There are foods that tantalize our taste buds… and others that can seriously endanger our health. Hard to believe? And yet, some seemingly harmless dishes can become truly poisonous if improperly prepared or consumed by the wrong people. Intrigued? Here’s a roundup of the world’s most dangerous foods, to be consumed with extreme caution.
Cassava: a vital tuber… but potentially deadly
Present on the plates of nearly 800 million people, particularly in Africa, Asia, and Latin America, cassava is a survival food. Drought-resistant, rich in carbohydrates, and easy to grow, it has established itself as a dietary mainstay. But it hides a dark side: its roots and leaves contain compounds that can release cyanide if not properly processed. Raw or insufficiently prepared , this tuber can cause serious poisoning, leading to paralysis… or even death. Around 200 people die from it each year. The key? Always soak, ferment, dry, or boil it thoroughly.
Fugu: adrenaline on the plate
In Japan, eating fugu, a highly toxic pufferfish, is almost a ritual. Its flesh is a delicacy… but if improperly prepared, it becomes a devastating poison, more than 200 times more powerful than cyanide . This is not a movie: paralysis, then death, can occur within hours. Fortunately, only highly trained chefs are allowed to serve it. And if you feel a slight tingle on your tongue… it’s not always a coincidence !
