Buzz
For over 200 millennia, humans have wandered the Earth, consuming a variety of substances, some of which are highly questionable. Countless individuals have lost their lives after ingesting toxic plants or animals, paving the way for safer consumption practices for future generations.
By the 21st century, one might assume we’ve mastered the art of knowing what to avoid eating—and to some extent, we have. Yet, people worldwide continue to gamble their lives on these ten hazardous foods that are still consumed today.
10. Blood Clams
Eating filter feeders like clams always carries some risk, but with Blood Clams, the danger is significantly higher. These unique creatures are named for their high hemoglobin content, which gives their blood a deep red hue, unlike other clams with clear blood. Despite their somewhat gruesome appearance, Blood Clams are considered a delicacy in various parts of the Indo-Pacific region where they are commonly found.
The danger of consuming Blood Clams stems from their impressive capacity to filter up to 40 liters (10.5 gallons) of water daily. While this is their method of feeding, it also means they absorb a variety of harmful bacteria and viruses, making them unsafe to eat under any circumstances. In regions with polluted water, Blood Clams can transmit diseases such as Hepatitis A, E, dysentery, and typhoid. A notable incident in Shanghai in 1988 saw over 300,000 people fall severely ill, with 31 fatalities, after consuming them. Studies suggest that 15% of those who eat Blood Clams contract some form of infection.
9. Elderberries
Elderberries are enjoyed worldwide, but their potential dangers might surprise you. While the berries themselves are generally safe and used in various medicinal and culinary applications, such as jams, consuming them unripe or improperly prepared can be hazardous. Certain varieties can cause severe health issues if not handled correctly.
Consuming raw or unripe Elderberries can lead to intense diarrhea and seizures, posing a significant risk to children and the elderly. Additionally, other parts of the plant, including the leaves, twigs, branches, roots, seeds, and flowers, contain toxic cyanogenic glycosides. Accidentally ingesting these parts can result in severe illness. Unless you’re an expert in botany, it’s safest to avoid picking or consuming wild Elderberries altogether.
8. Pufferfish
Those charming, spiny fish that puff up like balloons? They might look amusing, but they can be deadly if you order them at a restaurant. In Japan, preparing pufferfish, known as Fugu, is a culinary art fraught with risk. The fish contains tetrodotoxin, a powerful neurotoxin 200 times more lethal than cyanide, found in its liver, intestines, and reproductive organs. While these parts are typically avoided, even a slight error in preparation can be fatal.
To serve Fugu, Japanese chefs must complete a rigorous three-year training and licensing process. Diners are fully aware that their lives depend on the chef’s precision. A tiny amount of tetrodotoxin in the meat can be deadly. Symptoms begin with mouth numbness, followed by paralysis, and eventually death, which can occur within 20 minutes or up to 24 hours. Victims remain conscious throughout, making pufferfish one of the most perilous delicacies in the world.
7. African Bullfrogs
While many in the West find the idea of eating frogs unappealing, frog legs are considered a delicacy in places like France and the American Southeast. However, in parts of Africa, the entire African Bullfrog is consumed, which poses significant health risks. Eating the whole frog, not just the legs, introduces toxins that can be harmful.
In Namibia, consuming the entire African Bullfrog is a tradition, known as “efuma.” In the Luangwa Valley, the Nsenga people refer to these frogs as “kanyama kaliye fupam,” meaning “the animal without bones.” The skin and organs of the African Bullfrog contain toxins that can cause kidney failure or even death. Notably, younger frogs, especially those that haven’t mated, are far more toxic, making them particularly dangerous to eat.
6. Nomura’s Jellyfish
Nomura’s Jellyfish, also called Echizen Kurage, is a massive species that can grow up to two meters (6.6 ft) long and weigh an astonishing 200 kg (440 lbs.). While they are considered an invasive species and not highly valued in fishing, they are eaten as a delicacy in places like Japan. Although jellyfish meat is generally non-toxic if the right parts are consumed, Echizen Kurage poses a unique risk. Unlike pufferfish, the danger lies not in removing toxic parts but in ensuring the meat is cooked correctly.
