Bamboo shoots are a beloved food for many people, but they need to be prepared properly to avoid health risks.
>>> How to Remove the Bitter Taste from Fresh Bamboo Shoots
Bamboo shoots are a favorite ingredient among Vietnamese people in both rural and urban areas, especially during feasts and holidays. However, consuming improperly prepared bamboo shoots can be extremely dangerous, impacting health and potentially causing death.
Cyanide is an acidic group (-CN), and its compounds include salts or acids with very toxic properties. The lethal dose through ingestion is 1mg/kg of body weight. Fresh bamboo shoots have a very high cyanide content, approximately 230mg/kg of bamboo shoot. When consumed, the cyanide in bamboo shoots quickly converts to hydrogen cyanide (HCN) under the influence of digestive enzymes, which is highly toxic and can cause poisoning.
Each kilogram of bamboo shoots contains around 230mg of cyanide, which can be immediately fatal to two children over one year old. Even after boiling for about 12 hours, the cyanide content remains around 160mg per kilogram. However, if boiled and soaked for an extended period, causing the bamboo shoots to turn yellow and smell sour, the cyanide content can drop to less than 9mg per kilogram. To avoid poisoning from bamboo shoots, the best method is to boil them thoroughly, changing the water multiple times and soaking them adequately before use.
Bamboo shoots need to be boiled multiple times to reduce toxins
Symptoms of Fresh Bamboo Shoot Poisoning
Depending on the cyanide content in the bamboo shoots, the symptoms of poisoning can vary in severity. Symptoms typically appear within 5 to 30 minutes after consumption. In mild cases, symptoms may include fear, anxiety, dizziness, headaches, altered consciousness, nausea, vomiting, and respiratory tract irritation.
In severe cases, symptoms can include seizures, jaw stiffness, rigidity, dilated pupils, respiratory failure, cyanosis, and coma. In more severe situations, breathing may stop, heart rates may become rapid and irregular, and atrioventricular conduction may be disrupted, which can lead to death within minutes if not treated promptly.
Management of Bamboo Shoot Poisoning
If someone experiences symptoms after consuming a large amount of bamboo shoots, it is crucial to induce vomiting immediately. This can be done by drinking plenty of water and using a finger to stimulate the throat. Perform artificial respiration if breathing stops, and take the victim to the nearest medical facility for timely treatment.
Methods to Detoxify Bamboo Shoots
To ensure safety when using fresh bamboo shoots, the following detoxification methods can be applied:
Method 1:
Peel the outer leaves (bamboo shoot skin), wash off any dirt, and depending on the type of bamboo shoot that is more or less toxic, prepare them accordingly. You can slice them thinly or shred them and soak them in clean water overnight to reduce toxicity, and then wash them again before cooking.
Method 2:
Fresh bamboo shoots should be peeled and placed in a pot of boiling water. Boil them about 2-3 times. Afterward, soak them in rice water for 2 days (changing the rice water regularly, 2 times a day). Alternatively, boil them multiple times in hot water and rinse with clean water until they become soft, indicating that the bitterness has been removed, and then they can be used in cooking.
Method 3:
After peeling fresh bamboo shoots, cut them into small slices, add a handful of water spinach leaves, and boil them once. Once the bamboo shoots are cooked, drain the hot water, add cold water, remove the water spinach leaves, and rinse again with cold water before cooking.
After detoxifying, bamboo shoots can be prepared into many delicious dishes.
Method 4:
Keep the bamboo shoots whole and place them neatly in a pot. Add a few deseeded chili peppers and enough rice water to nearly cover the bamboo shoots. Cook over medium heat, and once the bamboo shoots are soft, turn off the heat. Wait for them to cool, peel, and rinse several times with clean water. The bitterness will be gone, and you can then cook them.
Method 5:
For toxic or bitter bamboo shoots, soak them in lime water; boil them multiple times to discard the initial water until the water is clear before cooking. While boiling, keep the lid open to allow toxins to evaporate.
Method 6:
Before drying or sun-drying bamboo shoots, soak them in salt water. When using them for cooking, blanch them in hot water or boil them again for better results. Pickling bamboo shoots is also an effective method to reduce their toxicity.
Note: Drinking fresh bamboo shoot water to reduce fever and treat illness, not cooking bamboo shoots thoroughly due to fear of losing nutrients, or consuming vinegar-soaked bamboo shoots before the appropriate time are all misconceptions that can seriously impact your health. Do not give bamboo shoots to people with malaria, malnourished individuals, or those in a state of exhaustion, as the toxicity can aggravate their conditions. Avoid excessive consumption of bamboo shoots and ensure they are properly prepared before eating.
