Fresh daylilies contain colchicine, which, upon entering the human body and being oxidized, produces toxic substances. Consumption can cause symptoms similar to acute gastroenteritis, making it easily misdiagnosed. In contrast, dried daylilies are soaked thoroughly in water during processing, which dissolves most of the colchicine, so poisoning is generally not a concern.
Green beans and kidney beans Their main toxic components are saponins and trypsin inhibitors. When cooking, they should first be boiled, then removed from the water, and then simmered with seasonings to detoxify them.
Fava beans Individuals lacking the glucose-6-phosphate dehydrogenase enzyme 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 get tested at a hospital and avoid eating fava beans.
Blue or purple seaweed If rehydrated seaweed turns blue or purple, it indicates that it was contaminated by cyclic polypeptide toxins while growing in the sea. These toxins cannot be neutralized by cooking and are inedible.
Fresh wood ear fungus Fresh wood ear fungus contains a porphyrin photosensitive substance. It is sensitive to light, and after consumption and exposure to sunlight, it can cause solar dermatitis. In severe cases, throat edema can lead to difficulty breathing. Therefore, it should not be consumed.
Be mindful of toxic vegetables as winter approaches
In addition, ginkgo nuts, bitter almonds, and cassava all have a certain degree of toxicity and should not be consumed in large quantities.