9 food that is not cooked well will be more poisonous than arsenic, the number 2 is unexpected

1. Shoots

In bamboo shoots contain lots of glucide. This substance, when combined with acidity in the stomach, creates an acid that can cause poisoning if eaten too much. However, toxins in bamboo shoots will evaporate easily when boiled.

To remove the toxins found in bamboo shoots, after slicing thinly, boil it over with boiling water for about 10 minutes. During the boiling process, do not cover the pot, so that the toxins in the bamboo shoot follow the steam to fly out. Then, remove the shoots and rinse them under cold running water, then process them normally.

2. Soy milk

Because soybeans also contain toxin ingredients, so if soy milk is not cooked, it can also lead to poisoning when used. Especially when soy milk is cooked to about 80 ° C, hot soybean saponins will expand and foam rise to form "fake boiling". In fact, if you have just seen the simmering phenomenon stop boasting harmful ingredients like saponin in soy milk, it will not be completely destroyed. That will cause poisoning when used, usually after eating for 0.5 to 1 hour can develop illness, symptoms mainly appear in the gastrointestinal tract.

To prevent live soy milk poisoning, when soy milk is cooked, heat it to 100 ° C, for about 10 minutes on low heat, soy milk can now be safely used.

3. Potatoes

Eating raw potatoes can cause bloating and unwanted gastrointestinal effects because this food contains starch that impedes digestion. Even more dangerous when potatoes are stored for a long time in humid places, there may be some green spots on the shell and develop into toxins called solanine, a toxin that can cause enlightenment. food poisoning. If a potato has green spots, it's best to throw it away.

4. Cassava

Cassava is a food that contains many vitamins and minerals. They will be very safe if properly prepared, but if eaten raw or unprocessed, you may be in danger, even death because this tuber contains large amounts of linamarin, which will convert into cyanide. toxic when eaten raw.

5. Fresh ear wood

Fresh ear wood contains porphyrin - a light-sensitive substance. If after eating fresh wood ear, the body exposed to light will cause dermatitis, itching, severe edema, and can cause skin necrosis. So to protect health, people should not eat wood ear when fresh.

6. Eggplant

Eggplant contains solanine, a substance that reduces the body's ability to absorb calcium. Not only that, the amount of solanine in unripe old eggplant is relatively high, very easy to poison.

Solanine is basically insoluble in water, so using methods such as soup, boil . cannot remove solanine. When cooking eggplant, add a little vinegar to help break down and resolve solanine.

7. Cove beans

In cove beans, there is also Saponin toxin, if not cooked, the bean saponin will strongly stimulate the digestive system. In addition, cove beans also contain nitrite and trypsin, which can stimulate the stomach in the body, causing food poisoning and gastrointestinal inflammation symptoms. Cove beans can be cooked in a stir-fry or boiled dish, but must be cooked thoroughly during cooking.

8. Needles

In needle fungus, living with Colchicine is very toxic, easily irritating to the gastrointestinal mucosa and respiratory mucosa, leading to the appearance of unpleasant sensations such as dry throat, nausea. If you eat a lot of uncooked mushroom needles, it can also pose a major risk, bloody urination.

For other mushrooms, you should also cook for about 10 minutes, then eat, because hard mushrooms, it will be difficult to metabolize nutrients if not cooked. At the same time, if cooking mushrooms is not good, the substances in the fungus can make you indigestion, or the bacteria that have not been exhausted will harm the body.

9. Tomato

In order to absorb tomato lycopene-effective antioxidant and anti-inflammatory, it's best to cook it before enjoying it. Because the thick crust of tomatoes contains lycopense, if you eat raw, you can only absorb about 4%. When cooking, you can easily take up its lycopene.

When carrots, pumpkin are cooked, the amount of beta-carotene - an antioxidant will increase and when it enters the body, it will be converted into vitamin A. If eaten raw, the body will take about one time and very difficult to digest and absorb, but when cooked, the crust is broken and the body can absorb easily.