Lagerstroemia indica thickener

When you go to the hospital, the doctor will always tell you that eating more vegetables is healthy, which means health and environmental protection. But I won't tell you that they will never buy these four vegetables, because the harm of these four vegetables may not be acceptable to ordinary people. So what are these four kinds?

1, rootless bean sprouts

Bean sprouts are crisp and nutritious, and they are common vegetables on the table. But in many vegetable markets, they are fat, white and rootless, occupying most of the market.

In the production process of rootless bean sprouts, in addition to a large number of chemical raw materials such as rootless agent, preservative and thickener (powder), toxic chemical raw materials such as bleaching powder and fresh-keeping powder are also used. If eaten for a long time, it will be harmful to health and may lead to cancer of consumers' body cells.

2. autumn lentils

That is, lentils in autumn contain a lectin toxin protein that can agglutinate red blood cells, and some lentils also contain hemolysin, a substance that can dissolve red blood cells and release hemoglobin. People are often poisoned after eating, with symptoms such as headache, dizziness, nausea and vomiting. Two toxins contained in autumn lentils will lose their toxicity at high temperature. Therefore, this vegetable should be fried at high temperature and cooked thoroughly before eating.

3, fresh fungus

Auricularia auricula has many functions beneficial to human health. But the consumption of auricularia auricula is not like many vegetables and fruits. The fresher the better. Beware of fresh black fungus!

Because there is a porphyrin photosensitive substance in fresh auricularia auricula, it will cause skin itching and edema after people eat it, and it will seriously cause skin necrosis. Therefore, it is generally believed that it is best not to eat fresh fungus and choose dried fungus.