The main goal here is to see how toxic chemicals can cause effects including: gastrointestinal symptoms, kidney damage, liver disease, impairment of the nervous system, or DNA damage, which could cause cancer. There are lots of different types of Toxic effects, because of a few drops of chemicals. The main goal of this page is to find out what toxins cause what.
Shellfishes are most likely to get this toxin. Algal toxin is created in certain species when they grow and start their life cycle. The toxin remains in shellfish and fish or unclear water. They don’t have taste or smell and can’t be eliminated from cooking.
Ciguatera Fish Poisoning is caused when people consume fish with dinoflagellates that produce ciguatoxins. FIshes that have ciguatoxins are Black Groupers, Barracuda and the King Mackerel. Symptoms of it are nausea, vomiting and neurologic symptoms.
These chemicals are found in plants of around 2000 spices, and are commonly found in Cassava, sorghum, stone fruits, bamboo roots and almonds are especially important foods containing cyanogenic glycosides according to WHO. These chemicals are good in small amounts, whoever in majority they might be harmful.
The toxin is present in plants like parsnips,celery root, citrus plants. They are stress toxin and releases in response to stress, such as physical damage to the plant like it being dropped. These can cause gastrointestinal problems. The toxin is phototoxic, that can cause severe skin reactions under sunlight.
Many types of beans contain toxins called lectins, with kidney beans having the highest concentration. 4 to 5 raw beans can cause severe stomach ache, vomiting and diarrhoea. The toxin lectins are destroyed when the dried beans are soaked for 12 hours, and after boiled for 10 minutes.
Mycotoxins are naturally occurring toxic compounds that occur in moulds. These moulds can grow on foodstuffs. The mould can appear before and after harvest and during storage. Most Mycotoxin are chemically stable and can go through food productions.
Solanaceae plants including tomatoes, potatoes and eggplants have natural toxins, Solanines and Chaconines. The chance is usually low but higher chances of the toxin are found in potato sprouts, green parts and bitter peels. The plant produces when the plant gets stressed like bruises, UV lights and animals.
A estimated number of 600 species make the toxin Pyrrolizidine Alkaloids. Most of the species are weeds that contaminate plants. The health effects are toxic and possibly DNA damaging toxins, which could lead to cancer if too much eating.
Some concerns of food coloring consumptions are that you could get cancer. Additionally, it has been reported that it affects children in various ways, including hyperactivity, behavioral changes, and potential allergic reactions. To find out more click: HERE
Trans fat has the possibility to increase the cholesterol in your body. High levels of bad cholesterol can lead to heart disease. Too much consumptions will lead to diabetes and weight gains which can decrease your health and can lead to other health problems
Source:
World Health Organization. “Natural Toxins in Food.” Who.int, World Health Organization: WHO, 9 May 2018, www.who.int/news-room/fact-sheets/detail/natural-toxins-in-food.
Sources:
World Health Organization. “Natural Toxins in Food.” Who.int, World Health Organization: WHO, 9 May 2018, www.who.int/news-room/fact-sheets/detail/natural-toxins-in-food.