Did you know that old men have the pen1$
For years, the human body has been viewed as something automatic: it breathes, filters, eliminates, and keeps going without us having to think much about it. However, there are organs that work silently, and we only notice when something is wrong. The kidneys are a prime example. They are there, discreet, performing a vital function 24 hours a day, and yet many people don’t pay attention to them until the problem is already advanced.
At first glance, the kidneys seem like simple filters. But in reality, they are veritable control centers. They are responsible for cleaning the blood, eliminating toxins, regulating fluids, maintaining mineral balance, and even helping to control blood pressure. When they are functioning properly, we hardly notice. The problem begins when they stop working as they should, and often the initial warning signs go unnoticed.
Images comparing a “healthy” kidney to a “damaged” one can be shocking. Blocked blood vessels, deteriorated tissue, and damaged internal structures reveal a reality we don’t usually see. But beyond the visual impact, the important thing is to understand what leads to this deterioration and how it can be prevented.
One of the silent enemies of the kidneys is the modern lifestyle. Diets high in salt, sugar, and ultra-processed foods overload the system. Excess sodium forces the kidneys to work harder than they should, while excess sugar directly affects the blood vessels that supply them. Over time, this constant effort takes its toll.
Dehydration is another key factor. Many people go hours without drinking enough water, replacing it with soda, coffee, or sugary drinks. The kidneys need water to filter properly. When they don’t receive enough, the concentration of waste products increases, and so does the risk of damage.
High blood pressure is one of the most common causes of kidney damage. The tricky part is that hypertension doesn’t always produce clear symptoms. It can be present for years without any obvious discomfort, while slowly damaging the delicate blood vessels of the kidneys. By the time kidney problems are detected, the high blood pressure has often already been causing significant damage.
Something similar happens with high blood sugar levels. Poorly controlled diabetes directly affects the kidneys’ ability to filter properly. Excess glucose damages the small internal filters, causing substances that should remain in the body to be lost through urine.
The most worrying thing is that the early stages of kidney damage are often silent. There is no pain, no clear signs. At most, you might experience fatigue, mild swelling in your feet or ankles, changes in your urine, or a general feeling of malaise that is easily mistaken for stress or lack of sleep.
Over time, if the underlying cause is not addressed, the damage progresses. The kidneys lose their filtering capacity, toxins accumulate in the body, and more noticeable symptoms begin to appear: significant swelling, extreme fatigue, difficulty concentrating, major changes in urine, and blood pressure problems that are difficult to control.
Comparative images often show one kidney with healthy blood vessels versus another with collapsed or damaged structures. This represents years of accumulated habits, not a problem that appears overnight. That’s why prevention is just as important as treatment.
One of the most common misconceptions is that only older people have kidney problems. The reality is that more and more cases are being detected in young adults, and even in seemingly healthy individuals. Sedentary lifestyles, poor diet, and the excessive use of certain medications without medical supervision are taking their toll.
The overuse of painkillers is another sensitive issue. Many people take pain medication frequently, without considering that some of them, when used excessively, can damage the kidneys. What starts as a quick fix can become a serious long-term problem.
World’s 'deadliest food' kills 200 each year
Cassava roots. Credit / Shutterstock
For most of us, food is about nourishment, taste, and enjoyment. But for millions around the world, a simple meal can turn deadly.
Would you eat something that could kill you? For most people, food is about nourishment but across the world, certain foods come with a real risk of death – yet people continue to eat them. Let’s take a look at 10 of the most dangerous foods on the planet and why people still eat them.
Cyanide-laced staple
Cassava might look like an innocent tuber, but its roots and leaves contain cyanogenic glycosides, which break down into cyanide when consumed raw or improperly processed. This can lead to cyanide poisoning, causing goiters, paralysis, and death.
According to the World Health Organisation (WHO), cassava poisoning kills about 200 people a year, earning the root vegetable the title of “world’s deadliest food.”
Though it’s risky, cassava is a lifeline to over 800 million people in approximately 80 countries, WHO reports. It’s drought-resistant, easy to grow, and provides essential carbohydrates. When processed correctly – soaked, fermented, dried, or boiled – the cyanide levels drop, making it safe to eat. For many, it’s not a choice – it’s a necessity for survival.
