Now popular to eat natural food that has become a way to ensure health. However, natural vegetables and fruits in the law of natural selection, will also have natural instincts---produce toxins in order to survive. The following are some of the vegetables containing high natural toxins, food process double careful when.
Category: legumes, such as green beans, red kidney beans and white kidney beans, and so on
Toxins: plants Hemagglutinin (Phyto haemagglutinin) time: 1-3 hours after eating there
Symptoms: nausea, vomiting, diarrhea, and so on.
Red kidney beans contain Hemagglutinin of plants will stimulate the gastrointestinal Mucosa, and destroy its cells, reducing the ability to absorb nutrients. If toxins into the blood, that destroys red blood cells and its coagulation effect, causing an allergic reaction.
Study finds that cooked to a temperature of 80 degrees, not fully cooked red kidney beans, beans instead of endotoxin will be higher, so you must Cook cooked before eating.
The second category: edible cassava plants roots
Toxin: cyanide-glucoside (Cyanogenicg lycoside): can appear within a few minutes
Symptoms: throat narrowing, nausea, vomiting, headache, or even death in severe cases.
Cassava plant cells contain this toxin, if uncooked or not cooked, toxins will be converted into different substances, which include hydrogen cyanide (Hydro gencyanide), which can undermine cellular respiration, reduce cell production capacity so that eventually cell death.
Third category: bamboo shoots toxins: cyanide-glucoside: can appear within a few minutes
Disease: and cassava are the same, when edible bamboo shoot slice should be thoroughly cooked.
Fourth class: seeds and fruit, such as Apple, cherry, peach, Plum, almond, PEAR seeds, as well as its large but hard core
Toxin: cyanide glucoside time of illness and disease: and cassava are the same
Although the toxins the same, but its toxicity through chew, and non-cooking conversion. This type of fruit pulp is not toxic, fruit or the seeds contain the toxin, young children the most vulnerable, if you swallow a few such fruit or seed of the fruit, may be poisoned, consumption by enucleation or avoid chewing the seeds and fruit.
Fifth class: fresh Jin Zhen toxins: colchicine (Colchicine) time: hours
Symptoms: stomach upset, diarrhea, abdominal pain, vomiting, and so on.
Fresh Jin Zhen to plant flowers, harvested before flowering, toxins are primarily in the roots. Colchicine is after digestion and absorption, translates into colchicine oxide, this material may undermine the ability of cell division, and the destruction of nuclear, cell death.
This toxin is water soluble, can be cooked and processed in the process of being destroyed, such as through food processing of Flammulina velutipes or dry lilies are nontoxic. As to fresh Jin Zhen into as dishes, it shall be thoroughly cooked.
The sixth class: cyan, germination, rotten potato toxins: solanin (Glycoalkaloids) time: hours
Symptoms: oral burning sensation, severe stomach pain, nausea, and vomiting.
People know that the sprouting of potato have toxins, this natural drugs cash in the potato, component is generally low, but germination or loss when the rotten potato, tomato content will increase substantially, with a bitter taste and most toxins are present in the cyan part, as well as potato chips and French fries under the skin.
Tomato soda inside the body, can interfere with passing between nerve cells and stimulate the gastrointestinal mucosa and cause stomach bleeding.
Not including SOLANACEOUS ALKALOIDS, plant Hemagglutinin, cyanide-glucoside, colchicine are water soluble, water soaking in the process of freeing some toxin, and soaked in water are not available for consumption. However, still has toxins are membrane fold, flooding is also non-100% therapy.
Toxic effects of physical, and personal physical fitness, age, weight, health status, and so on. Toxicity of the plant itself contained, with the method of production, planting, growing, harvest time, and so on.
Natural toxins poisoning by chemical reactions, usually appears in one or two hours; and most bacterial food poisoning, is pending after the bacteria breed in the body, can cause poisoning reaction, therefore apart a long time to occur.
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