Starfruit, with its celestial shape and zesty flavor, is a showstopper when raw. But apply heat, and its natural oxalic acid levels can skyrocket, which is bad news for your kidneys
Lychee, the fragrant, juicy gem of tropical fruits, doesn’t shine in the kitchen. Cooking lychee can alter its naturally occurring hypoglycin A compound, turning it potentially toxic, especially for children.
Ackee is Jamaica’s national fruit and a culinary treasure when prepared properly. However, cooking unripe or improperly harvested ackee can release high levels of hypoglycin A and B, leading to a condition ominously named "Jamaican vomiting sickness."
Rhubarb stalks make pies sing, but cooking the leaves—even accidentally—can spell trouble. The leaves contain oxalic acid and anthraquinone glycosides, which are highly toxic and can cause kidney issues and other health problems.
Cherries are beloved for their juicy sweetness, but their pits hide a secret: amygdalin, a compound that can turn into cyanide when broken down. Cooking cherries can sometimes cause pits to crack
Apricots are a summer staple, but their pits share cherries’ dangerous secret: amygdalin. Cooking apricots with their pits can lead to the release of harmful compounds, especially if the pits crack open during the process.