Toxins are not an unfamiliar term for readers. In fact, the body's own toxins are originally normal products of metabolism. However, if the body's metabolic function is disrupted, these normal metabolic wastes will be retained in the body for a long time, gradually accumulating, decaying, and deteriorating. They then seep into various organs through the blood circulation, becoming toxins that harm health.
Ginkgo
Ginkgo is a common snack on the New Year's snack platter. It has a fresh and tender taste and possesses cosmetic and medicinal value. However, it cannot be eaten in large quantities because the kernel contains ginkgolic acid and ginkgolides, which are irritating to the skin and gastrointestinal mucosa. Consuming too much ginkgolic acid can lead to poisoning.
Ginkgo has a fresh and tender taste and possesses cosmetic and medicinal value. What is ginkgolic acid (also known as ginkgoic acid)?
The outer sarcotesta of the ginkgo seed contains toxic chemical components: ginkgolic acid, hydrogenated ginkgolic acid, ginkgolide, and ginkgol. These can irritate the skin, causing contact dermatitis and blistering. In some cases, allergic dermatitis may occur after contact.
All parts of the ginkgo seed, especially ginkgolic acid, can inhibit the growth of *Mycobacterium tuberculosis*. It has varying inhibitory effects on many types of bacteria and skin fungi in vitro, but excessive consumption can lead to poisoning.
Symptoms of poisoning: Nausea, vomiting, abdominal pain, diarrhea, and loss of appetite may occur, followed by restlessness and irritability. Sometimes, there is also limb weakness. In severe cases, it can lead to fever, cyanosis, pulmonary edema, or coma and death from respiratory paralysis. Detoxification method:
- Ginkgo should not be eaten in large quantities or raw. A maximum of 4 to 5 kernels (6-10g) should be consumed per day.
- When cooking with ginkgo, boil the kernels thoroughly in boiling water to remove the green embryo, the fleshy outer skin, and the shell.
- If poisoning symptoms occur, mung beans and licorice can be used for detoxification. Boil them in water and consume the liquid to relieve discomfort. Seek medical attention for severe cases.
The raw kernel must be stir-fried or boiled thoroughly before consumption.
Kernel
Kernels are a healthy snack rich in vitamin E and linoleic acid, but many kernels are toxic if they are unprocessed or improperly stored and become moldy (with *Aspergillus flavus*).
Examples: Bitter apricot kernels, peanuts, peach kernels, cassava, plum kernels, and cherry kernels all contain hydrocyanic acid. What is hydrocyanic acid?
Hydrocyanic acid dissociates into cyanide ions in the human body, which can bind to iron in cytochrome oxidase, disrupting its function of transporting oxygen.
Symptoms of poisoning: It can cause suffocation, coma, etc. Detoxification method:
- Raw kernels must be stir-fried or boiled thoroughly before consumption and should be stored in sealed jars or bags.
- There are all kinds of ready-to-eat nut products on the market that can be safely enjoyed, but don't overindulge, as eating too many can also cause bloating or "heatiness".
When cooking green beans, don't worry too much about the color; be patient and cook them thoroughly.
Dry-fried green beans, I believe everyone is very familiar with this dish. Some people like to blanch the green beans in boiling water first, then stir-fry them over high heat. This method does produce a vibrant green color and a crisp texture, but be careful, you might get poisoned after eating it! What is saponin?
Saponin, also known as saponin, is a plant glycoside that can form aqueous or colloidal solutions and produce soap-like foam.
Saponins are bitter and pungent, irritating to mucous membranes and stimulating to the heart. They are also strong hemolytic agents and are often found in plants like foxglove, Scilla, and some legumes.
Raw green beans contain saponin, which has an irritating effect on the gastrointestinal tract.
Symptoms of poisoning: Improper consumption can cause vomiting and diarrhea, and in severe cases, can even lead to the agglutination and hemolysis of human red blood cells. Detoxification method:
- When buying green beans, it's best to choose young ones, as older green beans are more toxic.
- Before cooking, remove both ends of the green beans, as this part is the most toxic. Soak the beans in water for 15 minutes before cooking.
- When cooking green beans, don't worry too much about the color; be patient and cook them thoroughly. 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 mushy and have no raw bean taste, which is when they are safe to eat.
Nutritious spinach contains a large amount of oxalic acid.
The emerald green and tender spinach has always been a tasty vegetable choice for gatherings.
Nutritious spinach contains a large amount of oxalic acid. When oxalic acid encounters calcium, it forms calcium oxalate, which is insoluble in water and is not good for people with kidney stones or high uric acid levels.
Oxalic acid is not easily broken down in the human body and is not conducive to maintaining the acid-base balance of the blood. Symptoms of poisoning:
- After oxalic acid enters the bloodstream, it automatically combines with calcium in the body to form calcium oxalate, which precipitates in various organs and tissues, hindering the body's absorption of calcium.
- Oxalic acid can also combine with bone calcium, causing calcium loss in the body. No amount of calcium supplements will help in this case.
- Since oxalic acid is soluble in water, it is best not to drink spinach soup. When stir-frying spinach, the oxalic acid is enveloped in oil and is not easily dissolved.
Detoxification method: Spinach can first be boiled in boiling water, then the water can be discarded. Soak it in cold water to remove the oxalic acid before stir-frying.