From Health to Harm: Exploring the Poisonous Substances Found in Common Healthy Foods
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| Exploring Harmful Compounds in Everyday Health Foods |
There are many healthy
foods out there, whose health benefits are indisputable. We all know how beneficial
fruits, vegetables, beans, nuts, and seeds are for our bodies. These foods
contain ample essential nutrients including minerals and vitamins and dietary
fiber, all of which are of utmost importance for many of our body’s functions.
But do you know that some
of these heart-healthy foods can even be poisonous for our body, to the extent
of being fatal in certain circumstances, even for otherwise healthy
individuals. Yes, you read it right. Continue reading this article to explore
how these foods which we eat almost regularly can have a link with serious
complications for our body.
Apples
Apples’ goodness is undeniable.
We’ve learnt that an apple a day keeps the doctor away. But all these benefits
of apples pertain exclusively to the washed and cleaned peel and flesh of the
fruit, not its seeds.
Apple seeds contain
amygdalin, a substance which produces hydrogen cyanide in the body during
digestion.
Hydrogen cyanide is very
poisonous. Even in small doses, it can impact brain, leading to headaches and
dizziness. Larger doses can cause complete loss of consciousness and even
death.
However, apple seeds have
a natural coating, which protects the apple’s flesh from this toxin. This
poison is released from the apple seeds only if you chew the seeds. Otherwise,
if the seed remains intact, this substance will remain in the seed and will
likely pass through the body unopened and without causing harm.
On the side of caution,
you should carefully remove the seeds before eating an apple.
This applies similarly to
the seeds of other stone fruits such as apricots, peaches, and cherries.
Almonds
There are two varieties of
almonds. One is the delightful type cherished for its sweet, nutty taste that
we all love. The other variant is known as bitter almonds.
These bitter almonds carry
a significant amount of amygdalin, a potentially toxic substance also present
in apple seeds. Therefore, it’s better to steer clear of consuming raw bitter
almonds and opt for those that have undergone processing to eliminate this
substance.
Boiling or roasting bitter
almonds can effectively decrease the presence of this substance.
Potatoes
This root vegetable
naturally comes in many sizes and colors. But one type of potato needs serious
caution, and that’s green potatoes.
Potatoes turn green if
they are exposed to sunshine for an extended period of time.
While the substance that is
responsible for this green hue, i.e., chlorophyll, is harmless, this much
exposure to sunlight triggers the formation of a glycoalkaloid poison called
solanine.
Ingesting this toxin can
result in abdominal pain, nausea, headache, lightheadedness, loss of
consciousness, and in severe instances, it can be fatal.
Hence, store potatoes in a
dark place away from sunlight. If a potato develops a green hue, simply cut
away the green area; the rest of the potato is safe to eat.
Cashews
You can enjoy this creamy
nut purchased from the supermarket without worry. Cashews available in the
market undergo processing to eliminate a toxin called urushiol, which is
present in raw cashews between the outer shell and the inner nut.
This substance is known to
cause allergic reactions in humans. Upon contact, it can induce skin rashes as
the body's defense mechanism to expel it. These rashes can be painful,
accompanied by itching and, in some cases, discharge.
For this reason, it's
crucial to avoid direct contact with raw cashews to ensure safety. Similar
rashes can occur from contact with plants like poison ivy and poison oak.
Tomatoes
Tomatoes are an essential
ingredient in many of our dishes, providing them with an enticing sour flavor. But
do you know that unripe tomatoes, identifiable by their green color, and tomato
leaves contain an unsafe substance called tomatine?
Tomatine is a
glycoalkaloid similar to solanine found in green potatoes.
Ingesting tomatine,
especially in large amounts, can cause symptoms akin to those caused by green
potatoes. These symptoms may include gastrointestinal issues such as nausea,
vomiting, diarrhea, and abdominal cramps, as well as neurological effects like
dizziness and, in severe cases, loss of consciousness.
So, it's recommended to
refrain from using unripe tomatoes and the foliage of tomatoes.
Kidney Beans
Beans are generally eaten
cooked. The process of cooking renders beans edible and safe for consumption.
However, consuming raw or
undercooked beans, particularly kidney beans, can pose risks to the body.
This is because kidney
beans are rich in lectin, a protein that our body’s digestive system struggles
to break down. As it stays undigested, it can impede the absorption of
micronutrients and lead to tissue damage and digestive problems, like an upset
stomach and nausea.
And you don’t need to eat
much. Even consuming as few as four beans can lead to these issues.
Therefore, it's advisable to ensure beans are thoroughly cooked before eating to avoid any potential problems.
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