Wild vegetables, in difficult times of life, are a must-have strategic reserve for many families. Today, wild vegetables have become synonymous with greenness, nutrition, and disease prevention, and are often placed on high-end banquet tables. In the spring season, the army of picking wild vegetables is dispatched everywhere, to the suburbs, to the park, to the mountains, to let go of the mood and return with a full load. However, many people do not know the ingredients of wild vegetables, let alone the health risks that wild vegetables may bring. I must remind everyone that eating wild vegetables, if you have knowledge, and eat them as soon as you pick them up, may cause big trouble. Put down your chopsticks and learn how to handle wild vegetables and prevent diseases, so that the whole family can eat healthy.
There are many varieties of wild vegetables, some of which have strong fragrance, soft texture, unique taste and high comprehensive nutritional value. However, there are many troubles caused by eating wild vegetables. Among them, solar dermatitis and allergies are typical representatives. Solar dermatitis usually occurs after eating wild vegetables, the skin is exposed to ultraviolet rays, and exposed parts such as the face, neck, and hands will experience itching, burning, and in severe cases, edema, ecchymosis, blisters, and fever, Headache, fatigue, nausea, vomiting.
After eating wild vegetables, it is necessary to meet two conditions to cause solar dermatitis. The first is that wild vegetables contain photosensitive elements. When eating wild vegetables, the treatment method is improper, or the food intake is large. The second is to receive sunlight after eating wild vegetables. There are many kinds of wild vegetables that can cause solar dermatitis, such as gray cabbage, vetch, radish leaves, elm leaves, sophora japonica, amaranth, and spiny cabbage. Coping methods, No. 1, do not eat too much. Second, eat wild vegetables at dinner to avoid sunlight.
Eating wild vegetables has another health hazard, which is allergy. Wild vegetables that are prone to allergies, mainly include gray vegetables, purslane, water chestnuts, wild onions, and wild celery. Allergy symptoms and their manifestations depend on the individual’s physical condition and the amount of wild vegetables eaten. In addition, most wild vegetables are cold and bitter in taste. Eating too much may damage the spleen and stomach, causing stomach pain, nausea, and vomiting. People with spleen and stomach deficiency and qi stagnation and blood stasis constitution should eat wild vegetables only as early adopters, not more. If you experience symptoms such as itching, rash, swelling, and subcutaneous bleeding after eating wild vegetables, you should seek medical attention immediately.
Eat wild vegetables, but also pay special attention to one thing to prevent pesticide poisoning. In spring, because farming and sowing need to be sprayed with pesticides, the wild vegetables growing on the ridges of the field will also have pesticide residues, and the more common one is organophosphorus poisoning. Therefore, when picking wild vegetables, it is necessary to understand the use of pesticides in the nearby area, and the collected wild vegetables should be carefully cleaned. In addition, when picking wild vegetables, it is necessary to avoid roads and industrial areas to prevent excessive emissions or heavy metal residues.
Eating wild vegetables requires a positive attitude, and it is not advisable to listen to legends too much, for example, eating wild vegetables can fight cancer and cure diseases. Because different wild vegetables have different contents of healthy ingredients, we cannot draw a general equating between wild vegetables and health. Secondly, even if wild vegetables contain certain ingredients that can enhance immunity or kill tumor cells, everyone should understand that scientific experiments may be done in vitro, and the human body is a complex system. The key issue is the content, which can The ingredients that exert pharmacological effects may only contain a few milligrams per kilogram of wild vegetables. It is absurd to use wild vegetables instead of drugs. We still look at wild vegetables with a normal heart, without resistance or superstition.
The unique taste of wild vegetables is usually brought about by the fibers, oxalic acid, alkaloids and other ingredients contained in them. In some wild vegetables, the content of certain or some trace elements is high. Therefore, for people with poor liver or kidney function, the influence of potassium needs to be considered. If the blood potassium level is high, when eating wild vegetables, every time Do not eat too much. The elderly and children with gastrointestinal diseases also need to limit the intake of wild vegetables. When picking wild vegetables, you should pay attention to avoid eating plants that emit white milk or very bitter. The collected wild vegetables should be washed first, and then soaked in light salt water for at least 1 hour. Before cooking, blanch them in hot water and then wash them in cold water to remove natural toxins and excessive oxalic acid. Get up and avoid some health hazards.
To whomever you love, pass on your health.
Your health is my concern. Professionals observe health from a scientific and humanistic perspective, including a series of bulletins, details, reminders, doubts, observations, viewpoints, historical stories, etc. The content is the original work of author Wei Hongling and his team. All forms of misappropriation and reprinting without permission are refused, otherwise they will be investigated in accordance with relevant laws.