In the life we ​​have vegetables that are ripe, some vegetables are eaten raw, some vegetables are raw and cooked, but some vegetables will affect our health, serious meeting after eating raw. To make our lives safe from threats, let's talk about what vegetables we can't eat. First, leeks Deadly Toxin: Nitrite Deadly mechanism: Wild vegetables such as leeks and gray vegetables contain plenty of nitrite. If the human body ingests excessive nitrite, normal human hemoglobin can be oxidized into methemoglobin, and in addition, nitrite can also prevent oxygenated hemoglobin from releasing oxygen, thereby causing hypoxia in the tissue and causing poisoning. Detoxification methods: How can we prevent nitrite poisoning? In fact, it is very simple, we must allow the family to eat fresh vegetables, cooked vegetables should not be stored for a long time stuffed, pickled vegetables should be cleaned after a month after the edible. Second, 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 potato meat with water to dissolve the cyanogenic glycosides. About 70% of the cyanogenic glycosides can be removed after about 6 days of bubbling. After heating and boiling, they can be eaten. Three, green beans Lethal Toxin: Saponin Deadly 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: In order to prevent the poisoning of green beans, be sure to cook and cook the green beans. All we mentioned above are all the vegetables that we can't eat raw in our lives. We also tell you the harmful effects of raw vegetables and how we can remedy them after we eat them. SIDE MILLING CUTTER(CARBIDE) SIDE MILLING CUTTER(CARBIDE)
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