What vegetables can poison a person if they eat too much?

Food poisoning, also known as a foodborne illness, occurs when a person consumes food caps that have been contaminated with infectious organisms. These infectious organisms may include bacteria, viruses, parasites, and toxins. According to the U.S. Centers for Disease Control and Prevention, there are approximately 76 million cases of food poisoning in the United States each year.

CausesThe most common cause of food poisoning from raw fruits and vegetables is cross-contamination, which is defined as the transfer of pests from one surface to another. Raw fruits and vegetables are often contaminated by touching the surface on which the meat was previously held or when a person touches the product with unwashed hands. Since raw fruits and vegetables do not go through any cooking procedures, infectious organisms that contaminate them are able to multiply and cause food poisoning.

Fresh potatoes.

It contains a trace amount of solanine, which is not harmful to the human body, but during the storage of potatoes, the content of solanine gradually increases, when the potatoes turn black-green or sprout, the solanine in them increases significantly, and the solanine content of the young shoots and buds is as high as the eye part of the buds, and people can cause food poisoning when they eat solanine grams.

Lentil poisoning is symptomatic: Generally, after eating poorly cooked lentils, the disease can occur within 30 minutes to 5 hours. Initial stomach discomfort, followed by nausea, vomiting, abdominal pain, diarrhea, headache, dizziness, chest tightness, palpitation, cold sweat, chills, cold hands and feet, numbness of limbs and other symptoms, severe poisoning may vomit blood.

**The course of the disease is short, most of them recover within 1 to 2 days, and they recover well and do not die. However, hemolytic anemia can occur in some people with severe disease. For those with mild poisoning, there is no need for **, and for severe vomiting and diarrhea, intravenous dripping of glucose saline and vitamin C can be used to promote toxin excretion and correct dehydration.

Shrimp + gourd.

Can be poisoned. Pork belly + lotus seeds (roasted with white eggplant branches).

Poisoning is death. Shrimp + jujubes.

Can be poisoned. Turtle + celery.

Highly toxic. Snail + fungus.

Can be poisoned. Beef + salted vegetables.

Can be poisoned. Snail + corn.

Can be poisoned. Beef + catfish.

Can be poisoned. Eggs + saccharin (slices).

It can be poisoned, or even die.

Beef + snails.

Can be poisoned. Preserved egg + brown sugar.

Will be poisoned, nausea.

Dog meat + mung beans.

Can be poisoned. Dog meat + yellow eel.

Can be poisoned. Dog meat + green onions.

Can be poisoned. Green onion + honey.

Can be poisoned. Rabbit + ginseng.

Can be poisoned. Rabbit meat + green ginger.

Can be poisoned. Honey + fried.

Can be poisoned. Rabbit meat + red rotips.

Can be poisoned. Watermelon + Babaodan.

Can be poisoned. Golden gourd + eight treasure pills.

Can be poisoned. Soft-shelled turtle + amaranth.

Can be poisoned. Taro + banana.

Causes abdominal swelling, poisoning.

Carp + pork.

Can be poisoned. Carp + licorice.

Can be poisoned. Tapioca flour + sesame oil.

Can be poisoned. Hot wine + tomatoes.

Can be poisoned. Crucian carp + tree bean curd.

Poisoning is death. Eel + orange.

Can be poisoned. Squid + snail meat.

Can be poisoned. Puffer fish + soot.

Death from poisoning. Raw whale meat + large noodles.

Poisoning is death. Note:

Each of the above groups of foods should not be eaten together or in succession within two hours.

1.Fresh daylily.

The colchicine contained in it will be oxidized to produce toxic substances after entering the human body, which will cause symptoms similar to acute gastroenteritis after consumption, and it is easy to misdiagnose. Dried daylily is fully soaked in water during processing, and most of the colchicine has been dissolved, so it is generally not poisoned.

2.Green beans and kidney beans.

Their toxic components are mainly soapcros and trypsin inhibitors. When cooking, it should be cooked first, then removed, and simmered with seasonings and condiments to detoxify.

