Symptoms of poisoning: Generally occurs within half an hour to 3 hours after eating undercooked or inadequately boiled kidney beans, with a maximum incubation period of up to ten hours. Symptoms include discomfort in the upper abdomen or a burning sensation in the stomach, abdominal bloating, nausea, and vomiting.
Correct cooking method: The saponin in kidney beans can be rendered harmless by heating at 100°C for more than 30 minutes. Therefore, kidney beans must be thoroughly cooked when prepared. It is recommended to stew them. If stir-frying, they must first be blanched in boiling water. Do not use high heat for quick stir-frying; never sacrifice tenderness or save time. Daylily
Symptoms of poisoning: After eating fresh daylilies, symptoms can appear in 12 to 30 minutes, or in severe cases, 4 to 8 hours. The main symptoms are nausea, vomiting, and abdominal pain. Severe poisoning can be fatal.
Correct cooking method: The process to detoxify fresh daylilies is complex. Therefore, health authorities recommend eating dried daylilies and not fresh ones. If processing fresh daylilies, they cannot be stir-fried directly. They must be boiled thoroughly in boiling water until soft, then the water is squeezed out, and they are rinsed several times with clean water before cooking. Sprouted Potatoes and Green Tomatoes
Symptoms of poisoning: After consumption, symptoms of poisoning such as dizziness, vomiting, salivation, abdominal pain, and diarrhea may occur.
Correct handling method: Sprouted potatoes and green tomatoes must not be eaten under any circumstances. Wild Mushrooms
Symptoms of poisoning: Toxins in poisonous mushrooms can damage the human nervous system, causing hallucinations in the poisoned person. Some toxins harm the liver and kidneys, leading to symptoms such as fever and diarrhea.
Correct handling method: Wild mushrooms must not be eaten. If you enjoy mushrooms, it is safer and more reliable to purchase cultivated mushrooms from the market.