With all the junk that we put into our bodies, it is sometimes a good idea to detoxify and
clean up our guts with some greens and produce to make sure that whatever toxins or unhealthy
ingredients gets flushed out and cleaned up by fresh, wholesome food items.
Back when we were kids we were often told to eat our greens if we wat to be strong and
healthy.
True enough, vegetables pack loads of vitamins, minerals, and even a good dose of protein
that can sustain us throughout our busy day.
Because of these positive benefits you would think that there could be nothing wrong with
eating greens and fresh produce, right?
Unfortunately, despite the amount of good we get from them, there is also an equal amount
of bad that may potentially be lethal to us humans.
Vegetables are plants, after all, and plants – like any other living organism – have
their own set of special defences to keep them safe and we may be biting into a plant
that's already released a deadly concoction of toxins because we were too preoccupied
with out diets that we failed to pay attention on how we prepared them.
In today's list, we are counting down 10 harmless looking vegetables and produce that
may potentially kill you if they are poorly prepared.
So before you dig into that salad and take a huge gulp of that Kale smoothie, you may
want to see this!
10.
YUCCA (CASSAVA) In many parts of the world, especially in
large regions in Asia and the tropics, Yucca or Cassava, is among the staple food on the
dining table.
Where people in places like the North America enjoy carbohydrates in the form of potatoes,
people in tropical parts of the world get their dose of carbs in yucca.
This root is one of the most drought-resistant crops in the world and they are also resistant
to pests unlike the humble potato because of a chemical embedded in its genes: Cyanide.
The bitter variety of cassava has one of the most concentrated doses of cyanide that can
kill a fully-grown adult human if not prepared properly and carefully.
That is why it is advised that, before cooking or consuming yucca or cassava, they should
be soaked for at least a few hours to get rid of the lethal toxin.
9.
NUTMEG One of the most popular spices in the world,
nutmeg is used in practically any dish as an ingredient.
From curry to molé, nutmeg helps lift and enhance the flavour of any dish it is used
on.
However, this spice is also known to contain myristicine which is a psychoactive chemical
that is known to cause dizziness, headaches, and hallucinations.
Adding more to that, consuming too much may cause vomiting and sweating akin to extreme
food poisoning.
Though these effects may not be as lethal, the amount of discomfort that you can experience
from it may be enough to put you off this seemingly humble resident of your spice rack.
8.
RHUBARB A popular ingredient in desserts and pastries,
Rhubarb stalks bares the semblance of red-coloured celery.
While it may seem harmless as its stalk, rhubarb leaves keep a dark secret.
Containing a chemical called oxalic acid, rhubarb leaves are extremely toxic and can
cause convulsions, comas, and kidney problems.
Consuming four to five pounds of rhubarb leaves can shut down your kidneys and cause death.
That is why when these leafy vegetables are being prepared, the leaves are chopped off
and thrown right in the dumpster.
In the case of rhubarb, you will want the leaves to really go to waste because, even
in small amounts, these leaves can cause you a lot of pain that includes vomiting, breathing
difficulties, and even seizures.
7.
TOMATILLOS Like something out of a science fiction or
fantasy movie, tomatillos grow inside a thin, paper-like layer of leaves that resemble a
lantern.
Once the tomatillo is ripe, these leaves dry up and fall off, revealing the popular fruit.
Though whether or not the unripe fruit is harmful to humans is still being debated on,
all its other parts including the lantern, leaves, and stem are extremely poisonous when
consumed which is why the fruit should always be thoroughly washed before serving.
6.
WILD MUSHROOMS They're in your salads, stews, pasta dishes,
and pizza.
Mushrooms have become one of the most popular ingredients that people use in cooking for
hundreds of years.
From the common button mushroom to the more exotic Shiitake and Chanterelles, they have
added unique flavour and colour onto our dishes.
Despite all of this though, mushrooms are among the most toxic fungi on the planet especially
if you do not have a well-trained eye to spot which ones can be eaten and which ones can
send you six feet under.
