Who Shouldn’t Eat Bamboo Shoot Soup
Bamboo shoot soup is a traditional dish on the Tet holiday of many families. It contains low cholesterol, high fiber, beneficial for cardiovascular health and weight loss support. Bamboo shoot soup is delicious but not everyone should eat it.
– People with stomach pain
Bamboo shoots contain a large amount of cyanhydroacid. If you consume a large amount of this acid, the stomach can become severely inflamed and eventually develop into a chronic, difficult-to-treat ulcerative disease. Therefore, people with stomach pain should limit eating bamboo shoots.
– People with gout
Types of bamboo shoots like bamboo sprouts, bamboo shoots, and bamboo shoots have the ability to accelerate the synthesis of uric acid. Meanwhile, people with gout need to control the amount of uric acid in the blood to prevent the disease from becoming more serious.
– People with kidney disease
Bamboo shoots contain a lot of calcium and harmful acids for people with kidney disease. Eating too many bamboo shoots can damage the kidneys.
– People with recent bone fractures
People who have recently experienced bone and joint injuries should not eat too many bamboo shoots. The oxalic acid in fresh bamboo shoots can affect the absorption and utilization of calcium in the body, prolonging the bone healing process.
– People who have just recovered from illness
People who have just recovered from illness, and those with poor health should not eat bamboo shoots. This type of food contains a certain amount of glucoside. Usually, this substance does not harm the body. However, when feeling tired, weak, glucoside decomposes with digestive enzymes and acid in the stomach can cause discomfort, nausea.
Notes when processing bamboo shoots
Bamboo shoots need to be well-prepared before use. Bamboo shoots contain a lot of glycosides that can be converted into cyanhydroacid. This substance can cause symptoms such as headache, dizziness, nausea, difficulty breathing…
Each pound of bamboo shoots contains about 230mg of cyanide. This is an amount of cyanide that can cause instant death to two children under the age of 1.
When boiled for about 12 hours, the amount of cyanide in bamboo shoots decreases but is still relatively high, about 160mg/kg. If the bamboo shoots are boiled and soaked in water for a long time until they turn yellow and start to sour, the cyanide level decreases significantly, only about 9 grams/kg.
Therefore, you need to soak and boil bamboo shoots multiple times to remove cyanide from them (both dried and fresh bamboo shoots need to be soaked and boiled thoroughly before cooking).
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