As spring returns to the earth, the weather becomes warm and humid. Some vegetables and fruits that are normally non-toxic or have very low toxicity can become poisonous or have increased toxicity. If not paid attention to, this can lead to food poisoning. They are introduced one by one as follows: First, avoid moldy sugarcane
Every spring, the media reports cases of sugarcane poisoning. How can eating good sugarcane lead to poisoning? This is largely related to the moldiness of sugarcane caused by the season and people's lack of ability to identify it.
Causes of poisoning: Sugarcane harvested in the previous year may become moldy due to fungal contamination in the spring. Many types of fungi can contaminate sugarcane, and among them, a fungus called *Arthrinium* can produce 3-nitropropionic acid. Eating moldy sugarcane contaminated by this fungus can lead to poisoning.
Symptoms of poisoning: In mild cases, there is vomiting, dizziness, and vision impairment. In severe cases, there is tonic-clonic convulsions of the limbs, with hands in a "claw-like" shape, followed by coma and even death (mostly in children). Some people, although saved after emergency treatment, may be left with sequelae, causing lifelong disability. Therefore, the old saying, "Qingming sugarcane is more poisonous than a snake," is not an exaggeration.
Treatment methods: If a child accidentally eats moldy sugarcane, they must be sent to the hospital immediately for early gastric lavage and catharsis to promote the excretion of unabsorbed toxins. There is currently no specific antidote for this type of poisoning. When the child develops neurological symptoms such as convulsions and coma, the doctor will provide symptomatic treatment to reduce intracranial pressure, improve cerebral blood circulation, correct water and electrolyte imbalances, and provide sedation and anti-convulsion treatment. They should also receive hyperbaric oxygen therapy at a hospital with the necessary conditions as soon as possible, which can effectively reduce brain damage and improve the child's prognosis.
How to identify moldy sugarcane: Moldy sugarcane often loses its natural luster, has a softer texture, and its pulp is light brown or dark brown, possibly with mold spots. It smells musty, like fermented grains, or sour. When longitudinally cut into thin slices and viewed under a microscope, a large number of fungal hyphae can be seen inside the sugarcane cells. Because the distribution of mold varies even among different sugarcane stalks or even on the same stalk, and the amount consumed also differs, it is common for some people to get poisoned while others are completely fine after eating from the same batch or the same stalk, and even among those poisoned, the severity of symptoms can vary.
Nutrition and benefits of sugarcane: In fact, sugarcane is a very nutritious fruit, rich in iron, which has a certain therapeutic effect on iron-deficiency anemia in women. Therefore, sugarcane is also called the "blood-nourishing fruit." Additionally, sugarcane acts as a "cleaner" for the mouth. It contains a large amount of dietary fiber, and chewing it repeatedly is like brushing with a toothbrush, which can help remove oral bacteria. Furthermore, sugarcane has the effect of nourishing and clearing heat. It has a certain therapeutic effect on treating hypoglycemia, constipation, nausea and vomiting, cough and asthma caused by lung dryness, and can also relieve sore throat.
Healthy way to eat sugarcane: Many people are reluctant to eat sugarcane because it's troublesome or they worry about cutting their mouth. In fact, peeling and cutting the sugarcane and then juicing it is not only safer to eat but also tastes sweeter and more refreshing.
Tips: People with chronic gastritis, gastric ulcers, indigestion, and diabetes should not eat it. Moreover, you must rinse your mouth after eating sugarcane to prevent cavities. Second, avoid unripe tomatoes
Causes of poisoning: Solanaceous plants are more or less toxic, with unripe tomatoes being particularly so. In the southern regions of China, spring is often rainy with little sunshine, making it difficult for tomatoes to ripen completely. Half-red, half-green tomatoes contain toxic solanine, which breaks down into tomatidine in the stomach. When eaten, it tastes bitter and astringent, and can lead to poisoning after consumption.
Symptoms of poisoning: Symptoms include a sore and itchy throat, burning pain in the stomach, nausea, vomiting, dizziness, and gastroenteritis. In severe cases, it can lead to convulsions and death.
How to select ripe tomatoes: To select ripe tomatoes, the following points should be followed: (1) It must be completely red through, without any green spots. (2) It must have a normal sour taste and no astringent taste when eaten. (3) The stem end should be flat and have fallen off naturally. Some tomatoes may turn red after being stored for a long time, but their flesh is still green. This type of tomato is still harmful to the body, and it is difficult to identify them. The only way is to look at the stem end. If it was a green tomato when picked, the stem end was often forcibly pulled out, and after being stored, the stem end will be shriveled and uneven. This type of tomato should not be eaten. Third, avoid sprouted potatoes
Due to the humid weather, improperly stored potatoes can easily sprout. Sprouted potatoes contain a large amount of solanine, which cannot be destroyed by normal cooking methods. If such potatoes are eaten by mistake, mild cases can cause vomiting, abdominal pain, and diarrhea, while severe cases can lead to convulsions, coma, and even death. Fourth, avoid undercooked green beans
Although green bean poisoning occurs year-round in various regions, it is more severe in spring and autumn. The main reason for poisoning is the increased content of alkaloids in green beans during these two seasons. As long as the green beans are cooked thoroughly and change color (from greenish-green to yellowish-green), poisoning can be avoided. Fifth, avoid Datura seedlings
Spring is the season when a large number of Datura seedlings sprout in the fields. When vegetable farmers are planting and harvesting vegetables, and when families and canteens are washing leafy vegetables like spinach, amaranth, and water spinach, they must remove the Datura seedlings mixed in. Otherwise, if accidentally eaten, poisoning symptoms can appear within an hour of consumption. In severe cases, it can lead to convulsions, coma, and death due to respiratory failure. Sixth, avoid fresh wood ear mushrooms
Spring is the season when wood ear mushrooms grow wildly in the south. Because fresh wood ear mushrooms contain porphyrin photosensitive substances, consuming large amounts can cause solar dermatitis or throat edema. Seventh, avoid fresh daylilies
At the turn of spring and summer, daylilies are in full bloom. Because fresh daylilies contain toxic colchicine and other substances, accidental consumption can lead to nausea, diarrhea, dizziness, thirst, and a dry throat. Large amounts can be fatal.