Fruits that surprisingly contain 'toxins'... 5 seasonal foods that pose a risk of diarrhea?

Among the seasonal foods eaten in the fall, many contain natural toxins, so caution is required.

 

According to the Korea Food Safety Management Certification Institute, some seasonal fall foods, such as ▲ginkgo nuts ▲old pumpkins ▲bracken ▲taran ▲potatoes, contain plant toxins and should be safely cooked before consumption.

 

Ginkgo nuts, known for their nutritional value, contain a natural toxin called cyanogenic glycosides. Eating them raw is extremely dangerous, and overconsumption can cause cyanosis, a condition where areas like the lips, fingertips, and ears appear blue due to reduced oxygen supply. They also contain a toxin called methylpyridoxine, which can cause fainting spells and must be cooked before eating. The daily intake of ginkgo nuts is appropriate for adults to be less than 10, and for children to be 2 to 3. all.

Old pumpkins are also common in the fall. They do not spoil easily, so they are often stored and enjoyed for a long time. However, caution is required when consuming them, as a large amount of a toxin called cucurbitacin is produced in old pumpkins. Sometimes, this If you consume a large amount of toxin, you may experience nausea. I may experience vomiting and diarrhea.

 

Bracken is another food often eaten in the fall. It's rich in protein and contains a variety of fiber. However, caution is advised as bracken contains a carcinogen called ptaquiloside. Ptaquiloside is a natural toxicant found in bracken, classified as a Group 3 carcinogen by the International Agency for Research on Cancer (IARC). If you boil it in salt water for about 5 minutes and eat it, the risk of poisoning is over 90%. decrease It can be safely consumed.

 

Taro is a food rich in vitamins and minerals. However, it contains toxic substances such as calcium oxalate and homogentisic acid. If you eat taro incorrectly, Symptoms of abdominal pain and vomiting may appear You can safely enjoy taro in a simple way. Nearly 90% of the toxic substances in taro can be removed by boiling it thoroughly in water and then soaking it in water.

 

When potatoes are stored for a long time, the surface turns green and sprouts. The green part produces the natural toxin solanine, which is very heat-resistant and does not break down easily even when cooked. To remove it, the potatoes must be cut cleanly so that no green or sprouted parts remain. Hey, if you store potatoes with onions, both will spoil easily. Keep it.

 

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Potatoes and ginkgo nuts are well known,

Old pumpkin and bracken taro

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