Consuming actual raw cashews can prove fatal, especially for people with an allergy to poison ivy. Depending on your sensitivity to poison ivy, as little as a handful of raw cashews could be extremely dangerous to the average consumer. While eating raw foods is considered healthy, some very unhealthy consequences occur when eating certain foods raw. One such food is the red kidney bean. Red kidney beans contain toxins called lectins, which essentially kill the cells in your stomach. Not so good.
The only way to enjoy red kidney beans without this harmful toxin is by preparing them just right: soaking the beans in water for at least five hours before consumption. Your friendly neighborhood lima bean is not so friendly when you consider it contains a chemical compound called linamarin, which can turn into the chemical hydrogen cyanide.
Of course, you would have to eat a lot of beans to get sick, but like the other items on this list, so long as you cook and drain them thoroughly, all should be good.
Consider this a friendly reminder to monitor how much strawberry rhubarb pie you eat this summer. Well, rhubarb leaves, which you are not supposed to use in baking or cooking, contain oxalic acid, which causes kidney stones. It would take 11 pounds of leaves to kill you, but much less than that in your rhubarb pie to make you very sick.
Be smart, and stick to the stalk. While this one sounds a little exotic, elderberries are commonly used in jams, wines, and teas. All of this is surprising considering their seeds and leaves contain fatal levels of the cyanide-producing glycoside.
Rotting potatoes give off a noxious solanine gas that can make a person unconscious if they've inhaled enough. As members of the nightshade family, they potatoes produce solanine and chaconine, alkaloids that can be harmful to humans. Green potatoes produce even more solanine, and it doesn't take that many to cause death. Around 25 would be enough, so stay away from green potatoes , even if cooked.
Ordinary potatoes , if consumed at the wrong time, can be dangerous. The leaves, stem, and sprouts of a potato contain glycoalkaloids, a poison found in flowering plants called nightshades, of which a potato is one. If you have potatoes that are in the process of rotting in your home, air the room immediately, cover your nose and mouth as a security measure and throw out the potatoes in a sealed rubbish bag or put them directly onto an outdoor compost heap.
If the potatoes are kept in a mostly sealed room and they begin to rot, the room will fill with toxic gases that can and most likely will kill who ever enters that room. In general, potatoes can be dangerous. Do potatoes have cyanide? You don't get cyanide, but you can get atropine, scopolamine and hyoscyamine from plants that are related to the deadly nightshade. In potatoes, the thing you want to avoid is the tubers that have turned green on the outside.
How can you tell if a potato has gone bad? While green potatoes are the most obvious sign that they have gone bad, there are other, less evident, signs that you need to consider. Avoid potatoes that are green, wrinkled, soft, mushy, moldy, with scars or bruising and if they have a bitter taste. Sprouts need to be discarded before cooking the potatoes. What is poisonous in potatoes? The presence of chlorophyll in a potato means that a glycoalkaloid poison named solanine is also present.
A defense against insects, this nerve toxin which is in the nightshade family can result in headaches, vomiting, diarrhea, and even paralysis if ingested in very high amounts. What happens if you eat a rotten potato? That said, the potato is the most common cause of solanine poisoning in humans. If you eat enough of the green stuff, it can cause vomiting, diarrhea, headaches, paralysis of the central nervous system as evidenced by the incident above but in some rare cases the poisoning can cause coma—even death.
Rhubarb leaves Rhubarb is a sour, red, celery-like stalk most often used in desserts like the ever-popular strawberry rhubarb pie. Rhubarb stalks are a great ingredient, but avoid the leaves: they're high in oxalic acid, which causes kidney failure. Just 25 grams of oxalic acid would kill, but you'd need to eat 11 pounds of rhubarb leaves to get there. Asparagus berries You'll never see these in a grocery store but apart from the safe stems, the asparagus plant also produces red, poisonous berries.
So if you ever find yourself on an asparagus farm or something, don't eat the berries—even a handful will make you vomit.
And technically tomatoes aren't toxic either, but their leaves and stems may be slightly poisonous. In fact, tomatoes were widely feared in medieval times. These days we rarely see tomatoes plated with anything other than the red fruit, but if you're served tomatoes "on the vine," don't eat the vine. Tomatine found in the stems and leaves are said to cause headaches and dizziness. Raw lima beans Lima beans contain a toxin called limarin, which is only neutralized by cooking the beans for 15 minutes.
Don't be tempted to throw raw lima beans on salads, and don't slow-cook raw beans without boiling first. Limarin is fatal at high doses, but even a couple raw lima beans can cause gastrointestinal distress.
Canned is fine. Raw kidney beans Raw kidney beans contain phytohaemagglutinin, a toxic lectin, and must be boiled for 10 minutes before use in any recipe, including slow cooking.
0コメント