Winter is not typically a season abundant in food, but modern technology allows people to enjoy a wide variety of delicacies in almost every season, and winter is no exception. However, it is important to be aware that while technology brings benefits, it also carries hidden risks.
In winter, consuming the following foods most easily leads to food poisoning:
Reminder: Eating raw green tomatoes can cause poisoning!
1. Greenhouse-grown vegetables and fruits
Plants grown in greenhouses require a larger amount of pesticides. Additionally, due to the cold in winter, plants cannot fully absorb the pesticides during photosynthesis. Therefore, insufficient washing can lead to pesticide poisoning when eating vegetables and fruits in winter.
2. Rotten cabbage
Cabbage leaves contain a significant amount of nitrates, which increase considerably after the cabbage rots. If consumed in large quantities, these nitrates are converted into nitrites by intestinal bacteria, leading to poisoning. Symptoms mainly include dizziness and vomiting, and in severe cases, difficulty breathing and a drop in blood pressure may occur. To prevent poisoning, avoid storing vegetables in high temperatures for extended periods.
3. Raw soy milk
It contains a toxic trypsin inhibitor, which can easily cause poisoning if consumed. Therefore, soy milk must be thoroughly cooked before drinking. It should be noted that when soy milk is heated to a certain point, foam will appear, but this does not mean it is fully cooked. It should be heated for another 5-10 minutes until the foam disappears before it is safe to drink.