The 13 poisonous foods you eat every day

2. Potatoes

All potatoes contain natural toxins called glycoalkaloids, usually at low levels. Those spuds that have turned green or sprouted ‘eyes’ contain solanine, a natural toxin that can cause nausea, headaches and even neurological issues if consumed in large amounts. The best thing to do with sprouting and green potatoes is cut off this part and cook the potato well. If the potatoes taste bitter after cooking then don't eat them, the same goes with products like crisps if you find a green one. Potatoes should be stored in a cool, dry, dark place.

3. Undercooked poultry

Raw or poorly cooked poultry can be a source of numerous bacteria – like campylobacter and salmonella – that can make us unwell. Despite this, there have been incidences of people consuming ‘chicken sashimi’ (raw chicken). Always cook poultry meat all the way through, if you have a meat thermometer the temperature of the fattest part of the meat should be 75C. If you are using a slow cooker or a lower and slower cooking method then check the temperature per timing here, bacteria can be killed off at temperatures lower than 75C but the temperature must be maintained for a longer time.

4. Cassava

Cassava is a rich source of carbohydrates and a staple food in tropical and subtropical regions. However, it must be properly processed and prepared before cooking in order to remove toxic cyanogenic compounds. These cyanogenic compounds can release cyanide into your body if eaten in large amounts.

5. Raw eggs

Consuming raw eggs is quite common, including in carbonara, mayonnaise, chocolate mouse and eggnog. But, is it safe? In some cases, it’s fine, but there's the risk of salmonella bacteria, which can cause food poisoning and an upset stomach. Look for eggs stamped with the British Lion Mark, which ensures the highest standards of food safety, including that the laying hens have been vaccinated against salmonella. Eggs produced by independent or smaller producers may be certified by the quality assurance scheme Laid in Britain. Keep eggs in the fridge if you can, or in a cool, dry place.

6. Cooked rice

Cooked rice can be eaten cold, as long as it's cooled quickly (chilled) and eaten within 24 hours. It can also be reheated once, reheat so it's steaming hot all the way through. The danger is that uncooked rice may harbour bacillus cereus, a bacteria that can cause food poisoning and isn't killed by cooking. If left too long at room temperature, the bacteria can make the rice unsafe to eat. If you have leftover rice or rice that you want to cook in advance then it's best to cool it quickly and freeze it until you need it, then reheat it thoroughly.

7. Rhubarb

While the stalks are edible, the leaves contain oxalic acid and anthraquinone glycosides, which are poisonous and can cause breathing difficulties, kidney problems or even death in large quantities. Consuming a small amount is still not recommended – they are best discarded in food waste bins or put on the compost heap.

8. Nutmeg

In small amounts, it’s safe, but large quantities (2+ tablespoons) can cause hallucinations, nausea and even seizures due to the compound myristicin. This compound is psychoactive, so some people have experimented with it as a hallucinogenic drug.

9. Apple seeds

Apple seeds contain amygdalin, which can release cyanide when broken down during metabolism. Swallowing a few whole seeds is generally not dangerous, but chewing large amounts can be toxic – it's generally advised to avoid eating apple seeds, especially for children, to minimise potential risks. The same applies to cherry, apricot and peach pips.

10. Raw honey

Raw honey can contain clostridium botulinum spores, which may cause infant botulism – a serious condition that affects the nervous system. Cases are rare, and it’s fine for adults/anyone over the age of one to consume, but for infants, it's best avoided.

11. Green tomatoes and aubergines (in excess)

These contain solanine and tomatine, alkaloids that can upset your digestive system if consumed in large amounts raw. Solanine, also found in potatoes is very bitter and unpalatable, green tomatoes do not taste good. It's best to choose red tomatoes unless they are varieties that are bred to be green; always cook aubergine thoroughly.

12. Mushrooms (wild varieties)

Some edible-looking mushrooms are deadly poisonous if misidentified. Unless you are an experienced mushroom picker, it’s a dangerous game to start foraging and eating wild mushrooms.

13. Raw milk

Raw milk has risen in popularity in recent years, but can be dangerous, particularly for those with a weakened immune system. This is due to the potential presence of harmful pathogens. Unlike pasteurised milk, raw milk hasn’t been heat-treated to kill bacteria, which means it can contain salmonella, e-coli, listeria and campylobacter – these can cause serious illness, especially in young children, pregnant women and the elderly. The sales of raw milk in the UK are strictly regulated and it may only be sold in specific outlets.

From kidney beans to wild mushrooms, some foods can be risky to eat. While many of the 13 foods listed here are safe when properly prepared or consumed in moderation, their potential to cause illness or even death should not be overlooked. Whether it’s due to natural toxins, bacterial contamination or improper handling, these foods serve as a reminder that what we eat matters and some simple tips can go a long way in keeping meals both delicious and safe.

Further reading:

Is honey good for you?
Eat well for... immunity
5 different fats that people are eating now, and why
What not eating enough fibre does to your body
What your tongue says about your health

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