full lace wigs Eat home-style vegetables will be poisoned?
I. Oxalic acid
Spinach, bamboo shoots, garlic, spinach, water chestnuts, onions, wild rice, soybeans and so contains more oxalic acid.
Hazard: The effect of oxalic acid in addition to taste astringent taste, but more important is that it can combine with calcium in food into insoluble calcium oxalate, so that food can not be absorbed by the body to use calcium; oxalate foods can hinder iron absorption; long-term consumption of high oxalate-containing foods, may produce kidney stones (calcium oxalate stones). Some people get these dishes with tofu, chicken, liver and other food cook, to the growth and development of children or pregnant women, nursing mothers to eat, that can be calcium and iron, counter-productive.
Preventive measures: the best type of food before cooking, first boiled and then fried, this would remove some of oxalic acid.
II. Nitrate and nitrite
Many vegetables from the soil nitrate concentration, nitrate in the nitrate-reducing bacteria under the effect of nitrite generated in the appropriate conditions (temperature and humidity, pH, etc.) in favor of nitrate into nitrite. After storage of fresh vegetables, nitrate into nitrite, and change the extension of storage time with the more.
Hazard: When the amount of nitrite reached toxic dose, acute poisoning occurs. Nitrite into the body, under the right conditions in the stomach with amines to form strong carcinogens - nitrosamines, cause harm to humans.
Preventive measures: ① reduce the use of agricultural fertilizer; ② to eat fresh vegetables.
Three and some vegetables contain harmful substances, toxic, food poisoning can occur after eating
Green beans
Fried green beans poisoning occurs because there is no more. Because the raw beans contain toxic substances - toxic protein and saponin, the former has a blood clotting, which can damage red blood cells is a hemolytic and gastrointestinal have a strong stimulating effect. Especially after the beginning of autumn the green beans with the two substances most, if not cooked fully cooked, 1-5 hours after eating can cause poisoning.
Poisoning symptoms: Light headache, dizziness, severe nausea, vomiting, abdominal pain. full lace wigs ,lace front wigs
Preventive measures: cooking cooking cooking, so the original dark green beans disappearance of eating raw taste and no hard feeling bitter, indicating that toxins have been destroyed. Generally more toxic the old green beans, beans two should be removed with high toxin.
