It turns out that some vegetables and fruits themselves contain natural toxins, and improper eating methods will lead to human poisoning. Therefore, you should be especially careful when eating these "drugs". Below, let's briefly list the common foods containing toxins in life.
1. Immature tomatoes.
As we know, immature tomatoes are light blue. This kind of tomato contains a toxic substance called solanine, also called solanine. People will have poisoning symptoms such as nausea, vomiting, dizziness and salivation after eating, so it is not suitable to eat raw. Even if they want to eat, they need to be cooked and processed. Mature tomatoes can be eaten raw.
2. Germinated potatoes.
Germinated potatoes contain the same toxic substances as immature tomatoes, which will make people toxic after eating. However, the symptoms of the human body are different. After eating germinated potatoes, the human body first feels itchy throat and mouth, epigastric pain, nausea, vomiting and diarrhea. Mild symptoms can heal themselves within 1~2 hours after stopping eating. In severe cases, repeated vomiting symptoms occur, resulting in dehydration, high fever, dyspnea, dilated pupils, coma, convulsions, and even poisoning death in severe cases.
3. Fresh daylily.
Fresh day lily contains colchicine, which will produce toxic substances when it enters the human body and is oxidized. People will cause diseases similar to acute gastroenteritis after eating, and symptoms usually appear within one hour after eating. Hospital examination is easy to cause misdiagnosis. Daylily or dried daylily processed by food factory is non-toxic.
4. blue-purple laver.
Laver is a nutritious dish, but you must avoid eating blue-purple laver. If laver is blue-purple, it means that laver has been polluted by toxic substances in the sea, and even if it is cooked, it can't be detoxified and it is not suitable for eating.
5. beans
Beans such as green beans, fresh broad beans, red kidney beans and white kidney beans all contain natural toxins, especially green beans and fresh broad beans. The main toxic components of beans are saponin and trypsin inhibitor, so be careful and never eat them raw. The reaction symptoms caused by this toxin include nausea, vomiting and diarrhea. Generally, it has obvious reaction after eating 1~3 hours.
If the human body lacks an enzyme and eats fresh broad beans, it will cause allergic hemolytic syndrome, that is, general weakness, anemia, jaundice, hepatomegaly, vomiting, fever and so on. If it is not rescued in time, it will die of extreme anemia.
Toxins contained in red kidney beans can stimulate the digestive tract mucosa, destroy digestive tract cells and reduce their ability to absorb nutrients. If the toxin enters the blood, it will also destroy red blood cells and their coagulation, leading to allergic reactions.
Studies have found that beans that are not fully cooked at 80℃ have higher toxins, so beans must be thoroughly cooked before eating.
6. overnight dishes (tea).
Overnight vegetables will produce a lot of nitrate, which will be converted into nitrite harmful to human body after eating, thus causing poisoning, especially Chinese cabbage, spinach, leeks and so on. When cooking dinner, you should have a plan, don't eat too much, throw it away when you can't finish it, and don't affect your health just because you save a little food.
In addition, tea leaves will also produce nitrite after long-term soaking, so don't drink overnight tea.
7. Pickled pickles.
Pickled pickles contain a lot of carcinogen nitrite, which will enter the human body in large quantities if eaten improperly, causing serious harm to human health.
The pickling time of pickled vegetables suitable for eating is generally three weeks, because the nitrite content reaches its peak in the first week of pickling and gradually decreases after one week. Therefore, pickles must be pickled thoroughly, and it is better to add a little vinegar when eating.
8. seasoning.
Seasoning is an indispensable part of almost all delicious dishes, but improper use of seasoning will not only affect the taste of dishes, but also be harmful to people's health and even lead to poisoning.
Seasonings such as star anise, fennel and cinnamon all contain a toxic substance called safrole, which can change the genetic function of tissues and cells in the body, have certain mutagenicity, mutate bacteria and toxins, and pose a threat to human health. Therefore, you should use this kind of seasoning carefully when cooking.
9. Pumpkins that have been stored for too long.
Pumpkins are high in sugar and easy to eat fresh. If you eat a pumpkin that has been stored for a long time, its pulp will naturally oxidize and produce the smell of alcohol. This chemical change is difficult to find, and it will cause poisoning after eating, which is manifested as dizziness, lethargy, general weakness, and even vomiting and diarrhea in severe cases.
Therefore, when eating pumpkins that have been stored for a long time, you must check them carefully. If the skin rots or smells after incision, such as alcohol, it means that they have gone bad. It is forbidden to eat to prevent poisoning.
10. Bamboo shoots.
The toxin in bamboo shoots is mainly a substance called cyanogenic glycoside. After this harmful substance enters the human body, it will lead to throat tightening, nausea, vomiting, headache and so on. In severe cases, even death. Usually, the human body will have symptoms of poisoning within a few minutes after eating. When eating, bamboo shoots should be sliced and cooked.
1 1. Fresh auricularia auricula.
Fresh auricularia auricula contains a photosensitive substance, which will be distributed in human epidermal cells with blood circulation after eating, and will cause solar dermatitis after being irradiated by the sun. This toxic photosensitive substance is also easily absorbed by the throat mucosa, leading to edema of the throat. Rotting tremella will produce a large number of Flavobacterium fermented rice noodles, which will cause stomach discomfort and toxic shock in severe cases.
12. Seeds and stones of fruits.
The toxins in the seeds and cores of fruits are the same as those in bamboo shoots. These fruits include apples, apricots, pears, cherries, peaches and plums. Although the stones or seeds of these fruits contain toxins, the flesh of the fruits is non-toxic. It is worth noting that when children eat, it is best to core the fruit.
13.
Picking fresh mushrooms after rain and clearing up is easy to cause toadstool poisoning. It is best not to eat mushrooms of unknown origin. The edible fungi in the supermarket are artificially cultivated, edible and can be purchased with confidence.
14. puffer fish.
The toxic substance in puffer fish is called tetrodotoxin. If the toxin is not cleaned up, it will cause poisoning. Pufferfish poisoning mostly occurs in Japan, Southeast Asia and Southeast China, and most of them are caused by eating by mistake. Tetrodotoxin is the most toxic non-protein neurotoxin, 0.5 mg can kill people weighing 70 kg, so we should pay attention to the distinction to prevent eating by mistake.
15. Crustaceans
Some toxic algae (such as dinoflagellate) are parasitic in shellfish, and the toxins are released quickly after people eat shellfish, causing paralytic shellfish poisoning. Therefore, it is necessary to avoid eating shellfish contaminated by toxic algae to prevent poisoning.
16. Fish.
Fish with green skin and red meat (such as sardines and tuna) have strong mobility, developed muscle system and more histidine in their muscles. Under bad storage conditions, histidine is contaminated by bacteria rich in histidine decarboxylase, which decarboxylates free histidine in fish to form histamine, causing poisoning.