Everyday foods that can cause high levels of poisoning
There are some foods that always have the potential to cause poisoning in humans. Housewives need to learn and be careful when preparing these foods.
Food poisoningis a concern and special concern of everyone. But choosing clean food is not easy. The most easily contaminated are foods rich in protein such as: meat, fish, eggs, milk. Second are foods rich in fat and third are vegetables and fruits. The environment greatly affects food.
Vegetables and fruits grown in areas polluted by industrial wastewater or using improper fertilizers are easily contaminated with toxic chemicals and parasites. Areas polluted by industrial waste cause food to be contaminated with heavy metals such as mercury, lead, cadmium... and toxic chemicals.
The US Food and Drug Administration (FDA) has released a list of foods that are most susceptible to poisoning. Let's take a look to be more careful, because these foods are extremely important for health and cannot be avoided.
1. Bean sprouts without roots
In the process of bean sprout production, some individuals have applied the effect of herbicides to develop rootless bean sprouts. Herbicides containcarcinogens, teratogenic and mutagenic which when introduced into the body cause serious effects.
Potato sprouts contain bitter and poisonous solanine.
2. Sprouted potatoes
Potato sprouts contain solanine, a bitter and poisonous glyco-alkaloid. Solanine can occur naturally in any part of the plant, including the leaves, fruits, and tubers. It is highly toxic even in trace amounts. It is also found in tomatoes and other plants in the Solanaceae family. Solanine has narcotic properties and was previously used to treat epilepsy. Solanine is formed from the alkaloid solanidine and a branched-chain (glyco-) carbohydrate.
3. Green tomatoes
Green tomatoes contain the poison Solanine. Therefore, when eating green tomatoes, the mouth feels bitter; after eating, poisoning symptoms such as dizziness, nausea, vomiting may appear... Scientists also warn that eating raw green tomatoes is even more dangerous.
4. Moldy tea
Tea is an extremely valuable drink for human health. But note, if you find moldy tea, it means it has been contaminated with penicillin and aspergillus. If you drink moldy tea, you will feel dizzy and have diarrhea.
5. Fresh coffee beans
Fresh coffee beans can cause hemolytic syndrome, allergies, fatigue, anemia and other symptoms.
6. Color-changing seaweed
The color of seaweed secretes cyclic peptide, fucose, a toxic toxin. If after soaking in cold water, the seaweed turns dark blue, it means that the seaweed was poisoned before drying and packaging. This type of seaweed is very harmful to the body.
7. Rotten cabbage
Rotten cabbage contains nitrite, this substance plays a role in the formation of methemoglobin in human blood, causing the blood to lose its oxygen function, leading to oxygen poisoning, dizziness, palpitations, vomiting, purple lips... in severe cases it can cause unconsciousness, convulsions, difficulty breathing, and if not rescued promptly it can be life-threatening.
Eating rotten cabbage can cause oxygen poisoning.
8. Withered ginger
Fresh gingerGinger is a food that should not be left for a long time because after a few days it will become soft, shriveled and gradually spoiled at the small branches and cuts. If you are reluctant to cut off the damaged part and continue to use the intact part of the ginger root, you should know that, according to some studies, due to the crushing and spoiling process, a toxic substance called shikimol has occurred inside the ginger root. This substance is present in the entire ginger root, not just in the crushed part, so it cannot be completely removed. This is a highly toxic active ingredient that can cause changes in the liver cells of a healthy person, even though the amount of this substance that can be absorbed is very small.
9. Potatoes with black spots on the skin
Potatoes contain a lot of fiber, protein, vitamins A, C, B6, E, iron, calcium... so they have the highest nutritional value compared to other vegetables. However, when choosing to buy or eat, you need to pay attention to avoid "inviting trouble". If you see black spots on the potato skin, it means it has been infected with fungus and can easily be poisonous if eaten.
10. Degenerated white wood ear
White fungus (also known as silver fungus or snow fungus) has been degraded, showing signs such as yellowing, loss of freshness, lack of elasticity, etc., proving that it has been infected with flavobacterium. After eating, symptoms of poisoning such as dizziness, stomachache, diarrhea, etc. may appear.
11. Uncooked green beans
Green beans contain saponin and lectins, saponin, a strong irritant to the human digestive tract, can cause hemorrhagic inflammation, red blood cell dissolution. Beans also contain hemagglutinin with red blood cell aggregation that causes poisoning after eating. Therefore, eating uncooked green beans is susceptible to poisoning.
12. The pickled cucumbers are not pickled thoroughly.
Pickles in general (including pickled eggplant) are foods prepared by mixing salt with some stems, leaves, flowers, fruits, and tubers to ferment sourly under the influence of some microorganisms. Eating pickles brings many positive effects to the body and daily meals.
Despite the above effects, if not used properly, pickled cucumbers can sometimes become harmful. Because in the first few days of pickling, microorganisms will convert nitrate in the ingredients into nitric, causing the nitric content to increase, the pH to gradually decrease (meaning the acidity increases). Eating pickles at this stage will have a spicy, pungent, slightly bitter taste because they have not met the requirements. This type of pickle contains a lot of nitrate, which is very harmful to the body.
13. Leafy greens
Including lettuce, cabbage, spinach... These types of vegetables cause poisoning because they are contaminated with bacteria and chemicals during the growing and caring process. To avoid poisoning when eating leafy vegetables, we need to wash them before cooking and avoid cross-contamination by washing our hands before cooking.
What few housewives know is that vegetables are easily cross-contaminated if they are cut on the same cutting board that we previously used to cut meat and not washed thoroughly. Therefore, it is best to prepare many different cutting boards to use for different types of food.
14. Eggs
Recently, the US has recalled more than 500 million contaminated eggs. Eggs are very susceptible to a type of bacteria called Salmonella. This bacteria can penetrate deep into the egg. Therefore, cooking eggs is essential and the habit of "swallowing eggs raw" should be abandoned.
Tuna is highly susceptible to scombrotoxin contamination.
15. Tuna
This type of fish is very susceptible to scombrotoxin poisoning. This toxin causes poisoning symptoms such as fever, headache, muscle spasms... If stored at an inappropriate temperature, tuna will secrete toxins and the danger is that this toxin is not destroyed when cooking.
16. Oysters
Oysters are susceptible to Norovirus and Vibrio vulnificus bacteria, which can cause vomiting and diarrhea. Therefore, raw oysters should not be eaten, even with mustard.
17. Cheese
It is also very susceptible to bacteria such as Salmonella and Listeria. Listeria in particular is a killer that specializes in causing miscarriage. Therefore, doctors often advise pregnant women to stay away from soft cheeses.
18. Ice cream
Ice cream is often contaminated with Salmonella and Staphylococcus bacteria. Homemade ice cream is also susceptible to Salmonella if raw eggs are used.
19. Strawberries
It is highly susceptible to a bacterium called Cyclospora, which causes deadly diarrhea, dehydration, and muscle spasms. In 1997, thousands of children in
According to GDVN - NT
