When exposed to light, potatoes can develop green patches containing solanine, a toxic substance. Always store potatoes in a cool, dark place to avoid solanine accumulation.
Improperly stored or reheated rice can harbor bacteria, leading to food poisoning. Store rice in the refrigerator and consume it within a day or two to prevent bacterial growth.
Raw leafy greens can be contaminated with harmful bacteria like E. coli or Salmonella. Thoroughly wash and sanitize greens before consumption to minimize the risk of foodborne illnesses.
While elderberries offer health benefits, consuming them raw can be toxic. Cooking elderberries eliminates the toxic components, making them safe to eat.
Bitter almonds contain cyanide, a potent poison. Opt for sweet almonds, which are safe for consumption, and avoid eating bitter almonds unless properly processed.
High mercury levels in certain tuna varieties can be harmful, especially for pregnant women and children. Choose smaller tuna species and limit consumption to reduce mercury exposure.
Excessive consumption of nutmeg can lead to hallucinations and other adverse effects. Use nutmeg sparingly in culinary applications to avoid potential toxicity.
Cassava contains cyanogenic glycosides, which can produce cyanide. Proper processing, such as peeling, soaking, and cooking, is essential to remove these toxic compounds.
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