The world’s deadliest food kills more than 200 people every year

 

Fugu: The Japanese Extreme Experience
. This pufferfish attracts thrill-seekers. Why? Because it contains a toxin 200 times more potent than cyanide. A minor error in its preparation can lead to rapid paralysis… and death. Only trained and certified Japanese chefs are allowed to serve it. Around fifty cases of poisoning are reported each year.

Star fruit: pretty, but not for everyone.
This star-shaped fruit is rich in vitamin C, but it also contains neurotoxins. In cases of kidney problems, these neurotoxins accumulate rapidly in the body, causing neurological disorders and, in severe cases, even death. Avoid it if you have kidney problems.

Fruit pits: a tiny toxic heart.
Fruit is delicious, but beware of its pit. Those of cherries, apricots, or apples contain a compound that releases cyanide if chewed or crushed. Don’t panic if you accidentally swallow a pit, but if consumed in large quantities, they become toxic.

Green potatoes: a classic to watch out for

When exposed to light, potatoes turn green and produce solanine, a toxic compound. In large quantities, it can cause vomiting, confusion, or even paralysis. Tip: Peel them carefully and discard any that have turned green.

Raw cashews: a false friend.
Cashews marketed as “raw” are actually pre-cooked by steaming. This is because true raw cashews contain urushiol, an irritant also found in poison ivy. Consume only after processing.

Read more on the next page

Nutmeg: a magical spice… or a bad idea?

Nutmeg is perfect in a gratin, but it becomes toxic in high doses. Two teaspoons can be enough to cause hallucinations, nausea, and confusion for several days. Use with caution!

Wild mushrooms: beware of look-alikes.
Every autumn, amateur mushroom hunters mistake poisonous mushrooms for edible species. The result: dozens of serious poisonings each year. When in doubt, abstain.

Rhubarb: Sweet in pies, toxic in leaves.
We love its stalks in pies, but its leaves should be avoided. Rich in oxalic acid, they can cause kidney problems if consumed in large quantities. Peel them well, and keep only the stalks.

Raw kidney beans: a classic that must be cooked thoroughly.
While safe when cooked, raw kidney beans contain a toxin: phytohemagglutinin. If undercooked, they can cause severe digestive problems. Always boil them for at least 10 minutes before eating.

Eating, yes… but with full awareness!