4 foods sprouting germs that are harmful to your health

Ginger

The ginger roots leave the plant sprouts for a long time, but many families continue to use them. This reduces the nutritional value of ginger flavor. Also, if ginger has become moldy, then the parts around the broken area should not be used anymore.

Because broken moldy ginger will produce safrole toxin (a substance that can cause cancer 2B), degenerate liver cells, necrosis, and even lead to liver cancer.

Taro

In the composition of taro, there is a lot of flour, nutrients and vitamins. When potatoes sprout, it is only when they are used to cut off the stems and leaves.

But if sprouting again, the nutrients in it will more or less be affected, not to mention the taste has also metamorphosed. Therefore, you should not eat when taro has sprouted.

Potato

When potatoes show signs of germination it will produce a very toxic substance called solanine, toxic to human health, far exceeding the safety standards allowed. Normal ways of processing cannot destroy this toxin, even cutting off green areas is unlikely to run out of toxins.

Solanine is not only highly corrosive to the stomach, but also has the effect of hemolysis and paralysis of the nerve center, when eating these types of taro, there is a very high risk of poisoning.

Sweet potato

When sweet potatoes show signs of germination, they do not produce poisoning but there are many molds that cause bacteria to proliferate, making it easy for people to pick up the disease.

So, if there are brown or black spots on the sweet potato skin, that is the phenomenon of black spot infection. Black spot will produce some ipomeamarone toxins, a substance that makes potatoes taste bitter so throw them away and no longer use them.