Five Common Toxic Foods

By Author: della
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When it comes to eating, some people may focus on the nutrition a certain kind of food contains. Meanwhile, some people may just pay attention to the taste of the food. Believe it or not, some kinds of foods we often eat are really toxic.

1. Mushrooms

While mushrooms available in most supermarkets should be pretty safe to eat, mushroom fans need to be careful about what species' they are consuming as many varieties can be highly dangerous and even fatal. Around 100 species of mushrooms are said to be dangerous to humans, with symptoms ranging from headaches to seizures or even death. In 2010 a small variety of mushroom called the Little White was blamed for an estimated 400 deaths in China.

2. Chilies

You’ve probably eaten a chili or two in your life. No matter if it was an extremely hot one, or one that was pretty mild, every chili you have ever consumed has contained a chemical called capsaicin. In chilies, capsaicin is what makes them spicy and “hot.” Of course one chili won’t hurt, but if you eat enough of them, capsaicin can kill you. The chemical is so strong that it is used as a paint ...
... stripper, and it is even used in pepper spray used by police forces. In hotter chilies, such as habaneras, capsaicin can be felt on the skin if you cut the chili, as it will produce a burning sensation. But if you really like Jalapeno peppers and Cajun Hot Sauce you can find many sites on the web.

3. Bean sprouts

Bean sprouts are tender, delicious, and nutrient-rich, but be sure to eat fried. Bean sprouts contain trypsin inhibitors and other harmful substances. Eating undercooked sprouts can cause nausea, vomiting, diarrhea, dizziness and other adverse reactions.

4. Potatoes

Potatoes may look innocent enough, but did you know they actually come from the same family as poisonous plant the deadly nightshade? Although they are not quite as dangerous as this family member, potatoes do pose certain risks to our health due to them containing toxic compounds known as glycoalkaloids, the most worrying of which is solanine which affects the nervous and digestive systems, causing headaches, weakness, confusion, diarrhoea and vomiting amongst other things. Poisoning from potatoes occurs very rarely but fans of the popular vegetable should take measures to protect themselves by avoiding potatoes with sprouts - which tend to have a higher concentration of glycoalkaloids - and those which have turned green. Although the green colour of the potatoes is harmless in itself, it does indicate that the potatoes have been exposed to light, which can also encourage solanine levels to rise over the safe level for consumption.

5. Cherries

Cherries are definitely one of the most versatile fruits. You can eat them raw, cook them, bake them, and get them tart or sweet. Cherries can even be used in certain types of liquor. Despite their overall red goodness, cherries are toxic. If you’ve ever eaten a cherry and without thought chewed on the pip or left it in your mouth, you more than likely introduced hydrogen cyanide into your body. If a cherry pip is chewed, crushed, or somehow damaged, it automatically produces hydrogen cyanide. Symptoms of mild poisoning include headache, dizziness, confusion, anxiety, and vomiting. Larger doses can lead to difficulty breathing, increased blood pressure and heart rate, and kidney failure. Reactions can include coma, convulsions, and death from respiratory arrest.

After reading the text, don’t be too surprised. Now it is not too late to learn these. Be careful in your daily life from now on, you will still keep healthy and live a happy life.

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