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What food should be eaten fresh, but these 6 kinds of food, but can not eat "fresh"

By: anna Apr. 21,2022

Food is the fresher the better? In fact, this view is not entirely right, some food is not the fresher the better, put a little longer but safer.
In the eyes of most people, eating must pay attention to fresh ingredients, think that the fresher the food is better, not only also eat and more nutritious. In fact, this view is not entirely right, some food is not the fresher the better, put a little longer but safer.

Do not blindly pursue the "fresh", these 6 kinds of food put a long time safer

Beans: seasonal beans, soy milk

The fresh beans contain a substance called saponin, which can cause strong stimulation of the mucous membrane of the human digestive tract. If you want fresh beans, eat the beans that are not thoroughly cooked, it will easily lead to diarrhea, vomiting and other uncomfortable symptoms, so when cooking fresh beans, you must pay attention to thoroughly cooked.

Soybean milk is rich in nutrients, many people like to make their own soybean milk at home to drink, but if it is not cooked soybean milk, it is easy to leave some trypsin inhibitors and saponins, etc. If you ingest these substances, it will make people appear indigestion, nausea, diarrhea, vomiting and other symptoms, and even poisoning will occur.

Therefore, when cooking soy milk must be thoroughly cooked, it is best to boil it and then cook it for five minutes, so that the soy milk is fully cooked and wait until the foam disappears before drinking.

Fresh fungus

Fresh fungus contains a light-sensitive substance called porphyrin, which is very sensitive to light. When we eat fresh fungus, this light-sensitive substance will enter the body's blood circulation and reach the epidermal cells.

When exposed to sunlight, it can easily lead to solar dermatitis, with itching, redness, swelling, pain, blisters and bright red papules, and even necrosis of the skin tissue.

In addition, porphyrins, which are photosensitive substances, are also easily absorbed by the throat mucosa, causing patients to suffer from runny nose, watery eyes, edema in the throat, difficulty in breathing and general weakness.

It is best not to consume fresh fungus, but to expose the fresh fungus into dried fungus, which can greatly reduce this photosensitive substance, and even if there is residue, it can be dissolved away during the process of soaking the fungus. You can soak them in cold water for 3 to 4 hours while soaking, and it is best to change the water several times in the middle.

Fresh pickled vegetables

In the process of salting vegetables, a substance called nitrite is formed, which is not carcinogenic but is converted into potentially carcinogenic nitrosamines. The amount and production of nitrite synthesis is greatest within 7 to 15 days after pickling vegetables, and the nitrite content decreases significantly after 21 days.

Therefore, freshly pickled vegetables should not be eaten immediately, it is best to wait until fully pickled and cooked before eating, which will be relatively safe. In addition, when eating pickled vegetables, you can properly eat some foods rich in vitamin C, which can reduce the impact of nitrite on human health.

Freshly picked persimmons

Some people are used to buying fresh raw persimmons for easy storage, so they buy them to eat, but raw persimmons contain a lot of ellagic acid, which not only tastes sour and feels astringent, but also has a strong astringent effect, which can lead to tongue tingling, mouth astringency and dry stools if consumed in excess.

The amount of ellagic acid in persimmons increases slowly during the growth process, but decreases after ripening and softening. Therefore, it is best not to eat freshly picked, immature persimmons.

When selecting persimmons, be sure to pick ripe persimmons; the higher the transparency of the skin, the more ripe they are. Or you can put freshly picked raw persimmons in a sealed bag with ripe apples, pears and other fruits and wait for a week for the astringency to disappear before eating them.

New Tea

New tea is just picked and placed less than a month of tea, new tea contains a lot of tannic acid and alkaloids and other substances, if a large number of intake, easily lead to excessive excitement of the nervous system and symptoms of arrhythmia, resulting in blood circulation and heart rate accelerated, the symptoms of panic.

It is recommended that it is best not to drink new tea, picked tea leaves are best left for a period of time, and then drink after the oxidation of some of the polyphenols in the tea leaves. In addition, also pay attention not to drink too much tea, and do not drink strong tea.

Yellow cauliflower

There is colchicine in fresh cauliflower, which will be oxidized to di-colchicine after absorption in the human gut. This substance is very toxic and can cause strong irritation to the human respiratory system and gastrointestinal mucosa.

Therefore, after consuming a large amount of fresh yellow cauliflower, symptoms such as numbness of the tongue, dry throat and thirst will easily appear, and in serious cases, even symptoms of poisoning such as nausea, heartburn, abdominal pain, vomiting, blood in stool and blood in urine will occur.

Therefore, we try not to eat fresh yellow cauliflower, if we must eat it should be blanched and soaked and boiled first. The best is to choose to eat dried cauliflower, because dried cauliflower in the production process after drying and water vapor fumigation, can remove most of the colchicine, safer for the human body.

In short, we need to understand that not all food is better the fresher it is, we need to understand the properties of food from its nutritional composition and the changes that will occur during storage so that we can better choose food.
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