7 Tamed Poisons In Your Kitchen
You probably didn’t know this, but most of us keep foods which contain traces of poison. Of course, the amount of poison in them is so small and they can’t have a negative effect on us if we use them in an everyday manner.
1. Fruit seeds
Just like apples, cherry pits contain hydrocyanic acid as well as peaches and apricot. This acid can be harmful to children, of course, if they eat significant amount.
It is a well-known spice, but you have to use it carefully. Huge doses can result in increased heart rate, pain, and even hallucinations and death.
Poison glycoalkaloid can be found it its leaves, stems and potato sprouts, especially if it’s exposed to light for a long time. They can result in stomach cramps, diarrhea, headache… Stay away from potatoes with green stains.
Fresh almonds also contain hydrocyanic acid. Only seven of ten fresh bitter almonds can cause many issues, and kids can even die from it.
Because it doesn’t go to the pasteurization process where all toxins are destroyed, honey made from certain plants can contain toxins which can cause dizziness, headache, nausea… These symptoms don’t appear very often, and when they do they affect people who suffer from allergies.
Tomato plant as well as green tomatoes can contain small amounts of tomatine poison which can cause stomach problems. However, you need to eat lot of plants and green tomatoes to get really ill, but just in case stick to the red tomatoes.
Rhubarb leaves contain oxalic acid which is also present when kidney stones are developed. You need to eat ten pounds of these leaves to die from it, but even small amounts can make you ill.