5 ingredients that can kill you: Most of us have it in their kitchen!
5 ingredients that can kill you: Most of us have it in their kitchen!
Eating healthy and varied is one of the main keys to a healthy body and a harmonious silhouette. That's why we try to choose our food carefully and ensure that it is beneficial to our health. However, sometimes because of too high doses or inadequate storage conditions, some of these foods become toxic and may affect our health. Here are some examples.
Examples of potentially toxic foods:
Potato
Cooked, sautéed or mashed, the potato is a food appreciated by young and old. However, inadequate storage conditions can make it toxic and therefore harmful to health. Indeed, by exposing it to light or sunlight, this vegetable acquires a green color and a bitter taste.
This new coloration is due to the production of chlorophyll which, in turn, increases the concentration of the potato in solanine, the glycoalkaloid responsible for the bitterness of the vegetable and makes it unfit for consumption.. If you eat a green potato, you may experience dizziness, abdominal pain, nausea and vomiting, diarrhea, headache, hallucinations, etc.In more serious cases, the consumption of green potatoes can lead to neurological problems.
The Nutmeg
The nutmeg is a spice highly prized in cooking for its distinct flavor, but also for its virtues against various health disorders, such as rheumatism, respiratory problems or intestinal parasites.But on the other hand, it is known that it also contains toxic substances that have unpleasant side effects such as dizziness, dehydration, increased heart rate, nausea or hallucinations. In addition, if it is consumed in high doses - more than 20g - it may become fatal.
So, if you want to enjoy its aroma and its virtues without putting your health at risk, always have a light hand by adding it to your dishes!
The tuna
Due to the expansion of the industrial sector, there have been many negative effects on the environment, including an increase in mercury levels in the oceans. As a result, some predatory fish, including tuna, which feed on smaller fish, accumulate methylmercury in their flesh. However, prolonged exposure to this heavy metal can cause disorders of the nervous, digestive and immune systems.According to a study published in the journal Environmental Health, more than 1.8 million European newborns had a methylmercury level that exceeded the health limit, which was responsible for neurological disorders.. It is therefore to consume with great moderation - twice a week, at most - and preferably to avoid by pregnant women and children.
Rhubarb
Belonging to the family Polygonaceae, rhubarb is a plant that has multiple health benefits conferred by its wealth of provitamins, vitamins and minerals. Containing 0.4% oxalic acid, it is safe for health, as long as its consumption is moderate.In high doses, its content in this acid becomes toxic to the body, promotes the appearance of kidney stones and gallstones, reduces calcium reserves and prevents the assimilation of iron.
It should be noted that only the petioles of the plant are edible, its leaves being very toxic because of their high content of oxalic acid.
The almonds
We all know that almonds are very nutritious, energizing and antioxidant.While the sweet variety is highly recommended as a snack, bitter almonds are toxic if they are consumed excessively.This toxicity is due to the presence of amygdalin, also called cyanide, known to be a fatal poison. Cyanide poisoning is usually manifested through the following symptoms: heart palpitations, headache, dizziness, anxiety , hyperventilation, etc.In some cases, these signs may worsen and cause hypotension, seizures, coma, respiratory arrest, and even death.
The appearance of these symptoms comes following the consumption of 400 mg of amygdalin per kg of weight. Even if this quantity remains important, it is always recommended to consume the bitter almonds with great moderation.
