Named: A Common Mistake That Turns Healthy Fruits into Poison

Everyone's favorite fruits can hide danger: experts reveal unexpected risks of improper storage

Specialists are raising the alarm: common fruits on our table can turn into a source of dangerous toxins when handled improperly. Studies show that the widespread practice of storing fruits in tightly sealed plastic bags and containers creates ideal conditions for the development of harmful processes. In the absence of air circulation, fermentation activates and mold forms, producing dangerous mycotoxins that can trigger serious health problems.

Special attention should be paid to the common misconception about the safety of partially spoiled fruits. Removing the rotted part does not guarantee the safety of the remaining pulp - toxic substances can spread throughout the fruit invisibly to the eye. Medical professionals insist on immediate disposal of any fruits showing signs of spoilage.

The information about the danger of pits and seeds of certain fruits may come as a real revelation to many. In particular, seeds of apples, cherries, and apricots contain a natural compound called amygdalin, which transforms into dangerous hydrocyanic acid in the body. Consuming a significant amount of such seeds can cause serious poisoning.

For safe fruit consumption, experts recommend following simple rules: ensure proper ventilation during storage, avoid any contact with mold, and thoroughly wash fruits before consumption.