Foods that are easily poisoned

Living in this rapidly developing society, the fast-paced lifestyle has become an irresistible trend nowadays. Therefore, in terms of diet, people are increasingly pursuing speed and taste and color, thus ignoring the safety of the diet. So the following we will follow me to see around easy to cause poisoning ingredients it!

Puffer fish

Although the appearance of Q is very kawaii! But do not underestimate the toxins in its body! Tetrodotoxin, a colorless needle-like crystal, is an acid- and temperature-resistant animal alkali, one of the most toxic non-protein substances in nature. One fifty millionth of it can anesthetize the nerves within 30 minutes, and the minimum lethal amount to human body is 0.5mg. Toxicity ratio: ovary → spleen → liver → blood tendon → eye → gill rake → skin → sperm nest → muscle Puffer fish is tender and tasty, but the processing method is extremely strict: cut open the fish along the backbone, tear off the skin, cut off the head, gut it, wash the fish repeatedly in water, and thoroughly remove the blood before consumption

Four season beans

The lush green beans are a common vegetable on people's dinner tables. The beans themselves contain two toxins, containing saponin, saponin, and gliadin inhibitors, which are irritating to cell membranes and can destroy red blood cells. They are irritating to the gastrointestinal tract, causing local congestion, swelling and hemorrhagic inflammation in the gastrointestinal tract, and can cause agglutination and hemolysis of human red blood cells. Note: For the safety and health of your family and yourself, please do not crave the crispness and color of string beans, and be sure to cook them before consumption. (Generally heated to above 100°C)

Potatoes

The cute and simple potato is a root vegetable that many children and adults like, not only is it nutritious, but it can also be made into a variety of flavors and forms of delicious food. But here I would like to remind you that although potatoes are delicious, do not pick the wrong potatoes. Potatoes contain a number of toxic alkaloids, mainly lycopene and trichothecene. The general content of lycopene in potatoes is 30-100 mg per kilogram, and the safe range for consumption is within 200 mg per kilogram. However, we have to be careful with potatoes that sprout and turn green when they see light, as they contain up to 5 grams of lycopene per kilogram, so be careful when selecting potatoes.

Yellow cauliflower

In ancient times, the bright and beautiful yellow cauliflower was also called "forgetfulness herb" because of its medicinal value. It can be used to forget your worries, but you should not neglect the way to eat it. Fresh yellow cauliflower contains colchicine, an alkaloid with low toxicity. However, if consumed, it is metabolized in the body into the highly toxic dicoccicine, which has a strong stimulating effect on the digestive tract and can inhibit hematopoietic cells, causing granulocyte deficiency and aplastic anemia. It has a paralyzing effect on the nerves and smooth muscles in the middle zone, which can easily cause vasodilation and death by paralysis in the middle zone of respiration. Precautions for consumption. (1) Since colchicine is water-soluble, we can blanch it in boiling water before, and then soak it in cold water for some time, at which point it can be cooked and eaten without worry. (2) Control the consumption amount, preferably no more than 50g, because each 50g of cauliflower contains about 0.1mg of colchicine, and people will not be poisoned if they consume no more than 0.1g of colchicine.