Fresh kidney beans: Also known as green beans or sword beans. Fresh kidney beans contain saponins and hemagglutinins; the former is found in the pod skin and the latter in the beans. Eating them raw or undercooked can easily lead to poisoning. The toxic substances in kidney beans are easily soluble in water and cannot withstand high temperatures, so they become non-toxic when thoroughly cooked.
Fresh hyacinth beans: Especially fresh hyacinth beans that have been hit by frost, contain large amounts of saponins and hemagglutinins. They should be processed before consumption by blanching in boiling water or stir-frying in hot oil until the color changes and they are fully cooked before they can be eaten.
Fresh wood ear mushrooms: Fresh wood ear mushrooms contain a porphyrin photosensitive substance. After a person consumes it, this substance is distributed to the epidermal cells of the body via the blood. When exposed to sunlight, it can cause solar dermatitis, with exposed skin easily becoming painful, itchy, swollen, and painful, and in some cases, even local necrosis. This substance is also easily absorbed by the pharyngeal mucosa, leading to pharyngeal edema. In severe cases of excessive consumption, it can also cause difficulty in breathing, and even be life-threatening. Dried wood ear mushrooms are non-toxic.
Fresh daylilies: Fresh daylilies contain a toxic substance called colchicine. After being ingested, it is oxidized by gastric acid into colchicine dioxide. An adult can be poisoned by consuming 50-100 grams of untreated fresh daylilies at one time. However, colchicine is easily soluble in water and decomposes when heated. Therefore, to detoxify, they must be blanched in boiling water and then soaked in clean water for 1-2 hours before consumption. Dried daylilies are non-toxic and can be eaten with confidence.
Un-pickled pickles: Vegetables such as radishes, pickled mustard greens, and Chinese cabbage contain a certain amount of non-toxic nitrates. During pickling, if the temperature rises, the salt content is less than 10%, and the pickling time is less than 8 days, bacteria will multiply in large numbers, reducing the non-toxic nitrates into toxic nitrites. However, after 9 days of pickling, the nitrite level begins to decrease, and it becomes safe and non-toxic after 15 days.
Green tomatoes: Unripe green tomatoes contain large amounts of alkaloids, which can be hydrolyzed by gastric acid into tomatidine. Eating too many can cause poisoning symptoms such as nausea and vomiting. Long-stored pumpkins: The flesh of pumpkins has a high sugar content. After long-term storage, the flesh naturally undergoes anaerobic fermentation, producing alcohol. Consuming such chemically altered pumpkins can cause poisoning. When eating long-stored pumpkins, inspect them carefully. Do not eat any that have an alcoholic smell or have already rotted.