Is spring sprout considered a "trigger food"?

Generally, whether spring shoots are considered "trigger foods" (fa-wu) depends on the individual's constitution and health condition. If you have specific health concerns, it is advisable to consult a doctor or nutritionist. The detailed analysis is as follows:

If the person consuming them has an allergic constitution or suffers from skin conditions such as eczema or urticaria, or has respiratory sensitivity that may lead to discomfort, spring shoots may be considered a trigger food. For these individuals, certain components in spring shoots might stimulate the body, potentially triggering or worsening symptoms such as skin itching, rashes, coughing, or asthma. In such cases, spring shoots exhibit characteristics of a "trigger food."

However, for individuals with good overall health who have no history of allergies or underlying skin or respiratory issues, moderate consumption of properly prepared spring shoots typically does not cause adverse reactions—in which case, spring shoots are not considered a trigger food. Spring shoots are rich in vitamins, dietary fiber, and other nutrients, helping meet nutritional needs while adding variety and flavor to daily meals.

Before eating spring shoots, they should be thoroughly blanched to remove some of the irritating compounds. First-time consumers should start with a small amount and monitor their body's response. Individuals with allergies or pre-existing skin or respiratory conditions are advised to consult a healthcare professional before deciding whether to consume them, to avoid potential health risks from uninformed consumption.