According to Dr. Tran Thi Tra Phuong, Nutrihome Nutrition Clinic system, bamboo shoots are a popular food, used in many forms such as fresh bamboo shoots, dried bamboo shoots or canned bamboo shoots. This food is rich in fiber, contains phytosterols that help limit the absorption of bad fats, thereby reducing the risk of atherosclerosis. In addition, bamboo shoots also provide many important nutrients such as protein, carbohydrates, amino acids and minerals.
However, fresh bamboo shoots pose a risk of poisoning due to their high cyanide content. 1 kg of bamboo shoots can contain up to 230 mg of cyanide. When entering the body, under the influence of digestive enzymes, cyanide is converted into hydrocyanic acid (HCN) - an extremely toxic substance that can be dangerous to health.
Symptoms of poisoning usually appear about 30 minutes after eating, including nausea, vomiting, headache, and dizziness. If the poisoning is severe, the patient may experience convulsions, jaw stiffness, respiratory failure, cyanosis, and even coma.
Not only containing natural toxins, fresh bamboo shoots on the market are also at risk of chemical contamination because some establishments use bleach to preserve the bamboo shoots, making them more beautiful in color. Long-term consumption of this type of bamboo shoots can affect the liver, kidneys and digestive system.
To ensure safety, bamboo shoots must be selected and processed properly. Priority should be given to fresh, natural bamboo shoots that have not been bleached. Before processing, wash and soak the bamboo shoots in salt water or rice water for 30-45 minutes to remove toxins. Then, boil thoroughly 2-3 times, each time for about 15-20 minutes, while opening the pot lid to let the toxins evaporate.
Proper preparation plays an important role in eliminating natural toxins in bamboo shoots. If after eating there are signs of suspected poisoning, you should quickly go to a medical facility for timely treatment to avoid dangerous complications.
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