1. Green potatoes: Green potatoes contain a toxic compound called solanine, which can cause nausea, headaches, and even death in large doses. To avoid these risks, avoid eating potatoes that have turned green, and store potatoes in a cool, dark place to prevent greening.
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2. Bitter almonds: Bitter almonds contain a substance called amygdalin, which can release cyanide when ingested. Cyanide is a deadly poison that can cause breathing difficulties, seizures, and even death. To avoid these risks, only consume sweet almonds, which do not contain amygdalin, or heat treat bitter almonds to neutralize the toxin.
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3. Nutmeg: Nutmeg contains a compound called myristicin, which can cause hallucinations, convulsions, and even death in large doses. To avoid these risks, limit your intake of nutmeg, and avoid consuming large amounts of the spice in one sitting.
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4. Uncooked red beans: Raw or undercooked red kidney beans contain a toxic protein called lectin, which can cause severe nausea, vomiting, and diarrhea. To avoid these risks, always soak and cook red kidney beans thoroughly before consuming.
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5. Brown rice: Brown rice can contain higher levels of arsenic than other types of rice, which can cause long-term health problems such as cancer and heart disease. To avoid these risks, limit your intake of brown rice, and choose other types of rice or grains that have lower levels of arsenic.