Did you know? Winter is a great season for nourishment, but don't forget to pay attention to the major issue of food poisoning. In winter, the following foods are most likely to cause food poisoning.
1. Raw soy milk.
It contains a toxic trypsin inhibitor, which can easily lead to poisoning after consumption. Therefore, soy milk must be thoroughly cooked before drinking. It should be noted that after heating soy milk to a certain point, foam will appear, but this does not mean it is fully cooked. You should continue heating for another 5-10 minutes until the foam disappears before drinking.
2. Greenhouse-grown vegetables and fruits.
Plants grown in greenhouses require a larger amount of pesticides. Coupled with the cold winter, plants cannot fully absorb the pesticides during photosynthesis. Therefore, insufficient washing can lead to pesticide poisoning when eating vegetables and fruits in winter.
3. Rotted cabbage.
The leaves of Chinese cabbage contain a relatively high amount of nitrates, which increases significantly after rotting. If consumed in large quantities, the nitrates are converted into nitrites by intestinal bacteria, leading to poisoning. The main symptoms include dizziness, vomiting, and in severe cases, difficulty breathing and a drop in blood pressure. To prevent poisoning, avoid storing vegetables in high temperatures for extended periods.
4. Sprouted or immature potatoes.
They contain a toxic substance called solanine, which can easily cause poisoning after ingestion. In winter, potatoes should be stored in a cool place, away from direct sunlight. A little vinegar can be added during cooking to help destroy the toxins.
5. Moldy sugarcane.
Its toxicity is extremely strong. Symptoms such as vomiting, dizziness, headache, and vision impairment can appear 2-8 hours after consumption. In severe cases, it can lead to coma, respiratory failure, with a fatality rate and rate of sequelae reaching 50%. Currently, there is no effective treatment.
If food poisoning is suspected, the person should be sent to the hospital as soon as possible. At the same time, the suspected food, as well as the patient's vomit and excrement, should be shown to the doctor. On the way to the hospital, you can try to induce vomiting to reduce toxin absorption. This can be done by pressing the root of the tongue with a finger or spoon to make the patient vomit. When inducing vomiting, the patient's face should be turned down and their head lowered to prevent vomit from obstructing the airway. Also, remember that vomiting should never be induced on an unconscious patient.