Although roasted beans and oil-fried beans are fragrant and delicious, they are warm and dry in nature, difficult to digest. Eating too many can lead to food stagnation, abdominal bloating, dry mouth, and constipation. People with weak spleen and stomach should not eat them. Soybeans contain trypsin inhibitors, which can easily cause symptoms such as nausea, vomiting, and diarrhea. However, this trypsin inhibitor can be decomposed and destroyed by high temperatures, so it should be cooked thoroughly at high heat to facilitate digestion and absorption. Saponin in soybeans can promote the excretion of trace element iodine in the human body. Long-term excessive consumption of soy products can lead to iodine deficiency, causing simple goiter. Iodine deficiency in children can directly affect their growth and development, leading to a decline in intelligence. Soy products are rich in calcium, which is beneficial for supplementing the body's calcium. However, if the blood calcium level is too high, it will hinder the absorption of zinc. Zinc deficiency in children can lead to delayed development, loss of appetite, anorexia, and can also affect memory, making them prone to colds, pneumonia, oral ulcers, and geographic tongue. Therefore, children should pay attention to a balanced diet and should not rely on a single soy product for long-term consumption.
Black beans:Roasted black beans can easily damage the spleen, and people with a weak constitution should not eat them. Black beans are relatively hard and difficult to digest. People with a full middle jiao or poor digestive function should eat them sparingly or not at all. In addition, like soybeans, they must never be swallowed whole without being chewed thoroughly.
Mung beans:People with a weak spleen and stomach should not eat too many. When making mung bean soup, it is not advisable to use alum, as it will lose the original fresh and fragrant flavor of the soup and destroy some of the nutrients.
Adzuki beans:Adzuki beans are sweet and sour in nature and promote urination. Eating too many can lead to weight loss, so people who are thin or have frequent urination should not eat them.
Broad beans:Broad beans are stagnating in nature, and eating too many can cause bloating. People with a weak spleen and stomach should not eat too many. A small number of people may suffer from "favism" after eating broad beans. The symptoms include sudden fatigue, dizziness, nausea, chills, fever, body aches, listlessness, enlarged liver and spleen, difficulty breathing, and even coma, with yellowing of the skin and whites of the eyes, and urine the color of soy sauce. Research has shown that favism has a clear genetic tendency. Therefore, parents with a history of broad bean allergy need to be extra cautious and should be very careful when allowing their children to eat broad beans.
Lima beans:Lima beans contain a toxic protein, and the pods contain hemolysin and alkaloids. These substances must be destroyed by high heat. If not heated enough, poisoning symptoms such as nausea, vomiting, abdominal pain, and dizziness can occur after consumption. The best way to prevent lima bean poisoning is to heat them thoroughly to completely decompose the toxic substances.
Peas:Eating too many can cause bloating; those with a weak spleen and stomach should use with caution.
Cowpeas:People with qi stagnation and constipation should not eat too many.
Green beans:Green beans are also called kidney beans. When stir-frying kidney beans, some people rush to take them out of the pot quickly to keep their color green. These undercooked kidney beans contain toxic trypsin inhibitors, lectins, and hemolysins, which can cause poisoning upon consumption. The main symptoms include nausea, vomiting, abdominal pain, diarrhea, as well as headache, dizziness, palpitations, chest tightness, and chills. The course of the illness can be as short as a few hours or as long as 2-3 days. In fact, as long as the kidney beans are cooked through, their toxic substances will be decomposed and destroyed. Although high-temperature cooking will destroy some vitamins, only by cooking them until they turn from green to yellow can the toxic substances be broken down, which is truly beneficial to health.
Sword beans:Sword beans must be cooked thoroughly and should not be eaten raw. People with heat-related symptoms should consume them with caution.
Bean sprouts:Some people believe that using chemical fertilizers to sprout beans can make them grow faster, but this is actually unnecessary. The conditions required for beans to sprout are suitable temperature, moisture, and oxygen. The nutrients needed for the elongation of the sprouts and roots are provided by the stored nutrients in the bean itself, and chemical fertilizers are not needed to promote growth. Furthermore, commercially available fertilizers are not pure products and can be contaminated by other harmful substances during their manufacture, packaging, transportation, and sale. Eating bean sprouts grown with chemical fertilizers is harmful to human health.
Soy milk:Soy milk contains almost all the nutrients of soybeans and is a beverage that is in no way inferior to milk. However, it is not advisable to drink too much soy milk at once, as it can cause bloating and stomach discomfort, and in severe cases, diarrhea. The elderly and children have relatively poor digestive abilities and should pay special attention to this point. It is best not to add brown sugar to soy milk, as brown sugar can easily cause the protein in soy milk to denature and precipitate, making it difficult to digest and absorb. In addition, soy milk must be boiled thoroughly. When soy milk is heated to 80°C, its saponin will expand due to heat and float to the surface as foam, creating the false impression that the soy milk has boiled. Only after the soy milk has been truly boiled for at least 5 minutes can harmful substances such as saponin and trypsin inhibitors be completely decomposed and destroyed.
Tofu:Patients with gout should not eat too much tofu, as tofu contains a high amount of purines, and gout is caused by abnormal purine metabolism. In addition, the calcium and magnesium in tofu can form an insoluble complex with tetracycline, affecting the body's absorption of the drug.
Soy sauce:Many people like to add raw soy sauce to noodles, dumplings, tofu, and some cold dishes, which is unhygienic. Although raw soy sauce can be eaten without heating, it is often contaminated during production, storage, transportation, and sales due to poor hygiene conditions. A type of halophilic bacteria can survive in high-salt foods, and eating food containing this bacteria can cause poisoning, with symptoms such as nausea, vomiting, abdominal pain, diarrhea, dehydration, shock, and even death. When soy sauce is left for a long time, white "blooms" often appear on the surface. Initially, these are just small white dots that gradually grow into wrinkled membranes. Over time, the color turns yellowish-brown or brown. This is soy sauce mold, mainly caused by the parasitism and reproduction of some film-forming yeasts. At this point, the original nutrients and flavor of the soy sauce are destroyed. In mild cases, the white film can be skimmed off and the soy sauce can still be eaten after being heated and disinfected. In severe cases, the soy sauce is already contaminated with toxins, its taste has changed, and its aroma has disappeared, so it should not be eaten anymore.
Liangfen (cold jelly):Liangfen is made from mung beans or other beans, corn, or tubers, which are soaked, fermented, and wet-ground into a slurry, and then the filtered block starch is processed. Fresh block starch is white or bluish-white, with a fine texture and no odor. If the block starch is stored indoors for several days without timely drying and ventilation, various colored mold spots or patches, such as red, yellow, and green, will appear on it. This moldy block starch contains patulin. If a person eats liangfen made from this moldy starch, symptoms such as nausea, vomiting, abdominal pain, and bloating will appear within 2-4 hours. In severe cases, it can lead to convulsions, coma, and even death. In addition, some unscrupulous vendors add blue ink or green dye to inferior starch to make green liangfen, falsely advertising it as being made from mung bean powder. This kind of liangfen has an unusual taste in the mouth and is very harmful to health. In fact, liangfen made from mung bean powder is not green; it is usually white or bluish-white.
Vermicelli:The main component of vermicelli is starch. Although vermicelli is delicious, most of it is made with about 0.5% alum during processing. The added alum combines with the starch slurry and remains in the vermicelli as it forms and dries. Since alum contains aluminum, vermicelli is an aluminum-containing food. Therefore, eating large amounts of vermicelli is not good for your health.