If you feed your children this in summer, you will regret it for the rest of your life

Summer is here, and it is the season with a high incidence of food poisoning. Children's resistance is relatively weak, and some foods that are prone to poisoning are always ignored by us, and we even don't know the reasons when bad consequences occur.

Do you know some foods that children should never eat in summer?

1. Sprouted potatoes

If potatoes are not stored properly, the skin will turn green or sprout. The sprouts or green areas contain a large amount of solanine. If the solanine is not removed or destroyed during cooking, it will cause poisoning after consumption, leading to paralysis of the motor and respiratory systems, cerebral edema and congestion, and it will also have a hemolytic effect on red blood cells. Therefore, children should try to eat fresh potatoes, or add some vinegar when cooking potatoes to destroy solanine.

2. Raw soy milk

Soybeans contain protease inhibitors, which inhibit protease activity after entering the human body and have a strong stimulating effect on the gastrointestinal tract. If children drink raw or undercooked soy milk, they will be poisoned and experience symptoms such as nausea, vomiting, abdominal pain, and bloating. Therefore, be sure to cook soy milk before giving it to children.

3. Uncooked green beans

There are also more saponins and hemagglutinins in raw green beans. These two toxic substances can be removed by high-temperature heating. However, if green beans are not cooked thoroughly before being fed to children, they will be poisoned and have gastrointestinal symptoms such as nausea and vomiting. In severe cases, they may also experience symptoms such as headache, chest tightness, palpitations, and weakness in the limbs. Therefore, green beans must be stewed before giving them to children.

4. Blue-purple seaweed

Normal seaweed is black-purple and shiny, and is rich in protein, mannitol, vitamins, etc. However, blue-purple algae and dinoflagellates secrete toxic substances such as ring-encapsulated peptides and halogenated algae toxins, which turn the laver into blue-purple. These toxins are stable to heat and cannot be detoxified even by long-term cooking. Therefore, once seaweed turns blue-purple, it may be contaminated by toxic substances and should not be fed to children.

5. Green-skinned red fish

Green-skinned red fish mainly refers to tuna, sardines, saury, etc. which contain high amounts of histidine. When the fish body is corrupt, bacteria will cause histidine to produce histamine, which causes capillary dilation and bronchial constriction and produces symptoms of allergic poisoning. Bacteria multiply rapidly in the summer, so we should avoid eating rotten or spoiled fish. When eating fresh green-skinned red fish, soak it in water for a few hours before cooking. It is best to braising or steam it, and avoid frying or deep-frying. Adding some vinegar when cooking can also reduce the histamine content.