Food, one of life’s most basic necessities, is not only the fuel that keeps us going, but also an escape to a haven of flavors that continually stimulate our taste buds.

In fact, humans have become so obsessed with food that data suggests we consume approximately 11.5 million pounds of culinary products every minute. And if that wasn’t enough, global food consumption, which reached 2.5 billion tonnes in 2021, is expected to increase by up to 70% by 2050.

Although every meal tells its own story, some foods are so dangerous that they can make our lives hell. Yet despite their life-threatening nature, some delicacies around the world are so popular that they tempt adventurous foodies to seize the thrill and try them.

From the popular Jamaican ackee to poisonous rhubarb leaves, let’s take a look at some of the world’s most dangerous foods.

Acquiescence

Although the ackee (Blighia sapide) is not indigenous to Jamaica, it is considered the country’s national fruit. Often boiled and cooked with seasonings and salted fish or salted pork, this fruit originally brought to the Caribbean island from West Africa in 1778 is considered a delicacy.

But to safely enjoy this creamy, nutty, slightly sweet harvest, it must be fully ripe and properly processed. Unripe ackee, as well as its rind and seeds, are unsafe to eat because they contain harmful levels of hypoglycin A, a heat-stable compound.

The toxin can trigger serious reactions, leading to symptoms such as intense vomiting, profound hypoglycemia, drowsiness, muscle weakness, extreme fatigue and, in the worst cases, coma or even death. This illness is commonly known as Jamaican Vomiting Sickness.

Data shows that more than 500 cases of poisoning associated with ackee fruit have been reported since 1976. Fresh ackee has been banned in the United States since 1973.

Casu marzu

This Sardinian sheep’s milk cheese might even look appealing until its secret ingredient, live maggots, is revealed. Literally translated as “rotten cheese”, it is made by introducing the cheese fly Piophila casei inside the wheel, which encourages the larvae to develop in the cheese paste.

After an advanced level of fermentation, the larvae produce a spicy and sweet cream inside the cheese, which is usually eaten with traditional Sardinian bread and strong red wine.

However, this can lead to a dangerous disease, intestinal myiasis, which occurs when maggots infest a person’s digestive system. Symptoms include abdominal pain, vomiting and diarrhea.

Although casu marzu is considered an extremely delicacy in its native region, it is banned in the United States and the European Union. In 2009, Guinness World Records declared it “the most dangerous cheese in the world.”

Red beans

Even if red beans (Phaseolus vulgaris) are a staple in Indian, Latin American, and Caribbean cuisines, but they can be deadly if eaten raw.

Uncooked kidney beans can cause poisoning with symptoms such as nausea, vomiting, diarrhea and abdominal pain, thanks to a toxin called phytohemagglutinin.

A single raw kidney bean can contain an astonishing 70,000 hemagglutinating units (hau), an amount that falls to between 200 and 400 hau when properly cooked. To kill the toxin, raw beans should be soaked in fresh water for at least 12 hours and boiled well for 10 minutes.

A study of 50 cases of kidney bean poisoning in the United Kingdom between 1976 and 1989 showed that symptoms could occur from eating just four or five raw beans.

American black elderberry

American black elderberry (Canadian Sambucus) was commonly used by Native Americans for its medicinal properties.

Today, it remains popular for its immune-enhancing benefits, antioxidant properties, and effectiveness in relieving respiratory problems, making it a sought-after natural remedy for colds and flu. They are also a tasty addition to a healthy diet and a good source of vitamin C and fiber.

Its small blue-black fruits are also made into jellies, wine or other processed products. However, when unripe, the fruit as well as the leaves, twigs and seeds of the plant contain sambunigrin, a cyanogenic glycoside that can be potentially fatal in large quantities.

Eating elderberries in larger quantities can lead to serious illness with symptoms such as nausea, vomiting and diarrhea and, in extreme cases, can even trigger seizures.

Blood clams

Blood clams (Anadara Granosa), also known as blood clams, are a variety of ark clams that get their name from the red hemoglobin in the soft tissues.

Native to the coastal waters of Southeast Asia, the Pacific Ocean, and parts of the Atlantic Ocean, they are considered a delicacy and are commonly enjoyed steamed, boiled, roasted, or served raw .

