Why can you get poisoned from raw or cooked eggplants?

Most people enjoy eating eggplant in a variety of dishes. They contain a fairly large amount of minerals and vitamins. Thanks to this, this vegetable has its own incomparable taste and is a popular ingredient in most vegetable dishes. However, it has been noticed that some people experience deterioration in health after eating blueberries (eggplants). Vomiting may occur, accompanied by nausea. The question rightfully arises as to whether poisoning is possible when consuming this vegetable.

What is the cause of eggplant poisoning?

There is evidence that eggplant accounts for a significant portion of all vegetable poisonings. There are some pretty good reasons for this. First of all, it should be noted that blueberry is a representative of the group of nightshades that have the ability to accumulate solanine - a substance that in high concentrations is harmful to the human body. It appears in plants as a result of its ability to resist dangerous insects. At the same time, it is an effective substance that allows you to quickly get rid of the pest. Its accumulation occurs mainly in the peel. This specific feature is actively used in pharmacology, as well as in agriculture. Based on it, drugs have been created to combat parasites and insects.

It must be taken into account that a large amount of solanine is concentrated in fruits that are already ripe and overripe. Therefore, it is very important to choose young and not ripe fruits for cooking.

At the same time, there is often an uncontrolled accumulation of nitrate substances, compounds that are actively used to fertilize fields. If they are in excess, a person can get poisoned. Nitrates pose the greatest danger to children and elderly people with pathological changes in the kidneys and liver.

Intoxication can also occur if eggplant storage conditions are violated, which promotes the active growth of pathogenic flora, especially streptococci, as well as staphylococci. If fruits of questionable quality and freshness are eaten, a person runs the risk of poisoning.

Another reason that contributes to intoxication is lack of hygiene. Without following the most common rules, a person risks swallowing a huge number of harmful organisms, which, when they enter the gastrointestinal tract, multiply. The result of their active life activity is toxins, which cause poisoning. Most infections spread precisely in the absence of basic hygiene.

What are the benefits and dangers of eggplant

From a botanical point of view, eggplant is not a vegetable, but a berry that belongs to the nightshade family. But both names are used equally in literature and in spoken language.

This fruit contains a large number of useful substances.

They are:

• B vitamins, which normalize a person’s psycho-emotional state and improve night’s sleep,
• vitamin PP,
• vitamin C, which increases the body’s immune status,
• manganese and zinc, which improve health in people who have had a stroke.

For women expecting the birth of a child, folic acid and a high iron content will be useful. If you eat eggplants with the peel, then nazunin, which is a natural antioxidant, will enter the body.

Doctors recommend using this product in dietary nutrition, since 100 grams contain only 23 kilocalories. In this case, it is best to give preference to boiled, baked vegetables or eat raw eggplant after soaking it in salt water.

Despite all the benefits of dishes that contain blueberries, sometimes a person’s condition worsens after eating them, and symptoms of indigestion appear. And therefore the question reasonably arises: “Is it possible to get poisoned by eggplants?”

The solanine in eggplant can be harmful to health when overripe vegetables are consumed. Unripe eggplants pose less of a danger, since their skin has not yet fully formed. The main amount of solanine is present in it.

What to make from eggplants? not very high in calories, I'm on a diet

Galina Kitcha

It’s just salt and vinegar that are harmful. who is on a diet, they cause water retention in the body. . The most dietary blue. before from eggplant, this is the same overseas eggplant caviar. Onions, bell peppers, tomatoes are fried, then peeled eggplants cut into strips are added, salt, garlic, cover with a lid and after 20 minutes everything is gllvl. Some people like to add carrots into strips, but they take the longest to cook, they need to be put in first.

Eggplants are very useful for those who are on a diet; they contain a lot of protein and potassium. You can even cook vegetarian borscht, if you put eggplants in the frying dish, it will no longer be empty, it will be tasty and satisfying.

Alexa

Boil them in salted brine acidified with vinegar, just don’t overcook them, remove, cool and season with onions and herbs, maybe olive oil, they turn out like mushrooms

Lyubov Gordeeva

You don’t have to go on a diet, you just need to follow a proper diet and, of course, eat less fatty foods. It is best to eat boiled and baked. and do not drink alcohol.

