Star-shaped starfruit
Beneath its festive appearance and tangy taste, star fruit hides a neurotoxin that is particularly dangerous for individuals suffering from kidney failure. Just a few slices can cause worrying neurological symptoms: mental confusion, involuntary muscle contractions, and even, in extreme cases, a comatose state.
Stones and seeds: the toxins that surround us
Isolated cherry pits on a table
Stone fruit pits and apple seeds contain a natural chemical compound that, when crushed, metabolizes into cyanide in our bodies. It is therefore crucial not to accidentally ingest them when eating fruit. Health professionals consistently recommend eliminating them rather than consuming them.
Green potatoes: a warning sign
Potatoes with a green color
Exposure to light transforms certain parts of potato tubers, causing the release of solanine, a potentially harmful alkaloid. Symptoms of poisoning range from mild digestive upset to severe neurological damage. Experts advise generously removing the green parts and never consuming the sprouts.
Raw cashews: a special case
Raw cashew nuts in their shell
Unlike their commercial counterparts, natural cashews contain urushiol, the same irritant found in poison ivy. The industrial roasting process removes this dangerous compound, making the nuts safe to eat.
Nutmeg: The spice with psychotropic effects
Whole and ground nutmeg seeds
Used sparingly in cooking, nutmeg delicately flavors dishes. But in high doses (the equivalent of two teaspoons), it transforms into a psychoactive substance with impressive side effects: hallucinatory delirium, temporal disorientation, and general malaise that can last for several days.
Forest mushrooms: the dangerous game of identification
Wild mushrooms in their natural environment
Each mycological season brings its share of poisonings due to the confusion between edible and poisonous species. The death cap mushroom, responsible for many historical deaths, has a deceptive appearance for the uninitiated. In the absence of expert knowledge, it is strongly recommended to source exclusively from supermarkets.
Rhubarb: knowing how to distinguish the edible parts
Fresh rhubarb stalks and leaves
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