What to do if you eat taro and your throat is itchy and may not be cooked

Because taro has alkaloids, if they are not cooked, or when they are cooked, the alkaloids are not completely released, and if they are eaten, people with sensitive constitutions will have itchy throats.

You can neutralize alkaloids by eating sugar and jealousy, that is, eating sweet and sour things, to achieve the purpose of relieving itching.

Because the taro has alkaloids, if it is not thoroughly cooked, that is, it is not fully cooked, or it is not soaked in water (the alkaloids are soaked out) and some foods such as sugar, vinegar (acid) are added to neutralize the alkaloids.

People who are sensitive to alkaloids, eating taro, handling taro, will have itchy throat, itchy hands, etc.

1. The taro is not ripe.

The juice of taro contains an alkaloid component, which can easily cause itching if it comes into contact with the oral mucosa of the confession shirt or the slippery cavity. Therefore, if you have an itchy throat after eating taro, it may be because the taro is not yet cooked.

2. Taro allergy.

If the throat is itchy after eating taro, it may be caused by allergies, because taro contains a lot of vegetable protein, and if you are allergic to this former ingredient, it is easy to have throat itching, numbness of the mouth and tongue and other uncomfortable symptoms after eating.

If you don't cook it long enough, the alkaloids are not completely released, and people with sensitive physique will have an itchy throat when they eat it, and they will also itch when they touch the juice of taro with their hands.

You can use acidic laundry detergent and acid dish soap to neutralize alkaloids and achieve the purpose of relieving itching.

If you have an itchy throat, you can drink vinegar, drink sugar water, chew sugarcane juice, or eat raw oranges, etc.

Both sour and sweet things can neutralize alkaloids.

Generally, this phenomenon will occur if it is not cooked enough, just like itchy hands when cutting, most of them can be cooked thoroughly.

There are two situations in which eating taro can cause an itchy throat.

Allergic. Taro is a high-protein food containing a lot of starch, the protein in this food is plant protein, which belongs to allogeneic protein for the human body, and is one of the allergens.

2.The taro is not ripe.

We all know that when peeling taro, we need to avoid direct contact with taro juice as much as possible, otherwise there will be **itching, mainly because raw taro contains saponin, therefore, if the taro is not ripe, saponin will contact the mouth, throat and other places when eating, causing itchy throat.

Taro is a high-protein food that contains a lot of starch.

Eating taro will itch in the throat, and it must be undercooked.

Drink some Coke...

Taro is a tuber plant found in the southeastern part of Asia and cultivated in tropical and temperate regions. Dating back 4,000 to 7,000 years, cultivated taro was probably introduced from Japan and China at a later date. Taro is a staple food in several tropical countries in Asia, such as the Pacific Ocean and the West Indies.

Taro can also be used as an ornamental plant, similar to cranberry velvet and evergreen. There are about 100 different species of taro; Some are oval in shape like sweet potatoes, while others are mostly round. Taro has less strange shapes than other tuber plants.

Taro can grow up to 6 feet tall and has broad leaves; However, the shoots are edible after being scalded in boiling water. However, leaves and shoots are less used in Western markets. The tuber part is dark brown, the outer skin is ring-shaped and quite rough, and there are hairs on it.

The flesh is white, off-white and purple-gray, with pink or brown veins. Taro is high in starch and has a sweet taste.

l How to buy.

Choose a firmer taro with no spots. The freshness of the fruit can be checked by an incision in the pulp, but the best way to judge the quality of the pulp is to cut the taro in half.

l Processing method.

After peeling, taro must be soaked in water if it is not ready to be used. The best way to peel the skin is to handle it in running water or with gloves, because the mucus from taro can cause allergies.

l Suggestions for use.

Taro contains indigestible starch and calcium oxalate crystals, however, calcium oxalate has a bitter taste and can cause allergies, but it disappears after cooking. When cooked, the flesh turns gray or lavender. Taro is cooked in a similar way to potatoes.

When the taro is stewed, the soup becomes thicker, and the taro easily absorbs the soup from other ingredients. Potatoes and taro are delicious when they are fried or thinly sliced and drizzled with sauce, or they can be sliced and boiled together with syrup for a dessert. The taro leaves can also be boiled to resemble spinach and can be wrapped in other foods for baking.

However, the calcium oxalate in the leaves is destroyed when cooked.