Danger of poisoning when cooking: These vegetables can kill

Valentine’s Day RubinEditor Service

Potato peels contain solanine, an anti-pest toxin. Thanks to breeding in modern varieties, the substance is so scarce that it no longer poses a danger. Carsten Schleh (45), a toxicologist from Germany, says caution should be exercised when seedlings form. Since the solanine content around the seedlings increases, it is important to cut them generously. According to Schleh, potatoes that turn green are completely poisonous and should be thrown away completely. The skins of “non-toxic” potatoes are still difficult to digest. Therefore, it is best to remove them completely before cooking.

Zucchini is in the pumpkin family and naturally contains cucurbitaceae. This toxin also protects against pests but is derived from traditional squash. Schleh says you just need to be careful when growing your own. Crossbreeding with other squash plants can lead to the formation of new cucurbits. For example, when squash is grown next to ornamental or wild squash. Even eating one of these pumpkins can be fatal. There is at least one warning sign: “Poisonous squash tastes very bitter.”

Green beans should only be consumed cooked. When raw, they contain toxic phasin, which causes severe nausea, tremors and seizures after eating just five beans, according to Schleh. “If you cook beans for at least ten minutes, the beans will spoil.”

Nutmeg contains myristicin, a hallucinogenic substance that is highly toxic. The symptoms it causes can last for several days, including heart palpitations, nausea and hallucinations. Just two nuts (containing about ten grams) can kill an adult, says Schleh. Five grams is enough for children. Always keep nutmeg out of reach of children!

If Teflon pans are heated more than 360 degrees without oil and water, toxic fumes are formed. “They can trigger flu symptoms,” Schleh says. For small pets such as birds, the fumes from less hot Teflon pans can be fatal, so they should not get too close to the kitchen. According to Schleh, the risk of bits of the coating contaminating food is low because we usually throw them out undigested. However, in the long term, deposits may form in the bloodstream. “Uncoated pans made of stainless steel or cast iron are therefore always a better choice.”