1. Strawberry (hormone)

Strawberries with hollow middles, irregular shapes, and oversized strawberries are generally caused by the use of excessive hormones, with the exception of a very small number of high-yielding new varieties. After the use of ripening agents or other hormone drugs, the growth cycle of strawberries becomes shorter and the color is brighter, but the inherent aroma of strawberries is diluted, and the umami taste is lacking.

2. Sugarcane (poisoning)

Most of the sugarcane in spring is stocked in autumn, and after being stored for one winter, it is very perishable, and flocculent or hairy white material appears at the end of the sugarcane. After the incision, there will also be red filaments on the cross-section. Some people do not carefully select sugarcane when they buy it, and after cutting it, they see red filaments and think it is a normal phenomenon, and as a result, they cause sugarcane poisoning after eating.

3. Pineapple (bioside and bromelain)

Some children will experience nausea, vomiting, abdominal pain, diarrhea, numbness of the lips, itchy skin and other allergies after eating pineapple. This is because pineapple contains bioglycosides and bromelain. In order to prevent allergic reactions, pineapple must be soaked in lightly salted water for more than ten minutes after being cut to destroy bromelain before eating.

4. Bananas (sulfur dioxide)

In order to make the skin of bananas yellow and beautiful, some unscrupulous traders use excessive sulfur dioxide to ripen them, but the flesh is still hard and not sweet at all. Sulfur dioxide is harmful to the human body, and the correct method should be heated and smoked.

5. Grape (ripening agent)

Some unscrupulous traders and growers dilute the ripening agent ethylene and water in proportion, and soak the unripe green grapes in the dilution, and the green grapes will turn into purple grapes after a day or two. It's best not to give such grapes to children.

6. Pear (oxytocin)

Use bulking hormin and oxytotropin to make it precocious, and then bleaching and dyeing it with bleaching powder and colorant (tartrazine). Processed pear juice has little flavor and is sometimes accompanied by an off-flavored and rancid smell. This poisonous pear has a short storage time and is perishable.

7. Watermelon (bulking agent)

Excessive use of ripening agents, bulking agents and highly toxic pesticides, the stripes on the skin of this watermelon are uneven, the melon pulp is fresh after cutting, and the melon seeds are white and have a peculiar smell.

8. Mango (quicklime)

Green mango is covered with quicklime to make the skin look yellow and clear, but it tastes no mango flavor, and there is also the problem of excessive use of preservatives.

9. Peach (industrial citric acid)

The peach is soaked in industrial citric acid, and the peach color is bright red and not perishable. This chemical residue can damage the nervous system, induce allergic diseases, and even cause cancer. Half-ripe crisp peaches, add alum, sweeteners, alcohol, etc., to make them crisp and sweet. The main ingredient of alum is aluminum sulfate, which can cause problems such as bone hyperplasia, memory loss, dementia, decreased skin elasticity, and increased wrinkles when consumed for a long time. White peaches are smoked with sulfur, and there will also be residues of sulfur dioxide.

10. Cinnamon (sulfur)

Spray sulfuric acid or acidic solution to soak it to make it bright in color. Sulfuric acid is highly corrosive and can burn a person's digestive tract. It can also cause colds, diarrhea and strong coughs.

11. Lychee (sulfuric acid)

Soaking in a sulfuric acid solution or spraying with ethephon water agent makes the discolored lychee bright red and attractive, but it is easily spoiled. These solutions are highly acidic, causing the hands to peel, the mouth to blister, and the stomach and intestines to burn. There are also fruit sellers who smoke sulfur, and sulfur dioxide will cause strong irritation to the eyes and throat, causing dizziness, abdominal pain, and diarrhea. Sulphur dioxide can also cause cancer.

12. Persimmon (yeast)

Raw persimmons are ripened with yeast or ripening agents, but the sweetness of persimmons is greatly reduced. There are also fruit farmers who light a "test spirit" at the place where the persimmon is born to make it red. These chemicals will produce residues that make persimmons poisonous.

13. Jujube (chemical agent)

Soak in boiling water, no matter how green the dates are, soak them in boiling water to turn red. There are also fruit sellers who use chemical dyes and industrial paraffin wax to make jujube poisonous.

14. Citrus (industrial paraffin)

Excessive use of preservatives in the storage of citrus fruits, "beauty" with colorants in sale, polishing with industrial paraffin. The impurities of industrial paraffin wax contain heavy metals such as lead, mercury, and arsenic, which can penetrate into the pulp and cause symptoms such as memory loss and anemia after use.

15. Apples (oxyhetin)

Use bulking hormin to promote one, promote erythrin to increase color, and preservatives to keep fresh. Excessive use of bulkingin, erythrocin, and preservatives can harm the liver. Retail fruit sellers will also apply industrial paraffin wax to apples in order to retain moisture and make the fruit bright and attractive.

99 enthusiastic doctor warm reminder: when choosing fruits, when you see that the fruits are unusually good-looking, then you have to be more attentive, carefully identify poisonous fruits, and keep a safe diet for yourself and your family.