[shvcko99]

OK, I take an example, by common sense we know that we will likely get sick if we intentionally drink a cup of dish-washing detergent, but I guess that (but I will not do this test) if a dish or bowl isn't rinsed well and some detergent left on it (not impossible when you dine out), we will probably NOT get sick because the amount is not too much.

The point is - How does our body handle this "not too much" amount of chemicals. Does it depend on what actual chemical it is? Does it just stay
in some parts of our organs temporarily or forever?

In fact, I am not talking about only detergent, it's just an example, welcome broader opinion

[Borek]

There is no "one explanation fits all" answer to that.

Some substances are just filtered out unchanged by kidneys (and/or sweated out), some are processed in liver by "universal" enzymes that are able to modify/cut into smaller parts whole classes of compounds. This system evolved to deal with everything nature throws at us, so while it is not perfect and some things still kill us easily, it is very effective.

Plus, you are right that it is a dose that makes the poison - hence when we talk about toxicity it is best to use things like LD50 to describe chemicals and their impact on our bodies.

[Babcock_Hall]

A common strategy is to make a foreign compound more hydrophilic, either through oxidation or by conjugating it with an electrophilic group of atoms.  Often both tactics are employed.