As spring returns to the earth, the weather becomes warm and humid. Some vegetables and fruits that are normally non-toxic or have low toxicity can become poisonous or have increased toxicity. If not careful, this can lead to food poisoning. The details are introduced below:
1. Avoid unripe tomatoes
Solanaceous plants are somewhat toxic, and this is especially true for unripe tomatoes. In southern China, spring is often characterized by overcast skies, little sunshine, and rain, making it difficult for tomatoes to ripen completely. Semi-green and semi-red tomatoes contain toxins such as anthocyanins and alkaloids. When eaten, they can have a bitter and astringent taste, and can lead to poisoning afterward.
How to identify artificially ripened tomatoes? They often look more attractive than normal tomatoes, but without going through a complete growth cycle, their texture, quality, and nutritional value are significantly inferior.
If the dose of chemical agents used is too high, it can also affect the health of the consumer. Therefore, be careful when purchasing and try to identify them from the following aspects:
First, distinguish by appearance. Artificially ripened tomatoes usually have a very uniform color, with the entire fruit being red and little to no green at the stem end. However, depending on the amount of chemicals sprayed, the tomatoes may not be perfectly round and will feel hard to the touch. Naturally ripened tomatoes often have a stem end with red and green patches, and the fruit is generally smooth and round.
Second, observe the inside of the fruit. When a tomato is broken open, artificially ripened ones often have no seeds or the seeds are green, and the flesh has little juice. Naturally ripened tomatoes have seeds that are earthy yellow, red flesh, and are juicy.
2. Avoid moldy sugarcane
Sugarcane harvested in the previous year can become contaminated by fungi and grow mold in the spring. Many types of fungi can contaminate sugarcane, and one of them, called *Arthrinium*, can produce 3-nitropropionic acid. Eating moldy sugarcane contaminated by this fungus can lead to poisoning. In mild cases, symptoms include vomiting, dizziness, and vision problems. In severe cases, it can cause tetanic convulsions (with hands in a "claw" shape), and eventually coma or death (mostly in children). Some people may survive after emergency treatment but are left with permanent disabilities. Therefore, the folk saying, "Qingming sugarcane is more poisonous than a snake," is not an exaggeration. In fact, poisoning can be completely avoided by carefully selecting the sugarcane before eating.
The skin of moldy sugarcane loses its luster, the texture is softer, and the pith is darker than normal sugarcane, usually a light brown color, with a fermented or sour smell.
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 a "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 your teeth, helping to remove oral bacteria. In Traditional Chinese Medicine, sugarcane is considered nourishing and heat-clearing, and has a certain therapeutic effect on hypoglycemia, constipation, nausea and vomiting, cough and asthma caused by lung dryness, and can also relieve sore throat. However, people with chronic gastritis, stomach ulcers, indigestion, and diabetes should not eat it.
Many people avoid eating sugarcane because it's troublesome or they worry about cutting their mouth. In fact, peeling, cutting, and juicing the sugarcane not only makes it safer to eat but also results in a purer, sweeter taste. However, don't forget to rinse your mouth after eating to prevent cavities.
3. Avoid sprouting potatoes
Due to the humid weather, improperly stored potatoes can easily sprout. Sprouting 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.
Potatoes should be stored in a dry place. If they sprout, discard them as soon as possible and do not feed them to small pets at home.
4. Avoid undercooked green beans
Although green bean poisoning occurs year-round in various places, it is more severe in the spring and autumn. The main reason for the poisoning is the increased content of alkaloids in green beans during these two seasons. As long as the green beans are cooked thoroughly until their color changes from greenish to yellowish-green, poisoning can be avoided.
It is recommended to remove the strings on both sides of the green beans before cooking and to ensure they are cooked thoroughly, changing from greenish to yellowish-green.
5. Avoid Datura seedlings
Spring is the season when a large number of Datura plants sprout in the fields. When vegetable farmers are planting and harvesting vegetables, and when households 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. In severe cases, it can cause convulsions and coma, and death due to respiratory failure.
6. Avoid fresh wood ear mushrooms
Spring is the season when wood ear mushrooms proliferate in the south. Fresh wood ear mushrooms contain porphyrin photosensitive substances. If consumed in large quantities, they can cause solar dermatitis or throat edema.
7. Avoid fresh daylilies
At the turn of spring and summer, daylilies are in full bloom. Fresh daylilies contain a substance called colchicine. After entering the human body, it is oxidized to form diacolchicine, which has a strong irritant effect on the human gastrointestinal and respiratory systems, causing poisoning symptoms such as abdominal pain, diarrhea, and vomiting. Ingesting large amounts can be fatal.
Fresh daylilies must be processed before consumption to remove colchicine. Since colchicine is water-soluble, you can blanch the fresh daylilies in boiling water, then soak and rinse them thoroughly with clean water to dissolve the colchicine as much as possible. After this, they can be cooked safely. If symptoms such as vomiting or diarrhea appear after eating fresh daylilies, do not panic. Seek medical attention at a regular hospital as soon as possible. You can also try to induce vomiting yourself by simple methods to reduce the absorption of toxins, but do not take any medication on your own, as it may worsen the condition.