Eight kinds of toxic vegetables damage liver function, try not to eat

It's always good to eat more vegetables, especially nowadays many people are in sub-health state. Usually the big fish eat too much meat and it will cause damage to the body. Therefore, meat and vegetables can maintain healthy levels. The detoxification of the human body depends on the liver, but there are always some foods that are damaging to the liver! To eat vegetables, the premise is to eat. When selecting ingredients, the following do not eat as much as possible.

1, immature tomatoes

Mature tomatoes naturally taste no problem, but you must be careful when you are not familiar with it. It contains a toxic substance known as Solanum nigrum that can cause symptoms such as nausea, vomiting, dizziness, runny nose, and general weakness and fatigue. It can also be life-threatening in severe cases. If eaten raw, it is more harmful. If the color is uneven, it is best not to choose; the outline is natural, and the tomatoes may be sweeter.

2. Rotten ginger

Some people think that "rotten ginger is not bad", this statement is obviously wrong. Because rotten ginger produces baicalein, people who eat it can cause hepatotoxicity and damage liver function. In severe cases, it can cause liver cancer and esophageal cancer. Bad businesses like to fumigate ginger with sulfur, so that the bright yellow and white colors can harm the liver and kidneys. Therefore, when purchasing ginger, not only must choose fresh, full shape, no moldy rot deterioration, but also can take a small piece to taste, if it is smoked with sulfur, the spicy flavor is relatively light or there are other Taste, good ginger is savory and spicy.

3, rootless bean sprouts

The bean sprouts that are elicited with chemical fertilizers or herbicides grow faster, thicker, and have no roots. Residual herbicides, under the action of microorganisms, produce ammonia nitrite that can cause esophageal cancer and stomach cancer, and the rootless bean sprouts absorb this poison. There are also black heart traders will add bleaching powder and preservatives in bean sprouts, excessive consumption of bleach may cause esophageal, gastric mucosal damage; preservatives affect vision, liver and stomach, long-term consumption may cause a variety of cancer. Therefore, in the selection of bean sprouts, the color is gray, roots are short, roots are less or no roots, beans are blue, and bean sprouts with water that breaks in sections are not purchased.

4, fresh fungus

In our concept, we always feel that the fresh is the best. Actually it is not. Dried fungus is safer than fresh fungus. Fresh fungus contains porphyrin-based light-sensitive substances. After being eaten, skin light can cause dermatitis and pruritus. Exposure to the skin can also cause edema and pain. Some individuals also experience pharyngeal edema. Difficulty breathing. Therefore, it is best to buy dried fungus. After exposure, the fungus will decompose most of the porphyrins, and before soaking in the water, the remaining toxins will dissolve in the water and make the dried fungus non-toxic. However, when soaking the dried fungus, the water should be replaced several times.

5, long-lasting old pumpkin

Sweet taste makes pumpkin a favorite of many people, but it is because of the high sugar content, long-term preservation or poor storage makes the melon flesh produce oxygen-free alcoholysis and produce alcohol. This chemical change is difficult to detect and causes poisoning after eating. It manifests itself as dizziness, drowsiness, weakness, and severe vomiting and diarrhea. Therefore, when eating old pumpkins that have been stored for a long time, they must be carefully inspected. The skin is rotten or has a strange smell after cutting. This indicates that it has deteriorated and is strictly prohibited from being consumed to prevent poisoning.

6, autumn lentils and pods

Wash lettuce can be eaten directly, and some vegetables will not work. The foods contained in autumn lentils and lobster sauce contain aggregates that can cause blood clotting. Soybean meal contains a hemolysin. These toxic ingredients are particularly high in mature “old lentils” in the fall. People tend to be poisoned if they eat, causing headaches, dizziness, nausea, and vomiting. However, these toxins can be destroyed after high temperature treatment. Therefore, the vegetables should be cooked in high temperature and thoroughly cooked until they are edible.

7, wheat potato liver disease patients do not eat

Patients with advanced liver disease are unconscious of the accumulation of blood, a type called "natural benzodiazepine-like compounds". American researchers say that wheat and potato foods contain a small amount of natural diazo substances, and healthy people do not have a sedative effect. People with chronic liver diseases eat this type of food as usual. Because of liver dysfunction, the body cannot contain foods. The natural sedatives are promptly decomposed and removed, and when such substances reach a certain amount, they can cause drowsiness, stupor and coma. Therefore, patients with chronic liver disease should not eat too much wheat and potato foods containing such natural sedatives.

8, fresh daylily

It contains a highly toxic substance of colchicine that can be converted into toxic substances in the body after absorption by the intestines. Poisoning will occur if consumed. Symptoms of poisoning are nausea, diarrhea, headache, thirst, and even coma occurs. The process of dried lily in the production process through steam fumigation, drying and other processes, can remove most of the colchicine, more secure. Narcissus is soluble in water. When you eat fresh daylilies, you must first go through the process of boiling water and cooking.

"This is a case of serious illness." This is the truth. Having a good body is more important than anything. At the very least, there will not be much food to eat. For our physical health, we must develop good health habits.

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