Potatoes sweet potatoes and other foods sprouted on the don't will have carcinogenic substances born.

Recently, the circle of friends was a "this food a sprouting into a first-class carcinogen" article screen, sprouting peanuts, potatoes, sweet potatoes have been on the list, causing many netizens to discuss.

So, is this claim credible? In the end can still eat? Today for everyone to popularize!

Earth ? Beans

Potatoes produce a toxin called anemone toxin after sprouting. Lobelia is a fairly toxic substance that occurs naturally in foods such as potatoes and unripe tomatoes, but the amount is very small before the potatoes are sprouted, and it is possible to eat more than 4 pounds of potatoes at one time before you reach a slightly toxic amount, so you can eat them without fear.

However, after sprouting, the amount of lobelia alkaloids in them skyrockets from 0.1 grams per kilogram to 5 grams per kilogram, and lobelia alkaloids can be toxic when they are higher than 0.2 grams per kilogram. Eating a very small amount of lobelia is not necessarily significantly harmful, but if 0.2 grams of lobelia base (about 30g of potatoes that have turned green and sprouted) is ingested in one sitting after 15 minutes to 3 hours, it can cause illness.

The earliest symptoms are itching in the mouth and throat, pain in the upper abdomen, and nausea, vomiting, and diarrhea. Mild symptoms will be cured by their own detoxification function after 1~2 hours, but if 0.3~0.4 grams or more of Lonchocarpine is ingested, the symptoms will be very serious, and it will lead to water loss due to the elevated body temperature and repeated vomiting, and produce the symptoms of pupil dilatation, convulsions, respiratory distress and blood pressure drop, and the more serious ones will even die due to respiratory paralysis.

Generally speaking, potatoes with very little sprouting are still edible if you thoroughly dig out the buds and the part around the eye of the bud and remove the greenish part. If the potatoes have a large area of greening and a lot of sprouted parts, you should throw the potatoes away.

Red ? Potato

Sweet potato sprouting at the same time the epidermis will be brown or black spots, which is due to contamination by the black spot bacteria, discharged toxins, even after boiling and roasting, its biological activity will not be destroyed, such sweet potatoes can not be eaten.

On the black spots of sweet potatoes with black spot disease, glycyrrhizinone and glycyrrhizinol were found, both of which can cause liver and lung toxicity, liver toxicity can cause liver failure, and lung toxicity can produce gas bubbles, which can trigger respiratory stagnation leading to death.

However, experimental studies have shown that glycyrrhizinone and glycyrrhizinol were not detected beyond 1 centimeter of the diseased spot, so if you don't want to waste food, then you can dig up the spot and the surrounding tissues after you find the spot.

It should be noted that the sweet potato with black spot disease will smell bitter, and gently picking will see obvious black sweet potato flesh, which can be differentiated from the skin color blackening.

Flower ? raw

In the process of peanut sprouting, due to changes in temperature, humidity, moisture content and other conditions, it is likely to mold and produce mold. After the outer skin of long-sprouted peanuts is destroyed, it is easy to harbor aflatoxin, which is one of the three most recognized carcinogens in the world and has a strong cancer-causing effect.

Aflatoxins are most commonly found in peanuts and corn and are virtually unavoidable in produce, so these foods undergo certain procedures to detoxify during production.

Aflatoxins are far more toxic than cyanide, arsenic and organic pesticides, and are 68 times more toxic than arsenic. In poisoning, the main attack is on the liver, with lesions in the spleen and pancreas, and its carcinogenicity is by far the strongest.

These foods are more nutritious sprouted!

Da ? Garlic

Garlic germination, will grow into bright green garlic seedlings, rich in vitamin C, carotene and other nutrients. And after sprouting, garlic seedlings can be eaten as a vegetable, upgrading garlic from a seasoning to a vegetable without a particularly pungent odor.

Brown ? rice

Sprouted brown rice, first popularized in Japan, contains more nutrients than refined rice. But brown rice itself is time-consuming to cook, has a poor texture and is not easy to digest, so many people are reluctant to choose to eat it.

But now sprouted brown rice makes up for these shortcomings, and γ-aminobutyric acid (GABA) and other functional ingredients that are beneficial to the human body have been significantly increased. So more consumption of sprouted brown rice may have weight loss, whitening, eliminating constipation and other beauty effects.

Yellow ? Soybeans

While soybeans are highly nutritious, they also contain substances that impede nutrient absorption and must be sufficiently heated to break them down.

But after sprouting, these anti-nutrients are broken down in large quantities, thus increasing the efficiency of nutrient utilization. Moreover, in terms of taste, sprouted soybeans are more fresh and delicate, and they are not easy to bloat after eating, which is suitable for people with poor digestive function.

Pea seedlings, its carotene content in the germination can grow more than 20 times, the young leaves of vitamin C can break down the body of nitrosaminase; broccoli "new shoots" in the carotene, vitamin E, radish sulfur, etc.; turnip seedlings are also very rich in nutrients, contains a lot of vitamin K and folic acid.

Overall, if the root food is sprouted or moldy, it is generally inedible, so please throw it away immediately! Food germination generally needs a moist and warm environment, so if you don't want your food to germinate, don't buy too much of it each time you buy it and store it in a cool, dry place that doesn't provide conditions for it to germinate.