Many people are used to dividing foods into healthy and unhealthy, but some familiar foods may contain dangerous substances. Family physician and well-known medical blogger Dr. Mike reminds us of this, explaining that even “healthy” foods can pose a risk if they are consumed or prepared incorrectly.
He cites apple seeds as one such example. They contain amygdalin, a compound that can form cyanide when digested. It is virtually impossible to get poisoned by apple seeds, but the theoretical danger exists. The situation is much more serious with the puffer fish, whose tissues contain tetrodotoxin, a toxin hundreds of times stronger than cyanide. Improper preparation of this fish can paralyze the nervous system.
Some plant products are also at risk. Rhubarb leaves contain oxalates, which in large quantities can lead to kidney damage. Unripe or improperly processed elderberries can release compounds that form hydrocyanic acid. Red beans, if not cooked properly, retain lectin, a toxin that causes acute poisoning.
Some fruits and vegetables also contain hidden dangers. A large dose of nutmeg can cause intoxication due to myristicin. Unripe or raw lychees are associated with serious nervous system damage due to their high hypoglycin content. Green potatoes and sprouted tubers may contain solanine, a toxin that is dangerous even in small doses.
Certain nuts and seeds are also not as safe as they seem. Raw cashews contain urushiol, a substance that causes severe allergic reactions. And castor seeds naturally contain ricin, one of the most powerful natural poisons, which requires special processing to neutralize it.
Dr. Mike emphasizes that most of these products are safe under normal conditions. Problems only arise when people violate the rules of processing or consume them in an unnatural form. Knowing the properties of products is the best way to avoid unwanted consequences.
