Potatoes, tomatoes and 7 more foods that can kill you
'07.04.2022'
Source: Rambler
Did you know that a simple dinner of boiled potatoes could result in tragic consequences? Especially if you add it with home preservation or tomatoes ... In general, everything is as we love!
Why do we need to use our favorite and familiar foods wisely, says Rambler with reference to Bigpicture.
mushrooms
Everyone knows that you can’t eat mushrooms and pale toadstools. But it turns out that even ordinary boletus or champignons can be dangerous if used incorrectly. The fact is that mushrooms tend to accumulate toxic substances. And the older the mushroom, the more such substances manage to accumulate in it.
That is why it is highly not recommended to cook overripe mushrooms that have already begun to fall apart. Protein degradation products are very dangerous for health and can cause poisoning. Of course, there will be nothing from one such mushroom, but if you eat them in sufficient quantity and constantly, the risk is very high.
In addition, experienced mushroom pickers know that there are conditionally edible mushrooms that require special processing. For example, chernushki and volnushki must first be soaked and boiled several times by changing the water.
Red beans
No wonder the seemingly harmless beans have been boiled for so long. The fact is that it contains a large amount of phytohemagglutinin. This dangerous substance makes cell membranes vulnerable to other toxins.
You can get rid of phytohemagglutinin by pre-soaking (about 7-9 hours) and long-term cooking of beans. By the way, the water in which you soaked the beans must be drained and boiled in fresh clean water.
Tomatoes
Tomatoes contain the natural pesticide solanine, which is necessary to combat plants with fungus or mold. But for humans, this substance is dangerous, as it can cause nausea, vomiting, and even hallucinations.
Fortunately, you only need to be afraid of green tomatoes! When the fetus matures, the amount of solanine in it decreases to an acceptable level.
But those who like to fry green tomatoes, you need to think: is it worth the interesting taste to take such a risk? It is better to wait until the fetus begins to acquire a milky hue - at this stage it will be safer.
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Potato
The same dangerous substance is present in potatoes as in tomatoes, but in much larger quantities. And you can stumble upon it even in a seemingly ripened potato with slightly greenish edges ... Remember, if you see a potato of this color, immediately throw it away. Cooking something from it is strictly prohibited!
But potatoes are not only dangerous. It turns out that a person can easily be poisoned by vapors of carbon dioxide emanating from spoiled tubers. This usually happens when potatoes are stored in large quantities indoors.
Homemade canned food
If you like to roll peppers or mushrooms for the winter, know: this is fraught with serious consequences. Together with mushrooms (and not only), spores of bacteria that produce botulinum toxin get into the jar. This substance can cause a dangerous disease that affects the nervous system - botulism.
This toxin is produced in heat and in the absence of oxygen, which means that a slightly warmed jar of pickles will become an excellent “home” for it. An acidic environment can protect against the growth of bacteria, so vinegar is best used for conservation.
Cashew
Cashew is the favorite nut of most phyto-nuts. And this can be understood, since it is very useful. But only if it’s not about raw nuts ... They contain the organic toxin urushiol, which can cause an allergic reaction to the skin.
We hasten to reassure you! The supposedly raw cashews that can be seen in supermarkets are actually processed in a special way, so you should not be afraid of toxins. But if one day you suddenly want to feast on truly raw cashews, think, is it worth the risk for a new taste?
oysters
Although oysters are not as common as potatoes or tomatoes, it's good to know about their dangerous properties. Moreover, in the United States, cases of death from savoring oysters have already been recorded several times. The thing is that these molluscs can contain bacteria of the genus Vibrio, which cause the disease vibriosis. This is a severe poisoning that can lead to septic shock and even death.
In Europe, fatal cases of oyster poisoning, fortunately, have not yet been recorded. But you need to keep in mind that the Vibrio bacterium lives not only in America ...
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Mussels
Another danger awaiting seafood lovers is lurking in mussels. Everyone knows that these mollusks filter water and accumulate harmful substances from it, therefore, if you catch mussels yourself or doubt the quality of their processing, you should not eat them. There is a risk that dangerous toxins will enter your body along with the mollusk.
In addition, shell fragments are often found in seafood, especially mussels. Even a small splinter can injure the mouth, esophagus and even the stomach. Therefore, you need to chew mollusks very carefully.
Lakrica
Licorice is not very popular, but there is a lot of it and it is not necessary! Using only 57 grams of licorice for two weeks, you can earn serious heart problems, as this plant contains glycyrrhizin, a substance that lowers the level of potassium in the body.
And, as you know, potassium deficiency can lead to increased blood pressure and even heart failure. Therefore, you definitely should not get involved in this delicacy.
