World’s ‘d.adliest food’

Many everyday foods can be surprisingly dangerous if not handled properly. Cassava, a root vegetable eaten by over 800 million people, can release deadly cyanide if not correctly processed. Similarly, Japan’s blowfish, or fugu, contains a poison more lethal than cyanide, requiring expert chefs to prepare it safely. Starfruit poses a deadly risk to people with kidney disease, while apple seeds and cherry pits can release cyanide when crushed. Green potatoes, due to solanine, and truly raw cashews, containing urushiol (like poison ivy), are also harmful if consumed without proper care.

Other risky foods include nutmeg, which can cause hallucinations in large amounts due to myristicin, and wild mushrooms like the death cap, which are easily mistaken for edible ones but can be fatal. Rhubarb leaves contain oxalic acid, which is toxic, while undercooked kidney beans have a compound that causes severe stomach distress. While many of these foods are staples or delicacies, their dangers highlight the importance of proper preparation. Whether eaten for necessity or thrill, awareness of these risks can help prevent harm. Have you eaten any of these? Knowing more could save a life.