Buzz
While many dangers like snakebites, alligator attacks in Florida or Australia, tornadoes, fires, drowning, car accidents, or even encounters with other people are well-known threats, few consider the lethal risks hiding in their own kitchens.
Rarely do we associate death with everyday items in our kitchens, but beyond the knives, your refrigerator or pantry might harbor deadly foods. Here’s a list of ten ordinary household foods that can be surprisingly lethal.
10. Nutmeg
Often seen as a harmless spice to enhance coffee or dishes with its rich, nutty flavor, nutmeg is actually a potent hallucinogen in large quantities. Consuming about two tablespoons can lead to dizziness, vomiting, nausea, central nervous system stimulation, and even death. Many seeking a cheap high have ended up hospitalized due to its severe effects.
Despite being a common grocery store item found in many spice racks, nutmeg has a surprisingly high toxicity level. The difference between a safe dose for flavoring eggnog and a toxic amount is alarmingly small. Historically, it was even used as a form of birth control, to induce abortions, and as a remedy against the Black Death.
9. Apricot Seeds
Raw apricots are readily available in U.S. grocery stores, which is surprising given the deadly nature of their seeds. Consuming apricot seeds can be fatal due to the presence of amygdalin, also known as laetrile, a highly toxic compound. Despite misconceptions about their cancer-curing properties, these seeds are often marketed as “vitamin B17.”
When ingested, amygdalin transforms into hydrogen cyanide, a lethal substance. While many fruit seeds are poisonous, apricot seeds, whether called laetrile, vitamin B17, or amygdalin, are particularly dangerous as they release cyanide in the digestive system, posing a serious risk of death.
8. Almonds
In 2014, Whole Foods recalled certain bitter almonds due to traces of hydrocyanic acid and glycoside amygdalin. When heated or exposed to specific conditions, such as those in the digestive system, these compounds convert into hydrogen cyanide. Similar to apricot seeds, both raw almonds and apricot seeds are marketed as health products but can be lethal if consumed.
Cyanide compounds are surprisingly common in nature. If you ventured into the wild and consumed raw foods without human processing, many of them could be deadly.
7. Potatoes
Glycoalkaloids are natural compounds found in plants like bittersweet nightshade, which is related to tomatoes and potatoes. These plants contain solanine, a chemical that is toxic in high doses. Symptoms of solanine poisoning range from nausea and dizziness to rapid heartbeat and, in severe cases, respiratory failure leading to death.
Potatoes can indeed be deadly. A 91-kilogram (200 lb) adult would only need to eat 0.9 kilograms (2 lb) of fully green potatoes to consume a lethal dose of solanine, which is a surprisingly small amount.
6. Tomato Plants
Tomato plants, closely related to bittersweet nightshade, are also dangerous. Their leaves and stems contain glycoalkaloids and solanine, leading to symptoms like vomiting, nausea, dizziness, drowsiness, and potentially fatal respiratory failure.
Fortunately, the toxic compounds are found in the leaves and vines, not the tomatoes themselves. Feel free to enjoy tomatoes in any quantity, but avoid consuming the green parts of the plant.
5. Rhubarb
Rhubarb, though less common than potatoes or tomatoes, is a versatile plant often used in desserts and drinks. Interestingly, it’s legally classified as a fruit in the U.S. due to a 1947 ruling, despite being a vegetable. Its leaves contain oxalic acid, a compound also found in bleach and anti-rust products. Consuming the leaves can cause nausea, vomiting, convulsions, and even death, along with a burning sensation in the mouth and throat. Cooking doesn’t neutralize the acid, making the leaves unsafe to eat.
The risk of dying from rhubarb consumption is minimal. A lethal dose of oxalic acid is around 170 mg per pound of body weight, meaning a 154-pound person would need to eat 10 pounds of rhubarb at once. So, unless you’re overindulging in strawberry-rhubarb pie, you’re likely safe!
4. Fugu
Fugu, a delicacy made from pufferfish, is a high-risk, high-reward dish popular in Japan and other parts of the world. The fish contains tetrodotoxin, a potent toxin that requires chefs to undergo years of training to safely prepare. Even a tiny mistake can be fatal, as the toxin is concentrated in specific parts of the fish.
Tetrodotoxin is 1,200 times more toxic than cyanide, with a single pufferfish containing enough poison to kill 30 people. Symptoms of poisoning include a burning mouth, slurred speech, irregular heartbeat, and respiratory failure. There’s no antidote, but some victims survive if the toxin is flushed from their system. Eating fugu is a risky thrill that attracts adventurous diners.
3. Apples
Similar to cherries and apricots, apple seeds contain a hidden danger: cyanide. The toxic dose ranges from 0.5 to milligrams per kilogram of body weight, and apple seeds contain amygdalin, which converts to cyanide when ingested. Consuming enough seeds can be fatal.
Each apple seed holds approximately 2 milligrams of amygdalin. To reach a lethal dose, you’d need to eat over 140 seeds, equivalent to about 18 apples (assuming eight seeds per apple). A kilogram of apple seeds contains 700 milligrams of cyanide, making them a potential hazard if consumed in large quantities.
2. Cherry Pits
Cherries are a beloved fruit, enjoyed in various forms like soda and ice cream. However, their pits, often swallowed accidentally, are highly toxic. Unlike ackee, raw cherries are commonly sold with their pits intact, posing a risk if consumed.
Cherry pits contain amygdalin, which releases hydrogen cyanide when ingested. Despite their sweet exterior, cherry pits are highly dangerous. Swallowing them whole, as sometimes depicted in cartoons or video games, is extremely risky. In one case, a man in Lancashire, UK, suffered cyanide poisoning after consuming just three pits, nearly costing him his life.
1. Ackee
Ackee, a fruit native to West Africa and popular in Jamaica and the Caribbean, belongs to the same family as lychee. However, raw ackee is banned in the U.S. due to its toxicity. While canned versions are available, strict regulations govern their importation to prevent health risks.
Eating unripe ackee can have severe consequences, including a condition known as “Jamaican vomiting sickness.” Symptoms like weakness, dehydration, and mental confusion appear within two to six hours and can escalate to seizures, coma, or death. Due to its dangers, the U.S. Food and Drug Administration enforces strict bans on its import and sale.
