6 Foods That Are Toxic If You Prepare Them Incorrectly

The video explores six common foods that can be dangerous if not prepared correctly: kidney beans, cassava, aki fruit, rhubarb, cashews, and puffer fish. Each food contains specific toxins or compounds that can cause severe health issues, such as phytohemagglutinin in kidney beans, cyanogenic glycosides in cassava, hypoglycin A in aki fruit, oxalic acid in rhubarb, anacardic acid in cashews, and tetrodotoxin in puffer fish. Proper preparation methods are crucial to avoid these dangers.

What protein in kidney beans can cause digestive issues if not cooked properly?

• Casein

• Gluten

• Lectin

• Phytohemagglutinin

What harmful compound is found in cassava that can turn into cyanide?

• Hypoglycin A

• Anacardic acid

• Oxalic acid

• Linamarin

What is the toxic compound found in unripe ackee fruit?

• Hypoglycin A

• Linamarin

• Oxalic acid

• Tetrodotoxin

What chemical in rhubarb leaves can lead to kidney stones if consumed in large amounts?

• Linamarin

• Anacardic acid

• Hypoglycin A

• Oxalic acid

Why are cashews never sold in their shells?

• They contain anacardic acid

• They are too hard to crack

• They spoil quickly

• They are naturally bitter

What is the name of the deadly toxin found in some puffer fish?

• Tetrodotoxin

• Cyanide

• Hypoglycin A

• Anacardic acid

What is the main reason puffer fish require special preparation?

• They are rare and expensive

• They have a strong odor

• They are difficult to clean

• They contain tetrodotoxin