But due to the common practice of harvesting them from polluted waters, especially in places like Shanghai, consuming blood clams can pose serious health risks, including hepatitis A, hepatitis E, typhoid and dysentery.

In 1988, the city experienced a major outbreak of hepatitis A linked to the consumption of raw clams, resulting in more than 310,000 infections and more than 8,000 hospitalizations. The outbreak left 31 dead, prompting the city to impose a ban on raw clams that same year.

Hakarl

Fermented shark, better known as hákarl, is a traditional Icelandic delicacy and is considered one of the country’s national foods. It is made from Greenland sharks (Somniosus microcephaly) or other sleeper sharks that undergo a unique fermentation process and are hung to dry for up to five months.

Although it may seem tempting at first, hákarl has a strong ammonia-like odor and a fishy flavor, similar to many cleaning products, which can sometimes take some getting used to. . These same characteristics also make it dangerous for humans, due to the high levels of urea and trimethylamine oxide, which make it toxic when fresh.

According to the Canadian Safety Institute, even a few bites of fresh, unsalted meat can cause serious symptoms of poisoning in individuals. Consuming larger amounts can lead to intestinal upset, neurological symptoms, seizures and even death.

Fugu

Fugu, also known as pufferfish, is among the most toxic delicacies in the world. This popular dish is made from the fish’s ovaries, intestines and liver, which contain tetrodotoxin, an exceptionally potent neurotoxin that can be more than 1,200 times more deadly than cyanide.

As stated by the Canadian Food Safety Institute, a lethal dose of toxin is smaller than the tip of a pin, and a single fugu contains enough poison to potentially kill 30 people. Additionally, fugu can paralyze motor nerves and cause fatal respiratory arrest if not prepared properly.

In Japan and Korea, the preparation of fugu is tightly regulated by law, requiring chefs to undergo more than three years of rigorous training to obtain a license to prepare fugu.

Despite these strict measures, many people lose their lives every year due to poor preparation at home. In Japan, around 20 people die every year from eating fugu.

The United States Food and Drug Administration allows fugu to be imported only for special occasions and it must be served in Japanese restaurants by certified fugu chefs.

Cassava

This tropical root known for foods like tapioca pudding is the third largest source of carbohydrates in tropical foods, after rice and corn. Originally from South America, cassava (Manihot esculenta) is a major staple food in developing countries and forms the staple diet of more than half a billion people.

However, if not prepared properly, this crop has leaves and roots that produce deadly cyanide.

Unlike sweet cassava, which contains low levels of cyanogenic glycosides (50 mg/kg) and only requires cooking to become nontoxic, bitter cassava must be grated, soaked, and cooked thoroughly before consumption.

Estimates suggest that consuming around 200 grams of raw bitter cassava can lead to poisoning. Symptoms of acute cyanide poisoning from raw or poorly processed cassava can appear four hours or more after ingestion and include dizziness, vomiting, partial paralysis, and potentially death.

Sannakji

This Korean delicacy is made with live baby octopus tentacles, cut into pieces, seasoned with sesame oil and seeds and served while still moving.

However, eating the slimy, wriggling tentacles can be quite tricky, as their suction cups still stick even after being cut off.

If not chewed properly, the tentacles can attach to the palate and throat, turning a culinary adventure into a potentially fatal struggle to breathe.

As reported Gastronomy and wineon average six people choke and die every year from eating sannakji.

Rhubarb

A popular ingredient in jams and pies, rhubarb provides a refreshing acidity that beautifully enhances the sweetness of desserts. But while its stems are a culinary delight, its leaves contain oxalic acid and can be harmful if eaten.

Eating small amounts of improperly prepared rhubarb can lead to a variety of uncomfortable symptoms, including a burning sensation in the mouth and throat, nausea, diarrhea, red urine, eye pain, and difficulty breathing.

Meanwhile, to reach a lethal dose, an individual would need to eat approximately 11 pounds of rhubarb.

Reports of poisoning from consuming rhubarb leaves are rare, with the average fatal dose of oxalate estimated to be 170 mg per pound of body weight, or approximately 26.3 grams for a 154-pound individual.