It cannot produce nutrients by itself, and can only obtain them from food to maintain the normal functioning of the internal organs. However, a variety of diseases are related to diet, and food poisoning often occurs, ranging from nausea and vomiting, diarrhea or abdominal pain, to direct action on the central nervous system, and even lead to failure of vital organs, which can be life-threatening. In fact, some foods in life are easy to cause poisoning, but they are not aware of their toxicity.
What foods should be eaten with caution?
1. Fava beans
Although fava beans are delicious, green fava bean seeds contain brophylline substances. Eating raw broad beans is easy to cause broad bean yellow disease, which is medically known as acute hemolytic anemia, which usually occurs within 24~0 hours after eating, but most people have eaten too many broad beans when they get sick, which brings unexpected consequences. In order to avoid poisoning by eating raw broad beans, it is necessary to cook the broad beans thoroughly before eating.
2. Potatoes
Potatoes are the most common ingredient in daily life, but they contain solanine poison, which reduces the toxin when cooked and does not cause poisoning. However, unripe green potatoes, as well as potatoes that can be stored improperly can produce a lot of dark spots, both of which contain too many toxic substances. In addition, the sprouted part of the potato contains the most toxins, so you should not eat potatoes that are not ripe, blackened, or have sprouted.
3. Green beans
Green beans are a common dish on the table, but green beans contain saponin, which can strongly irritate the mucous membrane of the digestive tract if eaten directly without cooking. In addition, green beans also contain coagulin, which has a coagulation effect. Green beans also contain a small amount of trypsin and nitrite, which can also irritate the gastrointestinal mucosa, causing food poisoning and inducing gastrointestinal inflammation. Therefore, green beans must be cooked thoroughly when eaten to avoid damage to health or life-threatening.
4. Soy milk
Although soy milk has a high nutritional value, many homemade soy milk is used for breakfast. However, raw soybeans contain toxic saponins, which can cause food poisoning if the soy milk is not cooked. Pay special attention to the phenomenon of fake boiling of soy milk, when the soy milk is heated to 10°C, the enzyme can be heated and expanded, so that the foam floats up, and it looks like boiling. However, at this time, the toxic components in the soy milk are not completely destroyed at all, and it needs to be heated to 0°C. For food safety, the soy milk is not foamy and then boiled over low heat for 0 minutes.
5. Daylily
Fresh daylily contains a large amount of colchicine, once it enters the body, it will produce colchicine, which is a highly toxic substance, easy to poison the urinary system and gastrointestinal system, thus threatening life, usually adults eat 80~0 grams of fresh daylily will cause food poisoning. Therefore, before eating daylily, boil it in boiling water for a few minutes, and then soak it in water to remove 0% of the water-soluble colchicine, and finally cook the daylily completely before eating.
6. Cruciferous vegetables
Common cruciferous vegetables include rapeseed, radish and mustard greens, which contain glucosinolin, which can cause goiter enlargement and affect human growth and development. If the above vegetables are not properly processed, it may lead to metabolic disorders or goiter. Therefore, when cooking cruciferous vegetables, blanch them with boiling water before eating.
Tips
In addition to the above 6 foods, vegetables that have been stored in the refrigerator for more than three days cannot be eaten, which contain too much nitrite. In addition, you should not drink the milk in the bag heated in boiling water, otherwise the polyethylene components will be decomposed by high temperature and enter the milk, so when heating the milk, try to pour it into a container specially used for heating, and then heat it again.