Fruit seeds (Cyanide)
What are they found in? Apple seeds, cherry stones, and the kernels inside the pits of apricots,
nectarines, peaches, and plums.
Why are they poisonous? The American Medical Association (AMA)’s Handbook of Poisonous and Injurious Plants states that eating a large quantity of apple seeds (and other seeds) can be fatal due to the presence of the toxin cyanogenic glycoside, or cyanide. The exact lethal dose is unknown, although swallowing the seeds of a single apple is generally harmless for an adult. Children are more vulnerable: 15 apricot kernels are sufficient to kill them.
What are the symptoms? Excessive sweating, abdominal pain, vomiting, and lethargy. In severe cases, convulsions, incontinence, coma, and even death.
How to avoid them: Avoid eating any fruit seeds or kernels. If you are juicing or baking apples, remove the core first.
Pufferfish (Tetrodotoxin)
What are they found in? Fish that are members of the Tetraodontiformes order, particularly pufferfish. Although not commonly consumed by humans, toadfish, parrotfish, angelfish, and xanthid crabs can cause
the same type of poisoning.
Why are they poisonous? Although the flesh of pufferfish may not be dangerous, their liver, intestines, skin, and gonads can cause a more violent poisoning than any other marine species. This is due to the high levels of the poison tetrodotoxin contained in these organs.
What are the symptoms? Pufferfish poisoning can cause paresthesia (a numbing, burning, tingling, or crawling sensation on the skin), paralysis, convulsions, and death within 4 to 6 hours.
How to avoid them: Although pufferfish is generally not allowed into the United States, be careful if you happen to be fishing in the Indo-Pacific ocean regions, the Atlantic Ocean, the Gulf of Mexico, and the Gulf of California. If you are in Japan, avoid the delicacy known as fugu , which is pufferfish from which the viscera has been removed to reduce risks of poisoning.
Mushrooms & fungi (Mycotoxins)
What are they found in? Poisonous mushrooms, as well as mold on corn, peanuts, barley, wheat, oats,
and beans.
Why are they poisonous? Poisonous mycotoxins are naturally present in poisonous mushrooms and can be produced by molds on many types of cereals, nuts and grains.
What are the symptoms? Different types of poisonous mushrooms can cause a variety of symptoms including hallucinations, profuse sweating, vomiting, abdominal cramping, convulsions, coma, and even death. Mycotoxins produced by molds can also cause a wide range of afflictions, including esophageal and liver cancer, loss of appetite, diarrhea, inhibition of immune system, and death.
How to avoid them: Never eat wild mushrooms you aren’t absolutely certain are safe. Buy grains and nuts from a reliable source, store them in a cool, dry place, and don’t keep them for more than a few months.
Histamines (Scombrotoxin)
What are they found in? All foods that contain high levels of histamines, like Swiss cheese or certain
types of spoiled foods such as fish, particularly tuna or mahi mahi.
Why are they poisonous? Scombroid (or histamine) poisoning occurs when foods that contain high levels of histamine are ingested. You may have heard of histamine in relation to allergies. In fact, histamine is an amine that is released by our immune system when we have an allergic reaction, and which dilates blood vessels and stimulates gastric secretions. Histamine is formed by the growth of certain bacteria and their interactions with amino acids in food. This can occur during the spoilage of foods like fish or the production of foods such as Swiss cheese.
What are the symptoms? Tingling or burning feeling in the mouth, drop in blood pressure, appearance of a rash on the upper body, itching, headache, as well as possible nausea, vomiting, and diarrhea.
What are the symptoms? It is one of the most common types of fish poisoning in the United States, but you can get scombroid poisoning from a wide range of foods.
How to avoid them: There is not much you can do to avoid it besides steering clear of the most common culprits, namely tuna, mahi mahi, sardines, mackerel, and Swiss cheese.
Marine finfish (Ciguatera)
What are they found in? Subtropical and tropical marine finfish, such as barracudas, groupers, mackerel,
snappers, jacks, triggerfish, and many other species of warm-water fishes.
Why are they poisonous? Not all these fish are poisonous, but those who have consumed naturally-occurring toxins found in many dinoflagellate (algae) species can cause what is known as ciguatera (pronounced see-gua-terra) fish poisoning.
What are the symptoms? Symptoms include a variety of gastrointestinal, cardiovascular and neurological disorders. A few examples are paresthesia (numbness and tingling of skin), nausea, vomiting, diarrhea, headache, increased sensitivity to extreme temperatures, arrhythmia, and reduced blood pressure.
How to avoid them: Only buy these types of fish from reliable sources.
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