Some common foods in every family’s meal, such as bamboo shoots, potatoes, cassava (manioc), and peanuts, are rich in nutrients and essential for the human body. However, experts warn that these foods may contain various dangerous toxins.
Cyanide – The Toxic Culprit in Bamboo Shoots
Analysis of three types of bamboo shoots: white bamboo shoots (sliced from the bamboo root), white bamboo shoots soaked in water for half a day (which have released some water and are slightly sour), and yellow bamboo shoots (boiled and soaked bamboo shoots) sold on the market shows concerning levels of cyanide.
The toxic compound cyanide is naturally present in bamboo shoots and decreases when exposed to water. However, in the case of sour bamboo shoots, during the soaking process, cyanide can combine with certain enzymes or other substances in the human gut, leading to acute poisoning.
Solutions:
According to folk wisdom, it is advisable to wash bamboo shoots thoroughly, soak them in water for several hours, and boil them once or twice before consumption to avoid unfortunate poisoning cases. For sour bamboo shoots, boiling them before soaking can also reduce the cyanide content.
Cassava and Potatoes Also Contain Toxins
Similar to bamboo shoots, cassava also contains cyanide, both in the flesh and in the skin (the skin usually has a higher concentration). Therefore, even if the skin is peeled during preparation, cassava still retains a certain amount of cyanide. When boiled, especially in large quantities, this toxin can form a film on the surface of the water. Consuming high levels of this toxin can lead to immediate poisoning.
Potatoes are starchy tubers rich in digestive enzymes and vitamins. However, if potatoes are left out of the ground for too long or exposed to direct sunlight, especially if they have sprouted or the skin has turned green, the solanine (a toxic compound) content in the potatoes increases significantly. Common poisoning symptoms include abdominal pain, vomiting, diarrhea, and difficulty breathing.
Solutions:
– To avoid potato poisoning, do not consume sprouted potatoes or those with green skin, or those that have been harvested for too long…
– The best way to eliminate cyanide from cassava is to peel it, then soak it in cold water for several hours before boiling. Additionally, leaving the pot uncovered while boiling can allow cyanide to evaporate, significantly reducing the toxin levels.
Mold in Peanuts: A Dangerous Killer
Fresh peanuts are a nutritious food that is beneficial for the human body. However, if not stored properly and kept in a humid environment, peanuts can easily become moldy. Mold on peanuts is highly toxic, resulting from environmental conditions interacting with the primary components of peanuts.
Consuming moldy peanuts, especially in unfavorable health conditions, can lead to immediate poisoning. Initial symptoms include abdominal pain, vomiting, and diarrhea…
Solutions:
Store peanuts properly, dry them out, avoid humidity and mold; do not consume peanuts that are moldy, darkened, or abnormal.
