3 Sprouted Foods as To.xic as Arsenic—Many People Eat Them Without Knowing the Risks

Even experienced home cooks with decades of practice may struggle to distinguish between sprouted foods that are safe to eat and those that are harm.ful.

 

 

Some sprouted foods contain dangerous toxins, while others become more flavorful and nutritious. The key is knowing which ones to choose. However, according to nutritionist Zuo Xiaoxia from the No. 8 Medical Center of the General Hospital of the Chinese People's Liberation Army (Beijing, China), most people consume sprouted vegetables and tubers based on habit or preference rather than a real understanding of their safety.

To avoid eating something both unappetizing and toxic—especially cancer-causing—he highlights three sprouted foods that should never be consumed:

1. Sprouted Potatoes

When potatoes sprout, they produce solanine, a natural toxin that can cause poisoning. While the sprouts can be removed, solanine remains in the potato, especially in green spots, and does not disappear even after cooking.

Consuming large amounts of solanine can lead to nausea, diarrhea, dizziness, and headaches. Severe solanine poisoning can damage the nervous and digestive systems and even be fatal. Long-term consumption of sprouted potatoes may also increase the risk of cancer, as solanine can harm cells in the body.

2. Sprouted Cassava

Cassava naturally contains cyanogenic glycosides, compounds that can convert into cyanide—a highly toxic substance. When cassava sprouts, the cyanide levels increase significantly, making the root even more dangerous.

Cyanide poisoning can cause breathing difficulties, dizziness, fatigue, headaches, and damage to vital organs such as the heart and lungs. Beyond acute poisoning, frequent consumption of sprouted cassava may lead to neurological disorders and cardiovascular diseases due to prolonged cyanide exposure.

3. Sprouted Peanuts

Sprouted peanuts often indicate an unsafe storage environment where mold growth can lead to the production of aflatoxin, a potent carcinogen. Aflatoxin contamination is particularly dangerous because it does not change the taste or appearance of peanuts, making it difficult to detect.

Consuming peanuts contaminated with aflatoxin can result in acute liver failure, liver cancer, and even death. Aflatoxin exposure also affects children's development, potentially leading to growth issues and neurological problems.

To prevent aflatoxin contamination, always store peanuts in dry, cool conditions, avoiding moisture and high temperatures that promote mold growth. Never eat sprouted, moldy, or visibly spoiled peanuts.

By recognizing these dangerous sprouted foods, you can protect your health and reduce the risk of poisoning and serious illnesses like cancer.