For many of us, food is all about getting the nutrients we need, enjoying flavors, and having a good time. But for millions of people around the globe, just having a simple meal can actually be life-threatening.
Would you eat something that could potentially kill you? For most individuals, food is mainly about nourishment, but in different parts of the world, some foods pose a real danger of death – yet people still choose to eat them. Let’s explore 10 of the most dangerous foods on Earth and understand why they are still consumed.
Cyanide-laced staple
Cassava may seem like a harmless root vegetable, but its roots and leaves have cyanogenic glycosides, which can turn into cyanide if eaten raw or not processed properly. This can result in cyanide poisoning, leading to serious health issues like goiters, paralysis, and even death.
The World Health Organization (WHO) states that cassava poisoning causes around 200 deaths each year, giving this root vegetable the nickname of “world’s deadliest food.”
Despite the risks, cassava is a crucial food source for over 800 million people in about 80 countries, according to WHO. It can survive droughts, is easy to cultivate, and offers important carbohydrates. When prepared correctly – by soaking, fermenting, drying, or boiling – the cyanide levels decrease, making it safe to eat. For many, it’s not just a food choice – it’s essential for survival.
Deadly delicacy
The Japanese dish fugu is made from pufferfish, which has a toxin that is “200 times more deadly than cyanide,” as reported by the BBC. “Tetrodotoxin poisoning is described as ‘rapid and violent,’ starting with numbness around the mouth, then leading to paralysis, and finally death. The unfortunate person remains aware until the very end. There is no cure.”
The Japanese Ministry of Health says that about 50 people, mostly amateurs and anglers, get poisoned each year, with a few of them dying.
Even with the risks, blowfish is a popular dish in Japan, often eaten as sashimi or in hot pots. Only chefs who are highly trained and have a license can prepare it, making sure to take out the toxic parts like the liver, ovaries, and intestines. The little tingling feeling from leftover toxins makes fugu exciting for those who like to take risks.
Hidden Neurotoxin
Starfruit has neurotoxins that are safe for most people but can be deadly for those with kidney problems. In people who are affected, the toxin builds up, causing seizures, confusion, and even death. Symptoms can show up within hours, starting with hiccups, vomiting, or feeling weak.
If your kidneys are healthy, starfruit is totally safe to eat. This fruit, which looks like a yellow five-pointed star, is loved for its sweet-tart taste and high vitamin C content. WebMD says that this fruit is full of antioxidants, making it a good anti-inflammatory, and potassium, which helps lower your chances of having a heart attack or stroke.
Sweet treats with a deadly core
Cherry pits and apple seeds have a substance called amygdalin, which can turn into cyanide if you crush or chew them. If you eat a lot of it, it can make you feel dizzy, sick, have trouble breathing, and could even be deadly.
The fruit is safe to eat, but you should never crush or eat the pits. Swallowing a whole cherry pit is okay, but if you break it, it lets out harmful toxins.
Toxic side dish
When green potatoes are in the light, they make chlorophyll, which is safe. But Healthline says that it can also create some compounds, like solanine, which can be harmful to people if eaten in large amounts. Still, serious sickness from this is not common.
Eating too many can even cause paralysis or coma.
However, green potatoes can be safe if you peel them well. Make sure to throw away any that are green or have sprouting eyes to stay safe from toxins.
Nutty by nature
Raw cashews have urushiol, which is the same poison found in poison ivy and poison oak.
“If you touch or eat raw cashews, you might have a reaction like the one from poison ivy, including an itchy rash and burning skin,” says Healthline.
But don’t worry! Cashews that are sold as raw in stores have been shelled and heated to get rid of any urushiol, so they are safe to eat.
Also, keep in mind that mango skin has urushiol too.
Not worth the trip
Nutmeg is a strong spice that has myristicin, a substance that impacts the nervous system. If taken in large amounts, it can lead to hallucinations, nausea, a fast heartbeat, and even seizures. Just two teaspoons can cause serious symptoms that can last for days – “although in some instances, psychosis has lasted for as long as six months,” according to a study.
When used in small quantities, nutmeg adds a nice flavor to desserts and drinks. However, eating too much of it can make this festive spice a dangerous 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 says that out of the 70-80 types of poisonous mushrooms, only a small number are deadly if eaten. However, many of them look a lot like safe, edible mushrooms, which makes them really risky.
You don’t need to stay away from all mushrooms! But if you’re not a mushroom expert, it’s better to just buy mushrooms from the store.
Sweet but deadly
Rhubarb is often loved in pies and jams, but did you know that some parts of this plant can be harmful? The stalks are safe to eat (and really tasty), but the leaves of rhubarb have oxalic acid, which is a natural poison that can lead to kidney failure if you eat too much of it.
Rhubarb is a yummy and flexible ingredient, but it’s best to throw the leaves in the compost. Enjoy the safe parts and savor this tangy delight without any worries!
Deadly beans
Raw kidney beans have a toxin called phytohaemagglutinin, which can make you really sick with vomiting and stomach cramps. Just a few undercooked beans can give you food poisoning.
To make kidney beans safe to eat, you need to boil them for at least 10 minutes to get rid of the toxin. But if you cook them at low temperatures, they can actually become more toxic instead of getting rid of the poison, so be very careful when you’re cooking your chili slowly.
Have you ever tried any of these dangerous dishes? Tell us about the most risky thing you’ve eaten and share this story so we can hear from others!