Every food has an ideal: to become delicious, which is its mission. Every delicacy has an expectation: to receive people's praise, which is the recognition of its sacrifice. No one intentionally makes a poison to watch life struggle under their hands. As long as there is full communication and errors are avoided, deliciousness is always delicious.
Lychee: Lychee is a treasure among fruits, beautiful in color and sweet in taste, and rich in nutrients. Traditional Chinese medicine believes that lychee contains the quintessence of the five elements, and can open the spirit, improve intelligence, and strengthen the body. However, lychee contains a substance that can lower blood sugar. The more you eat, the lower your blood sugar will be. If not treated in time, it can lead to death. Eat three hundred lychees a day.
1. Lychee should not be eaten as a meal. Do not eat more than half a pound a day, and eat it half an hour after a meal.
2. If you soak the lychee with its skin in light salt water, then put it in the refrigerator to chill before eating, it can not only prevent "heatiness" but also improve the texture.
3. There is a folk remedy: Drinking water infused with lychee peels can neutralize the toxicity of lychee.
Soy Milk: Soy milk is a recognized health food. In this DIY era, we choose to grind our own soy milk for hygiene. It should be noted that raw soy milk contains saponin, which can cause nausea, vomiting, abdominal pain, and diarrhea. Soy milk is also a "poison" good at disguise. Before its toxicity is truly eliminated by boiling, it will experience a "false boil". That is, when soy milk is heated to 80°C, foam will appear, and as the temperature increases, the foam will become more and more, resembling a boil, but it is not actually boiled, and the toxins still exist. When boiling soy milk, do not add raw soy milk midway. When boiling soy milk, first use high heat. When foam starts to overflow, switch to low heat until the foam gradually disappears. Soy milk bought from outside is best to be boiled again.
Ginkgo: This very Zen-like fruit is not only fresh and tender but also has beauty and medicinal value. However, the kernel contains ginkgolic acid and ginkgolide, which are irritating to the skin and gastrointestinal mucosa. After poisoning, the initial symptoms are nausea, vomiting, abdominal pain, diarrhea, and loss of appetite, followed by restlessness, fear, and strange cries. Gradually, limbs become weak, and in severe cases, difficulty breathing, pulmonary edema, and coma can occur. Contact with the kernel and the outer flesh may also cause dermatitis. Ginkgo cannot be eaten raw. When cooked, a maximum of 4-5 kernels a day is allowed. Eating 10-50 kernels can be toxic.
1. When eating, remove the green germ from the kernel. Avoid contact with the nut.
2. Once poisoning symptoms appear, drinking a decoction of 30g of ginkgo shells can be a remedy.
Mulberry:历代本草 (历代 herbal classics) have always held mulberry in high regard, believing it has the effects of nourishing yin, benefiting the kidneys, nourishing blood, and promoting body fluids. However, the volatile oil in mulberries is irritating to the digestive tract and can inhibit various digestive enzymes in the intestines, causing cell poisoning and death, and even leading to hemorrhagic enteritis and nosebleeds. Some people are allergic to mulberries, experiencing diarrhea, a flushed face, and swelling and itching in the ears, nasal passages, upper eyelids, and throat. Greediness: Mulberry is cold in nature, so do not eat too much, especially for those with a weak spleen and stomach or loose stools.
Nuts: Nuts are a major category of snacks, but many nuts are toxic before processing. Nuts that are easily toxic include bitter peach kernels, loquat kernels, flax seeds, bayberry kernels, plum kernels, cherry kernels, and apple kernels, all of which contain hydrocyanic acid, which can kill cells. Even sweet almonds can cause poisoning symptoms if eaten in excess at once.
Eaten Raw
1. Do not eat nuts that have not been processed. Since there are so many sweet and salty ready-made nuts in the supermarket, let's support them and not DIY ourselves.
2. If you really want to experience life, you must peel and remove the tips of the nuts, soak them in hot water for a day, and cook them without a lid to allow the toxic hydrocyanic acid to fully evaporate.
Fresh Daylilies: Daylilies, also known as Hemerocallis, sound beautiful, but contain colchicine toxin. Colchicine itself is non-toxic, but it becomes highly toxic after being oxidized in the human body, causing strong irritation to the digestive and respiratory systems. Symptoms usually include a dry throat, nausea, diarrhea, and even bloody stools. Cook and stir-fry directly.
