November 13, 2018
Handle ingredients with toxins carefully
There has been a lot of recent news regarding toxins poisoning, how can we avoid it?
CheckCheckCin: Common ingredients rarely have toxins, and most of the time, the toxins become an issue after over consumption. Take the seasonal ginkgo for example, the core has a bit of toxin especially when eaten raw, so we would recommend removing it before consumption and cook it to reduce the toxicity. Do not eat more than 3-10g each time. Other factors are whether they are eaten on an empty stomach, age, etc. Children under 5 should not have any.
Another ingredient that should be consumed with caution is bitter almonds and they also need to be cooked. Most people will usually use both sweet and bitter almonds in soup and the proportion would be 1 to 1. Most of the sweet and bitter almonds sold are already cooked and the most toxic portions are removed. If you are buying bitter almonds raw, then remember to cook them thoroughly in boiling water.
Green beans, red kidney beans, soya beans, and fresh orange daylily all contain low levels of toxin when raw, so be sure to soak them clean and cook thoroughly before consumption.
If you feel unwell after consumption of any above ingredients and experience dizziness, nausea, trembling, headache, vomiting or diarrhea, please seek medical help immediately.