World’s ‘deadliest food’ kills 200 each year - Page 2

Toxic side dish

When green potatoes are exposed to light, it produces chlorophyll, which is completely harmless. But Healthline warns “it can also encourage the production of certain compounds,” like solanine that “can be toxic to humans in high doses. However, reports of serious illness are rare.”

Eating enough can even lead to paralysis or coma.

But green potatoes are safe if peeled properly. Discard any with a green tinge or sprouting eyes to avoid toxicity.

Nutty by nature

Raw cashews contain urushiol, the same toxin found in poison ivy or poison oak.

“If you were to handle or consume cashews in their raw form, you would likely experience a reaction similar to that caused by poison ivy, such as an itchy and inflamed skin rash that may cause a burning sensation,” Healthline writes.

However, cashews labeled as raw at the grocery store have been shelled and heat-treated to remove any urushiol residue, making them safe.

Note: Mango skin also contains urushiol.

Not worth the trip

Nutmeg is a punchy spice that contains myristicin, a compound that affects the nervous system. In large doses, it can cause hallucinations, nausea, rapid heartbeat, and seizures. Only two teaspoons can trigger severe symptoms that last for days – “though in some cases psychosis has set in for up to six months,” a study claims.

Used in small amounts, nutmeg enhances flavor in desserts and drinks. But excessive consumption turns this holiday spice into a toxic experience.