If you want to live a long and healthy life, healthy diet is the key. in the end, the study healthy diet and quality diet pattern It can significantly reduce the risk of premature death. But like most things in life, there are pitfalls. Under the right circumstances, even foods that are considered healthy can be potentially dangerous if eaten in excess or improperly cooked.
But which healthy foods can pose a potentially toxic threat, and what’s the best way to make sure you’re only eating foods that are safe to consume? And why does it happen? To answer these questions, we spoke to several nutrition experts and doctors.
“There are several reasons why the foods we think are good for us can actually be harmful. Dr. Beth McCampbell, MDPhysicians at Penn Medicine Lancaster General Health said: Eat this instead of that! “Common causes are undiagnosed or unrecognized food allergies, or food allergens inadvertently or unknowingly ingested by someone, spoiled food, or food that is not properly cooked, or Foods that are safe only when eaten in certain ways and should not be eaten during pregnancy or with a weakened immune system, even if they are usually relatively safe, because they can make you more susceptible to infections There are a lot of foods you shouldn’t eat.”
Read on to find out which health foods can have toxic or fatal consequences, and how to continue enjoying them safely.
brown rice It may be considered a nutrient-dense whole grain, but it’s this fiber-filled pantry staple May also contain inorganic arsenicand according to consumer reports, Constant exposure to arsenic can increase your risk of heart disease, type 2 diabetes, skin cancer, bladder cancer, and liver cancer.
“Foods containing brown rice may actually add when it comes to arsenic, a carcinogenic heavy metal, which is found in otherwise healthy, fiber-rich, antioxidant-rich grains. This is because it accumulates in the outer layer.” nutrition twins, Tammy Lakatos Shames, RDN, CDN, CFT, CLT, and Rishi Lakatos, RDN, CDN, CFT, CLT“Because these layers are removed from white rice during processing, brown rice contains, on average, 80% more inorganic arsenic than white rice.
“Arsenic is found in rice cereals, rice pasta, rice cakes and rice drinks,” they added.
The trick to eating these brown rice and brown rice-based foods without worrying about them is to eat in moderation while being conscious of the amount of intake.
“Brown rice is healthier than white rice in many other ways, but don’t overdo it,” the twins say. Please make a change.”
Mussels, oysters, clams, scallops, crabs, shrimp, lobsters, etc. can pose a detrimental threat to health, depending on what these shellfish eat while at sea, and the risk of this contamination is mild. or especially prevalent in freshwater shellfish. tropical waters.As CDC “The toxins come from small marine organisms (dinoflagellates or diatoms) that are ingested and concentrated by crustaceans.”
Symptoms of shellfish poisoning include gastroenteritis, dizziness, disorientation, lethargy, short-term memory loss, diarrhea, nausea, vomiting, abdominal pain and, in more severe cases, difficulty breathing, seizures, coma, and even It can even lead to death.one of the most notable shellfish poisoning epidemic Occurred in 1987 on Prince Edward Island, Canada. 100 or more People get sick after eating contaminated mussels; there have even been some deaths.
Unpasteurized cheese can be potentially toxic. Because, without pasteurization sterilization, cheese can become a petri dish of host food poisoning and bacteria, with serious consequences. “[The biggest dangers are] listeria and campylobacteriosis Toby Amidor, MS, RD, CDN, FANDaward-winning nutrition expert and best-selling author Diabetes Create Your Plate Meal Prep Cookbook, and our members medical expert committee.
according to CDCCampylobacteriosis is “the most common bacterial cause of diarrheal disease in the United States,” affecting 1.5 million people in the United States each year. Although a historically unwelcome diagnosis, caused several deathsFor listeriosis, the risk of death is much higher. CDC is believed to be the third leading cause of food poisoning and food poisoning-related deaths in the United States.
