Improper storage and cooking of vegetables can turn them into poison

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Nutritionist Elena Solomatina in an interview with Sputnik radio on Sunday, October 4, told how improper storage and preparation of vegetables can turn them into poison.

“Overripe eggplant, potatoes that have lasted until spring, unripe green tomatoes are not recommended. These are vegetables of the nightshade family, they contain solanine, a neurotoxin that causes a disturbance in the nervous system, urinary system, ”said the nutritionist.

Solomatina also warned that you should not eat raw or undercooked beans, as they contain phytohemagglutinin, which can cause poisoning. In addition, legumes can accumulate fungi during long-term storage.

People with chronic diseases should eliminate a number of vegetables from their diet, the nutritionist said. In particular, this applies to all types of cabbage and cruciferous, since they block the absorption of iodine and are not recommended for those who have problems with the thyroid gland.

“Spicy vegetables, especially radishes, radishes in diseases of the gastrointestinal tract, pancreas, especially at the time of exacerbation, can also have a not very good effect,” warned Solomatina.

You should be wary of vegetables and herbs that accumulate a lot of nitrates. Among them, in particular, spinach, parsley, carrots and cucumbers.

On October 1, the oncologist told in what cases dairy products can harm the human body.

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