Most cases of food poisoning in life are caused by natural toxins in food, such as poisoning from kidney beans, soy milk, cassava, or potatoes. In terms of plants, there are currently tens of thousands of known species, yet only a few hundred are used as human food and a few thousand as animal feed. This limitation in the utilization value of plants is due to the toxins within them, so it is not difficult to understand that edible plants contain toxins.
I. Cooking food that is raw and toxic
There is a currently popular belief that food should be cooked a bit raw and not too thoroughly to avoid the destruction of vitamins. This is actually incorrect. While raw or undercooked food can preserve more vitamins, it also preserves the toxic substances. Some foods must be cooked thoroughly. For example, kidney beans and soy milk are highly toxic when undercooked. Reports of mass food poisoning from undercooked kidney beans in group canteens occur from time to time, often due to a lack of knowledge among the kitchen staff, leading to widespread poisoning.
There are also many cases of soy milk poisoning. Although most people don't drink raw soy milk, a toxic substance called "saponin" in it can create a false "boiling" phenomenon. It must be boiled for ten minutes after the pot comes to a boil before it can be safely consumed. Legumes are highly nutritious and cholesterol-free, but their main toxic components, such as hemagglutinin and saponins, can cause poisoning if consumed improperly. Only through thorough cooking can these toxic substances be completely destroyed.
II. Be cautious with trendy foods
In recent years, many people have heavily promoted aloe vera and almonds as beauty foods, and mountain wild vegetables and wild mushrooms as delicacies that promote longevity, unaware that improper consumption can lead to poisoning. Excessive consumption of aloe vera can irritate the gastrointestinal mucosa, causing a series of toxic reactions in the digestive tract. Pregnant women are also more prone to miscarriage from excessive intake. Data shows that the toxic dose of aloe vera is 9-15 grams. Even in traditional Chinese medicine, its use is limited to under 5 grams. Therefore, a plate of cold-mixed or stir-fried aloe vera could potentially poison an entire family. Bitter almonds are toxic and must be detoxified by blanching in boiling water before consumption. Sweet almonds are non-toxic but should not be eaten in large quantities. Mountain wild vegetables and wild mushrooms must be detoxified and confirmed to be non-toxic before they can be safely eaten.
III. All parts of the potato are toxic
The outer skin, inner skin, fleshy part of the tuber, sprouts, and the entire tuber of a potato are all toxic. However, the sprouts and the outer skin contain more toxic substances, the inner skin contains less, and the flesh contains very little. People only recognize that the sprouts from a sprouted potato must be removed, and the green parts of an unripe potato, which contain toxins, are inedible. But they overlook the fact that potatoes should be peeled when eaten, a point that is easily overlooked in group canteens and sometimes even ignored when children are taught to make mashed potatoes in kindergartens.
IV. Eat preserved vegetables safely
Some say that a piece of fermented tofu has the nutritional equivalent of an egg. This is true. However, it is not right to frequently give children fermented tofu or other small pickles. The premise that fermented tofu is nutritious and harmless is that it is made in strict accordance with operating procedures and that the tofu is not contaminated by miscellaneous bacteria during production. This is similar to "pickles"; if they are a pure lactic acid fermentation, made in strict accordance with operating procedures, and without microbial contamination, they are nutritious and safe. Good "pickles" do not contain nitrosamines and are safe foods. However, children should not eat too much of them; lightly salted pickles should be promoted.
V. Fresh vegetables must be fresh
Fresh vegetables are an important source of vitamins, minerals, and other nutrients for the human body and are a daily necessity in the diet. However, if consumed improperly, they can also harm the body. Green vegetables, especially leafy ones like bok choy and spinach, contain a certain amount of nitrate, which is harmless to the body under normal circumstances. But under certain conditions, such as when the vegetables rot and spoil, when cooked vegetables are stored for too long, or when a large number of bacteria with nitrate-reducing action are present in the gastrointestinal tract, poisoning can occur.
VI. The liver hides toxins
Animal liver is a delicacy for people and is rich in nutrients. However, the liver is the largest detoxification organ in an animal, and all kinds of toxins in the animal's body must be processed by the liver. Therefore, the liver hides toxins.
Safety suggestions for eating natural foods:
1. Peel potatoes before eating, and always cook legumes thoroughly. Be cautious with certain trendy foods that contain toxins.
2. Products from large-scale natural fruit and vegetable production bases are the preferred choice. After all, large manufacturers have standardized production processes, and their products are subject to random inspections by quality inspection departments, which can guarantee a certain level of food safety.
3. Ensure that the vegetables babies eat are fresh and prepared and consumed immediately.
4. Choose healthy animal livers: livers with bruises or that look abnormal should not be taken. After opening the liver, if nodules are found, it indicates a tumor, or it could be a pathogenic bacterium or parasite. If contaminated bile or parasites are found, it must not be eaten under any circumstances.
5. Even if the liver is edible and has no problems, toxic substances must be thoroughly removed before consumption. The general method for removing toxins is to soak the liver in water repeatedly for 3-4 hours. If needed urgently, you can make several cuts on the surface of the liver to enhance the soaking time. Also, heating must be thorough; it should not be eaten semi-cooked or with blood.
6. Do not consume excessive amounts at once. Various animal livers have a high content of vitamin A, especially from dogs, sharks, bears, and other animals. However, a single large intake of vitamin A (1 million international units for adults, 350,000 for infants) can cause acute poisoning, and long-term continuous consumption of small doses (40,000 to several hundred thousand international units orally for adults for several months, or 20,000-60,000 international units orally for infants for 1-3 months) can cause chronic poisoning.
7. A varied diet not only ensures a wide range of nutritional sources from food but can also help avoid certain hazards.