Victoria

Grilled eggplant is possible. Or you can do this: the eggplant blooms lengthwise into several layers, but not all the way. fanned out on a baking sheet, salt, tomatoes between the layers. Make a thin mesh of mayonnaise on top and put it in the oven. Then sprinkle with herbs on top. 40 minutes and you're done

Shroedinger `s cat

Wash the eggplants and bake them whole in the oven until they shrivel. Also bake a whole bell pepper, a couple of tomatoes and onions (peel the onions). Let cool slightly. Remove skins from everything, they are easy to clean, cut, lightly season with oil, add herbs, salt. Because the vegetables are baked whole, they have a special taste. I did this at the fire, on the grill, and at home.

Irina Vedeneeva(Burlutskaya)

Vegetable stew with eggplants 2 medium-sized zucchini, 2 large eggplants, 1 carrot, 2 onions, 2 red bell peppers and 1 yellow, 1 large tomato, a little flour. Bay leaf, allspice and black peppercorns. Salt, pepper, herbs - to taste. A little sugar. Peel the eggplants (you don’t have to peel them, depending on your taste), cut into strips, and lightly fry in oil. Peel the zucchini, cut into strips, fry separately in oil, adding a little flour to them. Cut the onion into strips, fry in oil, add finely chopped carrots to it, after 2 minutes. add eggplant, zucchini, chopped bell pepper, finely chopped tomato (without skin). Stir, add bay leaf, allspice and black peppercorns and simmer it all over low heat under the lid. At the end, add salt to taste and add 1/4 teaspoon of granulated sugar. You can also add a little herbs (dill, cilantro) to taste. Simmer until the peppers and eggplants are ready. ———— Stuffed eggplants Eggplants - 1 kg, carrots, onions, sweet peppers - 50 g each, parsley - 20 g, tomatoes - 100 g, vegetable oil - 80 g, tomato sauce - 50 g, salt and ground black pepper to taste. Wash the eggplants, cut them lengthwise, cut out the core so that a shallow long hole is formed, and fry in vegetable oil. Finely chop the eggplant core, carrots, onions, sweet peppers, parsley roots and tomatoes, add salt, sprinkle with pepper and fry in vegetable oil. Fill the hole in the eggplants with this minced meat and fold the halves so that the vegetables appear to be whole. Place them in a frying pan, pour over tomato sauce and bake in the oven. ——— Eggplants stewed in sour cream for 13-15 minutes 2 young eggplants, flour for breading, 2-3 tbsp. spoons of sour cream, 3-4 tbsp. spoons of vegetable oil, 1/3 cup of water, salt, sugar and ground black pepper to taste. Wash the eggplants and remove the green stalk, cut into strips, add salt, roll in flour and fry in vegetable oil until golden brown (2-3 minutes). Then add sour cream, water, sugar, ground black pepper, salt to the same bowl and simmer the resulting mixture under the lid for 7-10 minutes. Serve hot as a separate dish or as a side dish for meat.

Tata

Bake the eggplants and remove the skins. Pass through a meat grinder along with raw vegetables - bell peppers, hot capsicums, onions, tomatoes, garlic, celery, parsley and dill. Stir, salt and add a little vegetable oil. You can boil the eggplants or fry them, but in case of frying, you need to cut them into large pieces. add salt and let it sit so that the bitterness comes out, and then fry everything further through a meat grinder. If you fry eggplants, you don’t need to add oil afterwards. Very tasty caviar. All components are added at your own discretion, as much as you like.

Causes of eggplant poisoning

Intoxication from eating eggplant occurs more often than poisoning from zucchini, tomatoes or potatoes. Symptoms of eggplant poisoning are observed in the following cases:

• Binge eating. If a person consumes eggplant in large quantities, the increased concentration of corned beef contributes to the poisoning of the body.
• Nitrate in vegetables. These substances are used as fertilizer to increase yields and speed up the ripening of fruits. This type of poisoning is especially dangerous in childhood and old age. The reason for this is a violation of the functionality of the glomerular filtration of the kidneys and liver failure.
• Poor quality products. Symptoms of food intoxication may appear due to the presence of pathogenic microflora in the spoiled product. Poisoning in this case causes the proliferation of harmful pathogens in the human body.
• Failure to comply with cooking technology. This most often happens when frying eggplants because they absorb a lot of oil. This causes disruption in the functioning of the stomach and intestines.

Gourmets often ask the question “Is it possible to eat raw eggplant?”. In this case, for its consumption it is best to pre-soak it in salt water, or use Asian varieties. It must be remembered that if the eggplant is brown inside, this is a sign of an overripe fruit, and the concentration of corned beef will exceed the permissible limit.