Eating Echizen Kurage raw is extremely hazardous. Proper cooking is essential to avoid ingesting the jellyfish’s nematocyst venom, which can cause itching, swelling, pain, and inflammation if consumed. In severe cases, it can lead to a painful death. Despite these risks, with the right expertise, Echizen Kurage can be prepared safely. In Japan, one company even produces vanilla-flavored ice cream using the jellyfish’s meat.
5. Cashews
Cashews are a popular snack for those without nut allergies, but they can still pose risks. The “raw” cashews sold in stores are actually pre-cooked because truly raw cashews contain urushiol, a chemical similar to that found in poison ivy and poison sumac. Consuming raw cashews can lead to severe reactions, making it essential to avoid them in their untreated form.
Ignoring this warning and consuming raw cashews directly from the tree can result in significant discomfort or even life-threatening consequences. While a single nut might not be fatal, eating large quantities can cause intense pain and irritation. Fortunately, steaming raw cashews eliminates their toxicity, allowing us to enjoy them safely worldwide.
4. Kæster Hákarl
While fermented shark meat might not sound appetizing to most, it’s a cherished dish in Iceland. Kæster Hákarl, or Hákarl, is made from the Greenland shark, a species that lacks kidneys and a urinary tract. As a result, the shark filters waste through its skin, which contains high levels of uric acid and trimethylamine oxide, making its consumption a unique challenge.
Hákarl has been famously described by outsiders as one of the most revolting foods they’ve ever tasted. To make it safe and somewhat edible, the meat undergoes a six-month fermentation and drying process. Improper preparation can lead to foodborne illnesses due to the shark’s natural toxins. While generally safe to eat, it can occasionally cause sickness, though fatalities are rare with modern preparation methods.
3. Cassava
Cassava might not be a household name, but chances are you’ve consumed it in some form. This tropical root is the source of tapioca, found in puddings and boba tea. While processed cassava is safe to eat, consuming it raw is extremely dangerous. Raw cassava contains linamarin, a toxin that converts into cyanogenic glycoside, a form of cyanide, when ingested.
Yes, cyanide—one of the most lethal substances known to humans. Properly processed cassava is safe, but in regions where it’s a dietary staple, improper preparation has led to fatalities. For instance, in 2005, 27 children in the Philippines died after consuming toxic cassava. Safe processing involves peeling, boiling, drying, soaking, and rinsing the roots. Raw cassava is deadly and should never be eaten.
2. Live Octopus
While most people don’t eat live octopus, a dish called San-nakji in Korea features a recently killed baby octopus. Despite being dead, the tentacles continue to move, especially when coated in sesame oil, creating a startling, lifelike effect. While it’s a unique culinary experience, it’s also fraught with danger.
The danger of eating octopus tentacles lies in their active suckers, which continue to function even after death. Swallowing these wriggling appendages can be hazardous, as the suction cups may block the airway. While some diners enjoy the sensation of the tentacles moving in their throat, this delicacy has caused fatalities, with an estimated six deaths annually, making it one of the riskiest foods on this list.
1. Ackee
Jamaica’s national fruit, Ackee, is not commonly found in supermarkets due to its toxic compound, hypoglycin. Consuming the fruit before it fully ripens can lead to severe vomiting, known as Jamaica Vomiting Sickness, which can be fatal. The unripe fruit’s high levels of hypoglycin cause intense and frequent vomiting, sometimes resulting in death.
Ackee can be safely eaten if consumed at the right time. The seeds are always poisonous and should never be ingested, but the fruit’s yellow flesh is edible once the fruit naturally opens. Eating it prematurely can trigger Jamaica Vomiting Sickness, which, in severe cases, may cause convulsions, delirium, toxic hepatitis, shock, or coma. Historical outbreaks, such as 29 deaths in 1988 and over 50 in 2001, highlight the dangers of improper consumption.
