For years, we have been taught to discard fruit seeds due to fears of them causing harm, including misleading warnings about growing plants inside us or potential poisoning. However, the article challenges these notions, presenting a case that not all seeds are dangerous or useless. In fact, some seeds can provide valuable nutrients, and understanding the differences between them can enhance our eating habits and broaden our culinary experiences.

Joaquín Ais, a biologist focused on scientific gastronomy and author of the book 'Botánica para comer', acknowledges the concerns about seeds but downplays the severity of the warnings. He emphasizes that while some fruit seeds can be toxic, many, including watermelon seeds, carry benefits that are yet to be fully explored. This opens up a dialogue about how we perceive food and the often overlooked parts of fruits that could add both taste and nutrition to our diets.

The article also invites readers to rethink their approach to food consumption by considering the nutritional potential of various seeds. By encouraging consumers to embrace seeds, it encourages a shift in the culinary landscape toward incorporating more natural ingredients and reducing waste, ultimately transforming our relationship with food.