Poisonous Or Unhealthy Foods You Are Probably Eating

Undercooked Meat

The consumption of undercooked meat increases an individual's risk of contracting a foodborne illness three-fold. All forms and types of meat apply to this risk, but pork, beef, and chicken are the main sources of E. coli, salmonella, and listeria outbreaks in the united states. Pork, beef, and lamb chops, steaks, or roasts are undercooked when the meat has not reached an internal temperature of 145 degrees Fahrenheit. Ground forms of beef and pork are not fully cooked until the meat has reached an internal temperature of 160 degrees Fahrenheit, while ground forms of poultry are not fully cooked until they reach 165 degrees Fahrenheit. Ensuring the meat becomes this hot will help kill off many pathogens known to contaminate raw meats. Salmonella can contaminate raw red meat and poultry, which can produce symptoms of fever, abdominal cramping, and diarrhea when consumed. Listeria can contaminate raw seafood, undercooked poultry, and undercooked red meat that causes symptoms of muscle aches, fever, diarrhea, nausea, and may induce a miscarriage in pregnant women. Other parasites called trichinosis and toxoplasmosis can contaminate raw pork, lamb, and venison. These parasites cause an infection that produces flu-like symptoms in individuals who consume them.

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Pits Of Fruits

Some individuals may consume the pits of fruits when they juice or grind fruits, thinking it is just more nutrients added into their snack or meal. However, the pits of fruits can be toxic in the body due to the substances produced upon their digestion. The pits and seeds of cherries, apricots, apples, peaches, and crabapples have an organic compound in them called amygdalin, which converts into sugar and hydrogen cyanide when it is digested and metabolized. Cyanide is a poison that inhibits the blood from being able to transport oxygen around the body, resulting in tissue and organ death. The consumption of 1.5 milligrams of amygdalin per every two pounds of body weight has the potential to be fatal in a human. Apricots contain around 14.5 milligrams of amygdalin for a gram of seeds, while red cherries contain four milligrams of amygdalin per gram of seeds. Black cherries contain 2.75 milligrams of amygdalin per gram of seeds, while peaches and plums both contain a little over two milligrams of amygdalin per gram of seeds. Although compounds like amygdalin occur naturally in many plants, it does not mean they are always safe to eat. It is important to note that high vitamin C levels in the body can increase sensitivity to the cyanide compounds produced during metabolization of fruit pits and seeds.