Clinically, liver function has two layers of meaning. One refers to the physiological functions of the liver itself, such as detoxification, metabolism, bile secretion, and immune defense functions. The other refers to medical laboratory tests in the hospital's clinical laboratory department, including items such as bilirubin, albumin, globulin, transaminases, and r-glutamyl transpeptidase. Clinically, liver function can be adversely affected by many factors, including diet, which in turn affects liver function. So, what are the dietary factors that affect liver health?
Eating more vegetables is very beneficial to the body, however, eating the "wrong" vegetables can also be terribly damaging to the body. The following seven vegetables are highly toxic and must never be eaten!
1. Rootless bean sprouts
Some bean sprouts (especially soybean sprouts) are treated with herbicides during production, resulting in thick, rootless sprouts. Herbicides contain carcinogenic substances, and these toxins are absorbed by the rootless sprouts. Therefore, such rootless sprouts should not be consumed.
2. Old, long-stored pumpkins
They have a high sugar content. Due to prolonged storage, the flesh is prone to anaerobic alcoholic fermentation, causing the quality of the pumpkin to change, which is unhealthy after consumption.
3. Rotten ginger
Rotten ginger produces a potent toxin—safrole. Consumption can cause liver cell poisoning and damage liver function. Therefore, when buying ginger, choose fresh, whole, large pieces that are free from mold and spoilage.
4. Autumn fava beans and their pods
These foods contain a clotting substance—lectin, which can cause blood clotting and is a toxic protein. Their pods contain a hemolysin. The content of these toxic components is particularly high in "old fava beans" that mature in autumn. Consumption often leads to poisoning, with symptoms such as headache, dizziness, nausea, and vomiting. However, these toxins can be destroyed by high temperatures. Therefore, these vegetables must be stir-fried over high heat and thoroughly cooked before consumption.
5. Fresh wood ear mushrooms
Fresh wood ear mushrooms contain a light-sensitive substance called porphyrin. After consumption, exposure to sunlight can cause dermatitis, with symptoms like itching, swelling, and pain. In some individuals, throat swelling can lead to difficulty breathing. Therefore, it is safe to only purchase dried wood ear mushrooms, which should be rehydrated before eating.
6. Fresh daylilies
They contain a highly toxic substance called colchicine. Consumption will lead to poisoning. Symptoms of poisoning include nausea, diarrhea, headache, and thirst, with severe cases even leading to coma. Therefore, fresh daylilies must be steamed, boiled, and sun-dried before consumption.
7. Unripe tomatoes
They contain a toxic substance called solanine. Consumption can cause poisoning with symptoms such as nausea, vomiting, dizziness, and drooling. The danger is greater if eaten raw.