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.
