For the majority of us, food is about enjoyment, flavor, and sustenance. But a simple lunch can become fatal for millions of people worldwide.
Would you consume a potentially fatal food? Food serves as sustenance for the majority of people, however some meals carry a genuine risk of death, yet people nevertheless eat them. Let’s examine ten of the world’s most harmful foods and the reasons why people continue to consume them.
A staple laced with cyanide
Although cassava may appear to be a harmless tuber, its roots and leaves contain cyanogenic glycosides that, when eaten raw or incorrectly prepared, decompose into cyanide. Cyanide poisoning from this can result in goiters, paralysis, and even death.
About 200 people die from cassava poisoning each year, according to the World Health Organization (WHO), making the root vegetable the “deadliest food in the world.”
According to the WHO, cassava provides a lifeline for over 800 million people in almost 80 countries, despite the risks involved. It is easy to grow, resistant to drought, and a good source of vital carbohydrates. Cyanide levels decrease with proper processing, such as soaking, fermenting, drying, or boiling, making it safe for consumption. For many, it’s a survival need rather than a choice.
A deadly delicacy
According to the BBC, the pufferfish used to make the Japanese delicacy fugu has a poison that is “200 times more deadly than cyanide.” It has been said that trotrodotoxin poisoning is “rapid and violent,” causing numbness around the mouth, paralysis, and death. Until the very end, the poor diner is still conscious. An antidote does not exist.
According to the Japanese Ministry of Health, each year about 50 people—mostly fishers and amateurs—are poisoned, and a few of them die.
Despite the risks, blowfish is a delicacy in Japan and is frequently prepared in hot pots or as sashimi. To ensure that the poisonous portions (liver, ovaries, and intestines) are meticulously removed, only chefs with extensive training and a license are permitted to cook it. For risk-takers, fugu is an exciting experience because of the mild tingling sensation caused by lingering poisons.
Undiscovered Neurotoxin
Most people are unaffected by the neurotoxins included in starfruit, however kidney disease patients can die from them. The poison builds up in afflicted people, causing convulsions, disorientation, and even death. Within hours, symptoms may manifest, beginning with weakness, vomiting, or hiccups.
Starfruit is perfectly safe to consume if your kidneys are in good condition. The fruit, which resembles a yellow five-pointed star, is popular because of its high vitamin C content and sweet-tart flavor. According to WebMD, the fruit is rich in potassium, “which lowers your risk of a heart attack or stroke,” and antioxidants, which make it an excellent anti-inflammatory.
Delicious confections with a lethal center
Amygdalin, a substance found in cherry pits and apple seeds, is broken down or chewed to produce cyanide. When taken in excess, this can lead to nausea, dizziness, respiratory issues, and even death.
The pits should never be crushed or eaten, even though the fruit itself is fine. A cherry pit won’t hurt you if you swallow it whole, but if you break it open, poisons are released.
toxic side dish
Green potatoes create chlorophyll, which is entirely safe, when they are exposed to light. “It can also encourage the production of certain compounds,” such as solanine, which “can be toxic to humans in high doses,” Healthline cautions. Reports of severe sickness are uncommon, though.
A coma or paralysis may also result from eating too much.
However, if you peel them correctly, green potatoes are safe. To prevent toxicity, throw away any that have a green tint or are developing eyes.
Crazy by nature
Urushiol, the toxin present in poison oak and poison ivy, is also present in raw cashews.
“You would probably have a reaction like poison ivy if you handled or ate cashews in their raw form, such as an itchy and inflamed skin rash that may cause a burning sensation,” according to Healthline.
But cashews that are marked as raw at the supermarket are safe since they have been shelled and heated to get rid of any urushiol residue.
Note: Urushiol is also present in mango skin.
The trip is not worthwhile.
Myristicin, a substance that affects the neurological system, is found in nutmeg, a spicy spice. It can result in seizures, fast heartbeat, nausea, and hallucinations when taken in excess. According to a research, “though in some cases psychosis has set in for up to six months,” just two teaspoons can cause severe symptoms that linger for days.
Nutmeg adds taste to drinks and pastries when used sparingly. However, overindulging in this seasonal spice might have hazardous effects.
Fungi that cause death
Toxins found in certain wild mushrooms, such as the death cap that killed Pope Clement VII in 1534, can result in organ failure and death.
According to Brittanica, many of the 70–80 species of toxic mushrooms “bear an unfortunate resemblance to edible species and are thus especially dangerous,” but only a small percentage of them are truly lethal when consumed.
You don’t have to stay away from every mushroom! However, it’s wiser to limit yourself to store-bought mushrooms unless you’re an expert.
Charming but lethal
Although it’s a common ingredient in pies and jams, did you realize that a portion of the plant is actually poisonous? Rhubarb leaves contain oxalic acid, a naturally occurring toxin that can lead to kidney failure in excess, but the stalks are completely harmless (and delicious).
Although rhubarb is a tasty and adaptable vegetable, it is recommended to leave its leaves in the compost pile. Enjoy this tangy delicacy without taking any chances by sticking to the safe sections!
Deadly beans
Phytohaemagglutinin, a toxin found in raw kidney beans, can induce severe nausea and cramping in the stomach. Food illness can result from eating just a handful of undercooked beans.
Kidney beans are safe to eat after being boiled for at least ten minutes, which eliminates the toxin. However, when you’re slow simmering your chili, take additional care because heating it at low temperatures can actually make it more dangerous rather than neutralize the toxin.