Every day, we eat a variety of foods, and among our common foods, some may cause food poisoning. In fact, these foods are mostly caused by spoilage, and they can be completely avoided by paying more attention in our daily lives. Below, the editor will tell you which common foods can poison us.
Green Tomatoes
Green tomatoes contain a toxic substance called solanine. Eating these unripe green tomatoes can cause a bitter taste in the mouth, and may lead to poisoning symptoms such as nausea and vomiting after consumption. Eating them raw is even more dangerous.
Rotten Cabbage
Eating rotten cabbage can cause a lack of oxygen in the body, leading to headaches, dizziness, nausea, and abdominal bloating. In severe cases, it can cause convulsions, coma, and even be life-threatening.
Rootless Bean Sprouts
In the production process, herbicides are often used to make bean sprouts grow without roots. Herbicides contain harmful substances that can cause cancer, birth defects, and mutations.
Fresh Daylilies
Fresh daylilies are extremely toxic, while the dried variety is non-toxic. This is because fresh daylilies contain colchicine, a toxin that can cause poisoning symptoms such as a dry throat, a burning sensation in the stomach, and bloody urine. However, if you blanch the fresh daylilies in boiling water first, then soak them in cold water for more than 2 hours (changing the water once in the middle), they become safe to eat.
Sprouted Potatoes
The sprouts and green skin of sprouted potatoes (or potatoes) contain high levels of solanine, which can easily cause poisoning if eaten. Therefore, sprouted and green-skinned potatoes should not be consumed.
Rotten Ginger
Rotten ginger produces a highly toxic substance called safrole. Even a small amount of this toxin can cause poisoning and degeneration of liver cells in humans.
Moldy Tea
Tea becomes moldy as a result of contamination by penicillium and aspergillus. Drinking tea made from moldy leaves can cause mild symptoms like dizziness and diarrhea, or in severe cases, necrosis of vital organs.
Spotted Sweet Potatoes
This is caused by infection with black spot fungus, and it can easily lead to poisoning after consumption.
Yellow Tremella (a type of mushroom)
Yellow, spoiled tremella is caused by contamination with yellow bacillus. Eating it can cause poisoning symptoms such as dizziness, stomach pain, and diarrhea.
Unpickled Pickles
If the amount of salt used for pickling is insufficient or the pickling time is less than 8 days, it may lead to nitrite poisoning.
Discolored Seaweed
If seaweed turns bluish-purple after being soaked in cold water, it means the seaweed was contaminated by toxic substances before it was dried and packaged. This seaweed is harmful to the body and should not be eaten.
Fresh Fava Beans
Some people may experience allergic hemolytic anemia after eating fresh fava beans, with symptoms such as general weakness and anemia.
Plump Bean Sprouts
Bean sprouts grown with chemical fertilizers are often unnaturally white and plump. They contain residual ammonia, which can be converted into nitrosamine by bacteria. Consuming large quantities can cause dizziness, nausea, and vomiting.