Foods high in colchicine

Foods with higher levels of colchicine mainly include straw mushrooms and daylily. In the human body, colchicine in these two foods can be oxidized into docolchicine, a toxic substance that may irritate the gastrointestinal tract, nervous system, and urinary system, leading to a series of adverse reactions. When consuming straw mushrooms and daylily, it is important to ensure they are thoroughly cooked to destroy the colchicine and avoid the risk of poisoning. Additionally, although certain amounts of colchicine are present in other foods such as bok choy, asparagus, mushrooms, spinach, and beef liver, the levels are relatively low. Furthermore, consuming these foods does not directly treat diseases; therefore, moderation is necessary during intake.