Poisonous Or Unhealthy Foods You Are Probably Eating

Pits Of Fruits

Some individuals may consume the pits of fruits when they juice or grind fruits, thinking it is just more nutrients added into their snack or meal. However, the pits of fruits can be toxic in the body due to the substances produced upon their digestion. The pits and seeds of cherries, apricots, apples, peaches, and crabapples have an organic compound in them called amygdalin, which converts into sugar and hydrogen cyanide when it is digested and metabolized. Cyanide is a poison that inhibits the blood from being able to transport oxygen around the body, resulting in tissue and organ death. The consumption of 1.5 milligrams of amygdalin per every two pounds of body weight has the potential to be fatal in a human. Apricots contain around 14.5 milligrams of amygdalin for a gram of seeds, while red cherries contain four milligrams of amygdalin per gram of seeds. Black cherries contain 2.75 milligrams of amygdalin per gram of seeds, while peaches and plums both contain a little over two milligrams of amygdalin per gram of seeds. Although compounds like amygdalin occur naturally in many plants, it does not mean they are always safe to eat. It is important to note that high vitamin C levels in the body can increase sensitivity to the cyanide compounds produced during metabolization of fruit pits and seeds.