Especially dangerous: 10 Autumn Foods That Can Actually Be Very Harmful

Autumn is traditionally considered a time of abundance: a huge amount of fresh vegetables, fruits and preparations appear on the shelves. However, according to experts, not all seasonal products are equally useful. Some of them, if used improperly or stored, can not only reduce the benefits to zero, but also cause significant harm to health. For more information, see the Izvestia article.

Mushrooms: a delicacy at risk to life

The main autumn symbol is forest mushrooms. Despite their nutritional value and taste, they are the ones that most often cause serious poisoning. According to Rospotrebnadzor, dozens of cases of intoxication caused by the use of poisonous or conditionally edible species are recorded annually. Mistakes in harvesting, insufficient heat treatment or heat storage also turn the "extraction" into a dangerous product.

Overripe apples: a hidden threat

Apples are one of the main fruits of autumn. But when stored for a long time or overripe, fermentation processes are triggered in them, which leads to the formation of, for example, methanol or ethanol. Mold can also develop on the peel, which is invisible at first glance. Once in the body, it releases mycotoxins such as patulin, which can cause poisoning and allergic reactions.

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Cabbage: a vitamin bomb or a source of nitrates

White cabbage is considered one of the most useful vegetable crops, however, it may contain an excess of nitrates (in a small dose it is found in almost all products). If stored improperly, the leaves turn yellow quickly, and the accumulated nitrates turn into nitrites, which pose a danger to the cardiovascular system.

Nuts of the new crop: the risk of mold

Walnuts and hazelnuts arrive on the market in autumn. But if the fruits are harvested and stored in a humid environment, an invisible layer of aflatoxins appears on them — the strongest natural carcinogens. The use of such nuts can lead to serious disorders of all organs, especially the liver and kidneys. Experts advise buying products only in sealed packaging and avoiding nuts with a bitter taste.

Seasonal berries: from benefits to dangers

Cranberries, lingonberries, and mountain ash are valued for their high levels of vitamins and antioxidants. However, berries collected along highways accumulate heavy metals and exhaust gases. At the same time, they visually do not differ from the safe ones. The danger lies in excessive consumption, which can lead to digestive disorders, exacerbation of chronic diseases of the digestive system and even the formation of kidney stones.

Homemade pickles: excess salt and botulism

Autumn is a traditional harvesting season. Cucumbers, tomatoes and zucchini, rolled up according to "grandmother's recipes", often cause stomach problems. The main risks are increased salt content, which causes pressure surges, and the likelihood of infection with botulism spores if sterility is not observed. Doctors remind you that even one improperly closed jar can be deadly.

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Pumpkin: not always a useful symbol of autumn

Pumpkin is the main ingredient in autumn soups and desserts. However, when stored in cool basements, it is often affected by mold inside the pulp, which is difficult to notice. The use of such products leads to food poisoning. In addition, its high sugar content makes it undesirable for people with diabetes.

Pears: a fruit with an insidious effect

Ripe pears are known for their mild laxative effects. But excessive consumption of them can cause digestive disorders, especially in children and the elderly. Fungi that release toxins are also actively developing in overripe fruits.

Onion and garlic: storage is questionable

It is believed that onions and garlic help strengthen the immune system during the cold season. However, in the fall, many people buy these vegetables for future use and store them where they are used to, usually in the refrigerator. In such conditions, onions and garlic can begin to rot and germinate. The accumulation of fungal spores in these products is particularly dangerous, which can lead to poisoning, up to fatal.

Persimmon: from constipation to stones

This fruit is especially popular in October and November. However, it is not always possible to buy a ripe fruit, often people encounter astringent persimmons. Dietary fiber from an unripe fruit does not dissolve in gastric juice, but sticks together into a hard lump, which is called phytobezoar. Its formation is also possible as a result of excessive consumption of persimmons. Phytobezoar can cause pressure sores and ulcers in the stomach. It can also lead to bleeding or organ perforation.