Food is rich in nutrients, but if consumed improperly, it can be more harmful than beneficial to human health, and in severe cases, it can even threaten life safety. There are 7 particular foods that, if eaten raw, are more toxic than arsenic! Everyone should pay close attention.
1. Raw Soy Milk
[Fatal Toxin] Saponin
[Mechanism of Toxicity] Raw soybeans contain toxic components. Therefore, consuming soy milk that has not been fully boiled can also cause food poisoning. Especially when soy milk is heated to about 80°C, the saponin expands, causing foam to rise to the surface, creating a "false boil" phenomenon. In reality, the harmful components like saponin in the soy milk have not been completely destroyed at this point. Drinking this soy milk will cause poisoning, with symptoms typically appearing 0.5 to 1 hour after consumption, mainly manifesting as gastroenteritis.
[Detoxification Method] To prevent poisoning from raw soy milk, after the "false boil" occurs during cooking, continue heating to 100°C. Cooked soy milk has no foam, and the disappearance of the foam indicates that toxic components like saponin have been destroyed. Then, simmer on low heat for about 10 minutes to ensure it is safe to eat.
2. Kidney Beans
[Fatal Toxin] Saponin
[Mechanism of Toxicity] If kidney beans are not cooked thoroughly, the saponin in the beans can severely irritate the digestive tract. Additionally, the beans contain a hemagglutinin, which has a blood-clotting effect. Furthermore, kidney beans also contain nitrites and trypsin, which can irritate the human stomach and intestines, leading to food poisoning and gastroenteritis symptoms.
[Detoxification Method] To prevent kidney bean poisoning, be sure to cook them thoroughly until they are completely soft.
3. Cassava
[Fatal Toxin] Linamarin
[Mechanism of Toxicity] Although cassava roots are rich in starch, all parts of the plant, including the roots, stems, and leaves, contain toxic substances, with fresh roots being particularly toxic. The toxic substance in cassava is linamarin. Consuming raw or undercooked cassava or its broth can cause poisoning. This is because linamarin or linamarase is hydrolyzed by stomach acid to produce free hydrogen cyanide, leading to poisoning in the human body.
A person can be poisoned by consuming 150 to 300 grams of raw cassava, which can even be fatal.
[Detoxification Method] To prevent cassava poisoning, peel the cassava and soak the flesh in water to dissolve the cyanogenic glycosides. Soaking for about 6 days can remove about 70% of the cyanogenic glycosides. After that, it can be heated and cooked for consumption.
4. Fava Beans
[Fatal Toxin] Vicine
[Mechanism of Toxicity] Fava bean seeds contain vicine. After a person consumes this substance, it can cause acute hemolytic anemia (favism). Improper cooking of green fava beans, often consumed in spring and summer, frequently leads to poisoning. Symptoms usually appear 4 to 24 hours after eating raw fava beans.
[Detoxification Method] To prevent fava bean poisoning, it is best not to eat fresh, tender fava beans, and they must be thoroughly cooked before consumption.
5. Daylilies
[Fatal Toxin] Colchicine
[Mechanism of Toxicity] Daylilies, also known as golden needles, are a popular dish. However, they contain colchicine. After colchicine is ingested, it is oxidized in the human body to form colchicine dioxide, which is a highly toxic substance that can damage the gastrointestinal and urinary systems, posing a serious threat to health. An adult can be poisoned by consuming 50 to 100 grams of fresh daylilies at one time.
[Detoxification Method] To prevent poisoning from fresh daylilies, you can blanch them in boiling water for a moment, then soak them in clean water to remove most of the water-soluble colchicine. Alternatively, they can be cooked thoroughly before being prepared and eaten.
6. Shepherd's Purse
[Fatal Toxin] Nitrite
[Mechanism of Toxicity] Wild vegetables like shepherd's purse and lamb's quarters contain large amounts of nitrites. If a person ingests an excessive amount of nitrites, it can oxidize normal hemoglobin in the body to methemoglobin. Furthermore, nitrites can prevent oxygenated hemoglobin from releasing oxygen, leading to tissue hypoxia and poisoning.
[Detoxification Method] Ensure that family members eat fresh vegetables. Cooked vegetables should not be stored for too long after cooking. Pickled vegetables should be washed only after being pickled for at least one month before consumption.
7. Sprouted Potatoes
[Fatal Toxin] Solanine
[Mechanism of Toxicity] Potatoes contain a toxic component called solanine (also known as potato toxin or solanine glycoside). The entire potato plant contains this toxin, but the concentration varies. Mature potatoes contain less and generally do not cause poisoning. However, the sprouts, flowers, leaves, and the outer skin of the tuber contain higher levels of solanine, with the toxin in the sprouts being tens to hundreds of times higher than in the flesh.
Immature green potatoes or potato tubers with black spots due to improper storage contain extremely high levels of toxic substances.
[Detoxification Method] To prevent potato poisoning, store potatoes in a cool, dry place to prevent sprouting. If sprouts or greenish-black spots are found on the skin, it is best not to eat them.