7 kinds of food cooking mistakes poisoning
Foods are rich in nutrients, but some foods, if not eaten properly, can harm the body and threaten life. The following 7 kinds of food, wrong method of consumption, toxicity is greater than arsenic!
7 kinds of food cooking mistakes poisoning
1, raw milk
Deadly Toxin Saponin
[Causation mechanism] Because raw soybeans contain toxic ingredients, if the soybean milk is eaten when it is not cooked, it can also cause food poisoning. In particular, when soymilk is heated to about 80°C, the saponin heat expands and the foam floats, forming a "false boiling" phenomenon. In fact, the toxic components such as saponin present in soybean milk are not completely destroyed. That will cause poisoning, usually after consumption of 0.5 to 1 hour to the onset, mainly gastrointestinal symptoms.
ã€Method of detoxification】 In order to prevent the poisoning of drinking raw soybean milk, it should continue to heat to 100°C after boiled soy milk. Cooked soy milk does not have foam, and the disappearing foam also shows that the toxic components such as saponin are destroyed, and then cook on low heat for about 10 minutes, so that the purpose of safe consumption can be achieved.
2, green beans
Deadly Toxin Saponin
Deadly Mechanism: If the beans are not cooked, saponin in the beans will strongly stimulate the digestive tract, and the beans contain prothrombin, which has a coagulation effect. In addition, green beans also contain nitrite and trypsin, which can stimulate the body's stomach, causing food poisoning and gastrointestinal symptoms.
ã€Detoxification Method】 In order to prevent the poisoning of green beans, be sure to cook and cook the green beans.
3, cassava
Deadly toxin linariin
Fatal Mechanism Although the roots of cassava are rich in starch, all parts of the whole plant, including roots, stems and leaves, contain toxic substances, and the fresh roots are more toxic. The toxic substance contained in cassava is linamarin, which can cause poisoning if raw or uncooked cassava is consumed or if it is consumed. The reason is that flavincilin or linaridinease is hydrolyzed by gastric acid to generate free hydrocyanic acid, thereby poisoning the human body.
A person who consumes 150 to 300 grams of raw cassava can cause poisoning and even death.
ã€Detoxification Method】 To prevent cassava poisoning, peel the cassava before eating, and soak the potatoes with fresh water to dissolve the cyanogenic glycosides. About 70% of the cyanogenic glycosides can be removed after about 6 days of bubbling. After heating and boiling, they can be eaten.
4, broad beans
Lethal Toxin
Deadly Mechanisms Broad bean seeds contain apocynin, which can cause acute hemolytic anemia (faba bean yellow disease) after human consumption of this substance. When eating green beans in spring and summer, poisoning may occur if cooking is improper. And it usually occurs after 4 to 24 hours after eating raw beans.
ã€Detoxification method】 In order to prevent the emergence of faba bean poisoning, it is best not to eat fresh tender beans, and must be cooked before eating.
5. Daylily
Deadly Toxin Colchicine
Fatal Mechanism Day-lilies, also known as Day Lily, are one of the favorite dishes. However, day lily contains colchicine. If the human body ingests colchicine, it will be oxidized in the body tissue to form two colchicines. The second colchicine is a highly toxic substance that can poison the human gastrointestinal tract and urinary system and poses a serious threat to health. An adult can cause poisoning if he eats 50 to 100 grams of fresh daylily.
ã€Detoxification method】 To prevent fresh lily poisoning, fresh cauliflower can be boiled in boiling water for a while and then soaked in fresh water to remove most of the water-soluble colchicine. You can also cook and cook fresh lily dishes before cooking.
Immature green potatoes or potato tubers with dark spots due to improper storage contain extremely high toxic substances.
ã€Detoxification Method】 To prevent potato poisoning, we can store the potatoes in a cool, dry place to prevent germination. If you find germination or dark green skin, it is best not to eat.
6, leeks
Deadly Toxins Nitrite
Deadly Mechanisms Wild vegetables such as leeks and grey vegetables contain large amounts of nitrite. If the human body ingests excessive nitrite, normal human hemoglobin can be oxidized into methemoglobin, and in addition, nitrite can also prevent oxygenated hemoglobin from releasing oxygen, thereby causing hypoxia in the tissue and causing poisoning.
ã€Methods for detoxification】 Make sure the family eats fresh vegetables. Cooked vegetables should not be stored for a long time. Pickled vegetables should be washed after pickling for a month.
7, sprouting potato
Lethal Toxin Solanine
Fatal Mechanism Potatoes contain toxic solanine (potatotoxin, solanine). The whole potato plant contains this toxin. However, the contents of various parts are different. The mature potato content is less, generally it does not cause poisoning, while the outer skin of potato shoots, flowers, leaves and tubers contains higher solanine content. The toxins in the shoots are even tens to hundreds of times higher than the fleshy parts.
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