“If you are a fan of the show ozarkwe already know that ingesting large amounts of cherry pits can indeed be toxic.” Lauren ManakerMS, RDN, LDN, CLEC, CPTan award-winning registered dietitian, book author, recipe developer and member of our medical expert committee“Look at Darlene Snell’s stunt!” is sufficient.)
Cherries and other drupes such as peaches, apricots, and plums can be potentially toxic because they have cyanide compounds that the body can convert to toxic. hydrogen cyanideDepending on how much you eat, up to about 1mg hydrogen cyanide in your body. However, it is said that there is a danger of cyanide poisoning. to consume pits, and it takes a lot of time to reach that level. So 3-9 cherries He is relatively unlikely to die from cyanide poisoning unless he chews or swallows pits, which I definitely do not recommend.
Honey can provide many health benefits, but if unpasteurized, this sweetener can contain toxic alkaloids, which can cause headaches, dizziness, nausea, and vomiting. There is. It can also contain Grayanotoxin, can lead to paralysis and even death. Honey can also be susceptible to heavy metal contamination with arsenic, mercury, cadmium and lead.
Honey can be dangerous, especially for infants. That’s because honey contains a bacterium called Clostridium botulinum, which produces a toxin in your baby’s gut that causes a rare but fatal illness. infant botulism.
“That’s why the American Academy of Pediatrics (AAP) doesn’t recommend honey for babies under the age of one,” says Amidor.
Properly cooked blowfish, or as this dish is called in Japan, can be considered a delicacy. But given the potential health risks, slowly savoring haute cuisine with puffer fish could definitely roll the dice.
“Fugu is actually poisonous if it’s not cooked properly,” says Dr. McCampbell. there is.”
Amidor also says, “Restaurants tend to ask you to sign a waiver before eating!”
This is because the pufferfish’s internal organs and liver contain a deadly poison called poison. tetrodotoxinwhich Washington Post It is described as “275 times more deadly than hydrocyanic acid and no antidote”.
Bean sprouts have a reputation for being a nutritious health food rich in fiber, vitamins and minerals and low in sodium, fat and calories, but these young green It can be potentially toxic if not washed thoroughly before eating.
Sprouts have been subject to many pollution outbreaks over the years. In December 2022, FDA announced A major recall of alfalfa sprouts was initiated by a company called SunSprout Enterprises to investigate a Salmonella outbreak in several states.
“The warm, moist conditions required for sprout growth are also ideal for bacterial growth,” says Dr. McCampbell. “Eating raw or lightly cooked sprouts, such as alfalfa, beans, and other sprouts, can lead to food poisoning from salmonella, E. coli, or listeria. Thoroughly cooking sprouts kills harmful bacteria. , the chance of food poisoning is reduced.”
Popcorn itself isn’t dangerous, but the chemicals in the non-stick coating that lines the inside of bags of microwave popcorn can manifest themselves in toxic ways that increase cancer risk. . When popcorn is cooked in the microwave, the lining of the bag can break down and contaminate the salty grains inside.
“I would avoid microwaveable bags,” says Nutrition Twins. “Almost all microwave popcorn bags contain perfluorooctanoic acid (PFOA), the same toxic chemical found in food. Teflon pots and frying pansIt stays in the body for so long that it is called the forever chemical. It is an endocrine disruptor and can threaten fertility. The EPA lists PFOA as a carcinogen. PFOA is associated with cancer of the liver. kidneybreast cancer, prostate cancer, thyroid cancer, bladder cancer, ovarian cancer
“Whatever we ingest or are exposed to, it’s important to remember that it’s the dose that makes the poison,” Manaker advises. If you eat large amounts without it, toxicity may be a concern.”
“Food toxicity is often the result of improper preparation or handling,” adds Dr. McCampbell. “Bacteria multiply more rapidly between 40 degrees Fahrenheit and he 140 degrees Fahrenheit, so it’s important to refrigerate potato he salads and cook meats. Keep cold foods cold and hot foods hot.” increase.”
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