The 10 Most Dangerous Foods In The World
The 10 Most Dangerous Foods In The World
It’s no secret that hot dogs are one of the biggest choking hazards in the United States and many other countries. According to Johns Hopkins Medicine, they are the biggest cause of choking injuries in children. But many other food items out there are far more dangerous than hot dogs. They could make you sick or even kill you if not prepared properly. Here we take a look at the top 10 most dangerous foods in the world. If you are a big foodie, eat them at your own risk.
Some of them are mouth-watering. But they could prove fatal if they are not prepared correctly.
10- Raw cashews
People who don’t have nut allergies don’t mind eating cashew nuts from the tree. But few people know that the raw cashews contain urushiol, which could be fatal if eaten in large quantities. The cashews you buy at stores are safe because they undergo heat treatment to remove toxins.
Cassava is a popular delicacy in South America and Africa. The root vegetable is primarily cultivated in South America. It must be cooked correctly before being eaten. If you chew it raw or cook it incorrectly, cassava releases a harmful enzyme called linamarase that turns a compound in the root into hydrogen cyanide. The sweet variety of cassava is not as deadly as the bitter one, but it still contains 20mg of cyanide per root.
8- Blood clams
Blood clams are harvested in the Chinese waters, the Atlantic, the Pacific Ocean, and the Gulf of Mexico. These bivalves carry a number of diseases such as Hepatitis A, dysentery, and typhoid because they live in lower oxygen environments. Blood clams have even been responsible for massive hepatitis outbreaks.
If you are one of the adventurous foodies, you might want to try this Korean delicacy made with raw baby octopus. The octopus is chopped up and seasoned before it’s brought to the table. But their suction cups remain active with some gripping power. Unless you chew carefully and thoroughly, the suction cups could stick to your throat and suffocate you.
Rhubarb is the primary ingredient in the rhubarb pie, but you should avoid leaves of this vegetable at all costs. Both raw and cooked leaves of Rhubarb contain a toxin called oxalic acid, which could cause kidney failure and even kill you. The symptoms include eye pain, trouble breathing, diarrhea, and red urine. An estimated 15-30 grams of oxalic acid is enough to kill an adult.
Elderberries are not cultivated in the United States, but their ripened flesh is used in jam and jelly that you buy from the grocery stores. Homeopathic experts use elderberries to treat various ailments such as the flu, cold, and skin wounds. But raw elderberries, their leaves, seeds, and twigs could be toxic. According to the CDC, they contain a toxin that causes cramps, nausea, vomiting, weakness, and even death.
4- Cherry seeds
Cherry seeds or pits contain a compound called amygdalin, which converts into the deadly hydrogen cyanide when you ingest them. Fortunately, an adult will do just fine even after consuming 703mg of hydrogen cyanide a day. Unless you are consuming hundreds of cherry seeds, you don’t have to worry much.
3- Casu Marzu
Casu marzu is a traditional Sardinian sheep milk cheese. It contains live insect larvae for extra fermentation. The larvae partially decompose the sheep milk cheese. Stay as far away from it as you can because the larvae can survive being ingested and cause trouble in your intestine. Thankfully, casu marzu is banned in the United States and European Union for hygienic reasons.
Ackee is a Jamaican fruit. You should consider eating it only when it’s fully ripe and properly prepared. If you eat it when it’s still yellow (raw), you could suffer from hypoglycemia, vomiting, and even death. If you want to eat the yellow part, make sure it’s cooked properly. The fruit contains a toxin called Hypoglycin A, which makes it one of the most dangerous foods in the world.
1- Fugu (Pufferfish)
Fugu aka pufferfish is the most dangerous food in the world. Pufferfish is banned in the United States, and for good reasons. It’s 1,200 times more toxic than cyanide. It contains a concentrated amount of Tetrodotoxin, which is a neurotoxin. The delicacy could prove lethal if you don’t prepare it correctly – you have to carefully and completely remove the organs containing the toxin. It kills several dozen people in Japan every year. Even a tiny dose of the toxin stops the nerve conduction between the victim’s body and the brain by blocking sodium channels.
Sat, 10/19/2019 – 20:00