Dark side of your diet: 9 everyday foods that may be toxic; even water is not safe
Diet tips: Even the healthiest things, like water or vitamins, can become dangerous if you have too much. Here are 9 everyday foods that can harm you if they're not consumed in the right amounts.
Did you know that there is no such thing as a safe food. It is only safe doses. The FDA recognises that many foods contain low levels of naturally occurring toxins. According to the Federal Food Drug and Cosmetic Act (FFDCA), foods are not considered adulterated unless the toxin level is likely to cause harm under normal consumption. Still, regulatory agencies use action levels and tolerances to protect public health when harmful exposure is foreseeable (Images: Canva)
2/11
Everything is toxic; it is only the dose that separates the poison from the cure, said Paracelsus, a Swiss physician and one of the fathers of toxicology. Modern food safety focuses on nutrition and also on recognising that some naturally occurring toxins in food are unavoidable. According to a PubMed-reviewed article on food toxicology, toxicity isn’t about the substance alone—it’s about the dose. Even water can kill you if consumed in extreme amounts, says the research. Here are 10 everyday foods and ingredients, as per the PubMed research, that can be toxic under certain conditions:
3/11
Water: Water is essential for life, but believe it or not, drinking too much in a short time can actually be harmful. If someone drinks about 4–5 liters within 2–3 hours, it can throw off the body's sodium levels, leading to a condition called hyponatremia. This can cause the brain to swell, trigger seizures, and even result in death. It’s a powerful reminder that even the healthiest things can become dangerous when overdone.
4/11
Vitamin A: Vitamin A is great for your skin, vision, and immune system, but only in the right amounts. Taking high-dose supplements over time can build up in your body and damage your liver. It can also flip roles and act like an oxidant, which isn't what you want. It’s not usually a one-time overdose that causes harm, but the daily overuse that adds up.
Licorice: Licorice might seem harmless, but the natural compound in it, glycyrrhizic acid, can mess with your body’s salt and potassium levels if you eat too much. One woman who ate almost 1.8 kilos a week ended up with heart issues and low potassium. Doctors call this condition glycyrrhizism, and it can happen even at 100 grams a day. So, maybe go easy on the licorice snacks.
6/11
Tomatoes: Ripe tomatoes are safe and healthy, but the green, unripe ones have a natural chemical called tomatine that can be toxic in high amounts. While most tomatoes sold are safe, improper storage or certain types of breeding might raise tomatine levels. So if your tomato’s looking a little too green, you might want to pass.
7/11
Potatoes: Potatoes that are green or have started sprouting can produce something called glycoalkaloids, which can make you really sick. Symptoms might include nausea, vomiting, confusion, and in extreme cases, even paralysis. It’s always a good idea to toss potatoes that look suspicious, soft, green, or sprouted.
8/11
Celery: Celery contains compounds called psoralens, which increase if the celery is old or stored badly. These can make your skin super sensitive to sunlight, sometimes causing blisters after eating or touching it and then going into the sun. Regulators do keep an eye on these levels to keep celery safe, but fresh is always best.
Star fruit: Star fruit is tasty, but it contains natural substances that are dangerous for people with kidney problems. In these people, eating it can cause seizures, confusion, and even death. For most healthy people, it’s not a problem, but for some, it’s a fruit to avoid completely.
10/11
Peach pits and leaves: Inside the seeds of peaches, cherries, and apricots is a substance that can turn into cyanide when chewed or crushed. Same with their leaves. Of course, eating one or two won’t kill you, but consuming a bunch, or using them to make homemade extracts, can be risky. That’s why regulations keep these parts of fruit in check.
11/11
Shellfish: Some shellfish like mussels and clams can carry a toxin called saxitoxin, especially during certain algae blooms in the ocean. It causes something called paralytic shellfish poisoning, and the scary part is, it doesn’t go away with cooking. That’s why authorities closely monitor shellfish harvests during risky seasons to keep us safe. (Disclaimer: This article, including health and fitness advice, only provides generic information. Don’t treat it as a substitute for qualified medical opinion. Always consult a specialist for specific health diagnosis)
Namita S Kalla is a senior journalist who writes about different aspects of modern life that include lifestyle, health, fashion, beauty, and entertainment.
