As published in Cooking Light, with juicers and food processors becoming more popular now a days, a few individuals assume that grinding the entire fruit or vegetable (skin, seeds, pits, stems and all) is some way or another more beneficial than custom routines. This is not generally always the case. A few parts of some organic product are not just unpalatable to eat, they can even be hazardous. Here are the facts about poisonous parts of organic product and especially if you like to grow-your-own food: some of the healthiest vegetables have relatives that could kill you.

Seeds, Pits & Kernels 

Amygdalin is a naturally occurring substance found in many plants but most commonly in the seeds, pits, and kernels which in large amounts can be poisonous since this can turn into hydrogen cyanide in some of our favorite fruits and vegetables. Cyanide is a poison that stops blood from carrying oxygen and thereby causes its victims to die.  Apples, pears, mangoes, peaches, and apricots, all contain this compound. Accidental swallowing or the occasional ingestion is not dangerous since the amount needed to induce a reaction is very high.

Raw Red Kidney Beans

The toxin in red kidney beans, called Phytohaemagglutinin, or kidney bean lectin, is a naturally occurring protein that may shield the plant from damage. With numerous people over to a more natural or "raw" diet, soaking and cooking the beans destroys enough of the toxin. Manifestations of kidney bean poisoning are extreme nausea, vomiting, and upset stomach.

"Green" Potatoes

Solanine develops in potatoes when spuds are exposed to light or either very cold or warm temperatures. The green color just under the skin strongly suggests that toxic build-up may have occurred. It i meddles with the body's ability to utilize a specific chemical that encourages the transmission of impulses between cells. Ingested in large enough amounts, it can cause vomiting, diarrhea, headaches, and even paralysis of the central nervous system. Check out the proper ways to store your spuds.

Raw Cassava

Cassava  is nutty flavored, starch-tuber with Africa as its largest center of production. It contains natural toxic called cyanogenic glycoside. Otherwise called yucca, the proper preparation includes drying, soaking in water, rinsing or cooking very soon after it is harvested. The toxin is mainly found in the leaves which shield it from being eaten by insects or animals, but the roots still contain a significant amount of natural poison and long-term exposure to this raw food may affect the liver, kidney, and some parts of the brain when the poison is accumulated in the body. 

"Wild" Mushrooms

One may not easily identify which mushroom is edible and which is not. Mushroom poisoning can lead to the failure of other organs in the body, potentially leading to death. The only way to avoid this dangerous fungus is to not eat the wild ones and go for the cultivated wild mushrooms that you find at the grocery store. If you love foraging for wild ones, be sure to get yourselves acquainted with the poisonous wild mushrooms.

Rhubarb Leaves

Rhubarb contain oxalic acid that form deadly crystals in your kidneys which can potentially leading to death.  Symptoms include trouble breathing, nausea, diarrhea, eye pain, red urine and burning in the mouth or throat. There is a reason that rhubarb sold in the market does not have leaves. When you're making a salad with fresh greens from your garden, stay away from rhubarb leaves.