Deadly delicacy
The Japanese delicacy fugu is made from pufferfish, which contains a poison that’s “200 times more deadly than cyanide,” BBC reports. “Tetrodotoxin poisoning has been described as “rapid and violent”, first a numbness around the mouth, then paralysis, finally death. The unfortunate diner remains conscious to the end. There is no antidote.”
The Japanese Ministry for Health reports that around 50 people (mostly amateurs and anglers) are poisoned per year with a handful of deaths.
Despite the dangers, In Japan, blowfish is a delicacy, often served as sashimi or in hot pots. Only highly trained and licensed chefs are allowed to prepare it, ensuring that the toxic parts (liver, ovaries, and intestines) are carefully removed. The slight tingling sensation from residual toxins adds to the appeal, making fugu an exhilarating experience for risk-takers.
Hidden Neurotoxin
Starfruit contains neurotoxins that are harmless to most, but deadly for those with kidney disease. In affected individuals, the toxin accumulates, leading to seizures, confusion, and even death. Symptoms can appear within hours, starting with hiccups, vomiting, or weakness.
If your kidneys are healthy, starfruit is completely safe to eat. The fruit, that looks like a yellow five-pointed star, is widely enjoyed for its sweet-tart flavor and high vitamin C content. WebMD explains the fruit is packed with antioxidants, making it a great anti-inflammatory, and potassium, “which lowers your risk of a heart attack or stroke.”
Sweet treats with a deadly core
Cherry pits and apple seeds contain amygdalin, a compound that turns into cyanide when crushed or chewed. In large amounts, this can cause dizziness, nausea, breathing problems, and even death.
While the fruit itself is safe, the pits should never be crushed or consumed. Swallowing a whole cherry pit won’t harm you, but breaking them open releases toxins.
Toxic side dish
When green potatoes are exposed to light, it produces chlorophyll, which is completely harmless. But Healthline warns “it can also encourage the production of certain compounds,” like solanine that “can be toxic to humans in high doses. However, reports of serious illness are rare.”
Eating enough can even lead to paralysis or coma.
But green potatoes are safe if peeled properly. Discard any with a green tinge or sprouting eyes to avoid toxicity.
Nutty by nature
Raw cashews contain urushiol, the same toxin found in poison ivy or poison oak.
“If you were to handle or consume cashews in their raw form, you would likely experience a reaction similar to that caused by poison ivy, such as an itchy and inflamed skin rash that may cause a burning sensation,” Healthline writes.
However, cashews labeled as raw at the grocery store have been shelled and heat-treated to remove any urushiol residue, making them safe.
Note: Mango skin also contains urushiol.
Not worth the trip
Nutmeg is a punchy spice that contains myristicin, a compound that affects the nervous system. In large doses, it can cause hallucinations, nausea, rapid heartbeat, and seizures. Only two teaspoons can trigger severe symptoms that last for days – “though in some cases psychosis has set in for up to six months,” a study claims.
Used in small amounts, nutmeg enhances flavor in desserts and drinks. But excessive consumption turns this holiday spice into a toxic experience.
Fatal fungi
Some wild mushrooms, like the death cap that claimed the life of Pope Clement VII in 1534, contain toxins that cause organ failure and death.
Brittanica explains that only a “few of the 70-80 species of poisonous mushrooms are actually fatal when ingested,” but many “bear an unfortunate resemblance to edible species and are thus especially dangerous.”
You don’t have to avoid all mushrooms! But unless you’re an expert, it’s safer to stick to store-bought mushrooms.
Sweet but deadly
Rhubarb might be a favorite in pies and jams, but did you know that part of this plant is actually toxic? While the stalks are perfectly safe (and delicious), rhubarb leaves contain oxalic acid, a natural toxin that, in large amounts, can cause kidney failure.
Rhubarb is a delicious and versatile ingredient, but its leaves are best left in the compost pile. Stick to the safe parts, and enjoy this tart treat without the risk!
Deadly beans
Raw kidney beans contain phytohaemagglutinin, a toxin that can cause severe vomiting and stomach cramps. Eating just a handful of undercooked beans can lead to food poisoning.
Boiling kidney beans for at least 10 minutes destroys the toxin, making them safe to eat. However, cooking at low temperatures can make them even more toxic instead of neutralizing the poison so be extra careful when you’re slow simmering your chili.
Have you tried any of these deadly dishes? Let us know about the most dangerous thing you’ve eaten and then share this story so we can hear from others!
