From an “innocent” potato with sprouts, a few more grams of nutmeg or a few peach seeds could take you from vomiting and dizziness to hallucinations, seizures, rapid heartbeat and even death.
Peach and apricot seeds
Amygdalin is a substance found in the grain of fruits of the species of Prunus -like the plum, cherries, peach and apricot or apricot– which produces hydrogen cyanide after ingestion. When ingested in sufficient quantities, they cause cyanide poisoning.
European Food Safety Authority (EFSA) points out that the Lethal dose is 0.5 to 3.5 mg per kilogram of body weight. Eat more than three grains of apricot small raw or less than half a large grain, may exceed safe levels.
The fruit is not affected
The normal consumption of peaches does not pose a risk to the health of consumers. The grain is the seed inside the bone. It is obtained by opening and removing the peel from the stone and, therefore, does not have contact with the fruit.
Potatoes with sprouts
Potatoes with sprouts increase your production of solanine and chaconine, chemicals that can poison and cause death in cases of acute toxicity.
Symptoms include nausea, diarrhea, vomiting, stomach pain, burning throat, headaches, and dizziness.
Eat sprouted potatoes during pregnancy can also increase the risk of defects of birth in the baby indicate some studies.
It is not advisable to eat green potatoes or those that have begun to sprout. Removing the sprouts and green area from the skin, in addition to frying them, reduces the possibility of a toxic reaction. Never eat a potato with extensive sprout growth and dark green spots.
Find out more: Why can you get poisoned by eating potato sprouts?
There is a sweet variety and a bitter variety; none should be eaten raw. The tuber also known as cassava, guacamota or casava, has a substance that releases Hydrogen cyanide.
The highest amount of poisonous substances is found in bitter cassava, not only in the skin of the tuber, but in its meat.
Raw sweet cassava contains less than 50 mg of hydrogen cyanide per kilogram, while bitter cassava roots can contain up to 400 mg per kilogram.
To know how to differentiate them and their safe preparation: Cyanide in cassava: what you should know
Ingesting large amounts of nutmeg can cause serious and even fatal poisoning with symptoms ranging from nausea, double vision, and dry mouth, to tachycardia, hallucinations and seizures.
The substance causing toxicity is myristicin, oil that comes from the nutmeg seed, and other components such as elemycin, may also be involved. Consumption greater than 10 grams is not recommended.
Hospital reports point out that poisoning symptoms begin three to six hours after ingesting high doses of nutmeg. The stronger symptomatology is observed in those cases in which the intake exceeds 18 grams of walnut powder.
To know more: Did you know that nutmeg can cause hallucinations and seizures?
The bitter almonds they are not safe to eat. Bitter almonds contain a toxin known as amygdalin glycoside. When ingested, this toxin breaks down into several compounds, including hydrogen cyanide, a compound that can cause death.
Sweet almonds do have some amygdalin, but in small amounts that are insufficient to produce dangerous amounts of hydrogen cyanide.
The Bitter almonds contain 50 times more cyanide per kilogram than sweet almonds, according studies of toxicology laboratory. Eating 50 bitter almonds can be deadly.
If you have been exposed to a small amount of cyanide, you may experience dizziness, headaches, nausea, vomiting, rapid breathing, and a rapid heart rate.
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