2, cassava's tuberous roots are rich in starch and are a good source of food and industrial starch.
However, all parts of the whole plant of cassava, including roots, stems and leaves contain toxic substances. And the fresh tuberous roots are more toxic. Its toxic substance is linseed bitter glycoside. If ingested raw or uncooked cassava and its soup, will be poisoned. This is due to linseed bitter glycosides and *** stored in cassava linseed bitter glycosidase or hydrolyzed by gastric acid, resulting in free hydrocyanic acid caused by the general consumption of 150-300g of raw cassava can be caused by poisoning, or even death.
3, the way to prevent is to eat cassava before peeling, water dip potato flesh, so that cyanogenic glycosides dissolved, soak 6 days, can remove 70% of the cyanogenic glycosides, and then heated and cooked, can be eaten. Or using slices of water immersion sun-dried (peeled, sliced, water immersion 3 to 6 days, drained, sun-dried), cooked potatoes in water (peeled, sliced, water immersion 48 hours, drained, steamed) and other methods can be de-toxicized.
4, note that in addition to forbidden to eat cassava raw, should also pay attention to, can not drink boiled cassava soup, otherwise there is a risk of poisoning. The toxicity of the whole plant is poisonous, fresh root toxicity, eating cassava poisoning reports. Poisoning symptoms of light nausea, vomiting, diarrhea, dizziness, severe respiratory distress, accelerated heartbeat, dilated pupils, to coma, and finally convulsions, shock, death due to respiratory failure. Can also cause goiter, fatty liver and damage to the optic nerve and motor nerve and other chronic lesions experts suggest that the first cassava should be peeled and cut into slices, and then baked or boiled and other methods of cooking, after such processing of cassava is safe to eat. After processing of other cassava products, such as tapioca, tapioca or tapioca are almost no harm to the human body, because the processing of toxic substances have been removed
1, ginger can not be eaten with raw fish
Doing dishes about the fish when the ginger is to remove the fish itself fishy flavor, but if you are in the fish is still raw when you put the ginger is very easy to affect the ginger The most important thing to remember is that it is a good idea to put the ginger in the fish to get rid of the fishy odor. The best time to put ginger in the fish is when the fish is slightly cooked and the leachate is acidic.
2, ginger and dog meat can not eat
Dog meat and ginger is belonging to the food, eat together is very easy to cause abdominal pain, especially for the body of the Yin deficiency of internal heat, eat ginger and dog meat is very easy to lead to the body on fire. If you still want to put some ginger, as long as the right amount can still be.
3, ginger and leeks can not eat
Leeks warm, can warm the kidney to help Yang, benefit the spleen and stomach, line qi and blood. Eat more leeks, can nourish the liver, enhance the spleen and stomach. Eat leeks have many benefits, but cooking leeks is best not to put ginger, because leeks put ginger sour.
4, ginger and celery can not eat
Celery is more common ingredients, it not only has rich nutrition, but also has a certain medicinal value, it can nourish the essence of the gas, blood and spleen, cough and diuretic, antihypertensive and sedative and so on, on the health is very beneficial, highly respected. But cook celery also do not add ginger, because celery put ginger has a salty and bitter taste, affecting the taste.
5, ginger can not eat with wine
Ginger can not eat with alcoholic beverages, such as white wine, beer and so on. Ginger and wine are warm, spicy food, eat together is easy to fire, the body is too hot and dry may also cause constipation.
6, ginger can not be eaten with rabbit
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