Unpasteurized honey contains pyrrolizidine alkaloids, a poisonous toxin that can cause severe symptoms and even death if consumed.
Potatoes can become dangerous when sprouted due to the presence of glycoalkaloids, requiring caution and proper storage to avoid potential poisoning.
Steamed "raw" cashews in stores are safe, while true raw cashews can be fatal, especially for those with a poison ivy allergy.
Improperly prepared raw red kidney beans contain harmful lectins that can cause serious illness, necessitating correct soaking and cooking methods for safe consumption.
5. Lima Beans
Lima beans contain linamarin, which can convert into hydrogen cyanide, but proper cooking and thorough draining ensure safety.
Avoid consuming rhubarb leaves due to their oxalic acid content, which can cause kidney stones, and focus on using only the stalks in baking or cooking.
Exercise caution with elderberries due to their potentially fatal cyanide-producing glycoside content when improperly prepared or consumed excessively.
Cassava, also known as tapioca, can turn into hydrogen cyanide if prepared incorrectly or eaten raw, with the potential to be deadly even in the less toxic sweet variety.
Cherry pits, along with pits from plums, peaches, and apricots, contain compounds that can be converted into cyanide, with the potential to be fatal even from consuming one or two crushed cherry pits
Improperly prepared ackee, the national fruit of Jamaica, can be deadly, causing seizures and fatal hypoglycemia if eaten when too ripe or not ripe enough.