Tag: Food toxicity

A 2008 study revealed that excessive consumption of wild yam can cause chronic kidney and liver inflammation, indicating that not all yam flour is created equal. When investigating what are the side effects of yam flour, it is crucial to recognize the significant difference in safety profile between edible, cultivated yams and potentially toxic wild varieties, especially when improperly prepared.

The bitterness in cucumbers is caused by natural compounds called cucurbitacins. While most commercially grown cucumbers have been bred to remove this trait, stressful growing conditions can increase cucurbitacin levels, making a normally mild cucumber taste intensely bitter.

While the entire starfruit is technically edible, including its waxy skin, a 2015 review highlighted neurotoxicity risks associated with starfruit consumption for individuals with chronic kidney disease. Understanding this key information is crucial before deciding whether you can swallow starfruit seeds or the fruit itself without risk.

According to the Indian Council of Medical Research, consuming extremely bitter bottle gourd juice led to hospitalizations and even deaths. Understanding the potentially severe side effects of eating gourd, especially when it tastes bitter, is crucial for your health.

Numerous health authorities, including the FDA, have issued explicit warnings against consuming raw apricot seeds due to the toxic compound amygdalin. The pressing question is, should you chew apricot seeds? The definitive answer is no, because the practice poses a grave risk of cyanide poisoning.

The average American consumes over 2 pounds of tree nuts per year, yet many are unaware of the hidden dangers in some varieties. This raises a critical question for consumers: are any nuts toxic to humans? The answer is yes, though most common, commercially available nuts are completely safe, thanks to specific processing methods.

Values from 15 to 400 mg/kg of hydrogen cyanide in fresh cassava roots have been reported, varying significantly by type and environmental factors. This natural toxicity requires proper processing to make cassava, also known as yuca or manioc, a safe and nutritious staple food.

The root vegetable yuca, also known as cassava, is a dietary staple for millions worldwide, yet a critical food safety fact often goes unheeded: is yucca safe to eat raw? The unequivocal answer is no, as it contains dangerous cyanogenic glycosides that release hydrogen cyanide when consumed raw, posing a significant health risk.

Most people know that ground cherries, the unique fruit in a papery husk, taste delicious when ripe. However, as members of the nightshade family, they are toxic to people and pets when unripe, and it is critically important to understand why and how to tell the difference. So, can ground cherries be eaten green? The short and safe answer is no.

According to the Agency for Toxic Substances and Disease Registry (ATSDR), chromium exists in multiple forms, with the risk profile of each form varying significantly. This makes answering the question, 'Is chromium toxic in food?', dependent on understanding the specific type you are consuming.