If you prepare food carelessly prepared it can be harmful and even life-threatening for you. To avoid food poisoning, you need to properly prepare and properly preserve. You may not know this, but there are foods that are natural toxins.

Take a look at the specialties that have their toxic side:

Mushrooms – The poison is fatal in about 6% of toxic mushrooms.

Rhubarb – Its green leaves contain oxalic acid. You can certainly get kidney stones, but if you eat a larger quantity, it can be fatal.

Beans – They contain large amounts of toxins called lectins. Plant lectin acts as a kind of primitive protection system analogous to human antibodies. Only three cooked beans can cause vomiting and diarrhea.

Apples – The seeds in apples contain cyanide. If you eat them in large quantities, you can get poisoned. Do not forget to throw them away.

Tomatoes – The leafy and green part of the fruit contains a toxin called tomatin. It can be used in pest control. Persons suffering from rheumatism should avoid eating tomatoes.

Potatoes – Green potatoes contain higher amounts of the glycoalkaloids poison. Deaths are rare, but they are recorded.

Brazilian nuts – These belong to the foods with the highest doses of natural radioactivity (800 times the concentration of the radioactive than in any other food)!

Cherries – The cherry seeds contain cyanide. If you swallow several seeds, you can expect poisoning, increase in body temperature, very difficult breathing etc. Do not forget to throw them away.

Nutmeg – It’s a well-known hallucinogen. It can lead to a type of psychosis associated with a sense of certain doom. Overdose can violate your psychological state.

Puffer fish – This is a Japanese delicacy that can even lead to paralysis and death. Chefs train two to three years to learn how to prepare it.

Always be careful of what you eat!

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