Many of the foods we eat with complete confidence are only safe because of traditions that have been passed down for generations, often so quietly that we barely notice them anymore. These habits seem ordinary, yet they protect us from serious danger. Consider cassava. It is a staple in many parts of the world, yet the plant naturally carries compounds that can release cyanide. People learned long ago that the roots must be soaked, rinsed, and cooked thoroughly before they can be eaten. The steps may feel like routine kitchen practice, but they are the difference between nourishment and poisoning. The same quiet rule applies to potatoes. A potato that has turned green is no longer simply unappealing. The green color signals the presence of solanine, a toxin that can cause headaches, stomach pain, or much worse. Trimming away the green is not enough. The entire potato should be discarded.
There are other foods that look friendly or exotic but hide surprising risks. Starfruit shines with bright color and a pleasing shape. It feels like a harmless treat. However, people with kidney disease can experience serious reactions after even a small serving. The fruit contains substances that healthy kidneys filter out with ease. When the kidneys are not functioning well, those same substances can reach the brain, causing hiccups, confusion, seizures, or death. The danger feels out of place in a fruit that looks so playful.
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