4 types of vegetables that are full of toxins, do not help nourish the body, but damage internal organs and increase the risk of cancer, but many people do not know.
A healthy, nutritious diet cannot lack vegetables and fruits. However, not all vegetables or cooking methods are good for your health. In fact, there are 4 types of vegetables that are full of toxins that not only do not nourish the body, but also “draw disease” into us, such as:
- Bean sprouts have no roots
Although rootless bean sprouts look clean, plump and delicious, and are cheap, they are not healthy at all. If eaten in excess or frequently, they can damage internal organs and increase the risk of cancer.
Since this type of bean sprout is grown by soaking in water and using growth stimulants to accelerate growth, it can be harvested in a short period of time. Although it gives high profits to the producer, in the process, it absorbs toxins and is overly stimulated by chemicals, which can cause cell changes.
- Raw unripe tomatoes
Fully ripe tomatoes are highly nutritious, but eating raw and unripe tomatoes can be harmful to your health because they contain high levels of alkaloids, especially toxic substances such as solanine, which have adverse effects on internal organs, especially the liver and stomach. If eaten for a long time, it can cause the functioning of these organs to deteriorate and increase the risk of several types of cancer.
Eating raw tomatoes can cause solanine and tomadydine poisoning. Small amounts can cause discomfort, but large or frequent doses can cause dangerous poisoning.
Symptoms of raw tomato poisoning usually include nausea, vomiting, drooling, fatigue,ufabet https://ufabet999.app and other symptoms. In severe cases, it can be life-threatening. Fortunately, the toxins in tomatoes will decrease and disappear as the tomatoes ripen.
3.Even a little bit of rotten ginger
Rotten ginger contains a toxic substance called safrole, which can cause cancer. When it enters the body, it causes certain cells in the body to deteriorate and die, which increases the risk of liver and esophageal cancer.
Therefore, when ginger is even slightly rotten, it is better to throw it away rather than saving it for later use. Because cutting off only the rotten part and using the rest may not be safe. Because studies have shown that when ginger is rotten, the toxins spread throughout the ginger root, not just the rotten part. Therefore, it is not possible to cut it all off.
- Potatoes that have turned green or are starting to sprout
Don’t be stingy eating potatoes with green spots or sprouting. During this time, the starch in potatoes changes into solanine and chaconine-alpha, which are toxins that can cause poisoning. These toxins accumulate in the greening and sprouting areas of the potato and spread throughout the potato. Even cutting off the sprouting areas and cooking them will not eliminate all of these toxins.
In small amounts, toxins from sprouting or green potatoes can cause minor gastrointestinal problems, such as stomach pain, vomiting, and diarrhea.
But if you eat more, you may have serious neurological and gastrointestinal problems such as blurred vision, severe diarrhea, dilated pupils, intermittent fever, hallucinations, headache, shock, low body temperature, paralysis, slowness, difficulty breathing, low blood pressure, heart failure or respiratory failure. And if pregnant women eat it, it may cause abnormalities in the fetus.