Five kinds of food eat too fresh may be poisoned

Bottled water

Commercially available bottled water, whether it is distilled water, reverse osmosis water, mineral water, or other pure water, most of the time before the barrels are filled with ozone for the final disinfection, so it will contain more in the just filled bottled water. High concentration of ozone. For people, ozone is a poison. If you drink fresh, you will ingest the poison. If these bottled water is allowed to be released for another 1 to 2 days, ozone will disappear naturally. At this time, there will be no consideration for drinking. According to the regulations, the bottled water produced must pass the inspection before being shipped from the factory. This process takes 48 hours, so it is safe to drink the bottled water according to the standard inspection and delivery.

jellyfish

Fresh sea bream contains more water, thicker skin, and also contains toxins. Only after three times of salting plus alum salting (commonly known as Sancha), the fresh sea bream is dehydrated three times to allow the toxins to drain away. The jellyfish are light red or light yellow after three months, and their thickness is uniform and flexible. The water is squeezed and squeezed. This type of jellyfish is edible. Haishu Origin Brigade

Fresh daylily

Also known as Daylily, fresh unprocessed products contain colchicine. Colchicine itself is non-toxic, but it is oxidized into the highly toxic colchicine in the body after eating. According to the calculations, as long as eating 3 mg of colchicine is enough to cause nausea, vomiting, headache, abdominal pain, and the amount of food eaten can be hematuria or blood in the stool. 20 mg can cause death. Dried lily is cooked and colchicine is dissolved, so it is non-toxic.

Fresh fungus

A light-sensitive substance containing a porphyrin, if eaten by the sun can cause skin itching, edema, severe skin necrosis can occur, if the edema occurs in the throat mucosa, breathing difficulties will occur. Dried fungus is the finished product after exposure. It will decompose most of the porphyrin during the exposure process. Before the food is eaten, the dried edible fungus is soaked in water. The remaining toxin contained in the dried fungus will dissolve in water, making the dry fungus of water non-toxic. .

Fresh pickles

Fresh vegetables (vegetable foods) contain a certain amount of non-toxic nitrate, which is reduced to toxic nitrite during the curing process. Under normal circumstances, nitrite began to increase significantly at 4 hours after pickling, peaked at 14 to 20 days, and then gradually decreased. Therefore, you must either eat salted pickles within 4 hours or you must have marinated for more than 30 days. Nitrite can cause hypoxic symptoms such as cyanosis, and it also binds with secondary amines in foods to form carcinogenic nitrosamines.

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