Which fresh foods should not be eaten The fresher the food, the less you should eat

Jellyfish. Fresh jellyfish contain more water, thicker skin, and also contain toxins, only after salting with salt and alum 3 times (commonly known as alum) to dehydrate fresh jellyfish 3 times, can the toxins be drained with water. After three alums, the jellyfish is light red or light yellow, the thickness is uniform and tough, and the water can not be squeezed out if you squeeze it hard, so this jellyfish can be eaten.

When you travel to jellyfish producing areas, you will encounter jellyfish that have not been treated or only salted 1 to 2 times, so you should not taste or buy them.

Fresh daylily. Also known as enoki cabbage, unprocessed fresh products contain colchicine, colchicine itself is non-toxic, but after eating, it will oxidize into a very toxic colchicine in the body. According to experimental calculations, as long as 3 mg of colchicine is enough to make people nauseous, vomiting, headache, abdominal pain, no matter how large the amount of food can appear blood in urine or stool, 20 mg can cause death.

Dried daylily is processed by steaming, and colchicine will be dissolved, so it is non-toxic.

Fresh pickles. Fresh vegetables (vegetable foods) all contain a certain amount of non-toxic nitrate, which is reduced to toxic nitrite during the pickling process. In general, nitrite begins to increase significantly 4 hours after curing, peaks at 14 to 20 days, and then gradually decreases again.

Therefore, either eat pickled vegetables within 4 hours, or eat pickles that have been pickled for more than 30 days. Nitrite can cause hypoxic symptoms such as bruising, and can also combine with secondary amines in food to form carcinogenic nitrosamines.

Bottled water. Most of the bottled water on the market, whether it is distilled water, reverse osmosis water, mineral water and other purified water, is disinfected with ozone before being filled, so the freshly filled bottled water will contain a higher concentration of ozone. Ozone is a poison to humans, and if you drink it fresh, you will undoubtedly ingest it with it.

If these bottled water are left for another 1 to 2 days, the ozone will disappear naturally, and there is no need to drink poison again. According to the regulations, the bottled water produced must be inspected before it can leave the factory, and this process takes 48 hours, so it is safe to drink the bottled water that is inspected according to the specifications.

Fresh fungus. Contains a porphyrin photosensitive substance, after eating, if irradiated by the sun can cause itching, edema, severe can cause necrosis, if edema appears in the throat mucosa, there will be dyspnea. Dried fungus is a finished product that has been exposed to the sun, and most of the porphyrins will be decomposed during the exposure process, and before eating, the dried fungus is soaked in water, and the remaining toxins contained in it will be dissolved in water, making the dried fungus of water hair non-toxic.

Poisonous ones certainly can't be eaten right away.

1. Fresh daylily.

Daylily is a favorite dish in many regions, and it is often used for cold salad, hot pot, etc. It itself is not toxic, but after oxidation by the endosome, it will release a toxic substance called "dicchicine". Dicolchicine can be dissolved in water, so after picking or buying fresh daylily, it must be heated and processed first, or boiled in hot water before it can be eaten.

2. Fresh fungus.

Fresh fungus contains an ingredient called "porphyrin", which is a light-sensing substance. After eating this ingredient containing "porphyrins", people will cause plant photodermatitis under the irradiation of the sun, and may also cause itching, redness, swelling, itching and other symptoms. In the process of drying dried fungus, a lot of "porphyrin" components have been consumed; When it is necessary to eat dried fungus, it can also be soaked in warm water to consume the remaining "porphyrin" components.

3. Tender pork liver.

Pork liver is nutritious and delicious, and it is a delicacy for many people's tables. However, when cooking pork liver, it is often eaten after a quick stir-fry in order to pursue a "tender" feeling. However, the hidden danger of this is very large, because the liver is an important detoxification organ, all kinds of toxic substances are detoxified through the liver, and there may be some pathogenic bacteria or parasite eggs hidden in the pig liver, if not fully heated and cooked, it may damage human health.

Therefore, it is important to pay attention to "disinfection" while pursuing delicious taste.

Some foods may seem cheap, but they can easily become the best assassins. Here are some examples I've seen:

1.Caviar: Caviar is a very expensive dish in some high-end restaurants, but it is relatively cheap in some ordinary supermarkets.

However, cheap caviar is often not of high quality and may affect taste and health.

2.Live shrimp: Live shrimp is relatively low in some seafood markets, but if you don't know how to pick fresh shrimp, it's easy to buy stale shrimp, leading to food poisoning and other problems.

3.Melons lose cracked fruits and vegetablesIn some seasons, fruits and vegetables will be very cheap, but these fruits and vegetables may be imported from illegal channels or areas with serious pesticide residues, which may pose a potential risk to health.

Crayfish. 5.Meat: Some cheap meats may contain additives such as hormones or antibiotics, which pose a potential risk to health.

To sum up, although some foods may seem cheap, if we do not pay attention to quality and hygiene, it may bring food safety problems and even pose potential risks to our health.

Many people pay attention to eating, when choosing food, they will choose fresh, which is healthy and nutritious, but not all food, the fresher the better, the following, I will share with you 3 kinds of food, the fresher the more hurtful the body, it is best not to eat, be careful of eating bad body.