Many people believe that poisonous wild plants are mostly unknown, it is not true,everyday common food crops, oil crops, vegetables, fruits and other edible plants are also some factors that may cause poisoning. Here are some common edible poisonous plants.
Green beans: If green beans are not cooked beans in the saponin will strongly stimulatethe digestive tract, and beans contain clotting factors, with blood clotting. In addition,beans also contain nitrite and trypsin, can stimulate the body's stomach, people food poisoning, gastroenteritis symptoms. To prevent poisoning, green beans, green beansmust be cooked to, cook.
Beans: bean seeds contain vetch alkali glycosides, human consumption of suchsubstances, can cause acute hemolytic anemia (broad bean yellow disease). Spring and summer to eat green beans, if cooked properly, people will often occur poisoning.And generally after eating raw beans 4 to 24 hours after onset. In order to prevent the emergence of broad bean poisoning, it is best not to eat fresh tender beans, and must be cooked before eating.
Soybean: Due to raw soybean also contain toxic ingredients, so if milk is not edible when cooked, can cause food poisoning. In particular, the milk is heated to about 80 ℃, the thermal expansion of saponin, foam float, form a "pseudo-boiling" phenomenon, in fact, present in milk at this time of saponin and other toxic ingredients are not completely destroyed, if the consumption of such milk that can cause poisoning, usually in the consumption of 0.5 to 1 hours after the onset, mainly gastroenteritis symptoms. In order to prevent poisoning drinking raw milk, soy milk in cooking, a "pseudo-boiling" should be continued after heating to 100 ℃. Cooked milk does not foam, but also shows the disappearance of foam damage saponin and other toxic ingredients, then simmer for about 10 minutes, so you can achieve safe for consumption purposes.
Cassava: Although cassava roots are rich in starch, but the various parts of the whole plant, including roots, stems and leaves are toxic substances, and toxicity of fresh roots.Therefore, the consumption of cassava roots must pay attention to. Cassava contains toxic substances linseed bitter glycosides, if the intake of raw or cooked cassava or drink the soup, are likely to cause poisoning. The reason for the linseed or linseed bitter bitter glucoside glucosidase produced by acid hydrolysis of free hydrocyanic acid, so that the body poisoning. If a person consumed 150 to 300 grams of raw cassava can lead to poisoning or even death. To prevent cassava poisoning, can be peeled before eating cassava, potato flesh with clean water, dissolve the cyanogenic glycosides.General foam can be removed 6 days 70% of cyanogenic glycosides, reheating cooked, can be eaten.
Potato: Potato is the family dinner table one regular consumption of vegetables, but it contains toxic ingredients solanine (potatoes toxins, Solanum glycosides), potato whole plant contain the toxin, but various parts of the content is different, more mature potato content less, generally do not cause intoxication, and potato buds, flowers, leaves and tubers in the outer layer of skin has a high content of solanine, toxins and even parts of the potato shoots some several times higher than the meat to a few hundred times.Unripe green potatoes or spots appear due to improper storage of potato tubers, contain highly toxic substances. In order to prevent the potato poisoning, we can store potatoes in a cool, dry place to prevent germination. Eat when you find skin was dark green or sprouting, it is best not to eat.
Vegetables: vegetables in the shepherd's purse, gray dishes and vegetables are rich innitrite. If the excessive intake of nitrite body, the body can be a normal hemoglobin intomethemoglobin oxidation, in addition, nitrite can prevent the release of oxyhemoglobinoxygen, causing tissue hypoxia, people poisoning. So, how can we prevent nitritepoisoning? In fact very simple, we must allow the family to eat fresh vegetables, cooked food should not be stored long boring, pickles should be preserved after a monthwashing before consumption.
Lily: Lily is also known as day lily, is a favorite of the dishes. But lily contains colchicine,if the body after intake of colchicine, in human tissues is oxidized to produce twocolchicine. The two Colchicine is a highly toxic substance that can poison the human gastrointestinal tract, urinary system, serious threat to health. If an ingestion of an adult50 to 100 grams of fresh lily can cause poisoning. To prevent poisoning, fresh lily, lilycan be fresh in boiling water Shaozhu moment, then soaked in water, can remove most of water-soluble colchicine. Fresh lily can also be cooked, fully cooked, then cook food.
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