There are many essential foods that often appear on your family's dinner table but contain many toxic substances that seriously affect your health if used incorrectly.
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| Cassavais one of the staple foods today, providing a basic diet for many people. But remember that improper preparation of cassava can cause excess cyanide residue causing acute cyanide poisoning, even death. |
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Shrimpare raised on farms and in fact, to prevent the spread of infections, diseases and parasites, many farmers inject antibiotic-containing feed or inject pesticides and fungicides into the water. Large amounts of chemical additives, including chlorine, are also added, which greatly affects the health of consumers. |
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In general,potatoPotatoes are a perfectly safe food. However, if you leave potatoes in damp conditions, too much light, or leave them out for too long, they will begin to sprout. At this point, the potatoes will become very toxic because the sprouts contain compounds called glycoalkaloids. Even if you cut off the sprouts, the toxins can still be in the potato and harm the person who eats them. |
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Bamboo shootsBamboo shoots are used in many dishes but not everyone knows that fresh bamboo shoots contain cyanogenic glycosides, the same poison contained in cassava. These toxins must be destroyed by thorough cooking and for this reason, fresh bamboo shoots are often boiled before being used in other ways. |
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There is no specific characteristic to identify poisonous mushrooms and it is not easy to find edible mushrooms. In addition, due tomushroomMushrooms have the ability to absorb heavy metals, including radioactive substances, so we must be extremely careful in choosing mushrooms for food preparation. |
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| Moldy foodMolds are often visible, but the toxins produced by molds are invisible and can penetrate deep into the food. Therefore, you should not only cut off the moldy parts, but also throw away all the other parts. |
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Puffer fishis one of the famous ingredients in many countries' cuisines, especially Japan. Puffer fish must be carefully prepared to remove the toxic parts and to avoid poisoning the meat. Therefore, chefs must have 3 years of experience and must have a license to serve this dish. |
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Raw beansBeans contain a tasteless, toxic toxin called lectin, which can only be eliminated by cooking. When preparing dishes with beans, you should boil them for at least 10 minutes.
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According to Kienthuc
