It is said: "Disease enters through the mouth." Unhealthy diet is one of the root causes of various diseases, and eating the wrong things can also lead to food poisoning. For example, eating the following 7 types of vegetables raw or without cooking them thoroughly can lead to poisoning. Don't be careless!
1. Spinach
Toxin: Nitrates
Spinach easily accumulates nitrates, which are readily converted into nitrites by microbes in the human body. Therefore, do not eat spinach raw; it must be cooked thoroughly. Consequently, the common practice of briefly blanching it for hot pot, like "shuan yang rou," is not safe.
2. Cassava
Toxin: Linamarin
The leaves, stems, and roots of cassava all contain a toxic substance called linamarin, with the fresh root being particularly more toxic. Eating undercooked or raw cassava, or even drinking its broth, poses a risk of poisoning.
If a person consumes 150-300g of raw cassava, it can lead to poisoning, and in severe cases, be fatal. Therefore, before eating cassava, peel it, soak the flesh in water to dissolve the cyanogenic glycosides. Soaking for 6 days can remove about 69% of the cyanogenic glycosides, after which it can be safely cooked and eaten.
3. Shepherd's Purse
Toxin: Nitrites
Wild vegetables like shepherd's purse and lamb's quarters contain high levels of nitrites. If a person consumes too much nitrite, it can oxidize normal hemoglobin into methemoglobin. Furthermore, nitrites inhibit the release of oxygen from oxyhemoglobin, leading to tissue hypoxia, which can easily cause poisoning.
4. Daylily
The colchicine present in fresh daylilies is not toxic itself. However, after being absorbed by the gastrointestinal tract, it is easily oxidized into a highly toxic substance called colchicine dioxide, which severely irritates the stomach and intestines, causing symptoms such as abdominal pain, diarrhea, thirst, heartburn, and a dry throat.
To prevent poisoning, blanch the daylilies in boiling water for an extended period, or soak them in cold water. Long-term drying can also destroy the colchicine.
5. Broad Beans
Toxin: Vicine
The seeds of broad beans contain a toxic vicine. Eating them can lead to acute hemolytic anemia (favism). Eating broad beans, especially green ones, without cooking them thoroughly can easily cause poisoning, with symptoms typically appearing 4-24 hours after consumption. Therefore, broad beans must be cooked thoroughly, and fresh, tender broad beans should not be eaten.
6. Wood Ear Mushroom
Toxin: Porphyrin photosensitive substances
If eaten raw, fresh wood ear mushrooms contain toxic porphyrin photosensitive substances that can induce solar dermatitis, leading to skin pain, swelling, and itching. Therefore, wood ear mushrooms must be cooked thoroughly and should not be eaten fresh.
7. Green Beans
Toxin: Saponins
Uncooked green beans contain saponins that severely irritate the digestive tract. The beans also contain a coagulant, and the trypsin and nitrites they are rich in can irritate the human stomach and intestines. Eating them can easily lead to poisoning and cause gastrointestinal inflammation. Therefore, green beans must be cooked thoroughly.
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