Bitter eggplant is also not suitable for consumption, cooking and preservation, because this is the first sign that the fruit is stale, and the likelihood of poisoning increases significantly.

Eastern guest from the west

Eggplant came to us from the west, although its homeland is the east. Only in India can an uncultivated member of the nightshade family be found in the wild, where it grows as a perennial. Eggplant came to Europe in the middle of the 15th century, having previously made a long journey along the southern outskirts of the continent. Its taste qualities allowed it to quickly win the love of fans, but cases of poisoning accompanied by convulsions were also quite common. Perhaps this formed the basis for the offensive name of eggplant - rabies apple.

Years have passed, eggplant caviar has ceased to be an overseas delicacy, but to this day few people know that this plant has a perfect defense mechanism, which is susceptible to pests and diseases. Housewives get rid of the characteristic bitterness, without even suspecting that it is caused by the presence of the neurotoxic poison solanine, which is too tough for even such a hardy pest as the Colorado potato beetle.

But don’t panic ahead of time and urgently get rid of all your existing stocks of such useful berries. After reading the following information, you will be convinced that, most likely, even without knowing about the toxin, you have already gotten rid of it. So, good news:

• solanine accumulates as the fruit ripens, that is, only ripe berries are harmful to health,
• the toxic substance gives the fruit a characteristic bitter taste, the absence of which indicates safety of consumption,
• it is easy to get rid of solanine by soaking it in water,
• the poison is present in the peel, and only a small part of it is contained in the pulp.

But if you are still thinking about giving up eggplants, then keep in mind that the benefits and harms from blue ones are incommensurable. Properly prepared fruits do not pose any threat to human health, while the benefits of eating eggplants for the human body are simply incredible. This is a vitamin and mineral complex that has a positive effect on the hematopoietic and circulatory systems. And microelements with antiseptic, anticancer and antimutagenic properties. The benefits of eggplants for the human gastrointestinal tract and nervous system have also been noted. And the most interesting thing is that all of the above “weighs” only 24 kcal per 100 g of blue fruits.

Nitrates

Nitrates are used to obtain an earlier and more abundant harvest. If the amount of fertilizer applied does not exceed the norms, then the fruits will be safe. But in pursuit of profit, unscrupulous producers violate regulations, as a result of which eggplants become a cause of poisoning. Once in the body, nitrates disrupt the circulation of oxygen in the blood, thereby disrupting the functioning of all vital organs. Symptoms of nitrate poisoning are as follows:

• nausea,
• vomit,
• stomach ache,
• blueness of nails, lips and mucous membranes,
• diarrhea, sometimes with blood,
• pain in the liver area,
• yellowing of the whites of the eyes.

If signs indicating nitrate poisoning are detected, you should immediately seek help from a medical facility. Without taking proper measures, poisoning can progress to a more dangerous form and cause disturbances in the functioning of the nervous system, having the following symptoms:

• headache, mainly in the back of the head,
• dizziness,
• apathy or hyperactivity,
• impaired coordination of movements,
• convulsions,
• loss of consciousness.

Many people love to eat fried eggplant. Yes, it's very tasty. But the benefits from such a dish are minimal, because the blue ones absorb the oil used for frying very well. If it is fresh, then the resulting product is simply a high-calorie product, devoid of many beneficial properties. But even in this version, the dish can harm the gastrointestinal tract, causing indigestion, which is well known to many. The following symptoms indicate it:

Poor quality products

Poisoning from low-quality products is diagnosed quite often. An overdose is caused by harmful microorganisms that multiply in stale vegetables. The danger is posed by sour eggplant dishes, swollen jars, and expired preserves.

Symptoms of eggplant poisoning

The clinical picture of indigestion from eating blueberries will differ significantly depending on the cause of poisoning. If it arose due to the use of low-quality products, or the cooking technology was violated, then the person experiences the following symptoms:

• there is a feeling of nausea with uncontrollable vomiting,
• the act of defecation is disrupted with the appearance of diarrhea,
• pain appears in the epigastric region,
• spasmodic pain occurs along the intestines,
• sweating increases,
• sometimes a sharp temperature jump is recorded (up to 38 degrees),
• heart rate increases.

