Avoid this food to protect yourself from skin aging

Ten types of food to stay away from because they can poison you or kill you slowly

Do you know that some of the foods you eat every day could be slowly poisoning you and your loved ones?

Are you aware that even seemingly healthy foods can contain hidden toxins that can make you seriously ill or even kill you?

Today we're going to talk about something Vital: the shocking truth about 10 common foods  

that you need to stop eating right now before it's too late.

I know that sounds scary, but don't worry, by the end of this Article you'll be empowered with the knowledge to make healthier choices and protect yourself and your loved ones.

So get ready to take some notes, and let's begin our journey to better health together!

Appleseeds:

First on our list is something you might not expect - apple seeds.

We've all heard the saying "An apple a day keeps the doctor away."

And while apples are very healthy, their seeds contain a compound called amygdalin that gets broken down into cyanide in your gut.

Cyanide is a fast-acting poison that prevents your blood from carrying oxygen, leading to hypoxemia and potentially death.

That bitter taste you notice in apple seeds?

That's the cyanide.

Now, the good news is that your body can handle small amounts of cyanide.

You'd have to eat hundreds or thousands of apple seeds to be at risk of poisoning.

But it's still best to avoid eating the seeds altogether.

Simply remove them before eating your apple or spit them out.

Pufferfish:

Next up is pufferfish, also known as fugu.

This is considered a delicacy in some parts of the world, especially in Japan.

But if it's not prepared exactly right by a highly trained chef, eating pufferfish can be deadly.

The ovaries, liver, and intestines of pufferfish contain tetrodotoxin, an extremely potent neurotoxin that's up to 1200 times more deadly than cyanide.

Tetrodotoxin paralyzes the nervous system and shuts down the respiratory muscles, essentially causing you to drown on dry land.

In Japan, fugu chefs have to undergo at least 2 to 3 years of intensive training and apprenticeship before getting licensed to prepare the fish.

Even then, several people still die each year from eating incorrectly prepared fugu.

My advice?

It's simply not worth the risk.

Avoid pufferfish entirely, no matter how adventurous an eater you are.

There are plenty of other delicious and safe seafood options out there.

Rhubarb Leaves:

Rhubarb is a popular ingredient in pies, tarts, jams, and other desserts.

It has a lovely tart flavor that pairs well with strawberries.

However, while rhubarb stalks are perfectly safe and delicious to eat, the leaves are actually poisonous.

Rhubarb leaves contain high levels of oxalic acid, which is a corrosive substance that can lead to kidney failure, coma, and even death in high doses.

During World War I, when food was scarce, there were cases of people being poisoned and even dying from eating rhubarb leaves, as they were mistakenly recommended as a food source.

Now, it's important to note that many healthy foods like spinach and broccoli also contain some oxalic acid.

The dose makes the poison.

Rhubarb leaves have much, much higher concentrations that make them dangerous.

So when preparing rhubarb, always remove and discard the leaves.

Wash the stalks thoroughly before cooking.

Enjoy rhubarb desserts in moderation as part of a balanced diet.

Unripe Elderberries:

Elderberries have gained popularity recently as a natural remedy for colds and flu.

And it's true that elderberries, when ripe and cooked, have antiviral and immune-boosting properties.

However, the rest of the elderberry plant - the leaves, twigs, roots, and unripe berries - are toxic.

Unripe elderberries and other parts of the plant contain bitter alkaloids that produce cyanide.

If the berries are unripe or improperly prepared, they can cause severe nausea, vomiting, and diarrhea.

 The CDC reported a case where 8 people had to be airlifted to a hospital after drinking juice made with elderberry leaves and branches at a retreat.

They experienced violent vomiting within 15 minutes.

Thankfully they all recovered.

The lesson here is to only consume elderberry products from trusted commercial sources.

Never try to make your own elderberry remedies from the raw plant.

Leave it to the experts to ensure proper ripeness and preparation.

Undercooked Kidney Beans:

Beans are an excellent source of plant-based protein and fiber.

However, many beans, especially red kidney beans, can cause severe digestive upset if they're undercooked.

Kidney beans contain a protein called phytohaemagglutinin (PHA), which is a natural insecticide and anti-nutrient.

It's the bean's defense mechanism against being eaten in nature.

, However, when consumed by humans, PHA can cause extreme nausea, vomiting, abdominal pain, and diarrhea within hours.

Here's the tricky part - boiling the beans briefly at a low temperature actually makes the PHA more potent and toxic than eating the beans raw!

According to the FDA, you need to boil kidney beans for a full 10 minutes to destroy the PHA.

Using a slow cooker or simmering at low heat is not sufficient.

The good news is that canned kidney beans are pre-cooked and safe to eat.

If you're preparing dried kidney beans, soak them for at least 5 hours, discard the water, then boil rapidly for 10 minutes before reducing to a simmer until tender.

This will render the PHA harmless so you can enjoy the beans worry-free.

Castor Beans:

Castor oil has long been used as a natural laxative to relieve constipation.

