For most of us, food is about nutrition, taste and enjoyment. But for millions of people around the world, a single meal can be life-threatening:
Would you eat something that could kill you? For most people, food is about nutrition, but around the world, there are certain foods that pose a real risk of death – and yet people continue to eat them. Let’s take a look at 10 of the most dangerous foods on the planet and why people still eat them
Cyanide-containing vegetable:
Cassava may look like an innocent tuber, but its roots and leaves contain cyanogenic glycosides, which break down into cyanide when eaten raw or improperly processed. This can lead to cyanide poisoning, which can cause goiters, paralysis, and death.
According to the World Health Organization ( WHO ), around 200 people die each year from cassava poisoning, giving the root vegetable the title of “the world’s deadliest food.”
Deadly delicacy:
The Japanese delicacy fugu is made from puffer fish, which contains a poison that is “200 times more deadly than cyanide,” reports the BBC . “Tetrodotoxin poisoning has been described as “swift and violent,” first a numbness around the mouth, then paralysis, and finally death. The unfortunate guest remains conscious until the very end. There is no antidote.”
The Japanese Ministry of Health reports that around 50 people (mostly amateurs and anglers) are poisoned each year, and that a handful die.
Despite its dangers, bluefin tuna is a delicacy in Japan, often served as sashimi or in hot pots. Only highly trained and licensed chefs are allowed to prepare it, and they make sure the poisonous parts (liver, ovaries, and intestines) are carefully removed. The slight tingling sensation from the remaining toxins makes fugu an exciting experience for risk-takers.
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