我亲眼见证了那场聚会，朋友们相聚一堂，乐意尽兴。酒桌上，一瓶自制的杨桃泡白酒被拿出来分享，它已经泡了三年，据说非常美味。大家都尝了一口，都觉得甜而不腻，没有人想到这将是灾难的开始。那晚，每个人大约喝了六七八两，这 Bottle of homemade fruit wine was passed around, and everyone had a taste. No one suspected that it would lead to such dire consequences.
The next day, three out of the four people who drank the wine felt unwell. They experienced nausea, vomiting, abdominal pain, and back pain. It wasn't until later that they realized their urine output had decreased significantly and swelling in their lower limbs had occurred. The situation became more serious when two of them were hospitalized with acute kidney injury due to high levels of creatinine in their blood.
Doctors diagnosed the cause as high oxalate syndrome induced by excessive consumption of oxalic acid from the fermented fruit wine. The prolonged soaking time for brewing made the process more dangerous since it allowed for greater release of oxalic acid into the liquor.
The incident served as a stark reminder: while enjoying social gatherings or trying new foods can be exciting, we must always prioritize our health and safety above all else. For those with pre-existing conditions like chronic kidney disease or those who have undergone dialysis before should avoid consuming these types of fruits altogether.
In conclusion, this tragic event highlights not only how easily accidents can happen but also how important it is to be aware of potential risks associated with certain food items – even seemingly harmless ones like fruits! Always remember: moderation is key; never underestimate caution; stay informed about your body's limits; and cherish life itself!
