lobelia pigment will be dissolved in the water), and add a little vinegar before leaving the pot to remove some of the toxins as well.
4, nuts
Nut poisoning includes white fruit, bitter almonds, cherry kernels, apple kernels and so on. White fruit contains white fruit acid, white fruit phenol and other toxic ingredients and ginkgo biloba poisoning, will damage peripheral nerves. Other nuts contain bitter amygdalin and bitter amygdalin enzyme, hydrolysis is easy to produce hydrocyanic acid, triggering poisoning.
White fruit can not be eaten raw, after heating the toxicity is weakened, you can eat about 10 at a time. The rest of the kernel do not eat directly, in the juice, you should first remove the kernel.
5, soybeans
Raw soybeans contain trypsin inhibitor, it will hinder the absorption of protein, and gastrointestinal stimulation. In addition, raw soybean lectin is a glycoprotein, excessive intake may make people nausea, vomiting.
When soybeans are cooked, the toxic substances can be fully destroyed and can be consumed without fear. Raw soy milk bought from outside should be boiled thoroughly before drinking, by seeing it boil and then cooking it for 8 minutes.
6, fish guts
Mackerel, grass carp, carp and other fish guts containing fish bile, this toxic component of the body cells have a detrimental effect on the human body, will lead to nausea, severe vomiting, abdominal pain and other symptoms.
Fish bile is harmful to the human body even when it is cooked and cannot be consumed. Fish urchins are located in the belly of the fish and are usually a light greenish-yellow or greenish-black color, so be sure to remove them before cooking.
7, red sugar cane
Sugarcane in the fall of each year, but many fruit stores will be stocked in the cellar after a large number of goods until the next spring. During this process the sugar cane is frozen and thawed, and the right temperature will encourage mold to multiply in the sugar cane.
In addition, the sugar and water contained in sugarcane are conducive to mold growth. The toxins produced by mold growth can cause some harm to the human body. Mild poisoning will be nausea, vomiting, diarrhea and other symptoms, and in severe cases, paroxysmal convulsions can occur, and even die of respiratory failure. Anti-poisoning guide: the key is to learn to pick sugar cane. Fresh sugarcane appearance of the color is relatively bright, peeling consequences of meat should be white with yellow.
Moldy sugarcane skin lacks luster, there are mold spots and soft, the end of the sugarcane will appear flocculent or fluffy white material. After cutting, the section is grayish in color, loose in structure, and there will be black or red filaments in the flesh.
8, rotten fruit
Fruit bad a small piece, some people can not afford to throw away the whole, so the rotten part of the cut off continue to eat. However, the fruit after a long time of storage will usually be invaded by microorganisms, which appear the highest frequency of penicillin, after metabolism, it will produce exhibition penicillin, this material will cause human gastrointestinal dysfunction, kidney edema and other diseases.
Chinese Academy of Preventive Medical Sciences survey shows that moldy apples on the appearance of normal parts of the exhibition of penicillin content of 10% to 50% of the moldy parts, so even if the appearance of the pulp still looks normal in fact, has contained a lot of harmful substances.
When part of the fruit mold, only the moldy parts of the removal of consumption may not be safe, because the spread of penicillin has been spread through the juice to other parts of the fruit. Therefore, "rotten fruit" should be immediately thrown away, not rotten part of the food.
9, bad melon seeds
Many people in the high melon seeds, have eaten the "bitter seeds". But you know what? This kind of eating a bitter taste of melon seeds on the body is very harmful, and may even lead to liver cancer.
This is because, once the melon mold, which may contain aflatoxin, which is currently found in the chemical carcinogens in one of the strongest substances, frequent intake may increase the risk of liver cancer.
We usually eat moldy melon must not be lazy, to get up and spit out and then gargle with water. In fact, the best way to prevent and control is to prevent food mold. For example, when buying melon seeds, if you find the packaging is not clean, has been broken do not buy.
Additionally, you should try to choose small packages when buying. After buying them home, it is best to store them in a low-temperature, ventilated and dry place (preferably at a temperature of less than 20 degrees Celsius and a relative humidity of less than 80 percent), and avoid direct sunlight.
10, there is a flavor of the nuts
Nuts contain a large number of unsaturated fatty acids, improper storage or long storage will produce rancidity phenomenon, we often say that the "flavor".
The danger is that, on the one hand, the flavor of the nuts deteriorate, resulting in a pungent pungent taste. On the other hand, the products of fat rancidity in nuts, such as small molecules of aldehydes, ketones, etc. also threaten health. If consumed in large quantities, it can cause diarrhea in mild cases and liver disease in serious cases.
Nut vendors generally do not want to throw away spoiled nuts, and cover the "haram flavor" is the best way to add a large number of salt, pepper, dashi, saccharin, flavoring, etc. in the processing of flavoring, so spoiled nuts are often hidden in the salty, five flavors, creamy nuts, compared to the original, stir-fried The quality of the nuts will be relatively good.
2, four season beans poisoning causes
The four seasons are generally popular vegetables, eat four season beans poisoning is mainly due to the lack of cooked, cooked through, so the raw beans contain saponin, saponin, pancreatic egg since the enzyme inhibitor and coagulant and other toxic substances, will play on the mucous membranes of the irritation, and destruction of the erythrocytes. The erythrocyte lectin in the bean grains, on the other hand, has a red blood cell agglutination effect. If the cooking is not thoroughly heated four season beans, the toxin components of the beans are not destroyed, which can cause poisoning after consumption. But sometimes we are greedy for four season beans look good, afraid of cooking too cooked discoloration and soft, eat the taste is not good not to cook it, this is a common cause of eating four season beans poisoning. Or fry a lot of beans with a small pan, stir fry unevenly can also lead to eating beans poisoning. Experts reminded, placed too long four seasonal beans will also produce a large number of nitrites, eating caused by nitrite poisoning.
So, placed too long or old four season beans we do not eat, cook before the four season beans have two heads and pods of these toxin-containing more places off, four season beans look no original raw green, eat up no soy flavor, proving that the toxins basically do not, will not cause the four season beans poisoning.
3, four season beans poisoning how to
In fact, from the prevention of the most simple, do not eat placed too long or old four season beans. Before cooking, the four season beans to get the two ends and pods of these more toxin-containing places removed, so that the four season beans do not look the original raw green. When cooking, remember to cook and simmer all the beans, the amount in each pot should not be more than half of the capacity of the pot, after frying in oil, add the right amount of water, put the lid on the pot and simmer for about 10 minutes, and use a spatula to keep turning the beans so that it is heated evenly. Treatment, there is no specific drug for four season beans poisoning. Poisoning of light general diarrhea will heal itself, but the need for symptomatic treatment, such as vomiting, gastric lavage, diuresis and other detoxification measures, do not take drugs since sex.
Serious poisoning, such as vomiting, caused by dehydration, or has appeared hemolytic manifestations, must be sent to the hospital in a timely manner. Doctors will give symptomatic treatment, vomiting, diarrhea, severe cases, can be static glucose saline and vitamin C, to correct water and electrolyte disorders, and to promote the diarrhea of poisons. When there is coagulation, low molecular dextrose and heparin can be given. Folk also circulated a pharmacy, with licorice, mung beans decocted into tea soup to drink also has a certain detoxification function.