How To Cook The Poisonous Fruits And Vegetables We Eat Every Day - Part One - Recipe

Dean Rouseberg Author: Dean Rouseberg Time for reading: ~2 minutes Last Updated: August 08, 2022
How To Cook The Poisonous Fruits And Vegetables We Eat Every Day - Part One - Recipe

Learn how to cook "Poisonous fruits and vegetables we eat every day - Part One". Delicious recipe.

Sometimes we do not even suspect the hidden threat that lurks in the food products present on our table every day. In particular, we will talk about fruits and vegetables. We will introduce you to interesting facts about some of them. Some of the information is probably known to you, and another you will learn now.

 

We start with almonds , which are considered a dried fruit and not a nut, as most of us think. Their taste is unique, they are often used in the preparation of desserts and other dishes. Bitter almond is the most fragrant, contains poisonous cyanide. It is for this reason that it is processed to remove the poison, which is destroyed when heated. In some countries (for example, New Zealand) bitter almonds are prohibited by law.

 

We continue with the cashews . It is actually the seeds (not nuts) that are part of the fruit (the so-called apple) of the cashew tree. The seeds offered on the market are not raw, they are pre-steamed. This is done because raw cashews contain the substance urushiol, which is also found in the poison ivy plant, causing allergies. Taking large amounts of urushiol can be fatal.

Although cashew poisoning is extremely rare, people who process the nut often experience side effects, such as inflammation of the skin.

 

The third product we will focus on is cherries . They, along with apricots, peaches and plums, contain cyanide in their stones. Of course, if you swallow a few bones, nothing terrible will happen to you, because our body can handle certain amounts of the substance, but large doses are dangerous.

Symptoms of mild poisoning include headache, dizziness, disorientation, anxiety and vomiting. Excessive amounts can lead to difficulty breathing, high blood pressure, rapid heartbeat, kidney failure and even death.

 

The next place is for asparagus . These are fruit-bearing vegetables that, by the way, are poisonous. The edible part of the plant are the stems, leaves and roots. Since ancient times, asparagus has been used as a medicine due to its pleasant taste and diuretic properties.

The fruits are small and red, their diameter is about 6 - 10 mm, they are poisonous to humans.

 

Tomatoes . Green tomatoes. Yes, they are fine. It is interesting that in the United States tomatoes are considered a vegetable, and in other parts of the world - for fruit (or more precisely - for berries). The leaves and stems of the plant contain the substance glycoalkaloid, which is able to cause permanent irritability, headaches and stomach disorders. There is a certain amount of it in green tomatoes, but it is not large.

 

Expect the second part of the article, in which we will look at mushrooms, nutmeg, chocolate, green potatoes and apples.

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