9 commonly eaten foods that contain very harmful natural toxins

Among the foods that housewives buy every day, there will certainly be fish, mushrooms, bamboo shoots, chili, radishes... Therefore, be careful when preparing and using them because they are poisonous.

Up to now, food poisoning has always been a threat to our health, especially during festivals and holidays... To help readers be more safe when using food, we would like to introduce some foods with natural toxins so that you can be careful when preparing and using them.

Toxins from fish bile

Grass carp bile is rumored to improve health when consumed raw, so some people drink it. They don't seem to be healthy yet, but the drinker may have to be taken to the emergency room.

In fish bile there is a steroid alcohol called 5-alpha cyprinol. After entering the stomach, this substance is absorbed into the blood and goes to the liver and kidneys, causing liver failure and acute kidney failure.

Symptoms appear 1-2 hours after drinking fish bile: the patient feels uncomfortable, has abdominal pain, nausea or diarrhea, 1 day later, the urine gradually decreases and then becomes anuria, there may be swelling in both legs, headache, high blood pressure, mild jaundice, gradually leading to kidney failure, liver failure and possible death 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!

Mushroom poison

In fact, there are many types of mushrooms: some are good and some are poisonous. Anyone who is unlucky enough to eat a poisonous mushroom will have to learn the ultimate lesson.

Poisonous mushrooms are often found in the forest at the beginning of the rainy season or wild mushrooms growing along 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.

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 have released slightly sour water, and yellow bamboo shoots, which have been boiled and soaked in water and sold on the market, all have very worrying levels of cyanide. The cyanide present in bamboo shoots will gradually decrease when exposed to water.

But 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 them thoroughly, soaking them in water for many hours and boiling them 1-2 times before eating to avoid poisoning.

Cassava also contains cyanide.

Cassava contains cyanide. When boiled, especially in large quantities, this substance will form a scum on the surface of the water. People who eat high levels 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, you should open the pot lid to let the cyanide evaporate, the amount of toxicity will be significantly reduced.

Poison in potatoes

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 sprouted potatoes or potatoes with green skin, or potatoes that have been dug out of the ground for too long...

Mushrooms in peanuts are very poisonous.

Fresh peanuts are a nutritious food that is very good for the human body. However, if not stored properly, kept in a humid environment..., peanuts can easily get moldy.

Mold on peanuts is very toxic. People who eat it will be poisoned with symptoms such as stomach ache, vomiting, diarrhea... Prevent by drying, storing well, avoiding mold; do not eat moldy, blackened or abnormal peanuts.

Toxic substances in cashews

Raw cashews contain urushiol, a toxin that can be fatal when consumed in large quantities. When buying cashews, you should check to see if they have been steamed. Only buy and use raw cashews that have been steamed.

Chili peppers are poisonous too.

Chili peppers contain capsaicin in their skin, a substance that causes a spicy and hot sensation that makes you feel delicious when you eat it. However, if you eat too much, your body will not be able to handle it, your taste buds will be numb and it can be life-threatening. Therefore, you should not eat too much chili.

Toxins in white radish

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

According to alobacsi