These vegetables can kill

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including potato skins solanine, a poison against pests. In modern varieties, thanks to breeding, the substance is so scarce that it no longer poses a threat. Carsten Schleh, 45, a toxicologist from Germany, says care must be taken when seedlings are established. Applies to cut generously, because solanine content around the seedling raised. According to Schleh, potatoes that turn green are completely poisonous and should be completely destroyed. The skins of “non-toxic” potatoes are still difficult to digest. Therefore, it is best to remove them completely before cooking.

Zucchini is part of the cucurbit family and naturally includes: cucurbitaceae. This toxin also protects against pests, but is derived from traditional squash. You just have to be careful growing your own, she says. sloe. Crossing with other pumpkin plants can lead to the formation of new ones. cucurbitaceae to lead. For example, when growing zucchini alongside ornamental or wild squash. Even eating such a zucchini can be fatal. After all, there is a warning sign: “Poison squash tastes very bitter.”

Green beans should only be eaten cooked. Ham contains the poisonous phazin that causes severe nausea, tremors, and seizures after eating just five beans, according to Schleh. “If you cook the beans for at least ten minutes, the phase will break down.”

Nutmeg contains myristicin, hallucinogenic Very toxic substance. The symptoms it triggers can last for days, including palpitations, nausea, and delusions. Just two nuts — they contain about ten grams — can kill an adult, Schleh says. Five grams is enough for children. Always keep nutmeg out of the 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,” says Schleh. For small pets like birds, fumes from less hot Teflon pans can be deadly, so don’t let them get too close to the kitchen. According to Schleh, the risk of coating fragments getting into food is low because we usually throw them out undigested. However, in the long term, deposits can form in the bloodstream. “Uncoated pans made of stainless steel or cast iron are therefore always the better choice.”

Source : Blick