Some foods that populate kitchens and restaurants worldwide are capable of causing fatal disorders when consumed improperly or in large amounts.
Yes, as much as food delights and feeds us, there are several items that are best handled with caution.
From very common ingredients to some truly exotic delicacies, here are 12 foods capable of killing.
- Fugu (Pufferfish)
- Casu Marzu (Maggot Cheese)
- Raw Kidney Beans
- Rhubarb Leaves
- Ackee Fruit
- Sannakji (Live Octopus)
- Wild Mushrooms
- Nutmeg
- Cherries (Pits)
- Cassava
- Peach and Plum Pits
- Unpasteurized Milk
Fugu (Pufferfish)
Fugu is a delicacy in Japan but has gained notoriety for the possibility of death from tetrodotoxin in its organs. Only licensed chefs are allowed to prepare fugu, and even then, the preparation must be highly meticulous to avoid contamination of the meat. The toxin is very potent and can paralyze a person in just hours, leading to suffocation.
Although very hazardous, many people still like to experience the thrill of having it, but if not prepared right, it can have deadly consequences. Many people die annually because of improper handling; it indeed is one of the deadliest fish in the world.
Casu Marzu (Maggot Cheese)
This is a Sardinian cheese that intentionally has live maggots in it. The larvae are added for the fermentation process that turns the cheese soft and spreadable. Though considered a delicacy by many locals, it poses serious health risks.
The maggots can cause intestinal issues, including food poisoning or even parasitic infections if they aren’t consumed correctly. Sometimes, the maggots survive digestion and cause serious health complications, making it a high-risk choice for adventurous eaters.
Raw Kidney Beans
Kidney beans are a nutritious and healthy food, but when ingested raw or undercooked, they can be unsafe. Raw kidney beans have been known to contain high amounts of lectins, a toxin associated with nausea, vomiting, and diarrhea. The beans become safe to eat once they are cooked at a high enough temperature for at least 10 minutes.
Consumption of mere handfuls of raw beans might cause poisoning and extreme gastrointestinal disturbances. The appropriate cooking directions in this respect should be diligently followed in order to prevent ill effects of these frequently consumed legumes.
Rhubarb Leaves
Rhubarb, although often used in pies and other deserts for its edible stalk portion, carries a warning on toxicity regarding the leaves. The foliage contains substances called oxalic acid and anthraquinone glycosides; both have been reported as potentially toxic to humans. Ingesting a large quantity of the leaves may cause kidney failure, which can be accompanied by respiratory failure.
Poisoning symptoms have also been reported to include shortness of breath, convulsion, and even death on rare occasions. While the prepared stalks are edible, the leaves have to be rejected due to the possibility of serious health consequences arising.
Ackee Fruit
Ackee is originally Jamaican and is one of the base ingredients in the national dish ackee and saltfish. However, fruits must be prepared properly before being consumed because the unripened fruit contains toxic amounts of hypoglycin A, which may result in a condition called Jamaican vomiting sickness. This results in symptoms such as vomiting, hypoglycemia, and even death in worst cases.
Only the fully ripe ackee fruit should be consumed, and the seeds must be removed thoroughly to prevent poisoning. The fruit is so dangerous that it becomes a high-risk food for individuals who are not familiar with its preparation.
Sannakji
Sannakji is a Korean dish comprising live octopus tentacles. It is a popular delicacy among thrill seekers. However, eating sannakji involves serious choking hazards. When served, the tentacles are still moving, and when not chewed properly, they may get stuck in the throat, leading to suffocation.
Sometimes, the suction cups of the tentacles attach to the throat or esophagus and make things worse. The ingestion of this dish should be done with great care to prevent a potentially lethal outcome.
Wild Mushrooms
Not all mushrooms are alike, and some species that can be found in the wild are very poisonous. For example, the genus Amanita includes some of the deadliest mushrooms, like the death cap mushroom, which can cause liver and kidney failure.
Many poisonous mushrooms closely resemble edible ones, and foragers must be well versed in identifying them. Even small quantities of these poisonous mushrooms can be lethal when ingested. It is important to consult an expert before eating wild mushrooms to avoid the risk of poisoning.
Nutmeg
Nutmeg is a common spice used in many dishes, but it can be toxic if taken in large quantities. As little as two teaspoons of nutmeg can cause hallucinations, seizures, and nausea due to the consumption of myristicin, a compound that affects the central nervous system in large doses.
While it is safe to use in typical culinary uses, overconsumption of nutmeg may lead to serious consequences. The intoxicating effects of nutmeg have led to poisoning, especially among those who think it is a recreational drug.
Cherries (Pits)
Cherries are tasty, but the pits are highly toxic because they contain cyanide compounds. If a pit is chewed or swallowed, cyanide can be released into the body and cause symptoms such as dizziness, difficulty breathing, and even death. Although the occasional accidental ingestion of a pit is not harmful, it is dangerous to consume them in large amounts or after being crushed.
The risk of poisoning is low, but it is best to avoid ingesting pits altogether. When eating cherries, the pits should always be removed before consumption to decrease the chance of cyanide poisoning.
Cassava
Cassava, a starchy root vegetable popular in many parts of the world, can be deadly if not prepared properly. It contains cyanogenic glycosides, which, when not cooked correctly, release cyanide into the body. Improper preparation can lead to cyanide poisoning, with symptoms such as vomiting, abdominal pain, and in severe cases, death.
The root must be peeled and thoroughly cooked before consumption to neutralize the toxins. It is one of the most common sources of food poisoning in regions where cassava is grown, due to consumption of raw or undercooked cassava.
Peach and Plum Pits
Similar to cherries, peach and plum pits also contain cyanide compounds. While a small amount of pit is unlikely to cause harm, consumption of multiple pits or chewing them can release enough cyanide to be fatal.
Cyanide poisoning from these pits leads to symptoms such as confusion, nausea, and even coma. The risk of death is higher if the pits are crushed or broken open, as this accelerates the release of toxins. Always discard the pits before consuming these fruits to avoid any potential danger.
Unpasteurized Milk
Unpasteurized or raw milk is a controversial food, as it has not undergone the pasteurization process that kills harmful bacteria. Drinking unpasteurized milk exposes people to serious diseases such as E. coli, Salmonella, and Listeria. These bacteria may cause food poisoning, kidney failure, and even death among especially vulnerable groups such as the elderly, children, and pregnant women.
Pasteurization is supposed to make milk safe for consumption, and not doing so might cause serious health problems. Always drink pasteurized milk to ensure safety and avoid life-threatening illnesses.
