🌿 Folk Prescriptions

Fresh vegetables are fresh and vibrant, with pleasant texture and rich in vitamins, minerals, and dietary fiber, making them an indispensable part of a balanced diet. However, did you know that improper processing or cooking can turn fresh vegetables into "health killers"?
Raw Legumes
Green beans, red kidney beans, white kidney beans, and others contain plant hemagglutinin, which irritates the gastrointestinal tract and may cause hemorrhagic inflammation. Symptoms such as nausea, vomiting, and diarrhea often appear within 1–3 hours after consumption. Research shows that plant hemagglutinin can be destroyed at high temperatures.
Correct Consumption Method: These legumes must be thoroughly cooked, boiled until discolored, or stir-fried before eating.
Bamboo Shoots
Bamboo shoots contain raw hydrogen glucoside, which can cause throat constriction, nausea, vomiting, headache, and even death within minutes of ingestion.
Correct Consumption Method: Cut bamboo shoots into thin slices and cook thoroughly before eating.
Fresh Golden Needle Mushrooms
Fresh golden needle mushrooms contain colchicine, a substance that damages cell nuclei and disrupts cell division, leading to cell death. Within one hour of consuming fresh golden needle mushrooms, poisoning victims may experience abdominal pain, vomiting, and diarrhea.
Correct Consumption Method: Fresh golden needle mushrooms must first be blanched in boiling water for 2–3 minutes, then soaked in clean water for 2 hours before consumption. Processed or dried varieties from food factories are non-toxic.
Fresh Broad Beans
Some people lack 6-phosphogluconate dehydrogenase (a hereditary condition). After consuming fresh broad beans, these individuals may develop acute allergic hemolytic syndrome, including fatigue, anemia, jaundice, hepatomegaly, vomiting, and fever. If not treated promptly, death may result from severe anemia.
Correct Consumption Method: Anyone who has experienced these symptoms should avoid eating fresh broad beans.
Fresh Black Fungus
Fresh black fungus contains porphyrin-like photosensitizing substances. After consumption, these substances enter the bloodstream and distribute to skin cells. When exposed to sunlight, they may trigger photodermatitis, causing skin swelling, itching, red rashes, and blisters. Porphyrins can also be absorbed by the pharyngeal mucosa, leading to pharyngeal edema, general discomfort, runny nose, watery eyes, fatigue, and rapid breathing.
Correct Consumption Method: After drying and processing, the porphyrin content in black fungus is destroyed and eliminated, so no adverse reactions occur upon consumption.
Green Potatoes
People know that sprouted or rotten potatoes are toxic, but many are unaware that green potatoes also contain toxic substances. The toxic compound solanine, present in the green parts of the potato skin and just beneath it, interferes with nerve signal transmission and irritates the gastrointestinal mucosa, potentially causing gastrointestinal bleeding. Symptoms such as oral burning, stomach pain, nausea, and vomiting typically appear within one hour of consumption.
Correct Consumption Method: Before eating, remove all green portions of the potato skin and soak the tuber in clean water for over two hours before cooking.
Green Tomatoes
Green tomatoes contain glycoalkaloids (solanine), which can cause nausea and vomiting after consumption.
Correct Consumption Method: If purchasing green tomatoes, wait until they ripen and turn red before eating. Red tomatoes do not contain solanine.