Diseases that can be caused by eating vegetables

Vegetables can provide people with essential nutrients, but some vegetables can also cause diseases if eaten improperly. Common ones include:

Green vegetable disease

Green vegetable disease is also called "enterogenic cyanosis". If people eat spoiled green vegetables, or eat too much vegetables at one time, stew the vegetables for too long, or leave them for too long, the nitrite in the blood will increase greatly. Patients will experience varying degrees of hypoxia symptoms, such as cyanosis of the lips and nails or even the skin of the whole body, shortness of breath, nausea, vomiting, abdominal pain, diarrhea, and in severe cases, coma, convulsions, and even death.

Potato disease

Potatoes contain a small amount of the toxic substance "solanine". When potatoes sprout and the skin and flesh turn green or purple, this toxin will increase dramatically, especially in the sprouts and the surrounding skin and flesh. Solanine has a hemolytic effect on the human body and can also paralyze the motor center and respiratory center of the human nervous system. It can cause poisoning within ten minutes to several hours after eating. Symptoms include dry mouth, tongue numbness, nausea, vomiting, abdominal pain, diarrhea, and severe cases may have fever, shortness of breath, dizziness, tinnitus, photophobia, convulsions, etc., and even death due to paralysis of the respiratory center.

Bean disease

Some beans, such as kidney beans, lentils, French beans and soybeans, contain saponins, lectins and antitrypsin factors. If these beans are eaten raw or not cooked thoroughly, they can cause poisoning reactions. Symptoms include nausea, vomiting, abdominal pain, diarrhea, dizziness, headaches, etc., which usually occur 3-4 hours after eating and usually recover in about two days. Drinking undercooked soy milk can also cause the above symptoms.

Daylily disease

Fresh daylily contains a substance called colchicine, which will cause poisoning symptoms within 30 minutes to 4 hours after consumption. Mild symptoms include dry throat, burning discomfort in the stomach area, nausea and vomiting, while severe symptoms include abdominal distension, abdominal pain, diarrhea, and even blood in the stool, urine, and urine retention. Therefore, when eating fresh daylily, soak it in water for two hours, squeeze out the water, and then cook it. The cooking time should be longer, and do not stir-fry in a large pot to avoid uneven heating and toxic substances remaining.

Rootless bean sprout disease

Some rootless bean sprouts are grown with chemical fertilizers. Chemical fertilizers often contain nitrogen compounds, which are converted into nitrosamines by intestinal bacteria after being consumed by humans. Studies have confirmed that this is a strong carcinogen that can cause stomach cancer, liver cancer, and esophageal cancer. Therefore, you should be careful to identify it when purchasing.

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