Five Foods That Can Be Poisoning If Eaten Too Fresh
Did you know? There are five foods that can be poisoning if eaten too fresh!
Bottled Water
Commercially bottled water, whether distilled, reverse osmosis, mineral water, or other purified water, is often treated with ozone as a final disinfectant before being bottled. Therefore, newly bottled water will contain a high concentration of ozone. Ozone is a toxic substance to humans. If you drink it while it's fresh, you will undoubtedly ingest this toxin along with the water. If you let the bottled water sit for another 1 to 2 days, the ozone will naturally dissipate, and then it can be consumed without the risk of poisoning.
According to regulations, bottled water must pass inspection before it can leave the factory, and this process takes 48 hours. Therefore, drinking bottled water that has been inspected and released according to regulations is safe.
Jellyfish
Fresh jellyfish contains a lot of water, has a thick body, and also contains toxins. Only after being salted with alum three times (commonly known as "three alum") to dehydrate it three times can the toxins be completely removed with the water. After the three alum process, the jellyfish will be light red or light yellow, with uniform thickness and texture, and no water can be squeezed out even with force. Only this kind of jellyfish is edible.
When traveling to jellyfish-producing areas, you may encounter vendors selling jellyfish that has not been treated or has only been salted once or twice. You must not taste or buy it.
Fresh Daylilies
Also known as golden needles, unprocessed fresh daylilies contain colchicine. Colchicine itself is non-toxic, but after being eaten, it is oxidized in the body into a highly toxic substance called colchicine dioxide. According to experimental calculations, just 3 milligrams of colchicine is enough to cause nausea, vomiting, headache, and abdominal pain. A larger dose can lead to hematuria or hematochezia, and 20 milligrams can be fatal.
Dried daylilies are steamed and processed, during which the colchicine is leached out, making them non-toxic.
Fresh Wood Ear Mushrooms
They contain a photosensitive substance called porphyrin. After consumption, if exposed to sunlight, it can cause skin itching and edema. In severe cases, it can lead to skin necrosis. If edema occurs in the pharyngeal mucosa, it can cause difficulty in breathing.
Dried wood ear mushrooms are a product that has been sun-dried. During the sun-drying process, most of the porphyrin is decomposed. Before consumption, the dried mushrooms are soaked in water, and any remaining toxins are dissolved into the water, making the rehydrated dried wood ear mushrooms non-toxic.
Fresh Pickles
Fresh vegetables all contain a certain amount of non-toxic nitrate. During the pickling process, it is reduced into toxic nitrite.
Under normal circumstances, nitrite levels start to increase significantly 4 hours after pickling, peak between 14 and 20 days, and then gradually decrease. Therefore, you should either eat pickles within 4 hours of being made, or eat them after they have been pickled for more than 30 days. Nitrite can cause cyanosis and other hypoxia symptoms, and it can also combine with secondary amines in food to form carcinogenic nitrosamines.