Mistakes when eating turn wood ear into “poison”

Wood ear mushrooms seem to be a benign food, but if you make some of the mistakes below when using them, they can produce some disease-causing toxins, potentially posing a risk of cancer.

Wood ear mushrooms are small and rough, but they are a very important spice for Vietnamese families. They are an indispensable ingredient in bamboo shoot soup, fried spring rolls, stir-fried dishes, soups… But did you know that wood ear mushrooms are not only delicious, but also very beneficial for your health?

In Oriental medicine, wood ear mushrooms are sweet and neutral, and enter the spleen, large intestine, liver, and kidney meridians. They have the effect of cooling the blood and stopping bleeding due to impact or injury. In modern medicine, wood ear mushrooms contain vitamin K, calcium, magnesium, vitamin E… Eating wood ear mushrooms in moderate doses and regularly is very good for reducing blood clots, preventing arterial occlusion due to thrombosis, helping to replenish blood, preventing iron deficiency anemia, and beautifying the skin.
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