Poisonous Food- Indulge?

Unknown to many, some of the most common food that many of us regularly consume can be poisonous… These could easily have become a favorite but unwittingly consuming the wrong plant part containing poison could lead to and have led to some accidental past deaths. And as they are some of the most common things we bring to our kitchen, together with our regular grocery items, you should be wary about not eating what should not be eaten.


Almonds

The mouthwatering aroma and unique taste of almonds have made it among the most popular ingredients in chocolates, pastries and special add-ons to some of the most famous recipes all throughout the world. But the thing about them is that each seed is jam-packed with cyanide. This very component is what makes almonds bitter and all the more tempting to many. But you wouldn’t be enjoying a lot more of bitter almonds as they are already illegal in some countries including New Zealand. And in the US selling raw almonds has been made unlawful. What you are enjoying now are heat-treated ones.


Apples

Apple seeds, like almonds, also have cyanide but in smaller doses. Though eating apples would often result to swallowing some seeds accidentally, it takes a good number of seeds to chew and consume to get sick. And even a greater amount to die.


Cherries

Good enough to eat… That’s how cherries make just any pastry, and liquor at that, as tempting. Small yet succulent, cherries are delicious as its seeds are poisonous- producing prussic acid (hydrogen cyanide) with the slightest injury so much more if crushed or chewed. Yes, and this goes with other fruits under its family including peaches, plums and apricots. Never forget: do not chew or suck on the seeds.



Tomatoes

Regardless if you consider it a vegetable or fruit (specifically a berry), a tomato is technically the ovary of the plant. Glycoalkaloid is a chemical that when induced causes stomach upsets and extreme nervousness, and the stems and leaves of the tomato plant is rich with this. These plant parts are also used to add more flavor to any dish. You’d have to be careful though and remember to take them out before serving.


Potatoes

The same goes with potato leaves and stems. But unlike tomatoes, potatoes themselves also have concentrations of glycoalkaloid poison specifically dangerous when they are left for some time and have already turned green.