Recently, a homemade cassava syrup that is "sticky and hot" has quietly become popular on social media. Many netizens followed the trend and made their own products, praising their chewy taste and enticing sweet aroma. However, some netizens experience symptoms such as dizziness, nausea, vomiting, and even sleep for more than ten hours after consuming it. The reporter interviewed Qu Shenqiang, the director and deputy chief physician of the Nutrition Department at Nanjing Tongren Hospital, and learned that improper food handling is the key to poisoning. A few days ago, Xiaohua (pseudonym) bought some cassava online and came back to cook it. After eating two bowls the first night, she started to have diarrhea before going to bed, but she thought it was some unclean food she had eaten during the day and didn't take it to heart. The next morning, I ate another big bowl and soon began to feel nauseous and nauseous. By the afternoon, my condition had largely improved. At night, looking at the unfinished cassava syrup, she started eating it again. Soon, symptoms such as dizziness, diarrhea, and nausea hit her at the same time, so she quickly went to the hospital. The doctor inquired about the medical history in detail and diagnosed it as "cassava poisoning" based on typical clinical manifestations and laboratory test results. The core cause of cassava poisoning is due to its natural cyanide glycoside toxins, which undergo a series of reactions in the human body and are converted into toxic hydrogen cyanide. ”Qu Shenqiang explained that cassava is not a toxic and inedible food, but can cause toxic reactions due to excessive intake or improper handling. Typical symptoms include nausea, vomiting, dizziness, fatigue, etc. In severe cases, it may affect the nervous system and cause breathing difficulties. Cassava is known as the "king of starch", and many people claim to feel drowsy after eating cassava syrup, thinking they have "fainted". However, this is not the case. "This is also one of the manifestations of cassava poisoning, and patients will become dizzy and sleepy." Qu Shenqiang said that young children, pregnant women and lactating women, people with liver and kidney dysfunction, and patients with chronic diseases such as diabetes should be careful to eat cassava. When making homemade cassava syrup, the first thing to do is to choose edible cassava purchased through regular channels, "Qu Shenqiang reminded. Before making, be sure to thoroughly peel the cassava, because cyanide glycosides are mostly concentrated in the skin layer." After peeling, cut it into small pieces and soak it in water. The longer the soaking time, the more beneficial it is for toxins to dissolve. It is recommended to change the water at the appropriate time during this period. "During the cooking process, there is also a small trick that can help to fully remove toxins, which is to boil it open. After soaking cassava, put it in a pot, add enough water, and cook without covering the pot. After boiling, continue to boil for at least 30 minutes to allow any residual hydrogen cyanide to evaporate with the steam. Qu Shenqiang pointed out that first-time consumers are recommended to try a small amount and observe their physical reactions. If symptoms such as numbness, dizziness, nausea, or abnormal fatigue occur after consumption, stop eating immediately and drink plenty of water to promote metabolism. If symptoms persist or worsen, seek medical attention promptly. (New Society)