Bacterial poisoning or infectious diseases are common in the spring. As the temperature rises, some foods that are originally non-toxic or have low toxicity can become toxic or more toxic.
Sauerkraut and pickled vegetables.
After being stored through the winter and with the rise in spring temperatures, the nitrite content in sauerkraut and pickled vegetables increases. Eating too much at once or consuming sauerkraut or pickled vegetables that are too dark in color can easily lead to nitrite poisoning.
Moldy sugarcane.
Moldy sugarcane contains neurotoxins that can easily damage the human central nervous system. Do not eat sugarcane that is soft in texture, has a dull rind, a cross-section that is light yellow, light brown to dark brown, or even shows mold spots.