Are you eating "carcinogenic rice"?
Symptoms of aflatoxin poisoning include fever, abdominal pain, vomiting, loss of appetite, etc. It is one of the main risk factors for inducing liver cancer. The liver will show lesions, and after 2-3 months, the liver will enlarge, there will be pain in the liver area, jaundice, an enlarged spleen, ascites, lower limb edema, and abnormal liver function. It may also be accompanied by an enlarged heart, pulmonary edema, and even spasms and coma. Most patients in the late stage will experience massive bleeding from the rectum, liver, and stomach.
Medical experts point out that although the toxicity of eating "carcinogenic rice" at one time is not that great, long-term consumption will undoubtedly cause cancer. This is because aflatoxin is the strongest biological carcinogen currently discovered, and experiments have shown that the shortest time for it to cause cancer can be as short as 24 weeks.
According to reports, some unscrupulous vendors sell this moldy yellow rice to migrant workers, and it has already been served on the dining table. In other words, these migrant workers who eat "migrant worker grain" every day are actually swallowing highly carcinogenic substances with every meal.
In addition, various grain and oil crops and their products, such as peanuts, peanut oil, corn, soybeans, etc., are also contaminated by aflatoxin. A large amount of data shows that this type of contamination is particularly severe in the hot southeastern and central-southern regions.
Editor's tips: Common knowledge for identifying yellow rice:
1. Color: The rice grains are dull, the surface is yellow, or there are white grooves on the belly. They are brittle and break easily.
2. Smell: It has a musty smell and low hardness.
3. Taste: After steaming and cooking, the viscosity is low, the taste is bland when eaten, it has a musty smell, and the texture is coarse.