Is soaking yellow cabbage for three days toxic

Soaking yellow cabbage for three days may produce toxins, and it is not recommended to soak it for a long time. Fresh yellow cauliflower contains colchicine, and prolonged soaking may increase toxin release, posing a risk of poisoning.

Yellow flowers contain colchicine in their fresh state, which can be converted into toxic colchicine in the human body. Under normal circumstances, some toxins can be removed by thorough cleaning and short-term soaking. But if the soaking time is too long, especially at room temperature, it not only fails to further reduce the toxin content, but may also promote bacterial growth and toxin accumulation. The symptoms of colchicine poisoning include gastrointestinal reactions such as nausea, vomiting, abdominal pain, and diarrhea, and in severe cases, liver and kidney damage may occur.

In special circumstances, if the yellow cabbage has been professionally processed, such as high-temperature steaming or sun drying, its colchicine content has been significantly reduced. Short term soaking of such products usually does not produce additional toxins, but the soaking time still needs to be controlled within a few hours. It should be noted that there are differences in the residual levels of yellow cauliflower toxins in different processing methods, and qualified products from regular channels should be selected when purchasing. Regardless of the type of yellow cauliflower, it should be thoroughly cleaned and cooked at high temperatures after soaking to further destroy residual toxins.

It is recommended to rinse the surface impurities with flowing water before consuming yellow cauliflower, and the soaking time should be controlled within 2 hours, and the water should be changed 1-2 times during the process. When cooking, it is necessary to boil at a high temperature of 100 ℃ or above for more than 10 minutes, and avoid cold mixing with raw food. If you experience discomfort such as numbness and nausea in your lips, you should immediately stop eating and seek medical attention. Daily storage should be placed in a cool and dry place to avoid mold growth caused by humid environments. Special populations such as pregnant women, children, and those with weak digestive function should consume with caution.