For many of us, food represents nourishment, flavor, and pleasure. However, for millions globally, a seemingly simple meal can become fatal.
Would you consume something that could potentially kill you? For the majority, food is primarily about nourishment, yet in various parts of the world, certain foods pose a genuine risk of death – and still, people choose to eat them. Let’s explore 10 of the most perilous foods on Earth and the reasons why they are still consumed.
Cyanide-laden staple
Cassava may appear to be a harmless tuber, but its roots and leaves harbor cyanogenic glycosides, which convert into cyanide when eaten raw or not properly processed. This can result in cyanide poisoning, leading to goiters, paralysis, and even death.
The World Health Organization (WHO) states that cassava poisoning claims around 200 lives annually, earning this root vegetable the moniker of “world’s deadliest food.”
Despite its dangers, cassava serves as a crucial food source for over 800 million individuals across roughly 80 countries, according to WHO. It is resilient to drought, easy to cultivate, and offers vital carbohydrates. When prepared correctly – through soaking, fermenting, drying, or boiling – the cyanide content decreases, rendering it safe for consumption. For many, it’s not merely a choice – it’s essential for survival.
Lethal delicacy
The Japanese dish fugu is crafted from pufferfish, which harbors a toxin that is “200 times more lethal than cyanide,” as reported by the BBC. “Tetrodotoxin poisoning is described as ‘rapid and violent,’ beginning with numbness around the mouth, followed by paralysis, and ultimately death. The unfortunate diner remains aware until the very end. There is no antidote.
The Japanese Ministry of Health indicates that approximately 50 individuals, primarily amateurs and anglers, suffer from poisoning each year, with a few fatalities.
In Japan, despite the risks, blowfish is considered a delicacy, frequently enjoyed as sashimi or in hot pots. Only chefs who are highly trained and licensed are permitted to prepare it, ensuring the toxic parts (such as the liver, ovaries, and intestines) are meticulously removed. The slight tingling sensation from any remaining toxins enhances its allure, making fugu an exciting choice for thrill-seekers.
Hidden Neurotoxin
Starfruit contains neurotoxins that pose no threat to most people but can be lethal for those with kidney issues. In these individuals, the toxin builds up, resulting in seizures, confusion, and potentially death. Symptoms may manifest within hours, beginning with hiccups, vomiting, or weakness.
For those with healthy kidneys, starfruit is entirely safe to consume. This fruit, resembling a yellow five-pointed star, is popular for its sweet-tart taste and high vitamin C content. According to WebMD, it is rich in antioxidants, making it an excellent anti-inflammatory, and contains potassium, which reduces the risk of heart attacks or strokes.
Sweet treats with a deadly core
Cherry pits and apple seeds contain amygdalin, a substance that converts to cyanide when crushed or chewed. In significant quantities, this can lead to dizziness, nausea, respiratory issues, and even death.
While the fruit itself is safe, the pits should never be crushed or ingested. Swallowing a whole cherry pit is harmless, but breaking them open releases toxins.
Toxic side dish
When green potatoes are exposed to light, they produce chlorophyll, which is completely safe. However, Healthline cautions that “it can also promote the formation of certain compounds,” such as solanine, which “can be toxic to humans in high doses. Nevertheless, serious illness reports are uncommon.
Consuming enough food can even result in paralysis or coma.
However, green potatoes are safe to eat if they are peeled correctly. Make sure to throw away any potatoes that have a green hue or sprouting eyes to prevent toxicity.
Naturally nutty
Raw cashews have urushiol, the same harmful substance found in poison ivy or poison oak.
“If you were to touch or eat cashews in their raw state, you would probably have a reaction similar to that of poison ivy, which includes an itchy and inflamed skin rash that might feel burning,” Healthline states.
Nevertheless, cashews sold as raw in stores have been shelled and heat-treated to eliminate any urushiol residue, making them safe to consume.
Note: The skin of mangoes also contains urushiol.
Not worth the journey
Nutmeg is a strong spice that has myristicin, a compound that impacts the nervous system. In large quantities, it can lead to hallucinations, nausea, a rapid heartbeat, and seizures. Just two teaspoons can trigger severe symptoms lasting for days – “although in some instances, psychosis has persisted for up to six months,” a study suggests.
When used in small quantities, nutmeg enhances the flavor of desserts and beverages. However, overindulgence can turn this festive spice into a toxic ordeal.
Deadly mushrooms
Certain wild mushrooms, such as the death cap that took the life of Pope Clement VII in 1534, contain toxins that can lead to organ failure and death.
Brittanica notes that only a “small number of the 70-80 types of poisonous mushrooms are truly fatal when consumed,” yet many “unfortunately resemble edible varieties, making them particularly hazardous.”
You don’t need to avoid all mushrooms! However, unless you’re knowledgeable, it’s wiser to choose mushrooms from the store.
Sweet yet dangerous
Rhubarb is often a favorite in pies and jams, but did you know that part of this plant is actually harmful? While the stalks are completely safe (and tasty), rhubarb leaves contain oxalic acid, a natural toxin that can lead to kidney failure in large quantities.
Rhubarb is a tasty and adaptable ingredient, but it’s best to leave the leaves in the compost. Enjoy this tart delight without the worry by sticking to the safe parts!
Hazardous beans
Raw kidney beans have phytohaemagglutinin, a toxin that can result in severe vomiting and stomach cramps. Just a handful of undercooked beans can cause food poisoning.
Boiling kidney beans for at least 10 minutes eliminates the toxin, making them safe to consume. However, cooking them at low temperatures can actually increase their toxicity instead of neutralizing the poison, so be particularly cautious when slow simmering your chili.
Have you ever tried any of these dangerous dishes? Share your experience with the most perilous food you’ve eaten, and don’t forget to spread this story so we can hear from others!
