Food is about enjoyment, taste, and sustenance for the majority of us. However, for millions of people worldwide, a simple meal can become fatal.
If something could kill you, would you eat it? The majority of people view food as a source of nourishment, however some foods carry a genuine risk of death, yet people nevertheless eat them. Ten of the world’s most harmful foods will be examined, along with the reasons why people continue to consume them.
Cyanide-infused mainstay
Despite its harmless appearance, cassava contains cyanogenic glycosides in its roots and leaves that, when eaten raw or incorrectly prepared, decompose into cyanide. Cyanide poisoning may result from this, which can cause goiters, paralysis, and even death.
The World Health Organization (WHO) claims that cassava poisoning claims the lives of 200 people annually, making the root vegetable the “deadliest food in the world.”
According to the WHO, despite the risks, cassava provides a lifeline to more than 800 million people across over 80 nations. It offers vital carbohydrates, is easy to grow, and is resistant to drought. Correct processing, such as soaking, fermenting, drying, or boiling, lowers the cyanide levels and renders the food safe for consumption. Many people consider it a survival requirement rather than a choice.
Deadly delicacy
The pufferfish used to make the Japanese delicacy fugu carries a poison that is “200 times more deadly than cyanide,” according to the BBC. First a numbness around the mouth, followed by paralysis and death, etrodotoxin poisoning has been characterized as “rapid and violent.” The unhappy diner survives till the very end. There isn’t a remedy.
Every year, about 50 people—mostly fishers and amateurs—are poisoned, and a few of them die, according to the Japanese Ministry of Health.
Blowfish is a delicacy in Japan, where it is frequently served as sashimi or in hot pots, despite the risks. Only chefs who have had extensive training and a license are permitted to prepare it, guaranteeing that the intestines, liver, and ovaries—all of which are toxic—are meticulously removed. Fugu is a thrilling experience for risk-takers because of the mild tingling sensation caused by leftover poisons.
Unspoken Neurotoxin
Neurotoxins found in starfruit are lethal to renal disease patients but innocuous to most others. The accumulation of the poison in afflicted persons can result in seizures, disorientation, and even death. Within hours, symptoms may start to show up, such as weakness, vomiting, or hiccups.
You can safely eat starfruit if your kidneys are in good condition. Its sweet-tart taste and high vitamin C content make the fruit, which resembles a yellow five-pointed star, popular. The fruit is full of potassium, “which lowers your risk of a heart attack or stroke,” and antioxidants, which make it a fantastic anti-inflammatory, according to WebMD.
Delicious sweets with a lethal core
Apple seeds and cherry pits contain amygdalin, a substance that, when chewed or crushed, transforms into cyanide. Excessive dosages may result in nausea, dizziness, respiratory issues, and even death.
The fruit itself is safe, but you should never crush or eat the pits. Toxins are released when cherry pits are broken open, yet consuming an entire cherry pit won’t hurt you.
Hazardous side dish
Green potatoes create the totally safe chemical chlorophyll when they are exposed to light. However, Healthline cautions that “it can also encourage the production of certain compounds,” such as solanine, which “can be toxic to humans in high doses.” Reports of severe sickness, however, are uncommon.
Consuming too much food can potentially cause coma or paralysis.
If you peel them correctly, however, green potatoes are harmless. To prevent toxicity, throw away those that have green tinge or eyeballs that are growing.
Inherently crazy
The same toxin that is present in poison oak and poison ivy, urushiol, also present in raw cashews.
According to Healthline, “if you were to handle or eat cashews in their raw form, you would probably experience a reaction similar to that caused by poison ivy, such as an itchy and inflamed skin rash that may cause a burning sensation.”
On the other hand, cashews that are marked as raw at the supermarket have been shelled and heated to eliminate any traces of urushiol, so they are safe.
Also, urushiol is found in mango skin.
The journey is not worthwhile.
A chemical that affects the neurological system, myristicin, is found in the pungent spice nutmeg. When used in excess, it might result in seizures, nausea, fast heartbeat, and hallucinations. According to a research, just two teaspoons can cause severe symptoms that linger for days, “though in some cases psychosis has set in for up to six months.”
Nutmeg, when used sparingly, adds taste to drinks and sweets. However, consuming too much of this seasonal spice can be harmful.
The deadly fungus
Some wild mushrooms contain toxins that cause organ failure and death, such as the death cap that killed Pope Clement VII in 1534.
Few of the 70–80 species of toxic mushrooms are truly lethal when consumed, according to Brittanica, but several “bear an unfortunate resemblance to edible species and are thus especially dangerous.”
It’s not necessary to stay away from all mushrooms! Sticking to store-bought mushrooms is safer, though, unless you’re an expert.
Lovely but lethal
You may love rhubarb in pies and preserves, but did you know that part of the plant is poisonous? The leaves of the rhubarb plant contain oxalic acid, a naturally occurring toxin that increases the risk of renal failure, but the stalks are safe and pleasant.
Though its leaves are better left in the compost pile, rhubarb is a tasty and adaptable ingredient. Take it easy and savor this tart pleasure without taking any chances!
Lethal beans
A toxin found in raw kidney beans called phytohaemagglutinin can induce severe nausea and cramping in the stomach. A small amount of undercooked beans might cause food illness.
The poison in kidney beans is destroyed when they are boiled for at least ten minutes, making them safe to consume. Be especially cautious when slow boiling your chili because low temperatures might actually increase their toxicity rather than neutralize it.
