Raw cashews contain urushiol, the same chemical found in poison ivy and poison oak, which can cause severe skin irritation, burning, and swelling.
Consuming or handling raw cashews in their unprocessed form can trigger reactions similar to contact with poison ivy.
Not Worth the Trip: Nutmeg
Nutmeg contains myristicin, a naturally occurring compound that affects the nervous system. In small amounts, it is safe and widely used to flavor desserts, beverages, and holiday dishes.
However, consuming excessive quantities can result in hallucinations, nausea, rapid heartbeat, seizures, and prolonged psychosis in extreme cases. Just two teaspoons of nutmeg can trigger severe symptoms lasting for days.
Nutmeg is a striking example of how the dose determines the danger of a food, highlighting the delicate balance between culinary enjoyment and toxic risk.
Fatal Fungi: Wild Mushrooms
Certain wild mushrooms, such as the death cap (Amanita phalloides), contain lethal toxins capable of causing organ failure and death.
Although only a small fraction of the estimated 70–80 poisonous mushroom species are fatal, many resemble edible varieties, making accidental ingestion particularly dangerous.
Unless one is an expert in mycology, it is safest to avoid foraging wild mushrooms. Cultivated and store-bought mushrooms remain a safe alternative and are nutritionally valuable, offering protein, fiber, and essential vitamins.
Sweet but Deadly: Rhubarb
Rhubarb is beloved for its tart flavor and versatility in pies, jams, and sauces. However, while the stalks are safe and delicious, rhubarb leaves contain oxalic acid, a naturally occurring toxin that can lead to kidney failure if ingested in significant amounts.
Rhubarb’s leaves should never be consumed and are best composted, while the stalks can be enjoyed without concern. This serves as another example of how selective consumption is key to safely enjoying potentially toxic foods.
