Don’t judge by appearance.
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- From toxic to hygienically unsafe, some foods can kill us or make us very sick.
- Korean octopus dish “sannakji” uses live octopus, so it can get stuck in your throat.
- Cherry seeds and the hard cores of fruits contain small amounts of cyanide.
When you think of the world’s most dangerous foods, most people think of exotic delicacies that most people have never encountered. A Korean octopus dish that fights back when you try to swallow it may fit that criteria, but some of the most dangerous foods are probably in your refrigerator or pantry right now.
Business Insider, with the help of nutritionist Keith Kantor, CEO of Nutritional Addiction Mitigation Eating and Drinking, reveals the 17 most dangerous foods in the world, from the toxic to the hygienically unsafe. I tried to summarize.
Let me introduce you.
Don’t chew cherry seeds for a long time
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“Cherry seeds contain a toxic compound called hydrogen cyanide, so spit them out,” Kanter said.
This also applies to other stone fruits such as peaches, plums, and apricots. However, there’s no need to worry that much. Hydrogen cyanide is harmful, but it would take eating hundreds of cherry seeds to kill you.
“Fugu” is strictly regulated in the United States.
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Fugu is one of the most poisonous foods in the world. Imports into the United States are severely restricted.
this is,national geographicAccording to , blowfish is 1,200 times more dangerous than cyanide if not cooked properly.
Kaas Martu, a cheese fermented using maggots, is not for the faint of heart or those with weak stomachs.
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Casa Marzu is a traditional cheese from Sardinia, Italy, which is fermented using live maggots, so it spoils in places. It is prohibited in the United States for hygiene reasons.
“Hot dogs” are actually dangerous
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Aside from the questionable ingredients in some hot dogs, many hospitals view hot dogs as one of the most choking-risk foods in the kitchen. According to Johns Hopkins Medicine, hot dogs are the number one cause of choking-related injuries in children under 3 in the United States. When eating hot dogs, eat slowly and chew thoroughly!
The humidity necessary for alfalfa sprouts to grow is also perfect for bacteria to grow.
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Alfalfa sprouts — especially the raw ones — provide an “ideal” environment for bacteria to grow. According to the Centers for Disease Control and Prevention (CDC), a number of foodborne illness outbreaks in recent decades, including salmonella and E. coli, have been linked to sprout consumption.
“Sannakji” may cause counterattack after eating it.
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Sannakji is an octopus dish that is eaten while the octopus is still wriggling. The danger is that even though the octopus is served after it has been squeezed, it is still moving, so its suction cups can get stuck in your throat if you swallow it.Food & WineOn average, six people die each year in the U.S. after choking on an octopus.
Crustaceans can also inhale dangerous bacteria from the ocean
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“Undercooked or raw shellfish are especially dangerous because they can pick up harmful bacteria and microorganisms from the ocean,” Kanter said.
“It’s best to cook crustaceans. Be especially careful with raw oysters.”
Also, shellfish is one of the most common (and deadliest) food allergies, so be careful.
‘Unpasteurized cheese’ is banned in the US due to potential dangers
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You won’t be able to eat real Camembert cheese in America. why? That’s because Camembert cheese is made from “raw”, unpasteurized milk. According to the U.S. Food and Drug Administration (FDA), raw milk can contain all sorts of harmful pathogens and bacteria, which can spread dangerous foodborne illnesses. In the United States, raw milk cheese that has not been aged for more than 60 days is prohibited, whether imported or domestically made.
Bagels are more dangerous than you think
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Of course, bagels aren’t poisonous. But like avocados, this breakfast staple is the most common cause of knife injuries in the kitchen. According to the Consumer Product Safety Commission, an estimated 2,000 Americans were rushed to the hospital for bagel-related injuries in 2011.
“Green potatoes” are dangerous if eaten in large quantities
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The validity of the theory that unripe “green” potatoes are poisonous has long been debated. just,US National Library of MedicineAccording to , the green tubers and shoots of potatoes contain a toxin called solanine, which is known to cause serious symptoms if ingested in large amounts.
Unripe ackee can cause vomiting and even death.
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Ackee, commonly eaten in Jamaica, is extremely dangerous.Prohibited from entering the United States. If the color is red, it’s ripe. However, if it is yellow, it contains a large amount of the toxic hypoglycin A, so ingesting it can cause vomiting, hypoglycemia, and even death. Note that black seeds are always harmful.
Also be careful with raw almonds and raw cashew nuts.
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“Really raw bitter almonds are high in cyanide,” Kanter said.
“To remove the toxins, you have to do a thorough heat treatment.”
That means store-bought almonds and cashews are safe. By the way, according to the CDC, it takes 1,150 tablets to cause poisoning.
‘Raw kidney beans’ contain poison
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Some people may like to add kidney beans to stews and chili, but they should never be eaten raw. Raw kidney beans contain a toxic substance called phytohemagglutinin. Eating just a handful can cause symptoms such as vomiting and headaches. However, cooking greatly reduces toxins.
Fermented shark meat “Hakar” is a delicacy that could become your “last supper” if you’re not careful.
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Hakaar, a traditional Icelandic food, is a delicacy that everyone should try at least once. It’s one of the national foods, but eat it at your own risk — Greenland sharks’ bodies are high in urea and trimethylamine oxide, making raw shark meat harmful to humans. Therefore,Seabourn CurrentThe shark meat is aged for three to five months, then hung or buried in the ground to dry.
Just a few bites of fresh, unprocessed shark meat can make you feel intoxicated. Ingestion of large amounts can cause intestinal problems, neurological disorders, seizures and even death, according to the Canadian Institute for Food Safety.
Rhubarb also has a “dark side”
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This bright pink vegetable is often used in pies and jams, but its leaves contain a poison called oxalic acid, so it should not be used in cooking or baking. However, while consuming too much oxalic acid can be fatal, you would have to eat about 11 pounds of rhubarb leaves to actually die from oxalic acid.
According to the Mount Sinai Health System, even small amounts in improperly prepared foods can cause nausea, diarrhea, difficulty breathing, sore eyes, red urine, or more serious kidney problems such as kidney stones and kidney failure. It is said to cause related problems.
Cassava is dangerous if not cooked properly
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Many people know that cassava is a tropical root vegetable often used in foods such as tapioca pudding. Cassava is now a staple food for over 800 million people. However, according to the U.S. National Library of Medicine, cassava leaves and roots produce cyanide, which can lead to acute poisoning and death. To prevent this, cook cassava properly before storing or eating it.
Elderberry is not what it seems
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Native to Canada, elderberries look delicious and are safe to eat when ripe and cooked properly, so they’re used in everything from supplements, wine and tea to jams and pies.
However, its leaves, twigs, and seeds contain sambunigrin, a cyanogenic glycoside that can be deadly. If they are not fully ripe or not properly squeezed, they can cause gastrointestinal symptoms such as vomiting, severe diarrhea, and nausea.
Ingestion of large amounts can also cause serious symptoms and seizures. just,Chromatin Health NetworkAccording to , you would have to drink the equivalent of five glasses to fall into a coma or face death.
2023-12-30 06:00:00
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