Most
everyone admits that they don’t eat enough fruits and vegetables, but before
you start trying to increase your daily intake, there are a few things you
should know—especially if you like to grow-your-own food or if you're a
start-from-scratch cook. Some of the healthiest vegetables have relatives that
could kill you.
“Wild”
Mushrooms
Most people know that many varieties if mushrooms are toxic. This does not
include cultivated wild mushrooms that you find at the grocery store. The
problem is that there is no easy way to distinguish a poisonous from
nonpoisonous wild mushroom. Plus, you can't make toxic mushrooms nontoxic by
cooking, canning, freezing, or any other means of processing. The only way to
avoid mushroom poisoning is to not eat wild mushrooms.
Most
everyone admits that they don’t eat enough fruits and vegetables, but before
you start trying to increase your daily intake, there are a few things you
should know—especially if you like to grow-your-own food or if you're a
start-from-scratch cook. Some of the healthiest vegetables have relatives that
could kill you.
Raw
Cassava
One of the most consumed carbohydrates in the world, cassava, contains
naturally occurring cyanogenic glycosides. Also known as yucca, this
starchy tuber must always be dried, soaked, and cooked properly. In Africa,
improperly processed cassava is a major problem and is associated with a number
health disorders, particularly among people who are already malnourished.
The toxin is primarily found in the leaves which protects it from being
eaten by insects or animals, but the roots still contain a significant amount
of natural poison and long-term exposure to this raw food can lead to deadly
consequences. The proper processing of cassava includes drying, soaking
in water, rinsing or cooking very soon after it is harvested.
Most
everyone admits that they don’t eat enough fruits and vegetables, but before
you start trying to increase your daily intake, there are a few things you
should know—especially if you like to grow-your-own food or if you're a
start-from-scratch cook. Some of the healthiest vegetables have relatives that
could kill you.
Rhubarb
Leaves
If you are an adventurous gardener, be aware that rhubarb leaves are not the
healthy, bitter green you might assume. There is a reason that rhubarb
sold in your grocery store is sold without its leaves. Rhubarb leaves contain
dangerously high levels of oxalic acid which can cause serious kidney damage
potentially leading to death. Even though a 140-pound person would need to eat
about 10 pounds of rhubarb leaves to die, a small amount still has the ability to
make a person sick. When you're making a salad with fresh greens from your
garden, steer clear of rhubarb leaves.
Most
everyone admits that they don’t eat enough fruits and vegetables, but before
you start trying to increase your daily intake, there are a few things you
should know—especially if you like to grow-your-own food or if you're a
start-from-scratch cook. Some of the healthiest vegetables have relatives that
could kill you.
“Green” Potatoes
Another common toxin found in our kitchens includes potatoes that have turned
green. Solanine, a natural glycoalkaloid, can occur when potatoes are
exposed to too much light. The green color just under the skin strongly
suggests that toxic build-up may have occurred. If you notice a slight green
layer just under the potato skin, cut away the green portions of the potato
skin before cooking and eating. There is no need to discard your favorite tuber
since the non-green portion is safe to eat. It is recommended not to
consume potatoes with a bright green layer just under the potato’s skin since
it may cause headache, nausea, fatigue and GI issues. You can avoid this problem
by storing potatoes in a dark, cool, dry place.
(I've seen "Green" Potatoes but had no idea they were toxic. I thought they were just not quite ripe.)
