1, raw milk
Lethal Toxin: Saponin
Cause mechanism: Because raw soybeans also contain toxic ingredients, if the soybean milk is not cooked, it can also cause food poisoning. In particular, when soymilk is heated to about 80°C, saponin is thermally expanded and the foam floats, forming a "false boiling" phenomenon. In fact, the toxic components such as saponin present in soybean milk are not completely destroyed. That will cause poisoning, usually after consumption of 0.5 to 1 hour to the onset, mainly gastrointestinal symptoms.
Detoxification method: In order to prevent the poisoning of drinking raw soybean milk, when boiled soybean milk, it should continue heating to 100°C after “false boilingâ€. Cooked soy milk does not have foam.
2, fresh fungus
Lethal Toxins: Light-sensitive phytochromes
Lethal mechanism: fresh fungus contains a kind of ray photosensitive material, which is sensitive to light. After being eaten, it is exposed to the sun and causes daylight dermatitis. Some severe cases also cause difficulty breathing due to pharyngeal edema.
Detoxification method: not edible.
3, sprouting potato
Lethal Toxin: Solanine
Fatal mechanism: Potatoes are one of the vegetables that are often eaten on the family table, but it contains the toxic ingredient solanine (potatotoxin, solanine). The whole plant contains this toxin, but the content varies from place to place, and mature potato content Less often, it does not cause poisoning, while the outer skin of the potato buds, flowers, leaves and tubers contains higher solanine, and the toxins of potato shoots are even tens to hundreds of times higher than the meat parts. Immature green potatoes or potato tubers that have dark spots due to improper storage contain extremely high toxic substances.
Detoxification method: In order to prevent potato poisoning, we can store the potatoes in a cool, dry place to prevent germination. When eating, if it is found that the germination or the skin is dark green, it is best not to eat.
4, leftovers
Deadly Toxin: Nitrite
Deadly mechanism: Wild vegetables such as leeks and gray vegetables contain plenty of nitrite. If the human body ingests excessive nitrite, normal human hemoglobin can be oxidized into methemoglobin, and in addition, nitrite can also prevent oxygenated hemoglobin from releasing oxygen, thereby causing hypoxia in the tissue and causing poisoning.
Detoxification method: So, how can we prevent nitrite poisoning? In fact, it is very simple, we must allow family members to eat fresh vegetables, cooked vegetables should not be stored for a long time boring, pickles should be washed after the pickle a month after the edible.
5, green beans
Lethal Toxin: Saponin
Deadly mechanism: If the green beans are not cooked, the saponin in the beans will strongly stimulate the digestive tract, and the beans contain prothrombin, which has a coagulation effect. In addition, green beans also contain nitrite and trypsin, which can stimulate the body's stomach, causing food poisoning and gastrointestinal symptoms.
Detoxification method: In order to prevent the poisoning of green beans, be sure to cook and cook the green beans.
6, broad beans
Lethal Toxin: Adenosine
Deadly mechanism: Vicia faba seed contains nasopharyl glycosides, which can cause acute hemolytic anemia (faba bean yellow disease) after human consumption of this substance. When eating green beans in spring and summer, poisoning may occur if cooking is improper. And it usually occurs 4 to 24 hours after eating raw beans.
Detoxification method: In order to prevent the emergence of fava bean poisoning, it is best not to eat fresh tender beans, and must be cooked before eating.
7, day lily
Lethal Toxin: Colchicine
Fatal Mechanism: Daylily, also known as day lily, is one of the favorite dishes. However, day lily contains colchicine. If the human body ingests colchicine, it will be oxidized in the body tissue to form dipicry colchicine. The second colchicine is a highly toxic substance that can harm the human gastrointestinal tract and urinary system and pose a serious threat to health. An adult can cause poisoning if he eats 50 to 100 grams of fresh daylily.
Detoxification method: To prevent the emergence of fresh yellow poisoning, fresh cauliflower can be boiled in boiling water for a while and then soaked in fresh water to remove most of the water-soluble colchicine. You can also cook and cook fresh lily dishes before cooking.
8, blue-purple seaweed
Lethal Toxins: Cyclic Polypeptides
The fatal mechanism: If the purple water is blue-purple, it indicates that it has been contaminated by the toxic peptide cyclic polypeptide when it grows in the sea.
Detoxification methods: These toxins cannot be detoxified and are not edible.
9, cruciferous vegetables
Lethal Toxin: Mustard Oil
Lethal mechanism: Cruciferous vegetables include rapeseed, mustard, radish, etc. Most of these vegetables contain glucosinolates, a toxin that can prevent human growth and goitre. Different vegetables, or different parts of the same vegetable contain different glucosinolate content. If not handled properly, it may cause people to have goiter, metabolic disorders, symptoms of poisoning, and even death.
Detoxification method: So, how do you deal with this kind of vegetables? When cooking such vegetables, you can use boiling water to boil and eat again.
10, cassava
Lethal Toxin: Flaminoids
Fatal mechanism: Although the roots of cassava are rich in starch, all parts of the whole plant, including roots, stems and leaves, contain toxic substances, and the fresh roots are more toxic. Therefore, care must be taken when eating cassava roots. The toxic substance contained in cassava is linamarin, which can cause poisoning if raw or uncooked cassava is consumed or if it is consumed. The reason is that flavincilin or linaridinease is hydrolyzed by gastric acid to produce free hydrocyanic acid, which poisons the human body. A person who consumes 150 to 300 grams of raw cassava can cause poisoning and even death.
Detoxification method: To prevent cassava poisoning, peel the cassava before eating, and soak the potato meat with water to dissolve the cyanogenic glycosides. About 70% of the cyanogenic glycosides can be removed after about 6 days of bubbling. After heating and boiling, they can be eaten.
The frequency of the ultrasonic energy meter is 1 megahertz (1 million Hz / s), the direction is accurate, and the penetration is strong. Through the three major effects of sound waves (mechanical, warm, physical and chemical effects) on various parts of the human body, to achieve the role of massage relaxation.
Ultrasound Treatment, Healthcare Ultrasound, Medical Ultrasound, Therapeutic Ultrasound
Shenzhen Guangyang Zhongkang Technology Co., Ltd. , https://www.nirlighttherapy.com