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Never bite into fruit seeds.
Educate families about hidden risks.
Medical supervision in case of accidental ingestion.
Preventive education in kindergartens and schools.
Green potatoes: Solanine and plant toxicity.
Glycoalkaloids and neurological symptoms
. Exposure to light causes potatoes to produce solanine, a glycoalkaloid that, when consumed in large quantities, causes digestive and nervous problems, as well as paralysis. This plant poisoning sometimes requires hospitalization.
Safe preparation techniques include completely peeling green tubers and removing sprouts with high concentrations of toxins.
Raw Cashews: Urushiol and Allergic Reactions
Contact Dermatitis and Treatment
Truly raw cashews contain urushiol, which is identical to the toxin in poison ivy. This substance causes severe dermatitis, skin inflammation, and allergic reactions that sometimes require dermatological treatment.
Commercially available nuts labeled “raw” have undergone a heat treatment that removes urushiol, ensuring their food safety.
Nutmeg: A hallucinogenic and toxic spice
. Myristicin and psychotropic effects.
Nutmeg contains myristicin, a psychoactive compound that causes hallucinations, tachycardia, and convulsions. Two teaspoons are enough to cause intoxication lasting several days, with the risk of persistent psychosis.
This culinary spice is safe with moderate use, but can be dangerous with excessive consumption or improper self-medication.
Wild Mushrooms: Identification and Deadly Risks:
Fungal Toxins and Organ Failure:
Some wild mushroom species contain deadly toxins that cause acute liver failure and multiple organ failure. The death cap (Amanita phalloides) remains responsible for 90% of all mycological deaths worldwide.
Prevention and safety:
Continued on the next page
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