Be careful when preparing 8 foods containing natural toxins

1. Toxins from grass carp bile

Grass carp bile is rumored to improve health by word of mouth, so some people drink it. No health is seen yet, but the person who drinks it may have to go to the emergency room. In fish bile there is a steroid alcohol called 5-a cyprinol, this substance after entering the stomach is absorbed into the blood and goes to the liver and kidneys, causing liver failure and acute kidney failure.

Grass carp.

Symptoms appear 1-2 hours after drinking fish bile: the patient feels uncomfortable, has abdominal pain, nausea or diarrhea, 1 day later sees less urine then no urine, may have swelling in both legs, headache, high blood pressure, mild jaundice, gradually leading to kidney failure, liver failure and can die if not promptly taken to the hospital for dialysis. So from now on, remember to never drink or let your loved ones drink grass carp bile.

2. Toxins from mushrooms

In fact, there are many types of mushrooms: there are benign mushrooms and there are poisonous mushrooms, anyone who is unlucky enough to eat poisonous mushrooms will have to learn the final lesson. Poisonous mushrooms are often found in the forest at the beginning of the rainy season or wild mushrooms growing on the roadside. Poisonous mushrooms are divided into 2 groups: the group of mushrooms that show early poisoning symptoms within 6 hours after eating, typically amanita muscaria, anipantherina, red mushrooms or sun mushrooms.

People who are poisoned have symptoms of nausea, vomiting, diarrhea, muscle spasms, muscle pain, hallucinations... usually not fatal. Highly virulent mushrooms, causing high mortality, typically Amanita phalloides, A. ocreata, A. verna...

People with poisoning have symptoms that appear late after eating mushrooms from 6 - 24 hours or 48 hours later with the following manifestations: nausea, vomiting, abdominal cramps, diarrhea, little urine, dark yellow urine, yellow eyes, liver failure and acute kidney failure. The risk of death is very high if not detected and treated promptly.

Therefore, you should only buy and eat mushrooms that you know for sure are edible. Never buy or eat strange mushrooms to ensure the safety of yourself and your family.

3. Toxic substances in bamboo shoots

Cyanide is a toxic substance in bamboo shoots. A study on three types of bamboo shoots showed that: white bamboo shoots (grated from bamboo shoot roots), white bamboo shoots soaked in water for half a day, at which point the bamboo shoots released slightly sour water, and yellow bamboo shoots, which were boiled and soaked in water and sold on the market, all had alarming levels of cyanide.

The cyanide present in bamboo shoots will gradually decrease when exposed to water. However, for pickled bamboo shoots, during the soaking process, cyanide can combine with some enzymes or combine with some substances in the human intestines, causing acute poisoning. Therefore, when preparing bamboo shoots, you should follow folk experience by washing thoroughly, soaking bamboo shoots in water for many hours and boiling 1-2 times before eating to avoid poisoning.

4. Cassava also contains cyanide.

Cassava contains cyanide. When boiled, especially in large quantities, this substance will form a film on the surface of the water. People who eat high concentrations of this substance will be poisoned.

The best way to remove cyanide from cassava is to peel it, then soak it in cold water for several hours before boiling. In addition, while boiling, the pot lid should be left open to let the cyanide evaporate, the amount of toxicity will be significantly reduced.

The best way to remove cyanide from cassava is to peel it, then soak it in cold water for several hours before boiling.

5. Toxic substances in potatoes left for a long time

Potatoes left for a long time or exposed to sunlight, especially potatoes that have sprouted or when the skin has turned green, the solanine content in the potatoes increases very high. Symptoms of poisoning are abdominal pain, vomiting, diarrhea, and difficulty breathing. To avoid potato poisoning, you should not buy or prepare food from potatoes that have sprouted or have turned green, or potatoes that have been dug out of the ground for too long...

6. The fungus in peanuts is very poisonous.

Fresh peanuts are a nutritious food that is very good for the human body. However, if not stored properly, in a humid environment..., peanuts are susceptible to mold. Mold on peanuts is very toxic, and people who eat it will be poisoned with symptoms such as stomachache, vomiting, diarrhea... Prevent by drying, storing well, avoiding mold; do not eat moldy, blackened or abnormal peanuts.

7. Toxic substances in cashews

Raw cashews contain urushiol, a toxin that can be fatal when eaten in large quantities. When buying cashews, you need to pay attention to whether the cashews have been steamed or not. Only buy and use raw cashews that have been steamed.

Radish peel contains the toxin furocoumarins.

8. Toxins in white radish

White radishes contain the toxin furocoumarins. This toxin is usually highest in the peel, which can cause stomach pain or a burning reaction on the skin when in contact. Therefore, when preparing food, you need to peel off the skin and damaged parts of the root to avoid poisoning. When cooked, baked, or heated in a microwave, radishes are also no longer toxic.