At the moment, fresh fruits and vegetables have gradually become the protagonists on our table. We only worry about whether the vegetables have pesticide chemical residues, but they ignore the natural toxins of the food itself. Many fruits and vegetables will contain natural toxic substances. Some of the special parts of fruits and vegetables are also the most prone to pesticide residues. The food poisoning incidents that occur each year often occur.
These “toxins†are hidden in different locations of fruits and vegetables, and they can be learned and discarded carefully before consumption. If you do not pay attention when you eat, it is easy to die.
Wanted: Potatoes
Harboring location: Skin contains Solanine
Potatoes contain solanine (also known as solanine), a weakly alkaline sugar glycoside. Almost all of this toxic material is concentrated in the skin of potatoes, especially in potato skins that have green or long sprouts. Solanine stimulates the gastrointestinal mucosa, has paralysis effects on the respiratory center and motor center of the brain, and hemolysis. Solanine may cause chronic poisoning after accumulating in a certain amount in the body. Because symptoms are not obvious, they are often overlooked. Excessive intake is mainly manifested in pharynx, oral mucosa with itching and burning sensation, nausea, vomiting, abdominal pain and other gastrointestinal symptoms.
Some people eat potatoes that are too lazy to peel, or they don’t notice that the potato skin turns green or sprouts. Even if cooked, there will still be preserved solanine in the potato skin. Therefore, do not eat green or sprouted potatoes. Since solanine is easily soluble in water, it can be easily decomposed in the case of acetic acid, and its toxicity can also be destroyed by high-temperature cooking. Therefore, it is best to simmer the potatoes for a while in the water and cook them with some vinegar to avoid poisoning.
Wanted: Cherry
Location: Leaves and cores containing hydrocyanic acid
Cherry is a very common fruit that can be used for cooking, brewing or eating raw. They are from the same family as plums, apricots, and peaches. All these fruits contain extremely high toxic compounds in their leaves and seeds. Almonds are also members of this family, but it is the only fruit that is particularly harvested.
The seeds of the cherries are crushed, chewed, or only slightly damaged, and they all generate hydrocyanic acid. Mild poisoning symptoms include headache, dizziness, confusion, anxiety, palpitation, and vomiting. Huge amounts of hydrocyanic acid can cause breathing difficulties, high blood pressure, rapid heartbeat, and kidney failure. Other reactions include coma and convulsions. The most serious cause death from respiratory failure. Eating cherries later must remember not to suck or chew cherries.
Wanted criminals: Apple
Locations: Cores containing Hydrocyanic Acid
Wherever you go, Apple is definitely a popular fruit. Like cherries and almonds, apple seeds also contain cyanide, but the content is not high. Apple seeds will be eaten if they are not careful, but only when you eat a lot will you feel uncomfortable.
The flesh contains no toxic chemicals, but you will find cyanide in the apple core. Eating a whole apple core, although not fatal, is definitely not good for the body. Of course, if you eat too many apple nucleuses (the prerequisite is to chew and swallow) there may be complications.
Wanted criminals: beans
Locations: Toxins on both ends and sides
There are toxic factors such as phytohemagglutinin and saponin in the filaments on both sides of the lentil horns and pods on both sides of the pod. Both stimulate the digestive tract mucosa and enter the blood to destroy red blood cells and coagulation. If it is not removed or cooked, it can easily lead to nausea, vomiting, diarrhea, dizziness and other adverse reactions.
Cooked to 80 °C not fully cooked in the beans, the toxin is higher, so the best way to eat beans is to boil two, the fire stew. Make sure the water in the pot does not pass through the beans and cook for 30 minutes after the water is opened.
If you want to fry beans, the amount of beans per pot should not exceed half the volume of the pot, stir fry with oil, add water and maintain 100 °C low heat for more than 10 minutes, regularly with a shovel to turn beans to make it evenly heated. The method of judging the raw and cooked is to change the beans from straight to soft, and the color from bright green to dark green.
Most Wanted: Rootless sprouts
Harboring location: Rootless sprouts
Many families prefer to eat bean sprouts that do not have scallops, short stalks, and small top buds. They think that this bean sprouts are tender, crisp, and less wasteful, and they are quick to cook. However, experts have warned that the bean sprouts are very toxic, have a certain degree of carcinogenicity, and have a greater harm to their health.
