Green beans
Lethal Toxin: Saponin
Fatal mechanism:
If the green beans are not cooked, the 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.
Detoxification method:
To prevent the poisoning of green beans, be sure to cook and cook the green beans.
broad bean
Lethal Toxin: Adenosine
Fatal mechanism:
Vicia faba seeds contain nasoside glycosides, 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 4 to 24 hours after eating raw beans.
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.
Raw milk
Lethal Toxin: Saponin
Cause mechanism:
Because raw soybeans also contain toxic ingredients, they can cause food poisoning if the soybean milk is consumed when it is not cooked. In particular, when soymilk is heated to about 80°C, saponin is thermally expanded 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.
Detoxification method:
In order to prevent the poisoning of drinking raw soymilk, it is necessary to continue heating to 100°C after boiled soy milk. Cooked soy milk has no foam, and the disappearing foam is also
Cassava
Lethal Toxin: Flaminoids
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. Therefore, care must be taken when eating cassava roots. 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 produce free hydrocyanic acid, which poisons the human body.
A person who consumes 150 to 300 grams of raw cassava can cause poisoning and even death.
Detoxification method:
To prevent cassava poisoning, peel the cassava before eating, and soak the potatoes with fresh water to dissolve cyanine. About 70% of the cyanogenic glycosides can be removed after about 6 days of bubbling. After heating and boiling, they can be eaten.
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