1, toxic food
1. Green beans
Lethal toxin: saponin
Fatal mechanism: If the green beans are not cooked, the saponin in the beans will strongly stimulate the digestive tract, and the beans contain coagulin, which has a clotting effect. In addition, green beans also contain nitrite and trypsin, which can stimulate the human stomach and make people suffer from food poisoning and gastroenteritis.
Detoxification method: In order to prevent kidney bean poisoning, be sure to cook the kidney beans thoroughly and thoroughly.
2. Broad beans
Lethal toxin: nestin glycoside
Fatal mechanism: Vicia faba seeds contain nestin glycoside, which can cause acute hemolytic anemia (Vicia faba yellow disease) after people eat this substance. When eating green broad beans in spring and summer, if it is not cooked properly, it will often cause poisoning. Moreover, it usually occurs 4 to 24 hours after eating raw broad beans.
Detoxification method: In order to prevent broad bean poisoning, it is best not to eat fresh tender broad beans, and it must be cooked before eating.
3. Raw soybean milk
Lethal toxin: saponin
Cause mechanism: Because raw soybean also contains toxic ingredients, if soybean milk is eaten when it is not cooked, it can also cause food poisoning. Especially when soybean milk is heated to about 80℃, saponin expands when heated, and the foam floats up, forming a "false boiling" phenomenon. In fact, the toxic components such as saponin in soybean milk are not completely destroyed at this time. If you drink this soybean milk, it will cause poisoning, usually after eating 0.5 ~1hour, you will get sick, mainly with gastroenteritis symptoms.
Detoxification method: In order to prevent drinking raw soybean milk poisoning, when cooking soybean milk, it should be heated to 100℃ after "false boiling". Cooked soybean milk has no foam, and the disappearing foam also shows that toxic components such as saponin are destroyed, and then it is cooked with low fire for about 10 minutes, so that the purpose of safe consumption can be achieved.
4. cassava
Lethal toxin: linseed picroside
Fatal mechanism: Although cassava tubers are rich in starch, all parts of the whole plant, including roots, stems and leaves, contain toxic substances, and fresh tubers are more toxic. Therefore, we must pay attention when eating cassava tubers. 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. If a person eats150 ~ 300 grams of raw cassava, it can cause poisoning and even death.
Detoxification method: To prevent cassava poisoning, peel cassava before eating, and soak potato meat with clear water to dissolve cyanosides. Generally, 70% of cyanosides can be removed by soaking for about 6 days, and then heated and cooked, and then eaten.
Step 5 sprout potatoes
Lethal toxin: solanine
Fatal mechanism: Potato is one of the vegetables often eaten at family table, but it contains solanine (potato toxin, solanin), which is contained in the whole potato plant. However, the content of mature potatoes is different in different parts, which generally does not cause poisoning. However, the outer skin of potato buds, flowers, leaves and tubers contains higher solanine, and the toxin in potato tender buds is even dozens to hundreds times higher than that in fleshy parts. Immature green potatoes or potato tubers with black spots due to improper storage contain extremely toxic substances.
Detoxification method: In order to prevent potato poisoning, we can store potatoes in a dry and cool place to prevent germination. When eating, it is best not to eat it if it is found to germinate or the flesh is dark green.
6. Raw shepherd's purse
Fatal toxin: nitrite
Fatal mechanism: wild vegetables such as shepherd's purse and grey vegetables in green vegetables all contain a lot of nitrite. If the human body ingests too much nitrite, normal hemoglobin in the human body can be oxidized to methemoglobin. In addition, nitrite can also prevent oxygenated hemoglobin from releasing oxygen, thus causing tissue hypoxia and poisoning.
Detoxification method: So, how can we prevent nitrite poisoning? In fact, it is very simple. You must let your family eat fresh vegetables. Cooked vegetables should not be stored stuffy for a long time. Pickled vegetables should be washed after pickling for one month before they can be eaten.
7. Fresh daylily
Lethal toxin: colchicine
Fatal mechanism: Day lily, also known as day lily, is one of people's favorite dishes. However, day lily contains colchicine. If the human body ingests colchicine, it will be oxidized in human tissues and generate colchicine. Colchicine is a highly toxic substance, which can poison human gastrointestinal tract and urinary system and seriously threaten health. If an adult eats fresh daylily 50 ~100g at a time, it can cause poisoning.
Detoxification method: To prevent the poisoning of fresh daylily, you can boil fresh daylily in boiling water for a while, and then soak it in clear water to remove most of the water-soluble colchicine. You can also cook fresh daylily thoroughly before cooking.
8. blue-purple laver
Lethal toxin: cyclic polypeptide
Fatal mechanism: If the laver is blue-purple after being watered, it means that it has been polluted by toxic cyclic polypeptide when growing in the sea.
Detoxification method: These toxins can't be detoxified by cooking, so they are inedible.
9. Fresh auricularia auricula
Lethal toxin: porphyrin photosensitive substances
Fatal mechanism: Fresh auricularia contains a kind of porphyrin photosensitive substance, which is sensitive to light. After being eaten by the sun, it will cause solar dermatitis, and some serious cases will have difficulty breathing due to throat edema.
Detoxification method: inedible.
10. Cruciferae vegetables
Fatal toxin: mustard oil
Fatal mechanism: Cruciferae vegetables include rape, mustard, radish, etc. Most of these vegetables contain glucosinolate, which is a toxin that can prevent human growth and cause goiter. The content of glucosinolates in different vegetables or different parts of the same vegetable is also very different. If it is not handled well, people may have goiter, metabolic disorder, poisoning symptoms and even death.
Detoxification method: So, how to deal with this kind of vegetables? When cooking this kind of vegetables, you can blanch them in boiling water before eating them.
2. Fruits and vegetables that cannot be eaten with skin.
1, potato skin
Potato skin contains "glycoalkaloids", which will cause poisoning after accumulating to a certain amount in the body. Because the poisoning caused by it is chronic poisoning, the symptoms are not obvious, so it is often ignored.
Roasted beef with potato, due to the different concentrations of gastric acid required for digestion of these two foods, will prolong the retention time of food in the stomach, and prolong the digestion and absorption time of gastrointestinal tract, resulting in gastrointestinal discomfort.
2. Persimmon skin
When persimmon is immature, tannic acid mainly exists in persimmon flesh, while tannic acid is concentrated in persimmon skin after maturity. Under the action of gastric acid, tannic acid will combine with protein in food to form a precipitate-persimmon stone, which will cause many diseases.
3, sweet potato skin
Sweet potato skin contains much alkali, and eating too much will cause gastrointestinal discomfort. Sweet potato skin with brown and dark brown spots is infected by "black spot pathogen", which can produce "sweet potato ketone" and "sweet potato ketone alcohol", which will damage the liver and cause poisoning. Mild poisoning may lead to nausea, vomiting and diarrhea, and severe poisoning may lead to high fever, headache, asthma, convulsions, vomiting blood, coma and even death.
4, water chestnut skin
Water chestnut is often born in paddy fields, and its skin can gather harmful and toxic biological excreta and chemicals. In addition, the water chestnut skin also contains parasites, which will lead to diseases if eaten unwashed water chestnut skin.
5. Ginkgo biloba skin
The pericarp contains toxic substances such as ginkgolic acid, hydrogenated ginkgolic acid, hydrogenated ginkgolic acid and bilobanol, which will damage the central nervous system and cause poisoning. In addition, cooked ginkgo meat should not be eaten more.