Fresh daylilies contain colchicine, which is converted into a toxic substance in the human body after oxidation. Consumption can cause symptoms similar to acute gastroenteritis, which can easily be misdiagnosed. In contrast, dried daylilies are soaked in water during processing, which dissolves most of the colchicine, so they are generally non-toxic.
Green beans and kidney beans Their main toxic components are saponins and trypsin inhibitors. When cooking, they should be first boiled, then removed, and then simmered with seasonings to neutralize the toxicity.
Fava beans Individuals with a deficiency in glucose-6-phosphate dehydrogenase (G6PD) in their red blood cells may develop hemolytic jaundice, also known as favism, after eating fava beans. This condition is often hereditary, so people with a family history should undergo medical testing and avoid eating fava beans.
Bluish-purple seaweed If rehydrated seaweed turns bluish-purple, it indicates that it was contaminated by toxic cyclic peptides while growing in the sea. These toxins cannot be neutralized by cooking and are inedible.
Fresh wood ear Fresh wood ear contains a porphyrin photosensitive substance that is sensitive to light. After consumption, exposure to sunlight can cause photodermatitis. In severe cases, throat edema can lead to difficulty in breathing. Therefore, it should not be eaten.
In addition, ginkgo nuts, bitter almonds, and cassava all have a certain degree of toxicity and should not be consumed in large quantities.