Sugarcane is rich in various nutrients such as vitamins, amino acids, and trace elements. It has the effects of clearing heat, promoting the production of body fluids, and aiding the spleen and stomach, and is known as "Nature's Pulse-Regulating Soup". However, sugarcane is often contaminated by pathogens such as bacteria, viruses, and parasite eggs. If hygiene is not paid attention to during consumption, it can easily lead to various diseases. Poisoning caused by diseases from sugarcane occurs from time to time. The poisoning symptoms from spoiled sugarcane are acute onset, with common symptoms in patients including vomiting, diarrhea, and abdominal pain. In severe cases, convulsions, cerebral edema, and coma may occur simultaneously. If not handled properly, brain nerve damage or lenticular nucleus degeneration may gradually develop, leading to paroxysmal torsion spasm of the limbs. Sometimes, symptoms such as limb weakness and difficulty walking may appear. Therefore, once it is found that the outer skin of the sugarcane is red, the flesh is yellow, the taste is sour or it has a musty or alcoholic smell, it must not be consumed to avoid poisoning.