Ther are some fruits and veges around the world that are natural-born killers. Here are some of the examples.
Unripe lychees contain toxins that can cause extremely low blood sugar.
Underneath its spiky exterior, the fruit is smooth, juicy and beautifully sweet.
The spikes of the lychee fruit — also known as litchi — may be a deterrent for some animals, but for humans willing to break it away, it’s an exotic and tasty treat. And often, just one is not enough.
But if eaten too early, particularly by someone who missed their evening meal or by a child in a malnourished state, this seemingly sweet fruit can be toxic and sometimes fatal, as shown recently by a mystery illness that affected the town of Muzaffarpur in India — the country’s largest lychee-producing region.
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Each year, hundreds of children in India alone may be hospitalized with fever, convulsions and seizures. A recent report revealed they are probably due to toxins from unripe lychees. Combined with low blood sugar or malnourishment, these toxins can result in even lower blood sugar, or hypoglycemia. They block the body’s production of sugar, which becomes especially dangerous when we sleep and our blood sugar levels naturally fall.
This could lead to an encephalopathy, a change in brain functioning, said Dr. Padmini Srikantiah of the Centers for Disease Control and Prevention office in India, who led the investigation in Muzaffarpur.
“Naturally occurring toxins in the lychee fruit are associated with toxicity that led to this encephalopathy,” she said. “It’s quite possible that when glucose metabolism is disrupted, you get buildup of other metabolites that could have some toxic affects as well.” When the victim is young and malnourished, the impact is greater.
But lychees are not the only produce with the potential to poison us if eaten too early or unprocessed.
“The idea that all natural things are good for you is rubbish. … We are eating (fruits and) vegetables that potentially contain bad things,” said Peter Spencer, professor of neurology and occupational health sciences at Oregon Health and Science University.
“(Many) plants were not put here for our benefit but to protect themselves from predators,” he said
Be careful with cassava
Well-known in Africa, South America and parts of Asia, cassava is the third most important source of calories in these regions after maize and rice, according to the World Bank, feeding more than 600 million people globally each day.
Also known as yucca, it is a root vegetable that is delicious fried, boiled or baked, harnessing a gummy, starchy texture. It’s also ground into a flour.
But the staple can be poisonous if not processed properly.
The plant naturally contains hydrogen cyanide, Spencer said, and is the subject of strict regulations regarding its processing and production to diminish concentrations of this poison.
“It feeds millions across the world,” Spencer said. “But if you’re very poor and don’t have time to process it, then you come down with disease.”
Processing involves a mix of fermentation, peeling, drying and cooking to detoxify the tubers. Eating the root raw or unprocessed means eating cyanide and metabolizing it, which in turn can affect thyroid hormones and damage nerve cells in the brain relating to movement, Spencer said. The tuber’s toxins can also cause sudden, irreversible paralysis, according to the National Institutes of Health.
The neurological disorder causing paralysis is known as konzo and is prevalent in certain developing regions, including the Democratic Republic of Congo, where drought, famine and conflict can increase the likelihood of people eating the crop unprocessed.
Spencer fears that this problem may increase in other parts of Africa, Asia and Latin America as climates change and droughts increase.
Sugar cane’s fatal fungus
The sugar cane crop itself is not harmful to eat, but leave it for too long, and its impact won’t be very sweet.
Eating moldy or dated sugar cane comes with a risk of poisoning courtesy of a common fungus that grows on the plant when it’s stored for more than a few months.
“If a child eats that fungus, it can cause death or lifelong neurological disease,” Spencer said. The toxin is harmful to all ages, though children and young people are more commonly the victims.
The fungus, called artbrinium, produces toxins that can cause vomiting, staring to one side, convulsions, spasms and coma, according to the World Health Organization (PDF).
A pause over potatoes
It may not come as much of a surprise that a beloved food favorite, the potato, can be poisonous, particularly when they have sprouted or are green in color.
Their toxin, solanine, is found throughout the plant but poses a greater risk in green or spoiled potatoes and within the spouts, according to the National Institutes of Health.
Symptoms of poisoning include vomiting, stomach pain, hallucinations and even paralysis.
Red kidney beans raise red flag
Many species of beans contain the toxin phytohemagglutinin, but concentrations are particularly high in raw red kidney beans. Levels are reduced significantly in cooked beans. As few as four or five raw beans can cause symptoms, according to the US Food and Drug Administration.
Within one to three hours, people can develop nausea, vomiting and diarrhea, which can develop into stomach pain. The impact is less severe than with exposure to the toxins found within foods such as cassava or starfruit. People are likely to recover quite rapidly: within three or four hours after symptoms begin. However, some victims have been hospitalized, the FDA reports.
In the meantime, be sure to check what you’re eating — and how well it’s been processed.