1. Follow the old tradition. Sun-dried and rehydrated daylilies are absolutely safe.
2. If you must eat them fresh, be patient. Colchicine is water-soluble. Blanch them in boiling water before eating, then soak them in cold water for more than two hours, and you will not be poisoned.
Spinach: Spinach is rich in nutrients and the favorite of Popeye. However, spinach contains a large amount of potassium oxalate, which can form insoluble calcium oxalate when it meets calcium. Potassium oxalate can enter the bloodstream, travel along looking for blood calcium in our body to bind with, and precipitate along the way, damaging wherever it precipitates: precipitation in the brain damages the brain, in the heart damages the heart, in the kidneys damages the kidneys, and in the digestive tract it hinders the body's absorption of calcium. When blood calcium is reduced, bone calcium will automatically come out to meet it, and the calcium we painstakingly supplement thus becomes their match.
1. Potassium oxalate is water-soluble, so drinking spinach soup is dangerous.
2. Stir-frying spinach is also not advisable. With the oil coating, potassium oxalate is not easily dissolved in the vegetable soup, so it has to be eaten with the spinach, creating a greater chance of chronic oxalate poisoning.
The safest and most nutritious way to eat it is to boil the spinach in water, discard the soup, and then eat it cold. Drinking more water after eating spinach can also reduce the chance of calcium oxalate binding.
Green Beans: Green beans are a vegetable that can be eaten all year round. They themselves contain two toxins: hemagglutinin and saponin. They are irritating to the gastrointestinal tract. After poisoning, it can cause vomiting and diarrhea, and can even cause human red blood cells to agglutinate and hemolyze. Some people treat them the same as snow peas: blanch them in boiling water first, then stir-fry over high heat. This does make the color good and the texture crisp, but it is very easy to cause poisoning.
Stir-fry over high heat.
1. Green beans are an unattractive vegetable and must be cooked through and simmered. Even after stir-frying with oil, add an appropriate amount of water and simmer over low heat for more than 10 minutes until they look soft and ugly and have no beany smell when eaten.
2. When buying beans, be sure to pick young ones. Old green beans are more toxic. If you are impatient, don't eat Northeastern oil beans at all, because it is very difficult to cook this "large green bean" through to remove the toxicity.
3. Before cooking, remove the two ends and the pod strings of the green beans, as this is where the toxicity is greatest. It is best to soak them in water for 15 minutes first.
Ricefield Eel: Ricefield eel has always been considered a great tonic for health. The Ming dynasty pharmacologist Li Shizhen believed that ricefield eel is especially suitable for women's tonification, as it can replenish qi and repair deficiency. Histidine in the eel's body is the main component of its umami flavor, but after death, histidine rapidly decomposes into toxic histamine. Histamine poisoning can cause rashes, dizziness, vomiting, diarrhea, and in severe cases, death from poisoning.
Cooking with dead eels. Ricefield eel must be bought alive. Because 24 hours after a ricefield eel dies, the histamine content in 100 grams of dead eel can reach 200 milligrams, turning it from a great tonic into a great poison.
Fresh Jellyfish: Old vinegar jellyfish head is not only delicious but also very nutritious. However, jellyfish contains a large number of pathogenic bacteria—Vibrio parahaemolyticus, which can easily cause acute gastroenteritis with symptoms similar to dysentery. In addition, symptoms such as fever, dehydration, acidosis, shock, and confusion can also occur. Treat it like a regular cold dish with a fierce and wolf-like method. Vibrio parahaemolyticus is most sensitive to acid; it usually dies after being soaked in vinegar for 5 minutes and has difficulty surviving in fresh water. Therefore, first soak the jellyfish in fresh water for two days, then rinse it repeatedly. After cutting, soak it in vinegar for more than 5 minutes, and add some mashed garlic, which is enough to kill all the bacteria.
American Ginseng: American ginseng has always been regarded as a top-grade tonic because it does not cause dryness or heatiness and has certain anti-fatigue, anti-hypoxia, and refreshing effects. Some people carry lozenges with them to get through our dog-like work lives. Although American ginseng is non-toxic, it is cool in nature. Taking too much can cause chills, decreased body temperature, loss of appetite, abdominal pain and diarrhea. Some people may also experience dysmenorrhea and prolonged menstrual periods. Self-prescribing for tonification.
It is best to follow a doctor's advice when taking ginseng, taking small amounts frequently, with 2-8 grams each time being appropriate. Especially, it should not be taken when you have a cold, cough, or acute infection.