Most cases of food poisoning in daily 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 only a few thousand are used as fodder. This is because toxins within plants limit their utility value. Therefore, 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 to be a bit raw and not too well-done, in order 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 within. Some foods must be cooked thoroughly. For example, kidney beans and soy milk are highly toxic when undercooked. There are frequent reports of mass food poisoning in collective canteens due to undercooked kidney beans, caused by the staff's lack of knowledge on this matter.
Soy milk poisoning is also common. Although most people do not drink raw soy milk, toxic substances in it, such as "saponin," can create a false "boiling" phenomenon. It must be boiled for ten minutes after it comes to a boil before it is safe to drink. 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. [China Cuisine] II. Be cautious with trendy foods
In recent years, many people have heavily promoted aloe vera and almonds as beauty foods, and wild vegetables and mushrooms as delicacies that promote longevity, without realizing 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 if they consume too much. 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-dressed 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 excess. Wild vegetables and 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, flesh of the tuber, sprouts, and the entire tuber of a potato are all toxic, although the sprouts and 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, unripe parts cannot be eaten due to their toxicity. However, they often overlook the fact that potatoes should be peeled when eaten, a point that is easily neglected in collective canteens and sometimes even overlooked when teaching children to make mashed potatoes in kindergartens. IV. Eat safe pickled vegetables
Some say that a piece of fermented bean curd is as nutritious as an egg, and this is true. However, it is not right to frequently give children fermented bean curd or other small pickles. The premise that fermented bean curd is nutritious and harmless is that it is made in strict accordance with operating procedures and the tofu is not contaminated with miscellaneous bacteria during production. This is similar to "pickled vegetables." If they are purely fermented by lactic acid, made according to strict operating procedures, and without microbial contamination, they are nutritious and safe. Good "pickled vegetables" contain no nitrosamines and are safe to eat. However, children should not eat too much of them, and lightly salted pickles should be promoted. [China Cuisine] 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 cause harm. Green vegetables, especially leafy ones like bok choy and spinach, contain a certain amount of nitrates, which are harmless to the body under normal circumstances. But under certain conditions, such as when green vegetables rot and spoil, when cooked dishes are stored for too long, or when there is a large presence of bacteria with nitrate-reducing effects 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 animal's largest detoxification organ, and various toxins in the animal's body must be processed by the liver. Therefore, the liver hides toxins. Suggestions for safe consumption of 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 control departments, which can guarantee a certain level of food safety.
3. Ensure that the vegetables babies eat are fresh and consumed immediately after being prepared.
4. Choose healthy animal livers: those with bruising or that appear abnormal should not be selected. After opening the liver, if nodules are found, it indicates the presence of tumors, pathogens, or parasites. If polluted bile or parasites are found, it must not be eaten. [China Cuisine]
5. Even for edible and apparently normal livers, toxins must be thoroughly removed before consumption. The general method for removing toxins is to soak the liver repeatedly in water for 3-4 hours. If needed urgently, several cuts can be made on the surface of the liver to enhance the soaking time. It must also be heated thoroughly and should not be eaten half-cooked or bloody.
6. Do not consume excessive amounts at once. The vitamin A content in various animal livers is high, especially in the livers of dogs, sharks, and bears. However, a single large intake of vitamin A (1 million international units for adults, 350,000 for infants) can cause acute poisoning. Long-term continuous consumption of small doses (40,000 to several hundred thousand international units orally for several months for adults, 20,000 to 60,000 international units orally for 1-3 months for infants) 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.