3.Broad bean. Red blood cells in the body lack 6 phosphate glucose deoxygenase, and after eating broad beans, they will get hemolytic jaundice, also known as broad bean disease.

The disease is often hereditary, so people with a family history of the disease should go to the hospital for a check-up and avoid eating broad beans.

4.Blue-purple seaweed.

If the seaweed is blue-purple after water growth, it means that it has been contaminated with the toxic substance cyclic polypeptide when it grows in the sea. These toxins are also not detoxified by steaming and are not edible.

5.Fresh fungus.

Fresh fungus contains a kind of pyrroid light-sensitive substance, which is sensitive to light, and is irradiated by the sun after eating, causing solar dermatitis, and some severe ones will also have dyspnea due to throat edema. Therefore it is not edible.

Vegetables are essential nutrients for the human body, but some vegetables can cause poisoning when eaten. We have to be cautious. There are 8 common types of vegetables that are easy to cause poisoning:

1. Fresh daylily.

The dish contains colchicine, which will produce toxic substances after oxidation after entering the human body, causing poisoning and abdominal pain, diarrhea, vomiting and other symptoms similar to acute gastroenteritis. Colchicine is easily soluble in water, and as long as the fresh daylily is fully soaked in water and dried during processing, the colchicine in the vegetable will disappear, and it will not be poisoned after eating.

2. Sprouted potatoes.

Sprouted potatoes or green skin containing solanine, after eating, it has a strong irritability and corrosiveness to the gastrointestinal membrane, has a paralytic effect on the central nervous system, and is seriously life-threatening. Therefore, before eating, the germ part should be deeply cut, soaked in cold water, and fully boiled to remove its toxicity.

3. Rootless bean sprouts.

There is a rootless bean sprout on the market, which is grown with chemical fertilizers. All chemical fertilizers contain nitrogen compounds, which can be converted into nitroscopy by intestinal bacteria when consumed. Studies have confirmed that this is a strong carcinogen, which can cause stomach cancer, liver cancer, esophageal cancer, etc.

Therefore, it should be carefully identified when purchasing, and it is strictly forbidden to consume it.

Fourth, green beans and kidney beans.

Beans contain soap rings and membrane protease inhibitors, which can be toxic if eaten uncooked beans and green beans with a green appearance. Therefore, when cooking, the beans should be boiled and removed, and then the seasoning ingredients should be added to the simmer to remove the toxicity.

5. Fresh fungus.

Contains a kind of light-sensitive substance, extremely sensitive to light, after eating by the sun can cause solar dermatitis, and some serious cases will also cause dyspnea due to throat edema. Therefore, fresh fungus should be dried before eating.

6. Seaweed. If it is blue-purple after blistering, it means that it has been polluted by a toxic substance called annular multi-skin when growing in the sea, and must not be eaten.

Seventh, broad beans|Therapy.

After some people eat broad beans, they will get Luo bloody yellow plague, which is called broad bean disease or broad bean yellow. It is mainly due to the lack of b-phosphoglucohydrogenase in red blood cells in these people. The disorder is hereditary and occurs more often in 1 to 3

years of age. Therefore, those with a family history of this disease should abstain from eating broad beans.

8. Green tomatoes.

Green tomatoes contain the same toxic substance as sprouted potatoes, solanine. After eating, it will cause nausea, vomiting, blue complexion, salivation, dizziness and other poisoning symptoms. Raw food is more dangerous.

1.Pork * water chestnut – stomach ache.

2.Beef * Chestnuts – causes vomiting.

3.Mutton * watermelon - hurts the vitality.

4.Dog meat * mung beans - can be poisoned.

5.Rabbit meat * celery – hair loss.

6.Chicken * Celery - Hurts the vitality.

7.Goose meat * eggs - hurt vitality.

8.Soft-shelled turtle * amaranth - can be poisoned.

9.Carp * Licorice – can be poisoned.

10.Crab * persimmon - diarrhea.

11.White wine * persimmon - will have chest tightness.

12.Sweet potatoes * persimmons - can get stones.

13.Saccharin (flakes) * Eggs - can be poisoned, severe death14Hongtang * Preserved eggs - can be poisoned.

