Group 1 - The article highlights the potential health risks associated with consuming certain foods that may appear safe but can lead to food poisoning [1][4][6] - It emphasizes the dangers of improperly stored nuts, which can develop harmful toxins like aflatoxin and cyanide from bitter almonds [1][3] - The article warns against consuming long-soaked wood ear mushrooms due to the risk of mycotoxin poisoning, particularly from the bacteria producing heat-resistant toxins [4][5] Group 2 - It discusses the hazards of eating sprouted potatoes, which contain solanine, a natural toxin that increases significantly when potatoes sprout or turn green [6][7] - The article points out that bitter fruits and vegetables can contain cucurbitacin, a toxin that affects the nervous system and is not destroyed by cooking [7][8] - It advises against consuming partially rotten or moldy fruits and vegetables, as they can harbor harmful bacteria and toxins like nitrites and mycotoxins [8][9] Group 3 - The article mentions the risks associated with red-hearted sugarcane, which indicates mold contamination and the presence of 3-nitropropionic acid, a potent neurotoxin [9][10] - It warns about the dangers of consuming dead crabs, which can accumulate histamines that remain toxic even after cooking, leading to allergic reactions [11][12]