We all are aware that the house is filled with potential dangers (specially as parents... we KNOW that children are able to do the unimaginable to worry us). The classic electric plug, knives, forks, doorknobs and edges or corners of furniture are not enough. We also have plenty of poisons and toxins at our kitchens, even at our plates.
Lets clarify that this is a mere parody of what I've read at several articles around internet. Where the "dangers" are total chimeras impossible to accomplish (who can eat 50 apples in less than 30 minutes to get a cyanide poisoning?).
Yet, it is still good to know.
Apples, peaches, pears and apricots
The soft part of the seeds of these fruits contain a precursor of cyanide. Cyanide "chokes" cells out, blocking their capability utilizing oxygen. Don't worry, there's no possible way of eating enough of them to actually poison yourself.
Beans
Get ready for the tongue twister: phytohaemagglutinin is a lectin found at certain legumes. In high doses it possesses a toxic effect. Lucky us, boiling the beans for 10 minutes at high temperature destroys it. But, in case you could eat them raw the phytohaemagglutinin can cause: Nausea, vomiting and diarrhea. But, after that, no medical attention is needed (I have to try a higher dose of raw beans with my mother in law).
Tomatoes
For many centuries, people believed that Tomatoes were a poisonous plant (this will be funny). The solanum genus IS, generally speaking, poisonous. But what our ancestors did not know is that it was not the Tomato fruit itself the poisonous part, but the leaves. Solanine. One should always remember that this poison is stored at the green parts of the plant, so green tomatoes have to be very well cooked. (Did anyone watch "Fried Green Tomatoes"? what a GREAT movie!... yes, I'm old).
Potatoes
Potatoes, ah, the basic meal of many ancient civilizations. Yet, they are not as beneficial as they seem. As many other plants of the "solanum" genus they contain solanine at different levels. Solanine is stored at the green parts of the plant. As potatoes are stored under the sun Solanine may occur in the tubercle itself (this is, actually serious). Anyways, cooking it, cuts the toxicity down to 0... I think. (ate several times wild "green potatoes", all very well cooked, I'm still alive).
Almonds
Oh, almonds, delicious almonds. But you should be VERY careful with them. A variety contains cyanide too! Amygdalin, in contact with your saliva turns out into another cyanide precursor. Not to worry, this variety is the bitter one. You'll probably spit it before even swallowing anything.
Chard and spinach
Oxalic acid is an organic compound (this was one of the first organic compounds ever manufactured artificially back in 1824... oh yeah, I should stick to the parody). Consumed in large quantities, it provokes gastrointestinal dysfunction. You should ALWAYS discard the water you boil these leaves in, since you would have a nice "acid tea" in there (unless you neutralize it with an alkali, like baking soda. Or heavily dilute it; yet acids work better in a diluted environment... oh yeah, the parody. Sorry).
Nutmeg
10g or more of this give you the highest "fly" you can ever get, hallucinogen my friends; with effects that last over 24 hours. General pain, liver failure, nausea, dehydration. "Nutmeg Psychosis". Don't try this. Better stick with what you already know. 7.5g can cause tachycardia and seizures, followed by death (I'm being serious here).
Rhubarb
A high concentration of Oxalic acid is what makes this so dangerous to eat... The leaves... That nobody eats; the stalks are perfectly safe for cooking. So, we can still make some yummy desserts with this without worrying too much.
What other things are toxic?
If you consume an excessive amount of ANYTHING you may poison or intoxicate yourself. Vitamin C intoxication, even something as innocent as water may kill you (something known as "hyperhydration"). Live well, live balanced.Before the Internet'z Polize comes to nag about copyrights:
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