It's often overlooked, but a potato that turns green in the light can produce solanine, a potentially toxic substance. From nausea to coma, the effects can be serious. The solution? Peel them carefully and avoid any that have a greenish tint.
Raw cashew nuts: false friends
Cashews sold in stores are always heat-treated. In their raw state, they contain urushiol, a highly irritating substance also found in poison ivy. Eating them raw? That risks redness, itching… or even worse.
Nutmeg: spice or hallucinogen?
Nutmeg adds fragrance to our gratins and desserts. But in high doses (about two teaspoons), it becomes a mild drug… with formidable effects: hallucinations, nausea, and neurological disturbances that can last for several days. Use with caution!
Wild mushrooms: don't play at being an amateur mycologist
Every autumn in France, mushroom hunters end up in the emergency room after mistaking an edible mushroom for a poisonous one. The infamous "death mushroom," responsible for the death of Pope Clement VII, is visually deceptive. Unless you're an expert, it's best to stick to those from the supermarket.
Rhubarb: green light for stalks, red light for leaves
