We know that many vitamins will be lost under high temperatures. Of course, some people like to eat raw vegetables. Of course, different foods are eaten in different ways. Some foods are eaten raw and cooked. You can eat it, but some foods must be cooked. If you eat them half-cooked, you are prone to poisoning. So which foods must be cooked?

1. Foods that can only be eaten when they are cooked

(1) Green beans

Among the food poisoning incidents that have occurred in our country, green beans are the most common because they Contains hemagglutinin and saponin.

Saponins are highly irritating to the human digestive tract mucosa, can cause hemorrhagic inflammation, and can destroy red blood cells and cause hemolysis. Hemagglutinin has a clotting effect and can cause severe vomiting.

Symptoms such as nausea, vomiting, diarrhea, dizziness, fatigue, and lack of energy may occur 1 to 3 hours after eating undercooked kidney beans.

When cooking green beans, they must be fully cooked until they lose their green color, beany smell and bitterness before eating.

(2) Soy milk

Soy milk contains trypsin inhibitors, saponins and other substances. Trypsin inhibitors will affect the absorption of protein, and long-term consumption will cause the pancreas to swell. Saponins can irritate the gastrointestinal mucosa of the human body and cause poisoning reactions.

Nowadays, many people use soy milk machines to make soy milk. Sometimes the soy milk machine malfunctions, causing the soy milk to be undercooked. If you drink undercooked soy milk carelessly, you may be poisoned.

So, when making soy milk, you must first check whether the soy milk machine is in good condition. After the soy milk boils, continue to cook for 10 minutes to ensure that the soy milk is cooked before drinking.

(3) Seafood

Seafood and other aquatic products are easy to carry Vibrio parahaemolyticus, parasites, etc. Eating raw seafood is prone to poisoning symptoms such as vomiting and diarrhea. "Drunken shrimp, Be careful when eating seafood that is not cooked with heat, such as "sashimi".

Vibrio parahaemolyticus, parasites, etc. can be killed under high temperature conditions. For safety reasons, it is best to cook seafood before eating it.

(4) Eggs

Many people like to eat soft-boiled eggs or even eat them raw. Professor Huang said that eating soft-boiled or raw eggs can easily lead to salmonella infection and cause acute food poisoning.

Salmonella is not resistant to heat and can be killed by heating at 60°C for 15 minutes.

So it is best not to be "greedy" when eating eggs. Be sure to cook the eggs completely before eating them. Professor Huang pointed out that if you particularly like to eat raw seafood and eggs, you must handle them properly to ensure that they are free of pathogenic bacteria and parasites before eating them.

(5) Fresh daylily

Fresh daylily contains a substance called colchicine. Although it is non-toxic in itself, after entering the human body and being oxidized among tissues, Rapidly generates "dicolchicine", which is a highly toxic substance that is toxic to the human gastrointestinal tract and urinary system and produces strong irritation, causing poisoning.

Adults taking 0.1~0.2 mg of colchicine at one time (50~100 grams of fresh daylily) will cause poisoning, and ingesting 3~20 mg of colchicine at one time will cause death.

After eating fresh daylilies, symptoms of poisoning usually appear within 4 hours. In mild cases, thirst, dry throat, palpitation, chest tightness, headache, vomiting, abdominal pain, diarrhea, and in severe cases, hematuria, bloody stools and coma. wait.

When eating fresh day lily, remove the long handle, blanch it in boiling water, then soak it in water for 2 to 3 hours, changing the water once in the middle, and cook it thoroughly. It is best to eat dried daylilies, soak them in water and swell before eating.

2. Precautions for eating raw vegetables

(1) Eating raw vegetables can effectively preserve the nutrients in the vegetables.

Some biologically active substances necessary for our health will denature and lose their function when exposed to temperatures above 55°C. Therefore, in some developed countries, eating vegetables raw is a very popular way of eating.

Eating vegetables raw can effectively preserve the nutrients in vegetables, and has the effect of preventing cancer and various diseases. Since most vegetables contain an immune substance-interferon inducer, it The interferon gene that acts on human cells can produce interferon and become the healthy "guardian" of human cells, which can inhibit canceration of human cells and resist viral infection. However, this "interferon inducer" cannot withstand high temperatures and can only exert its effect by eating raw vegetables.

Vegetables suitable for eating raw include: carrots, cucumbers, tomatoes, bell peppers, lettuce, cabbage, cabbage, eggplant, cauliflower, peppers, onions, celery, etc.

In addition to making salads, you can also make your own fresh vegetable juice, or make fresh vegetables cold. It is best not to peel cucumbers when eating them raw, and do not blanch or peel tomatoes, because the vitamin C will change after blanching, making them taste sour.

When eating raw vegetables, you must pay attention to the unity of nutrition, health and hygiene, and beware of "diseases entering through the mouth." Be sure to choose fresh vegetables and wash them well. Hands should be cleaned and disinfected before cooking; raw and cooked foods should be kept separately; vegetables and meat should be washed separately to avoid cross-infection. When cold vegetables, add vinegar, garlic and ginger, which can both season and sterilize.

(2) Some vegetables should not be eaten raw.

Firstly, starch-rich vegetables (such as potatoes, taro, yams, etc.) must be eaten cooked, otherwise the starch grains will not break and the human body cannot digest them;

Secondly, they contain certain harmful substances. Material vegetables, such as the seeds of some legumes and vegetables and potato pieces, contain a toxic protein called lectin, which can cause red blood cells in the human blood to agglutinate. If eaten, it can cause nausea, vomiting, and diarrhea. Severe cases can lead to death. After cooking it thoroughly, the toxic protein will lose its toxicity and you can eat it with confidence.

The third is green leafy vegetables that grow on the ground. Under conventional cultivation conditions, these vegetables often have to be poured with human and animal excrement and pesticides, causing pollution. No matter how hard they are washed with clean water, they cannot be cleaned. Of course, if these vegetables are produced under soilless cultivation conditions, they can be eaten raw with confidence.

(3) However, it should be noted that pesticide residues are still prominent in vegetables in my country. Therefore, vegetables must be carefully washed before eating raw, and the pros and cons must be weighed first, because some pesticides will become toxic as the temperature rises. High, decomposition will be accelerated.

The foods mentioned above are all things we often eat. In fact, many people don’t pay much attention to them. It is best to eat these foods after they are fully cooked. Some people may say that they There is no problem if you eat half-cooked food. Some people have stronger resistance, so they may not feel too much, but most people will feel unwell.