Which foods are naturally poisonous?

category:Health
 Which foods are naturally poisonous?


Kidney bean: saponin, blood cell agglutinin, etc. Kidney beans, also known as lentils, is one of the most likely to cause poisoning. Saponin exists in pods, which has strong irritation to human digestive tract mucosa and can cause gastrointestinal symptoms; blood cell agglutinin exists in bean seeds and has coagulation effect. Anti virus suggestion: four kidney beans must be stewed for more than 10 minutes, if it is northeast oil beans, it is best to simmer for more than 15 minutes. If you are worried about poisoning, you can blanch it first. In addition, soybeans, peas, beans, concanavalis, broad beans and other beans also contain lectin, trypsin inhibitor, etc., which need to be fully cooked before eating.

Bitter melon: cucurbitacin. If squash, bottle gourd, cucumber and pumpkin are obviously bitter, it means that there are a lot of bitter cucurbitacin in them. If the intake of this substance is too much, gastrointestinal symptoms such as abdominal pain, diarrhea, nausea and vomiting may occur. More serious, because of severe vomiting, diarrhea and lead to water and electrolyte disorders and metabolic acidosis, and even life-threatening. Moreover, the toxicity of cucurbitacin will not be weakened after heating. Anti virus advice: melon bought home to peel and flesh, can first use the tongue to lick, bitter do not eat.

Bitter almond: amygdalin. Amygdalin can produce toxic hydrocyanic acid and benzaldehyde after hydrolysis, which can cause poisoning and even fatal. Anti poison suggestion: bitter almond should not be eaten directly, but should be soaked in water repeatedly and heated before eating.

Immature tomatoes: lycopene. Lycopene is a toxic substance, which can cause nausea, vomiting, dizziness and other symptoms after eating. Anti virus advice: choose fully ripe and bright red tomatoes.

Not fresh red flesh fish: histamine. Chub mackerel, mackerel, pod, mackerel, bonito, tuna, saury, mackerel, green fish, sardine and other green flesh red meat are rich in free histidine, and histamine is easily produced under the action of bacteria. Histamine can cause telangiectasia, increased vascular wall permeability, and bronchoconstriction, leading to a series of clinical symptoms, including blushing, headache, palpitation, chest tightness, diarrhea, blood pressure changes and even shock. Anti virus advice: green skin red meat fish must buy fresh, if not eat, to refrigerate or frozen. Sprouting green potato: solanine. After germination, the content of solanine increased sharply in the bud eye, bud root, green and rotten places. People eat this kind of potato, light nausea, abdominal pain, heavy can appear dyspnea. Virus prevention suggestions: potatoes should be stored in a cool and dry place. If a small part of potatoes turn green and germinate, the green and germinating parts can be cut off. When cooking, add some vinegar. The acidity can promote the decomposition of solanine, and it can be eaten after heating. If the potato sprouts and turns green more than half of the area, dont eat it. Wang Guoyi, postdoctoral in nutrition and food safety, China Agricultural University_ NBJS6202

Not fresh red flesh fish: histamine. Chub mackerel, mackerel, pod, mackerel, bonito, tuna, saury, mackerel, green fish, sardine and other green flesh red meat are rich in free histidine, and histamine is easily produced under the action of bacteria. Histamine can cause telangiectasia, increased vascular wall permeability, and bronchoconstriction, leading to a series of clinical symptoms, including blushing, headache, palpitation, chest tightness, diarrhea, blood pressure changes and even shock. Anti virus advice: green skin red meat fish must buy fresh, if not eat, to refrigerate or frozen.

Sprouting green potato: solanine. After germination, the content of solanine increased sharply in the bud eye, bud root, green and rotten places. People eat this kind of potato, light nausea, abdominal pain, heavy can appear dyspnea. Virus prevention suggestions: potatoes should be stored in a cool and dry place. If a small part of potatoes turn green and germinate, the green and germinating parts can be cut off. When cooking, add some vinegar. The acidity can promote the decomposition of solanine, and it can be eaten after heating. If the potato sprouts and turns green more than half of the area, dont eat it.