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In today’s life, people tend to go back to the wildest and wildest things. One of them is forest vegetables. However, not all wild vegetables are safe to eat, some can cause serious poisoning or even cancer for consumers.
The falcon fern – Pteridium aquilinum.
Among them, the fern is one of the most controversial plants. Many people evaluate that the tip of the fern contains many nutrients, bringing effects such as eye tonic, migraine treatment, weight loss … But, there are studies that show that eating falcon fern – Pteridium aquilinum can cause poisoning or cancer.
Research shows that eating falcon fern – Pteridium aquilinum can cause poisoning or cancer.
Specifically:
According to the Institute of Molecular Pathology and Immunology at the University of Porto (Portugal), the falcon fern is the only superior plant species known to cause cancer.
The cancer-causing hawk fern toxin is ptachyloside, a cancer-causing compound linked to stomach, throat, and urinary tract cancers in both humans and herbivores. Humans can be directly exposed by eating ferns. Or eat meat, drink the milk of animals that eat ferns, thus increasing the risk of cancer. In fact, in addition to hawk ferns, the presence of ptachyloside is also found in many other ferns, but in most hawk ferns.
In 2007, the International Agency for Research on Cancer (IARC) of the WHO classified ptachylosid as a group 2B carcinogen. Group 2B includes substances (or mixtures) that can cause cancer in humans, according to IARC.
Ptachyloside is soluble in water and can be destroyed by boiling and exposure to salt. Chinese experts recommend that if you use ferns, you can cook the fern in 15 minutes.
However, it is better to avoid its use. In addition, each person should also avoid the use of strange fungi, strange forest vegetables, do not use unpasteurized dairy products to prevent the risk of ptachyloside infection.
Furthermore, there are 2 other vegetables that also have a potential risk of cancer.
1. Leave the vegetables overnight
According to the Centers for Disease Control and Prevention (CDC), vegetables like cauliflower, spinach, bok choy, broccoli, turnips, carrots, celery … contain more nitrates than others. other vegetables. These vegetables, if left overnight and then reheated, can convert nitrate to nitrite, which is converted to nitrosamine through the heating process. Nitrosamine is a dangerous carcinogen to humans.
The more nitrates the green vegetables contain, the greater the risk of being converted to nitrosamine through the heating process.
2. Pickles
The WHO IARC has confirmed a relationship between the consumption of salty foods and the risk of cancer. In particular, the WHO realized that the more a person consumes traditional canned salty foods like pickles, salty meat … the higher the risk of stomach cancer.
Therefore, even green vegetables are foods that can prevent cancer, but if we do not use them selectively and process them incorrectly, they can make vegetables the culprits of diseases. According to health experts, for green vegetables to work properly, families must ensure they have a clean source of vegetables, free of pathogenic bacteria and dangerous toxic chemicals. The best method of cooking vegetables is to steam them. The time to eat vegetables does not exceed 4 hours after cooking.
(Source: NCBI, Sohu, Sciencedirect)
