Tag: Toxins

According to the National Capital Poison Center, potatoes are a natural source of toxic glycoalkaloids, which increase significantly as they sprout. Answering "Can I eat potatoes with sprouts?" depends on several factors, including the potato's condition and the proper removal of sprouts and green areas.

Molybdenum is an essential trace mineral required in minute amounts, with most adults needing just 45 micrograms daily. So, is molybdenum good for your body? Absolutely—it's a vital cofactor for several key enzymes involved in processing proteins, toxins, and more.

While activated charcoal is used in medical emergencies for poisoning, normal charcoal, such as barbecue briquettes, is not safe for human consumption. Unlike its medical counterpart, regular charcoal contains harmful additives and lacks the necessary processing to make it safe to eat.

The use of baking soda to remove pesticides from apples removes up to 96% of certain surface pesticides. However, the cashew story isn't about washing off a spray; it is about the natural toxin, urushiol, and industrial practices.

According to numerous scientific and nutritional sources, the popular belief that the liver stores toxins is a misconception; its primary role is to filter and neutralize harmful substances for elimination. This article explores the truth behind this myth and addresses the real health considerations associated with beef liver consumption.

While anchovies are prized for their nutritional benefits like omega-3 fatty acids and protein, improper handling can lead to the formation of harmful toxins and parasitic infections. Understanding the potential risks and best practices is crucial for safe consumption.

According to a 2020 study, wild Atlantic salmon sampled in Norway showed concentrations of dioxins, dioxin-like PCBs, mercury, and arsenic that were up to three times higher than those in farmed salmon, though all were below EU safety limits. This raises valid questions about what toxins are in wild caught salmon.

Modern food safety records show that cases of trichinosis from commercially farmed pork are extremely rare. This fact dispels a widespread myth, but the question remains: do pigs have toxins in their meat? This article explores the scientific facts behind pork safety and debunks persistent misconceptions.

The use of calcium carbide to artificially ripen fruits is banned in many countries due to its toxic nature and potential contamination with arsenic and phosphorus. Knowing how to identify fruits ripened with calcium carbide is crucial for protecting your health and making informed choices at the market.

According to a recent Consumer Reports investigation, more than two-thirds of popular protein powders tested contained more lead per serving than their experts considered safe for daily consumption. This alarming finding highlights ongoing concerns about contamination in the supplement industry and raises critical questions for consumers.