Some ingredients we commonly use in cooking might not be as harmless as they seem. While they may add flavor or tradition to dishes, consuming them incorrectly could lead to health risks. Here are a few common culprits:
Bay Leaves – Could Damage Intestines
Bay leaves are a staple in soups, stews, and sauces, but you should never eat them whole. Their tough, sharp texture makes them difficult to digest and could cause irritation or damage to the intestinal lining. Stick to cooking with them for flavor and remove them before serving.
Raw Kidney Beans – Toxic if Undercooked
Kidney beans contain phytohaemagglutinin, a toxin that can cause severe nausea, vomiting, and diarrhea if the beans are not properly cooked. Always soak and boil them thoroughly before eating.
Nutmeg – A Little is Fine, Too Much is Dangerous
Nutmeg, in small amounts, is a delicious spice, but in high doses, it contains myristicin, which can cause hallucinations, dizziness, and nausea. Stick to a sprinkle in your recipes.
Bitter Almonds – Naturally Contain Cyanide
Unlike sweet almonds, bitter almonds contain cyanogenic compounds, which can release cyanide when consumed raw. Most are banned in food production but still exist in some natural products.
