In this era of advocating for balanced nutrition, vegetables are the most commonly eaten food. But do you know that there is a science to diet? If we mishandle vegetables, toxic substances can be produced, posing a risk to our health. Do you know which vegetables are harmful?
1. Water Chestnut
Water chestnuts are often infested with a parasite called "ginger slice worm". If this worm enters the intestines, it may cause diarrhea, intestinal ulcers, and other problems. Therefore, it is recommended to blanch the water chestnuts before consuming them to kill the parasites on the surface.
2. Green Tomatoes
Unripe tomatoes contain a toxic substance called "solanine". After consumption, it can cause a bitter taste in the mouth, as well as symptoms such as nausea, vomiting, dizziness, and excessive salivation.
3. Overly stored vegetables
Vegetables that are stored for too long can produce nitrites if left for too long. Rotten vegetables and freshly pickled vegetables can both produce nitrites. Consuming them can cause slow poisoning, and long-term consumption can be fatal, exceeding 3 grams.
When consuming these vegetables, a large amount of nitrate can enter the intestines. If the digestive function of the intestines is poor, the bacteria in the intestines will convert nitrate into nitrite, exacerbating the symptoms of poisoning and causing various adverse reactions such as vomiting, nausea, and dizziness. If someone who has consumed these vegetables experiences these symptoms, they should seek medical attention immediately to prevent the disease from worsening and affecting their health!
4. Stored Pumpkin
The flesh of stored pumpkin contains a high amount of sugar and undergoes anaerobic fermentation, producing alcohol and changing the nature of the pumpkin. Eating it can easily lead to poisoning. It is best to remove the pumpkin flesh and check for any alcoholic smell before consuming.
5. Unthoroughly pickled pickles
When pickling pickles, if insufficient salt is used and some bacteria are not suppressed, the nitrate in the vegetables will be reduced to harmful nitrite. This chemical change usually reaches its peak about a week after pickling. If consumed at this time, acute nitrite poisoning may occur.
6. Fresh Yellow Cauliflower
Yellow cauliflower, also known as golden needles, is one of the popular dishes. However, yellow cauliflower contains colchicine. When colchicine is ingested by the human body, it is oxidized in the body tissues to form colchicine-2. Colchicine-2 is a highly toxic substance that can harm the gastrointestinal and urinary systems, posing a serious threat to health. Ingesting 50-100 grams of fresh yellow cauliflower at one time can cause poisoning in an adult.
