Recently, Mr. Yu Lao, a 75-year-old man from Chongqing, suddenly developed symptoms of shivering and chills, vomiting and diarrhea at the same time. After being rushed to the hospital, he was diagnosed by a local hospital as having food poisoning, causing multiple organ failures such as liver and kidney, and was transferred to the ICU (intensive care unit) for observation, and almost lost his life.

And the "culprit" that caused these is actually a plate of scrambled eggs with Toona sinensis ...

It turned out that just two days ago at dinner, my family picked half a catty of Toona sinensis buds on the Toona sinensis tree and fried all the duck eggs. Mr. Yu felt that Toona sinensis scrambled eggs were particularly delicious and ate four-fifths in one breath.

Toona sinensis scrambled eggs, how can such a common dish be poisoned?

The doctor said that Toona sinensis buds are rich in nutrients, but at the same time they are easy to enrich nitrate in the soil and convert it into nitrite. Nitrite can combine with human hemoglobin to cause methemoglobinemia, which can seriously endanger life.

Eating 0.3 ~ 0.5 grams of nitrite can cause poisoning and 3 grams can cause death. On average, there are more than 30 mg of nitrite in each kilogram of Toona sinensis buds, and as high as 55-60 mg in each kilogram of old leaves. Such a high content is easy to cause nitrite poisoning and even induce cancer when people eat Toona sinensis buds.

This is not the first case of eating Toona sinensis to send a doctor!

Event 1

20 17 April 19 Pengcheng Evening News reported that Mr. Xiao of Xuzhou, Jiangsu Province ate a plate of scrambled eggs with Toona sinensis, and actually ate himself in the hospital.

On the same day, Mr. Xiao washed and chopped Toona sinensis with clear water and made a plate of Toona sinensis scrambled eggs.

"I used to love Toona sinensis very much. This time I bought it for the first time this year. At that time, I thought it tasted good, so I ate a few more mouthfuls. I didn't expect that after waking up at noon, I felt that half of my tongue was numb, and I was a little nauseous. "

Only after Mr. Xiao went to a nearby hospital for examination did he know that he had been poisoned by eating Toona sinensis. Fortunately, his condition is not too serious. The doctor gave him a bottle of water and his symptoms disappeared.

Event 2

Also in April of 20 17, Qihe Morning Post also reported an incident of eating Toona sinensis poisoning:

Mr. Qi of Hebi City and his family picked two or three bundles of Toona sinensis, washed them several times with clear water, chopped them up and salted them.

"I made scrambled eggs with Toona sinensis at noon. At that time, I thought it tasted good, so I ate more."

I didn't expect that after eating Toona sinensis for two hours, Mr. Qi's half tongue was numb, and there were symptoms of nausea and vomiting.

So, how to eat Toona sinensis is safe?

In fact, as long as Toona sinensis is properly handled and eaten normally, its risk is very low. Eat Toona sinensis safely and do these two things well:

1, blanch before eating

Blanching is one of the best ways to reduce nitrite. Research shows that blanching 1 min can remove more than 2/3 of nitrite and nitrate.

2. It is best to eat only the tender buds of Toona sinensis.

The contents of nitrate and nitrite in Toona sinensis are different in different periods. The contents of nitrate and nitrite in Toona sinensis are the lowest in germination period, and they will gradually increase with the passage of time.

Actually, it's not just Toona sinensis.

These dishes should also be blanched before eating.

Auricularia auricula: blanching can detoxify.

When buying fungus, it is usually dried fungus. It is best to cook it with hot water after soaking and before eating, and the time should not be too long.

Fresh auricularia contains a porphyrin substance, which is easy to damage cells or cause inflammation under light irradiation after entering the human body. Although most porphyrins will decompose during the drying process of auricularia auricula, it is best to soak in water for several hours or blanch with hot water before eating to reduce the residual toxins.

Spinach: blanching can remove oxalic acid.

Spinach tastes astringent because it contains a lot of oxalic acid. High oxalic acid content not only affects the taste, but also affects the absorption of minerals such as calcium, magnesium and iron.

It is best to blanch spinach with boiling water for one minute before eating, which can remove most of oxalic acid, and make soup cold or in a pot, so that the taste and nutrition are improved. In addition, the content of oxalic acid in wild vegetables such as amaranth, water bamboo and purslane is also high, so we should pay attention to it when eating.

Mustard: blanching to reduce odor

Mustard tastes "smelly" and many people don't like it. Mustard has a pungent aromatic smell, which can stimulate the nasal cavity and tear the eyes.

In fact, if you put mustard into boiling water and blanch it, there will be more water, and it will be fast-forward and fast-out in boiling state, which can reduce its strong pungent smell. You can also stir-fry quickly, thus reducing the "odor".

Green beans: blanching to prevent poisoning

The uncooked green beans contain saponins, which will be poisoned after people eat them. Fresh lentils contain saponins and alkaloids, which are toxic, but will dissolve when heated. Before eating this kind of food, it is best to blanch or oil it with boiling water and fry it until it becomes discolored.

Broccoli: Blanched water is cleaner.

Broccoli is a very delicious food. There is no denying that some bugs are easy to hide in broccoli. How to clean it is very important.

Broccoli is washed with clean water for 2 ~ 3 times and then soaked in15 ~ 20 minutes, which can effectively remove insects and pesticides. Another way is to blanch, which is more conducive to the cooking of broccoli, so you might as well blanch after washing broccoli.

After high temperature, bugs will basically be killed, so it is not advisable to take too long to blanch. In order to ensure the crisp taste of broccoli, blanch it with cold water.

Fresh day lily: blanching to prevent poisoning

We don't advocate eating fresh daylily, because fresh daylily contains colchicine, which is not toxic in itself, but it is transformed into toxic colchicine in the body after being absorbed by the intestine, which has a strong stimulating effect on gastrointestinal mucosa and respiratory mucosa, and will cause symptoms such as headache, thirst, vomiting and diarrhea.

Fresh daylily can also be eaten if it is handled properly. Because colchicine is soluble in water, blanching with boiling water or soaking before cooking will reduce its content in vegetables and reduce its toxicity to human body. But once it is not handled well, there is a risk of poisoning after eating, so it is better to eat as little as possible.

Dried day lily does not contain colchicine, so it can be safely eaten.

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