7 Most Toxic Foods Everybody Has in Their Kitchen

Sometimes, it’s hard to distinguish healthy foods from unhealthy foods. There are many unhealthy foods that we eat without knowing how unhealthy they are.

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We eat them because they’re tasty without thinking too much about it, but those who do a bit more research find that some very common foods can actually be dangerous. On the next pages you will find 7 such toxic foods that everybody has in their kitchen. Read on quickly!

Disclaimer: This information is not an alternative to professional medical advice. In case of doubt, find a doctor or, if you are lacking health insurance, you could try a doctor website to find a web doctor or online doctor to chat with a doctor for an online diagnosis.

1. Processed Meat

Processed meat includes all kinds of meats. All grilled, smoked and cured meat products, like hotdogs and hamburgers, belong on this list. Most people find these very tasty, but the big downside is that all of these products contain carcinogens.

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This is because the hot temperatures activate certain reactions, which in turn causes polycyclic aromatic hydrocarbons and heterocyclic amines form in the foods. These cause an increased risk of cancer and can even alter your DNA.

2. Nutmeg

Nuts are considered very healthy, but the same can’t exactly be said about nutmeg. It’s usually used for baking and cooking. However, you should not consume large doses, as these can have some unhealthy and rather strange effects.

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If you consume more than 0.2 ounces of nutmeg powder, it can cause hallucinations and convulsions. As such, it’s wise to pay attention to how much nutmeg you consume.

3. Raw Meat

A lot of foods contain salmonella. This includes raw meat. That’s why you should always store these products in the refrigerator or the freezer.

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Keeping the raw meat at room temperature for too long can cause the bacteria to develop, which will increase the risk of getting salmonella when the meat is consumed. Cook it properly, too. Salmonella can have harmful effects, such as stomach cramps, diarrhoea and vomiting.

4. Rhubarb Leaves

Rhubarb leaves are usually used to make desserts, but beware: this plant is not as harmless as it seems. Rhubarb leaves contain a substance called oxalic acid, which actually make them a little toxic.

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Oxalic acid can build kidney stones, and the stalks and leaves contain them when both raw and cooked. Furthermore, large amounts of rhubarb leaves can cause vomiting, nausea and abdominal pain. As such, avoid eating these parts of the plant too much.

5. Cherries

Seeds and stones can be harmful to your health, at least in some fruits. For instance, the seeds in cherries contain some potentially deadly cyanogenic compounds. Even a very small amount of these substances can cause harm to a human of average weight.

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Luckily, there is a very minuscule amount of this substance in cherry pits. As such, you would have to eat hundreds of crushed cherry pits for them to be potentially deadly.

6. Cassava

Cassava is a tropical vegetable that’s mostly very healthy. It’s full of nutrients and vitamins and when prepared properly, it can’t do any harm. Watch out if this vegetable isn’t prepared the right way, however.

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If you want to eat this vegetable, soak and then dry the leaves very well before consuming them. This will make sure all the toxins that are present in the leaves are washed away, only leaving the healthy stuff.

7. Potatoes

Potatoes are mostly very healthy. They contain many important vitamins and minerals and, contrary to popular belief, they don’t make you gain massive amounts of weight. There is, however, one way in which potatoes can be dangerous. If your potatoes turn green, watch out.

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These potatoes contain alkaloid solanine, which can also be found on the stems and leaves of potatoes. This substance can cause solanine poisoning, which can lead to respiration problems, diarrhoea, increased blood pressure and excessive salivation. 16 ounces is the threshold at which you are sure to experience solanine poisoning, but try to keep away from green potatoes in general.

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