Green potatoes: beware of solanine
If your potatoes have a greenish tint, beware! This color indicates the presence of solanine, a toxic substance that can cause nausea, vomiting, and even confusion. A good peel, and presto, the danger is averted.

Raw cashews: falsely harmless
In stores, they’re always roasted, and that’s no coincidence. Raw cashews contain urushiol, an irritant also found in some poisonous plants. Consuming them this way can cause redness, itching… and much worse.

Nutmeg: a spice with unexpected effects
Used sparingly, nutmeg enhances dishes. But in large doses, it becomes hallucinogenic! Just two teaspoons can cause serious symptoms: delirium, nausea, and disorientation lasting several days. Handle with caution…

Wild mushrooms: a dangerous game
Every fall, mushroom enthusiasts end up in the hospital for picking the wrong mushroom. Some are deadly, like the death cap, which is almost identical to other edible species. Unless you’re a seasoned mycologist, it’s best to stick to market mushrooms.

Rhubarb: watch out for the leaves!
While its stems are delicious in pies, its leaves are a no-no. Filled with oxalic acid, they can cause severe kidney problems. There’s only one rule: stems yes, leaves no!

Red beans: cook thoroughly, otherwise nothing
Just a few raw or undercooked kidney beans can cause food poisoning. Phytohemagglutinin, a natural toxin, is responsible. It’s therefore essential to boil them for at least 10 minutes before cooking.

Remember: eating well also means being well informed
Eating healthy also means knowing the hidden risks in our diet. None of these foods should be banned… as long as you follow a few simple preparation rules. So, are you ready to rethink your cooking habits? ️