10. Kidney Beans
That humble can of kidney beans in your pantry could pose a poisoning risk if not properly prepared. These innocent-looking legumes contain phytohemagglutinin, a naturally-occurring protein that can produce severe nausea, vomiting, and even destruction of the digestive lining when undercooked beans are eaten.
This toxin is only neutralized at sustained high cooking temperatures for at least 10 minutes. Many cases of “food poisoning” occur when people attempt to eat kidney beans after improper soaking or quick heating methods.
Crockpot cooking and canned kidney beans are usually safely prepared, but for dried beans, boiling is an absolute must to prevent sickness. Who knew this common vegetarian protein could pack such a deadly punch when undercooked?