There are countless myths surrounding various foods and their components. Professor Yaroslav Abdushaeva from Novgorod State University addressed some of these on the university’s website, while also warning about the real dangers that may lurk in familiar treats.
One common misconception concerns apple seeds. Many people believe they are rich in iodine and vitamin E, but in reality, they contain amygdalin. When chewed, this substance releases cyanide. Fortunately, the seeds are protected by a shell that prevents stomach acid from digesting them, so they typically pass through the body naturally.
The only real danger comes from thoroughly chewing a large quantity of them. For a lethal dose of cyanide, you would need to chew and swallow about 200 seeds with great care. That works out to roughly 40 apples.
The researcher also warns about the risks associated with apricot kernels: consuming 50 to 100 of them could trigger severe poisoning, although cooking and drying significantly reduce the hazard. Citrus seeds contain acetylsalicylic acid, and overindulgence may lead to headaches.
Beans, especially red ones, are also packed with toxins. They need to be soaked before cooking. Overconsumption of radish is risky as well: in large amounts, it can cause liver pain, while nutmeg may produce psychoactive effects.
Another widespread myth is that sunflower seeds cause appendicitis. Official science does not support this claim, but if you have gastrointestinal issues, you should still be cautious with them: eating too many can lead to intestinal blockage.
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