During our daily lives, most of us are normally too busy with work, school, kids or browsing the web to give much thought to the foods we eat and what is actually in them. While it’s important to eat a complete meal and maintain a healthy dietary regimen, a lot of the foods you have in your kitchen were at some point poisonous and could still be if consumed in the right quantities. Here’s a rundown of the some deadly foods that are in your pantry.
Raw cashews you might find in a supermarket are not actually raw, as they’ve been steamed to remove the urushiol, a chemical also found in poison ivy. High levels of urushiol can supposedly prove fatal.
Like apples, cherry pits contain a type of hydrogen cyanide called prussic acid. Don’t go eating a cup of ground pits, or peach and apricot pits for that matter.
The leaves and roots of cassava are surprisingly rich in cyanide. Cassava is a tropical vegetable originally from South America, but has gained popularity in Africa, particularly for its juice, which can be fermented to produce a drink called piwarry.
Rhubarb leaves contain oxalic acid, which causes kidney stones. It’ll take 11 pounds of leaves to be fatal, but much less to make you seriously ill.
The danger in tuna is the mercury that the fish absorbs. Once in your body, mercury will either pass through your kidneys, or travel to your brain and supposedly drive you insane.
Nutmeg is actually a hallucinogenic. Yes, you can trip on it, but it’s said that eating just 0.2 oz of nutmeg could lead to convulsions, and 0.3 oz could lead to seizures. Eating one whole will supposedly lead to a type of “nutmeg psychosis,” which includes a sense of impending doom.
The stems and leaves of tomatoes contain alkali poisons that can cause stomach agitation. Unripe green tomatoes have been said to have the same effect. You would need to consume vast quantities for it to be fatal.
Glycoalkaloids, also found in nightshade, can be found in the leaves, stems, and sprouts of potatoes. It can also build up in the potato if it’s left too long, especially in the light. Eating glycoalkaloids will lead to cramping, diarrhea, confused headaches, or even coma and death.
Because it doesn’t go through the pasteurization process in which harmful toxins are killed, unpasteurized honey often contains grayanotoxin. That can lead to dizziness, weakness, excessive sweating, nausea, and vomiting that last for 24 hours.
There are two variations of almonds, sweet almonds and bitter almonds. The bitter ones supposedly contain relatively large amounts of hydrogen cyanide. It’s said that even eating just 7 – 10 raw bitter almonds can cause problems for adults, and could be fatal for children.
Castor oil comes from the castor bean plant, which is loaded with the poison ricin. Make sure the beans your castor oil was made from adhered to all safety guidelines.
The elderberry plant can cause a severely upset stomach so stay away from the stems and leaves.
Not every mushroom is created equal. Some species contain poisons that can kill.