Core Viewpoint - The article emphasizes the dangers of consuming Cao Wu (草乌), a toxic herb traditionally used in winter dietary practices in Yunnan, highlighting the need for caution and proper knowledge regarding its use [1][2]. Group 1: Toxicity of Cao Wu - Cao Wu contains the highly toxic alkaloid aconitine, with as little as 0.2 milligrams being enough to cause poisoning, and 3-5 milligrams potentially fatal [2]. - Common cooking methods such as boiling or soaking do not eliminate its toxicity, making it unsafe for consumption without professional preparation [2]. Group 2: Prevention of Poisoning - It is crucial to use Cao Wu and related herbs only under the guidance of a qualified medical professional, avoiding self-purchase and consumption [3]. - Only processed versions of the herb should be used, as raw Cao Wu is significantly more toxic than its prepared counterparts [4]. - Caution is advised against consuming homemade herbal wines or unmarked products that may contain toxic ingredients [4]. Group 3: Emergency Response - In case of acute poisoning, there is no specific antidote for Cao Wu; symptoms such as numbness in the mouth and face, itching, and nausea require immediate medical attention [5]. - Drinking water to induce vomiting is recommended, and it is important to bring any remaining herb to the hospital for proper diagnosis and treatment [5]. Group 4: Winter Dietary Recommendations - Traditional wisdom suggests winter diets should focus on warming and nourishing foods, emphasizing the intake of natural ingredients rich in protein, vitamins, and minerals [6]. - Recommended foods include lamb, which is warming and rich in protein; white radish, which aids digestion; yam, which supports gastrointestinal health; and black sesame, which benefits skin and digestion [6].