In the usual fruits and vegetables there are organic poisons. All these toxins is necessary for plants to ensure that they have time to reach maturity, and they are eaten ahead of time insects. But in humans, they can cause poisoning. Experts Roskoshestvo told what foods contain poisons and toxins.
1. Potatoes
This is the most popular vegetable among Russians. But few know that the green potato “barrels” is dangerous — it contains solanine (vegetable glycoalkaloid, which is produced in the light). All colored education should be cut, and if education is more than half of the tuber should be discarded.
“Eating solanine can cause severe poisoning, vomiting and even hallucinations. During heat treatment the solanine is completely destroyed only at temperatures above 250°C, that is, in the normal course of cooking or frying it still remains in some quantity in the final product,” says head of the Analytical center “JSC of SHANECO group” Artem gadfly.
2. Mushrooms
the Threat may be not only the mushrooms, toadstools and Liepaja. Even edible mushrooms may be poisonous if it is old and worm-eaten. Overripe mushrooms are formed of toxic substances and decomposition products of proteins. “We are very serious about the freshness of meat and fish products. But usually, such a seriousness of the mushrooms is not true, although rotting mushrooms are not more useful than rotting meat,” – emphasizes the mycologist Maxim Dyakov.
in addition, fungi absorb nutrients across the surface of the body (mycelium). Respectively gets them all that is in the soil, including heavy metals, radionuclides, pesticides and other toxic compounds.
3. Cherry
the Cherry pit contains amygdalin. If it is to crack, the body is exposed to cyanide hydrogen – cyanide. The body is able to cope with a certain amount of cyanide, but in large quantities it can be dangerous. “Depending on the dose this could lead to an increase in blood pressure or dizziness,” explains Artem gadfly. A lethal dose of cyanide is 1.7 mg per 1 kg of body weight of a person (about 50 bones).
4. Apricot
the apricot kernels also contain amygdalin, which forms when raskusyvanii and interaction with cyanide saliva. Frequent and excessive consumption of apricot kernels can cause poisoning.
5. Radish
this fruit contains glycoside – toxic substance, which allocates sulfur-containing essential oil. It gives the radish smell. Large amounts of radish can cause pain in the liver or dizziness.
6. Nutmeg
Nutmeg contains a psychoactive substance – myristicin that causes hallucinogenic, stimulating effect on the Central nervous system. Hurt it can only in large enough quantities, it is not recommended to consume more than 10 grams of nutmeg per day.
7. Tomatoes
Stems, leaves and green fruit of tomatoes contain solanine causing headache and upset stomach. When the tomato becomes pink or red, the content of solanine is reduced to a minimum, and fruits are safe for consumption. So fans of green tomatoes should be careful with their eating.
8. Apples
the Apple seed contains hydrocyanic acid. Seeds with compromised integrity additionally inject a small amount of cyanide, which is also considered highly toxic. Apple seed contains about 0.4 mg of cyanide, a weak body can be enough of the dose for poisoning.
9. Beans
In any bean, but especially in red there are phytohemaglutinin. It is a substance that increases the permeability of cell membranes, resulting in they can penetrate the harmful substances and even poisons. Phytohemaglutinin is destroyed by high temperatures, so you have to process the beans until cooked.
10. Elderberry
Unripe fruits of elderberry contain hydrocyanic acid. Therefore, there can be only fully ripe elderberries (typically ripen in late August or early September). But cooking the compote can be from unripe fruit.
