Farmed Salmon And 6 Other Toxic Foods. Often times, we overlook what is behind the food that is in front of us. Fortunately, in this day and age, we are living in a time where people have become more conscious and critical of the food they’re eating. With the growing movement of people straying away from animal product consumption, we are naturally beginning to learn more about why people are cutting out this aspect of their diet. For example, did you know some foods can be pretty toxic?
#SalmonFish #SeaFood #Pollution
1. Fruit Seeds : 5:09
2. Rhubarb : 5:59
3. Nutmeg : 6:52
4. Cashews : 7:40
5. Cassava : 8:28
6. Potatoes : 9:08
1) Fruit Seeds. Did your parents ever tell you not to eat apple seeds? Maybe they told you not to do it because an apple would grow in your belly, but they could’ve just told you not to do it because they were pretty poisonous. The same goes for things like cherry pits, peach pits, and apricot pits. The cores and seeds in question contain a type of hydrogen cyanide called prussic acid. Just in case you’ve never heard of cyanide, it’s incredibly poisonous. Listen, if you can plant it in the ground and fruit tree grows from it, then you probably shouldn’t eat it. Except for watermelon seeds, which THE KITCHN.COM reports have nutrients such as vitamin B, potassium, magnesium, and zinc, which studies have linked with various health benefits. Sorry, we don’t mean to confuse you. You should probably go ahead and avoid eating any seeds in general.
2) Rhubarb. One of our writers was allowed to come up from their dungeon and speak with us. They told us a story of when they were younger and their back wasn’t so hunched over, their grandma took them outside and let them eat some rhubarb right from the garden. If you’ve ever had a grandma with a rhubarb garden you’ve probably had a similar experience, so you might be confused as to how rhubarb ended up on our poison list. Well, it’s not the red, delicious end you have to worry about, but the leaves. FOX NEWS reports that the leaves contain oxalic acid, which can cause kidney stones (ouch!). If you’re really trying to poison yourself or someone else, you’ll need to consume eleven pounds of leaves for it to be fatal, but eating them will make you seriously ill nevertheless.
3) Nutmeg. If you were a child of the 60s or have seen “Enter The Void” you’re pretty familiar with hallucinogenics. You know all of them, acid, DMT, mushrooms, nutmeg. Wait, what was that last one? Yes, it’s nutmeg. Before we tell you the effects, we should tell you kids not to try this at home. Alright? Alright. This report comes to us from Journal of the Royal Society of Medicine, and they tell us that 0.2 oz of nutmeg could lead to convulsions, and 0.3 oz could lead to seizures. Eating a whole piece of nutmeg will induce what is called “Nutmeg Psychosis” which comes with an impending sense of doom. Trippy, dude.
4) Cashews. Don’t worry, if you’re eating cashews right now then you don’t have to stop. The ones you buy at the super market are likely steamed to remove all the poisonous chemicals. However, if you ever find cashews in the wild, then you should avoid them. That’s because they contain something called urushiol, which is also found in poison ivy. Like poison ivy (or poison oak, for that matter) it will cause the same, itchy effect. High levels of the chemical can prove fatal, especially if you’re allergic. All in all, just stay away from cashews unless they come in a can. Here’s a bonus fact: there’s a rhyme from THE SIMPSONS to help you stay away from poison ivy: Leaves of three, let it be. Leaves of four, eat some more!
5) Cassava. Ah, yes, cassava. This woody shrub native to South America (but also grown in Africa and Asia) is actually pretty popular, apparently, as it is the third largest source of carbohydrates in the tropics, after rice and maize. In any case, you should do your best to avoid eating the roots and the leaves of this plant, because they’re pretty rich in cyanide. Good for keeping pests away from your crops, bad for if you’re just trying to eat the darn thing. The best thing you can do is boil the plant to do away with all the cyanide. So, this is a message for the people of Nigeria, the world’s largest producer of Cassava: watch out for the leaves and roots when you’re making your Cassava Fufu!
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