An error in eating, which is caused by consuming a large amount of these vegetables, can cause intoxication with corned beef poison. In this case, signs appear indicating that the central nervous system is depressed.

The patient develops the following clinical picture:

• intermittent breathing occurs
• prolonged migraine-type headaches appear,
• there is an inadequate reaction of the pupils to a light stimulus,
• convulsive syndrome develops,
• there is a sharp drop in blood pressure,
• confusion appears
• in severe cases, the acuity of visual and auditory perception decreases,
• signs of hypersalivation appear (increased salivation),
• Erosion and small ulcers appear in the oral cavity.

Symptoms

The first complaints of poor health after eating low-quality blue fruits appear after a couple of hours and have the following symptoms:

• the appearance of active vomiting accompanied by nausea;
• the victim has diarrhea;
• pain occurs in the upper part of the abdomen;
• spasms occur in the intestines;
• dizzy and headache;
• lethargy and weakness of the whole body occurs;
• the temperature rises, its readings are 37.5 - 38.0 degrees;
• the heart beats faster.

First aid for eggplant poisoning

At the first signs of eggplant poisoning, you must call a mobile emergency team.

After this, the following pre-medical measures are performed:

1. Cleansing the contents of the stomach by lavage, for which the patient needs to drink one and a half liters of warm water. If possible, you can add potassium permanganate or a decoction of chamomile inflorescences. To induce a gag reflex, it is necessary to act on the root of the tongue. The procedure is carried out until the wash water is clean.
2. Give the patient one of the drugs from the enterosorbent group. In this case, medications such as Polysorb, Enterosgel, Atoxil, Sorbex or activated carbon are suitable.
3. Maintain increased drinking regimen. For this, still mineral water, unsweetened tea or rosehip decoction are suitable. If you have Regidron in your home medicine cabinet, then it is diluted with water and given in small portions in accordance with the instructions.

It is important to know that diarrhea that occurs should not be stopped by using antidiarrheal drugs. This is due to the fact that they will interfere with the cleansing of toxins from the intestines.

Treatment of eggplant poisoning

Therapy in a hospital is carried out comprehensively. The treatment process includes the following activities:

1. Gastric lavage. It is performed using a special probe immediately after the patient is admitted to the hospital, if cleansing was not carried out at home.
2. Elimination of signs of dehydration. For this purpose, Regidron solution is prescribed for oral use. In severe cases, the volume of fluid in the body is restored by drip injection of saline solutions of sodium chloride (saline solution), dextran, Hartmann or Ringer-Locke solution. Instillation of a Glucose solution using a dropper is also performed.
3. Forced diuresis method. It is used to accelerate the removal of toxins and half-life products of corned beef from the body. For this purpose, injections of Lasix or Furosemide are made.
4. Therapy to eliminate negative symptoms. Antipyretics are used to reduce body temperature. To reduce cramping abdominal pain, antispasmodic medications are used.

Throughout the treatment process, the patient must follow a diet. All fatty and fried foods, smoked foods and dishes containing a large amount of spices and seasonings are excluded from the diet.

It is recommended to eat lean foods (porridge with water, low-fat broths with pureed meat). In this case, the volume of liquid drunk per day should be at least 2 liters.

Beneficial features

Eggplant combines low calorie content (24 kcal per 100 g) with high nutritional value. It contains a large amount of coarse fibers that are not digested, but pass through the gastrointestinal tract like a brush, removing toxins and waste.

• The composition also includes the substances anthocyanins (responsible for the characteristic color of the peel), which have a strong preventive effect and impart the protective properties of the body.
• Eggplant fruits contain quite a lot of potassium, which makes it useful for older people, as well as all those who have problems with the cardiovascular system.
• With regular consumption of eggplants, there is a decrease in the level of “bad” cholesterol, as well as normalization of water-salt balance. It is recommended to include eggplant in your diet for people suffering from gout, arthritis and atherosclerosis.

Consequences of eggplant poisoning

The greatest danger is the presence of poison in corned beef. When a patient for some reason does not go to a medical facility, eggplant poisoning can cause the following complications:

• an inflammatory process develops in the pancreas (pancreatitis),
• liver cells are affected by toxic substances,
• the bile ducts are affected (bile stagnation may develop),
• glomerular filtration of the kidneys is impaired,
• chronic gastritis worsens,
• enterocolitis may develop
• due to the destruction of beneficial microflora, irritable bowel syndrome occurs.