What many people don't realize is that the same castor beans used to make the oil contain one of the deadliest poisons on earth - ricin.

Ricin is so potent that just a tiny amount the size of a grain of salt can kill an adult.

It works by inhibiting protein synthesis in cells, leading to organ failure, seizures, and, death within days.

Ricin was notoriously featured as a murder weapon in the TV show Breaking Bad.

Fortunately, the ricin is deactivated by heat during the castor oil extraction process, so the oil itself is safe for consumption or topical use.

But you should never attempt to make castor oil at home from raw beans.

A single bean can kill a child.

If you have a castor bean plant as an ornamental, keep it away from kids and pets.

Wear gloves when handling it and wash your hands thoroughly.

Teach children to never put unknown seeds or beans in their mouths.

Unripe Lychees:

Lychees are a delicious tropical fruit full of vitamin C, antioxidants, and, beneficial nutrients.

However, eating unripe lychees, especially on an empty stomach, can have devastating consequences.

In northern India, hundreds of malnourished children were dying every spring from a mysterious illness.

They would wake up screaming, have seizures, and fall into comas.

Nearly half would die, and the rest left with permanent brain damage.

After years of research, scientists finally uncovered the cause - unripe lychees that the hungry kids were eating contained a toxin called hypoglycin A.

On an empty stomach, hypoglycin A caused their blood sugar to plummet and triggered acute brain swelling.

Since this discovery, cases have fallen as parents have been warned not to let kids eat unripe lychees.

The fruit should be allowed to ripen fully to red or pink before consumption.

Lychees are safe and healthy to eat when ripe.

This tragic story highlights why it's crucial to eat a balanced diet, not overdo it on any one food, and listen to your body.

If something doesn't taste right or makes you feel ill, trust your instincts.

Nutmeg:

Nutmeg is a delicious spice that adds warmth and depth to sweet and savory dishes.

In small amounts, it's perfectly safe.

However, consuming as little as 2 teaspoons of nutmeg can lead to nutmeg poisoning.

Nutmeg contains a compound called myristicin, which is a psychoactive substance.

In high doses, it can cause hallucinations, out-of-body sensations, nausea, vomiting, dizziness, irregular heartbeat, and organ failure.

Some people have tried to use nutmeg to get high, but it is not at all pleasant or safe.

The side effects are extremely unpleasant and there is no antidote for nutmeg poisoning.

Treatment focuses on managing dangerous symptoms.

Does this mean you need to toss out the nutmeg in your spice cabinet?

Not at all.

In normal culinary amounts, nutmeg is delightful.

The toxic dose is much higher than any recipe would call for.

Just be aware of the potential for misuse, especially among teens and young adults looking for a cheap, legal high.

Educate your kids about the dangers and monitor their nutmeg intake if you suspect abuse.

Green Potatoes:

Potatoes are a nutritious, versatile staple food.
Mashed, baked, roasted, or, fried, potatoes are delicious and satisfying.
But if you notice your potatoes have a greenish tint or start sprouting "eyes," steer clear.
Green potatoes and sprouts contain a nerve toxin called solanine.

Ingesting too much solanine can cause vomiting, diarrhea, fever, jaundice, cardiac dysrhythmia, nightmares, hallucinations, loss of sensation, paralysis, and even death.
Solanine is the potato's natural defense against insects, disease, and, herbivores.
The green color comes from chlorophyll, which itself is harmless but is an indication that solanine is present.

Exposure to light and warm temperatures increases solanine production.
To minimize solanine, store potatoes in a cool, dark place.
Cut away any green spots or sprouts before cooking and eating.
Discard potatoes that are mostly green.

Solanine levels are highest in the sprouts, flowers, and leaves, so never eat those.
Peeling the skin also removes most of the solanine.
Frying at high heat does not effectively lower solanine, so french fries made from green potatoes are still unsafe.
As long as your potatoes are firm,non-sprouted, and not green, they are perfectly healthy to eat.

Raw Cashews:

Last but not least, let's talk about cashews.

You've probably seen raw cashews sold in stores and assumed they were safe to munch on straight out of the bag.

But here's the surprising truth - those "raw" cashews have actually been heat-treated to remove a toxic substance called urushiol.

Urushiol is the same compound that causes the itchy, blistering rash from poison ivy and poison oak.

It's found in high concentrations in the shells and skins of raw cashews.

Consuming truly raw cashews can cause a severe allergic reaction, including difficulty breathing, and even anaphylaxis.

Cashews are in the same plant family as poison ivy, mangoes, and pistachios.

People who are extremely sensitive to urushiol may have reactions even to heat-treated cashews.

For most people, commercially sold "raw" cashews are perfectly safe.

If you have an opportunity to see cashews growing in the wild, admire them from afar.

Never try to shell and eat wild cashews.

Leave cashew processing to the professionals with the proper safety equipment.

I hope this information empowers you to make safer, healthier food choices.

Remember, the dose makes the poison, so eat a varied diet in moderation.

If you have any questions or concerns, talk to your doctor or a registered dietitian.