Now many people think that raw vegetables can greatly retain the nutrition, which is true, but this also ignores the toxins contained in the vegetables themselves, if not heated and cooked, then the toxins can not be removed, eat into the body will naturally get sick. Therefore, when consuming the following kinds of vegetables, remember to be cooked oh! Lethal toxin: saponin Lethal mechanism: if the beans are not cooked, beans in the saponin will strongly stimulate the digestive tract, and beans contain coagulants, with coagulation. In addition, the beans also contain nitrite and trypsin, which can stimulate the human gastrointestinal tract and cause food poisoning and gastroenteritis symptoms. Detoxification method: In order to prevent the consumption of four seasons beans poisoning, must be cooked thoroughly, cooked. Cassava Lethal toxin: linseed bitter glucoside Lethal mechanism: Although the tuber of cassava is rich in starch, but its whole plant parts, including roots, stems, leaves contain toxic substances, and fresh tubers are more toxic. Therefore, care must be taken when consuming cassava tubers. Cassava contains toxic substances for linseed bitter glucoside, if you ingest raw or uncooked cassava or drink its soup, it may cause poisoning. The reason is that linseed bitter glucoside or linseed bitter glucosidase by stomach acid hydrolysis to produce free hydrocyanic acid, thus making the human body poisoning. A person who consumes 150 to 300 grams of raw cassava can cause poisoning, or even death. Antidote: To prevent cassava poisoning, peel cassava before consumption, soak potato flesh with clean water to dissolve cyanogenic glycosides. Generally soak for about 6 days to remove 70% of the cyanogenic glycosides, and then heated and cooked, can be eaten. Spinach Lethal toxin: nitrate Lethal mechanism: spinach, mustard and other vegetables are very easy to enrich nitrate. Nitrate itself is very low toxicity to humans, but under the action of microorganisms in the body, it will be transformed into nitrite. Spinach, mustard and other vegetables are highly susceptible to nitrate enrichment. Nitrate itself is very low toxicity to humans, but under the action of microorganisms in the body, it will be transformed into nitrite. Detoxification method: can not be eaten raw, must be burned through and cooked before it is appropriate to eat. Therefore, the “shabu-shabu” method of eating lamb after the soup is bleached is not advisable. Fatal toxin: Chlorophylline photosensitive substances Fatal mechanism: Fresh fungus contains chlorophylline photosensitive substances, which can cause heliodermatitis when eaten raw, resulting in itchy, edematous and painful skin. Antidote: Don’t eat fresh fungus, and make sure to cook it and eat it thoroughly. The water bamboo shoots, water bamboo and other vegetables that contain more oxalic acid, even if they are cold, should be blanched with boiling water to remove most of the oxalic acid contained in the vegetables. Oxalic acid in the intestine will combine with calcium into difficult to absorb calcium oxalate, interfering with the body’s absorption of calcium, resulting in a calcium deficiency in the body. Detoxification method: be sure to blanch with boiling water. Cauliflower Lethal toxin: colchicine Lethal mechanism: There is a colchicine component in fresh cauliflower, colchicine is non-toxic, but after absorption in the gastrointestinal tract will be oxidized to form a very toxic colchicine, this substance can stimulate the stomach and intestines, resulting in a dry throat, heartburn, thirst, abdominal pain, diarrhea and other symptoms. Antidote: Because colchicine is water-soluble, this plant alkali has been destroyed during the steaming and drying process of fresh cauliflower, plus the consumption of dried cauliflower products must be soaked in water, of course, no risk of poisoning. Amaranth Lethal toxin: dust and small worms Lethal mechanism: Amaranth and other wild vegetables contain dust and small worms, which can cause allergies. Antidote: Blanch amaranth in boiling water before eating. Lettuce and water chestnuts are also best peeled, washed and blanched in boiling water before eating.