As spring returns to the earth, the weather becomes warm and humid. Some vegetables and fruits that are normally non-toxic or have very low toxicity can become poisonous or have their toxicity increased. If one is not careful, this can lead to food poisoning. They are introduced one by one below: First, avoid moldy sugarcane
Every spring, the media reports cases of sugarcane poisoning. How can one get poisoned from eating good-looking sugarcane? This is largely related to the moldiness of sugarcane caused by the season and people's lack of ability to identify it.
Causes of poisoning: Sugarcane harvested in the previous year may become contaminated by fungi and mold by the spring. Many types of fungi can contaminate sugarcane, and among them, a fungus called *Arthrinium* can produce 3-nitropropanoic acid. Eating moldy sugarcane contaminated by this fungus will lead to poisoning.
Symptoms of poisoning: In mild cases, there is vomiting, dizziness, and vision impairment. In severe cases, there is tonic-clonic convulsions of the limbs, with hands appearing in a "claw" shape, and finally, coma or death (mostly in children). Some people, although rescued and surviving, may be left with sequelae, causing lifelong disabilities. Therefore, the folk saying "Qingming sugarcane is more poisonous than a snake" is not an exaggeration.
Treatment methods: If a child accidentally eats moldy sugarcane, they must be sent to the hospital immediately for early gastric lavage and catharsis to promote the excretion of unabsorbed toxins. There is currently no specific antidote for this type of poisoning. When the patient shows neurological symptoms such as convulsions and coma, doctors will provide symptomatic treatment to reduce intracranial pressure, improve cerebral blood circulation, correct water and electrolyte imbalances, and provide sedation and anti-convulsion treatment. They should also receive hyperbaric oxygen therapy at a qualified hospital as soon as possible, which can effectively reduce brain damage and improve the patient's prognosis.
How to identify moldy sugarcane: Moldy sugarcane often loses its natural luster, has a softer texture, and its pulp is light brown or dark brown, possibly with mold spots. It smells musty, like fermented grains, or sour. When cut longitudinally into thin slices, a large number of fungal hyphae can be seen inside the sugarcane cells under a microscope. Because the distribution of mold varies, even on the same sugarcane, and the amount consumed also differs, it is common for some people to get poisoned while others are perfectly normal after eating from the same batch or even the same sugarcane. The severity of poisoning among those affected can also vary.
Nutrition and benefits of sugarcane: In fact, 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 the "blood-nourishing fruit." Additionally, sugarcane is a "cleaner" for the mouth. It contains a large amount of dietary fiber, and chewing it repeatedly is like brushing with a toothbrush, which can help remove oral bacteria. Furthermore, sugarcane has nourishing and heat-clearing effects. It is effective in treating low blood sugar, constipation, nausea and vomiting, cough and asthma caused by lung dryness, and can also relieve sore throat.
Healthy ways to eat sugarcane: Many people are reluctant to eat sugarcane because it's troublesome or they worry about cutting their lips. In fact, peeling, cutting, and juicing the sugarcane is not only safer to eat but also tastes purer and sweeter.
Tips: People with chronic gastritis, gastric ulcers, indigestion, and diabetes should not consume sugarcane. Moreover, you must rinse your mouth after eating it to prevent cavities. Second, avoid unripe tomatoes
Causes of poisoning: Solanaceous plants all contain some degree of toxicity, which is especially prominent in unripe tomatoes. In southern China, spring is often overcast and rainy with little sunlight, making it difficult for tomatoes to ripen completely. Semi-green, semi-red tomatoes contain the toxic solanine, which breaks down in the stomach into tomatine. Eating them will leave a bitter and astringent taste in the mouth and can lead to poisoning.
Symptoms of poisoning: Symptoms include a sore and itchy throat, a burning sensation in the stomach, nausea, vomiting, dizziness, and gastroenteritis. In severe cases, it can lead to convulsions and death.
How to select ripe tomatoes: To select a ripe tomato, you should do the following: (1) It must be completely red through, without any green spots. (2) It must have a normal sour taste and no astringency. (3) The stem end should be flat and have fallen off naturally. Some tomatoes may have turned red from prolonged storage, but their flesh is still green. Such tomatoes are still harmful to the body and are difficult to identify. The only way is to look at the stem end. If it was a green tomato when picked, the stem was often forcibly pulled out, and after storage, the stem end will be shriveled and uneven. Such tomatoes should not be eaten. Third, 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 accidentally eaten, mild cases will result in vomiting, abdominal pain, and diarrhea, while severe cases can lead to convulsions, coma, and even death. Fourth, avoid undercooked beans
Although bean poisoning occurs all year round in various places, it is more severe in spring and autumn. The main cause of poisoning is the increased content of alkaloids in beans during these two seasons. As long as the beans are cooked thoroughly until they change color (from greenish to yellowish), poisoning can be avoided. Fifth, avoid datura seedlings
Spring is the season when datura seedlings sprout in large numbers in the fields. When farmers plant and harvest vegetables, and when families and canteens wash leafy vegetables like spinach, amaranth, and water spinach, they must remove the datura seedlings mixed in. Otherwise, once accidentally eaten, poisoning symptoms can appear within an hour of ingestion. In severe cases, it can lead to convulsions and coma, and death due to respiratory failure. Sixth, avoid fresh wood ear mushrooms
Spring is the season when wood ear mushrooms grow wildly in the south. Because fresh wood ear mushrooms contain porphyrin photosensitive substances, consuming large amounts can cause solar dermatitis or throat edema. Seventh, avoid fresh daylilies
At the turn of spring and summer, daylilies are in full bloom. Because fresh daylilies contain toxic colchicine, accidental consumption can lead to nausea, diarrhea, dizziness, thirst, and a dry throat. Ingestion of large quantities can be fatal.