Store bought mushrooms are, inarguably, the safest ones that you can eat.
However, there is a growing popularity of foraging for wild mushrooms and, without proper
understanding of these fungi, you may end up picking up the aptly named Death Cap Mushroom
that packs enough punch to kill a full grown adult.
5.
LIMA BEANS Containing a product called limarin, Lima
Beans can be a deadly addition to your summer salad that can make you terribly sick.
A handful of these beans are known to induce vomiting and extreme abdominal discomfort
especially when eaten raw.
To make sure that it is safe to eat, these beans need to be boiled and cooked for no
less than 10 minutes.
While it may have harmful toxins when it is raw, preparing and cooking them properly will
release minerals that are beneficial to the body.
4.
RED KIDNEY BEANS Unlike its cousin, the lima bean, Red Kidney
beans are much more toxic if not prepared the proper way.
These beans contain the toxin lectin and while today's fad diets consist of eating raw
ingredients, consuming uncooked red kidney beans will sned you straight to the hospital.
Lectin is a toxin that prevents stomach cells from repairing and healing themselves.
On a microscopic level, lectins actually destroy cells.
Consuming as little as five raw beans can give you intense stomach discomfort and nausea;
having more than that can even lead to death.
What's even scarier is that if the beans are boiled or cooked with other ingredients,
the toxins have the potential to transfer and contaminate the other ingredients which
is why red kidney beans need to be prepared separately and boiled to at least 10 minutes
to remove its deadly toxins.
In other cases, the beans need to be soaked in water for at least 5 hours to make sure
that all the toxins have been washed out.
3.
CHIA SEEDS A good source of fibre and protein as well
as a good dose of Omega-3, Chia seeds have steadily grown in popularity as a so-called
"Super Food".
Since chia seeds can easily be included in any diet, there are a lot of ways to consume
them the right way and a lot of ways to consume them the wrong way.
Chia seeds have an extraordinary way of absorbing 27 times their dry weight in water.
This means that, through hydration, these tiny seeds can expand into a jelly-like substance.
Most people who consume chia seeds usually include them in juices and smoothies as well
as mixing them into porridge.
However, in the rarest of cases, consuming dry chia seeds can cause them to get lodged
in the throat and expand as it absorbs fluids like saliva, blocking the esophagus that may
lead to choking.
Before consuming chia seeds it really advisable to soak them in water for a few minutes and
allow them to expand.
2.
KALE Providing similar health benefits as its cousins,
broccoli and Brussel sprouts, Kale is a vegetable that is also growing in popularity among health
and fitness fanatics.
In many parts of the United States alone, the vegetable is being enjoyed in salads or
as a smoothie for people who are on the go.
However, it has been recently discovered that consuming kale in raw form, such as in vegetable
smoothies, may have more negative effects than there are positive ones.
Hypothyroidism, a condition where the thyroid is not able to produce enough hormones that
can lead to slowed metabolism, joint pains, and even heart disease, is one downside to
ingesting raw kale.
Aside from that, the human digestive system does have a difficult time breaking down raw
kale which may result in stomach discomfort especially if eaten in excess.
The solution to this is cooking kale.
While some vitamins and minerals may be lost once kale is cooked, it is definitely one
of the safest ways of introducing it into the body without having it cause damage.
1.
POTATOES It
is one of the staples of the American diet and, in fact, one of the most popular vegetables
in every produce aisle around the world.
Boil them, mash them, steam them, fry them, potatoes are pretty versatile and can be included
in any dish.
However, potatoes do keep a sinister secret that can be lethal to humans.
When potatoes turn green, they begin to produce the toxin called solanine which, when consumed,
can cause severe digestive problems and even death.
The toxin develops inside the vegetable as it matures or when exposed to sunlight over
a period of time.
That is why they are always kept in a cool, dark place.
Despite that, however, kept overtime, potatoes will eventually turn green and sprout - a
signal for you to throw them out or plant them instead of cooking them in your next
batch of stew.
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