When green potatoes are exposed to light, they produce chlorophyll, which is completely safe. However, Healthline cautions that “it can also promote the formation of certain compounds,” such as solanine, which “can be toxic to humans in high doses. Nevertheless, serious illness reports are uncommon.
Consuming enough food can even result in paralysis or coma.
However, green potatoes are safe to eat if they are peeled correctly. Make sure to throw away any potatoes that have a green hue or sprouting eyes to prevent toxicity.
Naturally nutty
Raw cashews have urushiol, the same harmful substance found in poison ivy or poison oak.
“If you were to touch or eat cashews in their raw state, you would probably have a reaction similar to that of poison ivy, which includes an itchy and inflamed skin rash that might feel burning,” Healthline states.
Nevertheless, cashews sold as raw in stores have been shelled and heat-treated to eliminate any urushiol residue, making them safe to consume.
Note: The skin of mangoes also contains urushiol.
Not worth the journey
Nutmeg is a strong spice that has myristicin, a compound that impacts the nervous system. In large quantities, it can lead to hallucinations, nausea, a rapid heartbeat, and seizures. Just two teaspoons can trigger severe symptoms lasting for days – “although in some instances, psychosis has persisted for up to six months,” a study suggests.
When used in small quantities, nutmeg enhances the flavor of desserts and beverages. However, overindulgence can turn this festive spice into a toxic ordeal.
Deadly mushrooms
Certain wild mushrooms, such as the death cap that took the life of Pope Clement VII in 1534, contain toxins that can lead to organ failure and death.
Brittanica notes that only a “small number of the 70-80 types of poisonous mushrooms are truly fatal when consumed,” yet many “unfortunately resemble edible varieties, making them particularly hazardous.”
You don’t need to avoid all mushrooms! However, unless you’re knowledgeable, it’s wiser to choose mushrooms from the store.
Sweet yet dangerous
Rhubarb is often a favorite in pies and jams, but did you know that part of this plant is actually harmful? While the stalks are completely safe (and tasty), rhubarb leaves contain oxalic acid, a natural toxin that can lead to kidney failure in large quantities.
Rhubarb is a tasty and adaptable ingredient, but it’s best to leave the leaves in the compost. Enjoy this tart delight without the worry by sticking to the safe parts!
Hazardous beans
Raw kidney beans have phytohaemagglutinin, a toxin that can result in severe vomiting and stomach cramps. Just a handful of undercooked beans can cause food poisoning.
Boiling kidney beans for at least 10 minutes eliminates the toxin, making them safe to consume. However, cooking them at low temperatures can actually increase their toxicity instead of neutralizing the poison, so be particularly cautious when slow simmering your chili.
Have you ever tried any of these dangerous dishes? Share your experience with the most perilous food you’ve eaten, and don’t forget to spread this story so we can hear from others!
