Raw Cashews: A False Friend
Cashews marketed as “raw” are actually pre-steamed. This is because genuine raw cashews contain urushiol, an irritant also found in poison ivy. They should be consumed only after processing.
Nutmeg: a magical spice… or a bad idea?
Nutmeg is perfect for gratinating, but it becomes toxic in large doses. Two teaspoons can be enough to cause hallucinations, nausea, and confusion for several days. Use with caution!
Wild mushrooms: watch out for lookalikes
Every fall, amateur mushroom hunters mistake poisonous mushrooms for edible ones. The result: dozens of serious poisonings each year. If in doubt, refrain from picking them.
Rhubarb: sweet in cakes, toxic in the leaves
We love the stems in pies, but the leaves are to be avoided. They’re high in oxalic acid and can cause kidney problems if consumed in large quantities. Peel them well and save only the stems.
Raw red beans: a classic that needs to be cooked well
Although safe when cooked, raw kidney beans contain a toxin called phytohemagglutinin. If undercooked, they can cause serious digestive problems. Always boil them for at least 10 minutes before eating.
Eating yes… but with full awareness!
