There's an expression, "pick your poison." Now, it seems, your poison might be much closer than you think. It could be as nearby as your pantry or refrigerador. Here are a list of foods that, while seemingly innocuous, can be very harmful.
Rhubarb Leaves
Although the stalks are safe to eat, rhubarb leaves contain oxalic acid, which is poisonous. Even if you cook the leaves, they're still deadly.
Cherry Pits
It's ok if you swallow one whole by accident -- it happens to the best of us -- but if you make a habit out of chewing the pits of cherries, you could eventually subject yourself t0 cyanide poisoning. Eatocracy points out that peach pits, plum pits, and apricot pits have that danger, too. While the number of pits that you would have to chew to reach potential-poison levels is very high, just remember to be careful when indulging in sweet summer fruits this season.
Peanut Butter
The Huffington Post recently reported that grocery stores in Dallas, Texas were selling peanut butter that contained traces of a fire retardant called hexabromocyclododecane (HBCD) which can be found in the foam insulation of building walls. Scientists at the Environmental Protection Agency say that HBCD is disruptive to hormones and reproduction in humans. While the levels of HBCD found in the peanut butter samples were low, it's worth noting that levels can build up over a lifetime of PB&Js. Perhaps consider trying another lunch idea, like
Nutmeg
Again, it would take a LOT of Nutmeg to reach dangerous levels, but be aware that over-indulging in the spice can lead to convulsions, vomiting, and hallucinations. In super-extreme cases, has caused circulatory collapse. Just remember that a little nutmeg goes a long way in cooking.
Blowfish
This delicacy, known in Asia as Fugu, can be deadly. In fact, it kills approximately 100 people each year. The fish contains detrodotoxin, which is 1,200 times more potent than cyanide, according to DevineCaroline.com. Even when a licensed fugu chef prepares the fish, be careful of the skin, muscles, ovaries, and liver, which are the most dangerous par
Potatoes
Potatoes contain toxic compounds called glycoalkaloids (made of solanine and chaconine). The compounds are more common in wild potatoes and they are mostly removed by cooking, but when potatoes are exposed to sunlight, more solanine is produced. The compounds can cause cramps, headaches, and diarrhea — and in rare and severe cases, it can lead to coma and death.
