There are many dietary taboos in traditional Chinese medicine, and vegetables are an essential part of our daily meals. However, if cooked improperly or combined incorrectly, toxic substances can be produced, posing a threat to our health. So, which vegetables are toxic when consumed?
1. Water Chestnut
Water chestnuts are often infested with a parasite called ginger slice worm. If the ginger slice worm enters the intestines, it can cause diarrhea, intestinal ulcers, and other problems. Therefore, it is recommended to blanch the water chestnuts when brought home 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 and symptoms such as nausea, vomiting, dizziness, and excessive salivation.
3. Overstored Vegetables
Vegetables that have been stored for too long can produce nitrites if left for an extended period of time. Rotting vegetables and vegetables that have been pickled for a short time can also produce nitrites. Consuming these vegetables can lead to slow poisoning, and long-term consumption can be fatal, with a lethal dose being more than 3 grams.
A large amount of nitrate will enter the intestines when consuming these vegetables. If the digestive function of the intestines is poor, the bacteria in the intestines may convert nitrate into nitrite, directly aggravating the symptoms of poisoning and causing adverse reactions such as vomiting, nausea, and dizziness. Patients who have consumed these vegetables should seek medical attention immediately to prevent worsening of their condition and to protect their health.
4. Overripe Pumpkin
The flesh of overripe pumpkins contains a high amount of sugar and undergoes anaerobic fermentation, producing alcohol and changing the nature of the pumpkin. Consuming overripe pumpkins can easily lead to poisoning. It is best to remove the flesh and check for any alcoholic smell before eating.
5. Insufficiently Pickled Pickles
During the pickling process of pickles, if insufficient salt is used, some bacteria may not be suppressed, and the nitrate in the vegetables may be reduced to harmful nitrite. This chemical change usually peaks around one week after pickling. Consuming pickles at this time may result in acute nitrite poisoning.
6. Fresh Yellow Croaker
Yellow croaker, also known as golden needles, is a popular dish. However, yellow croaker contains colchicine, which, when ingested, is oxidized in the body tissues to form colchicine. Colchicine 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 croaker at once can cause poisoning in an adult.
