Note: 15 Common Home-Cooked Dishes That May Be Fatal (Photo Gallery)
Cabbage, tomatoes, bean sprouts, potatoes, tea leaves... these are all vegetables that we commonly consume. Sometimes we might buy a larger quantity of vegetables to keep on hand, for instance, potatoes bought a few days ago that we didn't have time to eat. Today, suddenly craving potatoes, we pick them up only to discover "the potato is just showing its tip," oh dear, small green sprouts have grown. I believe many families have encountered this situation, and have probably dealt with those sprouted potatoes with the thought, "It's probably nothing, let's just cook them and eat them quickly..."
It's the same with ginger. We use ginger for seasoning, usually to remove the fishy smell when cooking fish, so the amount used is not much. Typically, a piece of ginger can last a long time. Later on, we might find that some ginger has started to rot in parts, but if we need to use it then, we just make do... However, do you know that having such a long-term eating habit can be very harmful to your health? So which "staple dishes" do we need to be careful when eating?
1. Rotten Cabbage: After eating rotten cabbage, a person can suffer from oxygen deprivation, leading to headaches, dizziness, nausea, abdominal bloating, etc. In severe cases, it can cause convulsions, coma, and even be life-threatening.
2. Green Tomatoes: Tests have shown that unripe green tomatoes contain a toxic substance called solanine. Eating these unripe green tomatoes can leave a bitter taste in the mouth, and after consumption, symptoms of poisoning such as nausea and vomiting may occur. Eating them raw is even more dangerous.
3. Rootless Bean Sprouts: In the production process, herbicides are often used to make the bean sprouts grow without roots. Herbicides contain harmful substances that can cause cancer, birth defects, and mutations.
4. Fresh Daylilies: Fresh daylilies are extremely toxic, while the dried variety is non-toxic. This is because fresh daylilies contain colchicine, a toxin that can cause symptoms like a dry throat, a burning sensation in the stomach, and hematuria. However, if you first scald the fresh daylilies in boiling water, then soak them in cold water for more than 2 hours, changing the water once in the middle, the fresh daylilies become non-toxic.
5. Green-Sprouted Potatoes: The sprouts and the green skin of sprouted potatoes (or potatoes) contain a high level of solanine, which is easy to cause poisoning upon consumption. Therefore, sprouted and green-skinned potatoes should not be eaten.
6. Rotten Ginger: Rotten ginger produces a highly toxic substance called safrole. When a person consumes this toxin, even in small amounts, it can cause poisoning and degeneration of liver cells.
7. Brown-Cored Sugarcane:
8. Moldy Tea: Tea becomes moldy as a result of contamination by penicillium and aspergillus. If you drink water made from moldy tea, it can cause dizziness and diarrhea in mild cases, and in severe cases, it can lead to necrosis of vital organs.
9. Spotted Sweet Potatoes: Sweet potatoes with black spots are infected with black spot fungus, and eating them can easily lead to poisoning.
10. Yellowed Tremella Mushroom (Silver Ear):
11. Unfermented Pickled Vegetables: If the amount of salt is insufficient when pickling vegetables, or if the pickling time is less than 8 days, it may lead to nitrite poisoning.
12. Discolored Seaweed: If seaweed turns bluish-purple after being soaked in cold water, it means the seaweed was contaminated by toxic substances before it was dried and packaged. This type of seaweed is harmful to the human body and should not be eaten.
13. Undercooked Kidney Beans
14. Fresh Fava Beans: Some people may develop allergic hemolytic syndrome after consumption, showing symptoms such as general fatigue and anemia.
15. Puffy Bean Sprouts: Bean sprouts grown with chemical fertilizers are white and plump, containing large amounts of residual ammonia. Under the action of bacteria, this can produce nitrosamine, and consuming large amounts can cause dizziness, nausea, and vomiting.