For most of us, food means nourishment, taste, and pleasure. But for millions of people around the world, a simple meal can be deadly.
Would you eat something that could kill you? For most people, food means nourishment, but around the world, some foods pose a real risk of death—and yet, people continue to eat them. Here are ten of the most dangerous foods on the planet and the reasons why people continue to eat them.
Cassava: A Cyanide-Containing Staple
Cassava may seem 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, causing goiter, paralysis, and death.
According to the World Health Organization (WHO), cassava poisoning kills approximately 200 people a year, earning this root vegetable the title of “the world’s deadliest food.”
Although risky, cassava is a lifeline for more than 800 million people in approximately 80 countries, according to the WHO. It is drought-resistant, easy to grow, and provides essential carbohydrates. When processed properly (soaked, fermented, dried, or boiled), its cyanide content decreases, making it safe to eat. For many, it’s not a choice, but a survival necessity.
A Deadly Specialty
Fugu, a Japanese specialty, is made from pufferfish, which contains a poison “200 times more deadly than cyanide,” reports the BBC. “Tetrodotoxin poisoning has been described as ‘swift and violent,’ with initial numbness around the mouth, then paralysis, and finally death. The unfortunate person remains conscious until the end. There is no antidote.”
Fugu fish. Hopefully not my last meal!
Posted by Chris Pasley on Sunday, November 13, 2022
The Japanese Ministry of Health reports that approximately 50 people (mostly hobbyists and anglers) are poisoned each year, with a few deaths.
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