by Kevin Burton
Aren’t you glad you don’t live in the trial-and-error era of food safety?
Time was, nobody knew what was poisonous and what was not. Eat the wrong mushroom and your hunger is satiated forever, but in a most unfortunate way.
I suppose that process was also an early call careful and precise record keeping.
Yesterday we had a list from Dictionary Scoop, of six foods which if handled incorrectly can damage our health or even be fatal. We finish their list below, with six more foods to be wary of.
7–Cassava
Cassava —also known as “yuca”—is a root vegetable similar to the potato and is widely cultivated in tropical regions such as the Caribbean, Southeast Asia, and several African countries. It has high nutritional value and is a rich source of complex carbohydrates. However, cassava can be dangerous to our health if consumed raw or not cooked properly.
To ensure its safety, cassava should be peeled and soaked in water for 24 hours before cooking, as it contains a toxin that produces cyanide when metabolized in the body.
Although acute poisoning is rare, prolonged consumption can cause serious nutritional and physiological issues, such as abdominal pain, nausea, vomiting, dizziness, and sleep disorders.
8–Rice
Have you ever heard of “fried rice syndrome”? The average American consumes about 27 pounds of rice per year, so calling this staple a potentially dangerous food might sound controversial. But don’t worry, you can still enjoy rice as long as you take a few precautions.
Raw rice may be contaminated with a spore-forming bacterium called Bacillus cereus, which can cause symptoms of food poisoning. To reduce the risk, make sure to cook rice thoroughly and avoid leaving it at room temperature for extended periods.
Reheating won’t destroy the toxins produced by the bacteria, so proper storage is key to staying safe.
9–Bitter almonds
Who doesn’t like almonds? Widely used in cooking and baking, almonds have been one of the most popular nuts in the world for centuries. While so-called “sweet”: almonds are perfectly safe, “bitter” almonds can be dangerous, even though they have the strongest scent and most intense flavor.
The compound that makes bitter almonds toxic is amygdalin. When metabolized, amygdalin releases cyanide, making these nuts potentially deadly to humans.
To be safe, bitter almonds must be processed to remove the poison. In fact, in the United States, it’s illegal to sell raw bitter almonds.
10–Eggplant
Eggplants have their fans and detractors. Whether you like them or not, eating this vegetable is very beneficial for your health due to its high fiber and antioxidant content. But did you know that raw or undercooked eggplants can sometimes cause unpleasant symptoms?
Eggplants contain a chemical called solanine, which can be toxic in large amounts and may cause headaches and digestive issues. But it’s not all bad news. Solanine evaporates with heat, so a well-prepared, ripe eggplant is perfectly safe to eat.
11–Castor oil
Castor oil is a vegetable oil used for culinary, cosmetic, and medicinal purposes. The castor plant is native to the Mediterranean, North Africa, and India, where communities have used its oil as a laxative and to stimulate childbirth for millennia. Today, the food industry uses castor oil as an additive in chocolates, candies, and various food supplements.
While castor oil offers numerous health benefits, consuming it in large quantities can be harmful. It’s important to note that ricin, a highly toxic poison, is found in the castor bean but not in the oil itself.
However, improperly processed castor oil may contain traces of ricin. In fact, studies show that taking it constantly can cause irritation and severe damage to the intestinal lining.
12–Mushrooms
Mushrooms are a very delicious and versatile ingredient often used in cuisines all over the world. In nature, there are many varieties of mushrooms, but only some are edible, while others can be highly poisonous.
Consuming certain wild mushrooms can cause severe poisoning and even death within a few hours. Typical symptoms of wild mushroom poisoning include abdominal pain, nausea, vomiting, dizziness, and diarrhea.
If you or someone you know accidentally eats a wild mushroom and develops any of these symptoms, you should go to the nearest hospital as soon as possible.
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