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8 Poisonous Foods We Commonly Eat

Would you be surprised to learn some of the foods you eat are poisonous? They are even lurking in your every day food supply. Here is a list of 8 common foods with hidden poisons you should know about. Find out how to keep yourself and your family safe by avoiding these potential dangers.

1. Lima Beans

A fairly common legume that is often served in pastas, soups, and mixed vegetables, these pale green beans are not as innocent as they look. While perfectly safe when properly cooked, the little lima bean is not so nice when eaten raw. Lima beans actually contain a high level of cyanide, as part of the plant’s natural defenses, a chemical that is poisonous to humans. Thinking twice about eating lima beans? Don’t worry. The United States regulates commercially grown beans and requires that cyanide levels are monitored. Also, lima beans are fine to eat when thoroughly cooked.

2. Rhubarb

Growing rhubarb in the garden? These pretty pink stalks are stellar in strawberry jam and berry pies, but stay away from the leafy greens. Unlike most garden goodies that offer extra value with many edible parts, the leaves of the rhubarb plant are to be avoided. Oxalic acid is a nephrotoxic and corrosive compound found in these leaves, and it should not be ingested, as it is commonly found in metal cleaners and bleach. Anthraquinone glycoside is another compound to watch out for. Unlike less harmful chemicals, those found in the rhubarb leaves can cause severe symptoms, including vomiting, diarrhea and gastric pain.

3. Mushrooms

This familiar fungi is well known for its edible varieties and poisonous counterparts. Mushrooms are delicious and add rich flavor to any dish. You may enjoy dining on portobello, shiitake, and button mushrooms among others; but there are many types that should be avoided. Certain mushroom varieties contain high levels of poison which is why it is recommended that people stick with well-known varieties when planning a meal, or consult an expert when thinking about serving something foraged in the woods. You would not want to put Amanita ocreata on top of that nice juicy burger, as it is known as the ’destroying angel’ or ‘angel of death’. One of the better known poison varieties, the Amanita phalloides, or ’death cap’, is fatal for those who ingest it and is responsible for the majority of mushroom poisonings across the world.

4. Kidney Beans

Thinking about making chili tonight? Make sure those kidney beans are well cooked before serving. While a common ingredient in many recipes, these red legumes share something dubious with their cousin, the lima bean. Kidney beans contain a toxin called phytohaemagglutinin, also known as kidney bean lectin. Kidney bean lectin can cause nausea, diarrhea, vomiting, and in extreme cases, fatalities. Like many other foods containing poisonous compounds, the toxin is neutralized when the beans have been cooked. The US Food and Drug Administration recommends boiling for 30 minutes to ensure they reach a sufficient temperature long enough to completely destroy the toxin. Trying to decide if you should use canned or dried beans? Canned beans are usually pre-treated and safe. Dried beans should be used as stated on the instructions with overnight soaking and long, slow cooking over moderate heat.

5. Apples

Just like in the fairy tale, this favorite lunchbox fruit can be a little poisonous. While the fruit itself is perfectly safe (though washing before eating is highly recommended), the seeds in the fruit can contain trace amounts of poison. Apple seeds contain cyanogenic glycosides which turn into cyanide through an enzymatic process. Most people stop eating their apples at the core and never get to the seeds, making this less of a concern. However, occasionally seeds do get chewed and ingested and while one or two won’t cause any problems, it isn’t recommended to have them as a snack!

6. Potatoes

Mashed potatoes, baked potatoes, and French fries are not as harmless as they look. The benign potato, often a favorite staple of family meals, is not just an innocent tuber. Potatoes are actually a member of the Nightshade family. Potatoes and their mild mannered counterparts contain chemical compounds called solanine and chaconine, both glycoalkaloids. Both occur naturally in potatoes as a defense mechanism, as they have pesticidal and anti-fungal properties. Solanine is potentially poisonous to humans, and can cause gastrointestinal distress, diarrhea, vomiting, burning of the throat, dizziness, and even cardiac issues. In severe cases solanine has been known to cause hallucinations, paralysis, fever, and other severe symptoms. Solanine develops in potatoes when they are exposed to light. As long as potatoes are stored in a cool, dry, dark place and not served when they appear green, they are perfectly safe to eat.

7. Cashews

Thinking about munching on some mixed nuts while watching a football game? Those nice salty cashews are only good if they are cooked. One of the most common nut varieties, cashews (which are actually a seed) contains a compound called urushiol. Perhaps you are familiar with poison ivy? Urushiol is the same compound found in the leaves of the poison ivy plant. Well raw cashews also contain urushiol, and ingesting or touching them can cause a similar reaction. Most cashews that are sold are steamed, roasted or cooked in some manner, making them safe to eat. It is only the raw variety that can cause problems.

8. Chilies

Looking to spice things up? Before making that salsa or tossing a few chilies on your taco, think again. There are hundreds of chili varieties worldwide, each with their own range of heat. Whether mild and sweet or frighteningly hot, each chili contains a chemical called capsaicin. Capsaicin is an irritant with enough strength that it has been included in pepper spray used by police forces, in pest control repellants and is even an ingredient in paint stripper. While individual chilies do not contain high amounts of capsaicin, the strength of it can depend on how hot the chili is. For example, certain peppers can leave a burning sensation on the skin if the seeds or membranes are handled. While the occasional chili or two added to a recipe or eaten raw won’t do any damage, large amounts of capsaicin can cause gastrointestinal symptoms and in extremely rare cases, prove fatal.

9. Almonds

Almonds are well known as a “superfood” – a food that’s densely packed with nutrients, healthy fats and fiber. It’s used in many foods and salads and they’re often eaten raw. However, a variant of the almonds we typically eat can be poisonous. Wild almonds, which very closely resemble regular almonds, can contain cyanide, a well known poison that can be fatal. So if you come across almonds out in the forest, do not eat them unless you can be 100% certain they’re of the safe variety.

10. Castor Beans

One of the most powerful neurotoxins in the world is called Ricin. It’s lethal, even in tiny doses (it was famously used in the 1970’s by the KGB to assassinate a dissident living in a European country). And where does this super lethal toxin come from? The innocent castor bean. Castor beans are used to make castor oil, an old remedy for things like colds and stomach aches. So when used properly, it can be helpful. Eaten raw however, it can be very dangerous.

11. Tomatoes

Tomatoes, like many of the other foods on this list, are generally very good for you. They contain vitamin A, vitamin C as well as anti-oxidants like licopine. They’re a staple of Italian cooking and we all eat tomatoes or tomato based products daily. The stems of the tomato however, can be quite dangerous to eat. They contain a substance called tomatine – a substance that’s toxic enough to be used as a pesticide. So make sure you completely remove the stems from any tomatoes you eat.

12. Cassava

Also known as tapioca or manioc, the Cassava plant is native to South America. Normally it’s perfectly healthy and nutritious when prepared properly (by soaking and drying). However, certain chemical compounds in Cassava can combine to form cyanide, a well known poison. This is rare, and results from improper storage and preparation, but there are numerous cases on record of people dying from Cassava poisoning.