12 Common Foods That Are Actually Toxic! Here’s How to Eat Them Safely.

Many foods actually contain toxins, some we know about, and some we don't. But these are also foods we eat regularly, so how can we eat them safely?

Kidney beans: Raw kidney beans contain toxic substances—lectin and saponin. If not cooked thoroughly, they can cause poisoning within 1 to 5 hours after consumption. Symptoms can range from mild headaches and dizziness to severe nausea, vomiting, and abdominal pain. The ends of kidney beans contain higher levels of toxins and should be removed. When cooking, they cannot be just blanched or stir-fried like other vegetables; they must be simmered for at least 10 minutes. When the kidney beans change from bright green to a dark or dark green color and have no beany taste, they are safe to eat. If you are still worried about poisoning, you can blanch them first, which helps them heat evenly.

Sautéed Kidney Beans with Pork Cracklings

Fresh wood ear mushrooms: Fresh wood ear mushrooms contain a light-sensitive substance called porphyrin. After consumption, exposure to sunlight can cause dermatitis, leading to itching, swelling, and pain. In some individuals, swelling of the throat can even cause difficulty breathing. Therefore, only dried wood ear mushrooms, which are rehydrated before eating, are safe to consume.

Soybeans: Raw soybeans contain trypsin inhibitors, which can interfere with protein absorption and irritate the gastrointestinal tract. Additionally, a lectin in raw soybeans, a type of glycoprotein, can cause nausea and vomiting if consumed in large amounts. When soybeans are cooked thoroughly, these toxic substances are destroyed, making them safe to eat. For raw soy milk bought from outside, it should be thoroughly boiled before drinking. The specific method is to boil it for another 8 minutes after it comes to a boil.

Steamed Pig's Trotters with Soybeans and Kelp

Cherries: Cherries are a common fruit used in cooking, winemaking, or eaten raw. They belong to the same family as plums, apricots, and peaches. The leaves and seeds of all these fruits contain extremely toxic compounds. When cherry seeds are crushed, chewed, or even slightly damaged, they produce hydrogen cyanide. So, remember not to suck on or chew cherry seeds when you eat them.

Stone fruits: Poisoning from stone fruits includes ginkgo nuts, bitter almonds, cherry pits, and apple seeds. Ginkgo nuts contain toxic components such as ginkgolic acid and ginkgolides, as well as ginkgotoxin, which can damage peripheral nerves. Other stone fruits contain amygdalin and amygdalinase, which can easily produce hydrogen cyanide through hydrolysis, leading to poisoning. Ginkgo nuts should not be eaten raw; their toxicity is reduced after heating, and about 10 can be consumed at a time. The other stone fruits should not be eaten directly. When making juice, the pits should be removed first.

Fresh daylily flowers: Fresh daylily flowers contain colchicine, which is oxidized into a highly toxic compound, di-colchicine, in the human body. This can severely irritate the gastrointestinal and respiratory systems, causing food poisoning. Before cooking, blanch the fresh daylily flowers in boiling water, then soak them in clear water for more than 2 hours. Squeeze out the juice and cook them thoroughly. It should be noted that dried daylily flowers are made by steaming, boiling, and drying fresh ones. During this process, the toxic substances are destroyed and will not cause poisoning.

Steamed Meat Cake with Daylily Flowers

Green or sprouted potatoes: Potatoes contain solanine, a harmful alkaloid. After sprouting, the solanine content dramatically increases in the eyes, sprouts, and any green or rotten parts. Eating such potatoes can cause mild symptoms like nausea and abdominal pain, or severe ones like difficulty breathing. If the potatoes have only sprouted slightly, you can thoroughly dig out the sprout eyes, remove the green parts, soak them in cold water for about an hour before cooking (solanine will dissolve in water), and add a little vinegar before serving to remove some of the toxins.

Fish gallbladder: The gallbladders of fish like grass carp, common carp, and crucian carp contain bile, a toxic substance that damages human cells and can cause symptoms like nausea, severe vomiting, and abdominal pain. Even cooked, fish gallbladder is harmful and should not be eaten. The gallbladder is located in the abdominal cavity of the fish, usually a pale yellowish-green or bluish-black color, and must be completely removed before cooking.

Stewed Salted Grass Carp with Peanuts

Rotten ginger: Rotten ginger produces a strong toxin called safrole, which can cause poisoning of liver cells and damage liver function. Therefore, when buying ginger, choose fresh, whole, large pieces that are free from mold and decay.

Bitter melon seeds: Many people have bitten into a "bitter seed" when eating melon seeds. But did you know that these bitter-tasting seeds are very harmful to your health and can even lead to liver cancer? This is because once melon seeds become moldy, they may contain aflatoxin, one of the strongest chemical carcinogens known. Regular consumption can increase the risk of liver cancer. If you ever eat a moldy melon seed, don't be lazy—spit it out immediately and rinse your mouth with water. The best way to prevent this is to prevent food from getting moldy in the first place. For example, when buying melon seeds, do not buy them if the packaging is dirty or damaged. Also, try to choose smaller packages. After buying, store them in a cool, ventilated, and dry place (preferably below 20°C and with a relative humidity below 80%) and avoid direct sunlight.

Cassava: The toxic substance in cassava is linamarin. Consuming raw or undercooked cassava or drinking its broth can cause poisoning. This is because linamarin or linamarase is hydrolyzed by stomach acid to produce free hydrogen cyanide, leading to poisoning. To prevent cassava poisoning, peel the cassava and soak the flesh in water to dissolve the cyanogenic glycosides. Soaking for about 6 days can remove about 70% of the cyanogen, and then it can be heated and cooked for consumption.

Boiled Cassava and Taro

Red heart sugarcane: Sugarcane is available in the fall, but many fruit shops store large quantities in cellars until the following spring. During this time, the sugarcane freezes and thaws, and the suitable temperature promotes mold growth. In addition, the sugar and water content in sugarcane also facilitate mold growth. The toxins produced by mold can be harmful to the human body. Mild poisoning can cause symptoms like nausea, vomiting, and diarrhea, while severe cases can lead to convulsions and even death from respiratory failure. Fresh sugarcane has a bright exterior, and the peeled flesh should be white with a yellowish tint. Moldy sugarcane lacks luster, has mold spots, and is soft. The end of the sugarcane may show a cottony or fluffy white substance. When cut, the cross-section has a dull color, a loose structure, and black or red thread-like substances in the flesh.

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