According to experts, this kind of rootless bean sprouts put a substance called "herbicide" in the cultivation process to generate growth. The herbicide is very toxic and can not only inhibit the normal growth of the plant, but also cause the plant to become deformed. Long stems, not long roots and heads, but also destroy protein, vitamins, minerals and other nutrients.
People eat bean sprouts that contain herbicides to stimulate their growth. Various chemical toxins inhibit the growth of various cells in the body and erode the damaged tissues. If you regularly eat a bean sprout with a high concentration of herbicides, it will also inhibit the growth of various cells in the body or tissue degeneration, so that some cells become mutated and gradually evolve into cancer cells. In addition, it can cause chronic poisoning in some tissues, leading to metabolic disorders. Therefore, this rootless sprout is unfit for human consumption.
Wanted criminals: fresh daylily
Harboring location: Colchicine with roots
The fresh lily is fresh lily. Colchicine is mainly in the roots. It enters the human body and is oxidized to produce a poisonous substance that oxidizes colchicine, destroys the ability of cell division, causes cell death, and causes gastrointestinal discomfort, abdominal pain, vomiting, diarrhea and similar acute. The symptoms of gastroenteritis are easily misdiagnosed.
To prevent fresh yellow cauliflower poisoning, fresh cauliflower can be boiled in boiling water for a while and then soaked in fresh water to remove most of the water-soluble colchicine. You can also cook and cook fresh lily dishes before cooking. Dried day lily is fully immersed in fresh water during processing, and most of the colchicine has been dissolved and is non-toxic.
Wanted criminals: small canola
Harboring location: more agricultural residues in the roots
Due to gravity, the pesticides will flow down the leaves and vegetables, and gather at the roots of the vegetables. Since the roots of the vegetables are close to the ground, the probability of decomposition of the pesticides is small, so the pesticide residues are more stubborn.
Therefore, when eating oilseed rape, it is best to cut off the roots near the ground, rather than to look at the whole cooking.
Wanted criminals: Amaranth
Harboring location: Ye Lanlan
In recent days, Nanjing vegetable vendors have raised concerns about the preservation of blue leeks in leeks. Blue wolfberry, also known as copper sulfate pentahydrate, can be used to treat leek and other leafy vegetables. However, blue cockroach infiltrates into the leaves, and has a strong stimulatory effect on the gastrointestinal tract. Eating too much may cause symptoms such as vomiting, diarrhea, and melena, leading to acute gastroenteritis, jaundice, and severe renal failure. even death.
Therefore, when buying, it should be noted that the ordinary leeks are not shiny green and full of pens; the blue leeks look as if they were waxed, bright and unusually bright, and they have blue spots.
Wanted criminals: tomatoes
Location: Green tomato with tomato base
The lycopene content in tomato is the most abundant, and it has the effects of anti-oxidation, anti-radiation, anti-aging, anti-aging, and reducing the incidence of prostate cancer. However, it should be noted that green tomatoes are not yet cooked, they are unable to play the role of lycopene, nutrition is poor, and the toxicity of the contained tomato glycosides is obvious. If a person consumes a large amount of tomato base in a short time, poisoning may occur. symptom. It is therefore recommended to pick fresh, naturally ripe tomatoes. Some tomato roots are blue and it is best to dispose of them before eating.
Location II: stems and leaves containing glycoalkaloids
Although tomatoes are popular in many countries, they are indeed toxic. Although the flesh itself is free of toxins, its stems and leaves are saturated with a chemical called glycoalkaloids. The content of this substance is higher in wild tomatoes, but artificially grown tomatoes still have some effect. This type of thing can lead to stomach disorders and anxiety. Stems and leaves can be used as a cooking seasoning but must be removed before eating. The utility of this chemical is very large. In fact, it is often used to repel insects.
Wanted: Sweet Potato
Location: Skin contains sweet potato ketone
The anti-cancer composition in sweet potato skin is very high, but because it grows underground, the epidermis is in direct contact with the soil, and many harmful substances will accumulate in the sweet potato skin. Sweet potatoes are also very susceptible to black spot pathogens, which show brown and dark brown spots on sweet potato skin. Spots contain toxins such as sweet potato ketones and sweet potato ketone alcohol, which can damage the liver and cannot be killed by boiling, steaming, or roasting, and are harmful to the liver after being taken into the human body.
Therefore, it is best to peel off the skin before eating sweet potatoes.
Chicken Fir Mushroom Pot 1.5kg
Chicken fir mushroom pot 1.5kg
Guangyun Agricultural Biotechnology (Jiangsu) Co., Ltd , https://www.7-mushrooms.com