Five best not to eat fresh food

Bottled Water
Commercially available bottled water, whether distilled water, reverse osmosis water, mineral water and other pure water, most of the barrels before the use of ozone for final disinfection, so just filling bottled water will contain more good high concentrations of ozone. Ozone is toxic for people, if you take advantage of the fresh drink, with no doubt will poison intake. If the bottled water came alive again in 1 to 2 days, the ozone will disappear naturally, then drink to drink poison without fear for the. According to regulations, the production of bottled water must pass quality inspection before leaving the factory, and this process may take 48 hours, according to standardized testing factory therefore drink bottled water is safe.

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　　Fresh jellyfish

Fresh water jellyfish much thicker skin body, also contain toxins, sodium chloride and potassium alum salt only after 3 times (commonly known as three-alum) to make fresh jellyfish dehydrated 3 times in order for toxins with water drained. After three alum pale red or pale yellow jellyfish, uniform thickness and toughness, could not squeeze squeeze hard water, this jellyfish before consumption.



Fresh lily

Also known as day lily flowers, fresh raw product contains colchicine, colchicine itself is non-toxic, but ingestion is oxidized in the body after the big two colchicine toxicity. According to experimental projections, as long as 3 mg of colchicine to eat enough to make nausea, vomiting, headache, abdominal pain, and then eat a large amount of blood in the urine or blood in the stool can occur, 20 milligrams can cause death. Dried lily is processed by cooking, colchicine may be dissolved and therefore non-toxic.



Fresh fungus

Porphyrin containing a light sensitive substance, after eating Ruopi sun can cause itching, swelling, severe skin necrosis can be induced, if the swelling in the throat mucosa, there will be difficulty in breathing. Dried fungus is treated by exposure to finished product, the process will break down in sunlight most of the porphyrin, and before eating, dry edible fungus has been immersed in water, which contains residual toxins are soluble in water, so that non-toxic water-fat dry fungus .



　Fresh pickles

Fresh vegetables contain a certain amount of non-toxic nitrate, in the curing process, it will be reduced to toxic nitrite. Under normal circumstances, preserved nitrite after 4 hours are significantly increased, peaked at 14-20 days, after which they gradually decreased. So, either the A Xiancai 4 hours to eat, or eat more than 30 days of curing. Nitrite can cause bruising and other symptoms of hypoxia, but also with food amines to form carcinogenic nitrosamines.