15.Onion * honey - hurts the eyes.

16.Tofu * Honey – Deaf.

17.Radish * fungus - dermatitis.

18.Potatoes * bananas – facial spots.

19.Taro * Banana - belly swelling.

20.Peanuts * Cucumbers – can hurt.

21.Mutton * Dried plum vegetables - stuffy heart.

Raw sprouted potatoes and uncooked green beans can cause food poisoning!

Question: Vegetables that are easy to cause poisoning in life Answer: First, they are vegetables contaminated by pesticides

In order to grow vegetables quickly and well, vegetable farmers use high-concentration pesticides to spray vegetables and market them earlySecond, it is uncooked, green beans and green beans: containing saponins and trypsin inhibitors, which can poison the human body;3. Sprouted potatoes and green tomatoes: both contain solanine toxic substances, and dizziness, vomiting, salivation and other poisoning symptoms will occur after eatingFourth, it is a bean sprout grown with chemical fertilizer:

Because chemical fertilizers are ammonia-containing compounds, under the action of bacteria, they can be transformed into a carcinogen called nitrosamines, which can cause people to suffer from stomach cancer, esophageal cancer, liver cancer and other diseases if ingested for a long timeFifth, it is fresh daylily (also called enoki): contains the family narcissine. Acute gastroenteritis occurs when eating a large amount of fresh daylily that has not been boiled or boiled or fried incompletelySixth, it is broad beans:

Some people will get hemolytic jaundice and anemia after eating broad beans, which is called broad bean disease (also known as Hu douhuang);7. It is fresh fungus: it contains a kind of pyrroid photosensitive substance, which is sensitive to light, and can cause solar dermatitis after eating by sun irradiation. To prevent vegetable poisoning, we must first strengthen the supervision and management of pesticides.

It is strictly forbidden to use highly toxic pesticides on vegetables, and at the same time, it is necessary to improve the monitoring of pesticide residues in vegetables, and deal with vegetables that do not meet health requirements in a timely manner. Secondly, we should pay attention to the purchase and storage of vegetables, and vegetables must be "washed, soaked, blanched, and fried before" to ensure safety.

1) Causes and prevention of poisoning: The causes of poisoning can include several aspects: Fresh vegetables, rotten vegetables and cooked vegetables that have been stored for too long, at this time, the nitrate in the original dish is converted into nitrite under the action of nitrate-reducing bacteria; Freshly pickled vegetables (Storm pickles) contain a large amount of nitrite, which generally disappears 20 days after pickling. In some areas, drinking water contains more nitrate, and when porridge or food is cooked with the water and left in an unclean pot overnight, the nitrate is reduced to nitrite under the action of bacteria. When too many vegetables (especially leafy vegetables) are consumed, a large amount of nitrate enters the intestines, and if the intestinal digestion is not good, the bacteria in the intestines can reduce nitrate to nitrite; excessive nitrates and nitrites added to cured meat products; mistakenly adding nitrite to food as table salt; Dairy products contain Bacillus subtilis, which reduces nitrate to nitrite.

These four vegetables can cause poisoning if not eaten properly!

1. Sprouted potatoes. Sprouted potatoes also have a lot of toxins in them. It is not uncommon for many people to get food poisoning from eating sprouted potatoes. Therefore, if you buy potatoes, you should try to eat them, and do not leave them for too long to cause germination and inedible.

2. Many people often eat fungus at home, but in the process of soaking, dry fungus emits toxins over time, so it must not be overnight when soaking fungus, and the time is kept within 4 hours, so as not to cause food poisoning in the subsequent eating process.

3. Uncooked green beans. Many beans can lead to the precipitation of toxins if they are not cooked, such as green beans and green beans. This type of food must be steamed in a pot before stir-frying to ensure that it is fully cooked before eating.

4. Fresh daylily. If the fresh daylily is not cooked, it will directly cause the patient to develop acute gastroenteritis, and it must be fully soaked before eating the cabbage, because it contains narcissine. In the case of excessive consumption, nausea, vomiting, abdominal pain will occur, which seriously affects the health of the human body.