Would you eat something that could kill you?
For many, food is about nourishment and enjoyment. But around the world, some foods come with life-threatening risks—yet people continue to consume them.
Here’s a look at 10 of the most dangerous foods on the planet and why they remain a part of diets worldwide.
Cassava: The Cyanide-Laced Staple
Cassava may seem like an ordinary root vegetable, but its leaves and roots contain cyanogenic glycosides, which release cyanide when consumed raw or improperly processed. This can lead to cyanide poisoning, causing paralysis, goiters, and even death.
According to the World Health Organization (WHO), cassava poisoning kills about 200 people annually, earning it the title of the “world’s deadliest food.” Despite its dangers, cassava remains a staple for over 800 million people across 80 countries due to its drought resistance and high carbohydrate content. When processed correctly—soaked, fermented, dried, or boiled—the cyanide levels drop, making it safe to eat. For many, cassava isn’t just a choice but a necessity.
Fugu: The Deadly Japanese Delicacy
The Japanese delicacy fugu—prepared from pufferfish—contains tetrodotoxin, a poison “200 times more lethal than cyanide,” according to BBC. Poisoning from fugu can cause numbness, paralysis, and eventually death, all while the victim remains conscious. There is no known antidote.
Each year, about 50 people (mostly amateur cooks or anglers) suffer from fugu poisoning, with a handful of fatalities, according to Japan’s Ministry of Health. Despite the risk, fugu remains a sought-after dish, served as sashimi or in hot pots. Only highly trained, licensed chefs are allowed to prepare it, ensuring the removal of its most toxic parts—the liver, ovaries, and intestines.
Starfruit: A Hidden Neurotoxin
Starfruit may look harmless, but it contains neurotoxins that can be deadly for those with kidney disease. In people with compromised kidneys, these toxins accumulate in the body, leading to confusion, seizures, and even death. Symptoms, including hiccups, vomiting, and weakness, can appear within hours.
For those with healthy kidneys, starfruit is completely safe. Known for its sweet-tart flavor and high vitamin C content, it’s also packed with antioxidants and potassium, making it a nutritious choice—when consumed by the right individuals.
Cherry Pits & Apple Seeds: Sweet Treats with a Deadly Core
Cherry pits and apple seeds contain amygdalin, a compound that turns into cyanide when crushed or chewed. While swallowing a whole pit is harmless, breaking them open releases toxins that can cause dizziness, nausea, and even respiratory failure.
The fruit itself remains safe to eat, but consuming the seeds or pits in large quantities can be dangerous.
Green Potatoes: A Toxic Side Dish
When potatoes are exposed to too much light, they produce chlorophyll, which isn’t harmful on its own. However, it can signal an increase in solanine, a toxic compound that, in high doses, can cause nausea, paralysis, or even coma.
Though serious cases are rare, peeling green potatoes and discarding any with sprouting “eyes” reduces the risk of toxicity.
Raw Cashews: Nutty but Dangerous
Raw cashews contain urushiol, the same toxin found in poison ivy and poison oak. Handling or consuming truly raw cashews can cause severe skin irritation and allergic reactions.
However, cashews labeled as “raw” in stores have already been heat-treated to remove urushiol, making them safe to eat. Interestingly, mango skin also contains urushiol, though in much smaller amounts.
Nutmeg: A Spice with Hallucinogenic Effects
Nutmeg contains myristicin, a compound that, in large doses, can affect the nervous system, causing hallucinations, nausea, seizures, and even psychosis. Consuming as little as two teaspoons can trigger severe symptoms lasting for days, while some cases have led to psychotic episodes lasting up to six months.
In small amounts, nutmeg is a popular holiday spice, enhancing desserts and drinks. But excessive consumption turns it into a toxic experience.
Wild Mushrooms: Fatal Fungi
While most mushrooms are safe to eat, some—like the deadly death cap—contain toxins that cause fatal organ failure. Britannica notes that only a handful of the 70-80 poisonous mushroom species are lethal, but many resemble edible varieties, making them especially dangerous.
Unless you’re an expert forager, it’s safest to stick to store-bought mushrooms.
Rhubarb Leaves: Sweet but Deadly
Rhubarb stalks are a favorite ingredient in pies and jams, but its leaves contain oxalic acid, a natural toxin that can cause kidney failure when consumed in large amounts.
To enjoy rhubarb safely, discard the leaves and use only the edible stalks.
Kidney Beans: A Dangerous Protein Source
Raw kidney beans contain phytohaemagglutinin, a toxin that causes severe vomiting and stomach cramps. Eating even a handful of undercooked beans can lead to serious food poisoning.
Boiling kidney beans for at least 10 minutes destroys the toxin, making them safe to eat. However, cooking at low temperatures can actually intensify the toxin rather than neutralize it—so be cautious when slow-simmering dishes like chili.
Have You Tried Any of These Risky Foods?
Some of the world’s most dangerous foods are still consumed daily—whether by necessity, tradition, or the thrill of risk-taking. Have you ever tried one of these potentially deadly dishes? Share your experience, and let us know which risky foods you’d dare to eat!
