Eating homemade vegetables can also be poisoned?
I. Oxalic acid
Spinach, bamboo shoots, garlic, leeks, scallions, onions, white rice, soybeans, etc. all contain more oxalic acid.
Hazard: Oxalic acid not only affects the taste of taste, but more importantly it can combine with the calcium in food to make it insoluble calcium oxalate, so that the calcium in food can not be absorbed and utilized by human body; oxalate can also hinder the iron in food. Absorption; Long-term consumption of foods high in oxalic acid may also produce kidney stones (calcium oxalate stones). Some people cooked the dishes with tofu, chicken, liver, and other foods. They were given to growing children or pregnant women and lactating mothers. They thought that they could supplement calcium and iron, which turned out to be counterproductive.
Preventive measures: This kind of food is best to be boiled with boiling water before frying, so that some oxalic acid can be removed.
II. Nitrate and Nitrite
Many vegetables can enrich nitrate from the soil. Nitrates produce nitrite under the action of nitrate-reducing bacteria. Under suitable conditions (temperature, humidity, pH, etc.), nitrates are converted to nitrite. Fresh vegetables are stored and nitrates are converted to nitrite and become more and more as storage time increases.
Hazard: Acute poisoning occurs when the amount of nitrite reaches a toxic dose. Nitrite enters the body and forms a strong carcinogen-nitrosamine with secondary amines under proper conditions in the stomach, causing harm to the human body.
Preventive measures: 1 reduce the use of nitrogen fertilizer in agriculture; 2 eat fresh vegetables.
3. Some vegetables contain harmful substances and are toxic. Food poisoning may occur after eating.
Green beans
The bean poisoning in the green beans occurred due to lack of frying. Because green beans contain toxic substances - toxic proteins and saponins, the former has a blood clotting effect, the latter is a kind of hemolysin can destroy the red blood cells and has a strong stimulating effect on the gastrointestinal. In particular, the green beans after the beginning of autumn contain the most of these two substances. If they are not boiled thoroughly, they will cause poisoning after 1-5 hours of eating.
Symptoms of poisoning are: mild headache, dizziness, severe nausea, vomiting, abdominal pain.
Precautionary measures: Cook and boil it thoroughly, so that the original dark green color of the beans disappears. There is no taste and bitterness when eating, indicating that the toxin has been destroyed. In general, the old green beans are more likely to cause poisoning, and the top two toxins in the beans should be removed.
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