10 Toxic Foods We Can't Resist Eating

Daily, we consume foods derived from plants that contain lethal toxins. While mass production of fruits and vegetables generally keeps us safe, occasional accidents occur when people mistakenly eat the wrong part of a plant. To help you avoid such dangers, I’ve compiled a list of the most common poisonous substances found in our kitchens.

10. Mushrooms

We’re all familiar with toadstools and their toxic reputation, but many don’t realize that toadstools are simply a type of mushroom. The term 'toadstool' is slang for a poisonous mushroom. While there are some indicators of toxicity, they aren’t foolproof, and any mushroom of unknown origin should be treated as hazardous. Signs to watch for include a flat cap without bumps, pink or black gills (as opposed to white, which often indicates poison), and gills that remain attached to the cap when removed. However, these rules aren’t universally applicable, so caution is always advised.

9. Pufferfish

Recently, we discussed embarrassing deaths, including one caused by consuming fugu (pufferfish) liver. Fugu is highly toxic, and in Japan, chefs undergo rigorous training and testing to earn certification. The process takes two to three years, culminating in a written exam, a practical demonstration of cutting skills, and the chef consuming the prepared fugu. Only 30% of apprentices pass, though failures don’t always result in death. The flesh is the only part eaten, as it contains lower levels of poison, which can cause a mild tingling sensation. Notably, fugu is the only food banned for the Emperor of Japan. Instead of a photo, here’s a YouTube clip showcasing the intricate preparation of fugu.

8. Elderberry

Elderberry trees are visually striking and can grow quite large. They are adorned with thousands of tiny, fragrant flowers, often used to create elderflower liqueur or soda. Occasionally, the flowers are battered and fried for consumption. However, beneath their beauty lies danger—the roots and certain other parts of the tree are highly toxic and can cause severe stomach issues. If you ever harvest elderberry flowers, ensure you only consume the blooms.

7. Castor Oil

Castor oil, a childhood nemesis for many, is commonly found in candies, chocolates, and various foods. Some even consume it daily or administer it to their children. Thankfully, the castor oil we purchase is processed with care, as the castor bean is extremely lethal—just one bean can kill a person, and four can kill a horse. The toxin, ricin, is so potent that harvesters follow strict safety protocols to avoid accidental poisoning. Despite these measures, many field workers experience severe side effects.

6. Almonds

Almonds, often mistaken for nuts, are actually seeds prized for their unique flavor and versatility in cooking. Bitter almonds, in particular, are highly aromatic and favored in many cuisines, but they contain cyanide and must be processed to remove the toxin. Some countries, like New Zealand, ban their sale entirely. As a substitute, apricot kernels offer a similar flavor and toxicity, which can be neutralized through heating. Interestingly, raw almonds are illegal to sell in the U.S.; all commercially available almonds are heat-treated to eliminate toxins and bacteria.

5. Cherries

Cherries are a beloved fruit, enjoyed raw, in cooking, or in liqueurs. They belong to the same family as plums, apricots, and peaches, all of which have toxic compounds in their leaves and seeds. Almonds, also part of this family, are unique as they are cultivated specifically for their seeds. When cherry seeds are crushed, chewed, or damaged, they release prussic acid (hydrogen cyanide). So, when enjoying cherries, avoid sucking or chewing the pits.

4. Apples

Similar to cherries and almonds, apple seeds contain cyanide, though in much smaller amounts. While accidentally swallowing a few seeds is harmless, consuming a large quantity can be dangerous. A single apple doesn’t contain enough seeds to be fatal, but eating many could be lethal. Avoid apple-eating contests! On a related note, if you find a worm in your apple, soaking it in saltwater will remove the pest.

3. Potatoes

Potatoes have been a staple in Western diets since their arrival in Europe during the 16th century. While they are celebrated for their versatility, they have also been linked to historical famines due to crop failures. Potatoes, like tomatoes, contain toxic compounds in their stems and leaves. Even the potato itself can become poisonous if it turns green, indicating a high concentration of glycoalkaloids. Although rare, potato poisoning can occur, leading to symptoms like weakness, confusion, and even coma. In the U.S., most fatalities over the past 50 years have resulted from consuming green potatoes or potato leaf tea.

Notable Omissions: Nutmeg

2. Tomatoes

Here’s a fun fact: in the U.S., tomatoes are legally classified as vegetables due to a Supreme Court ruling in 1893, primarily for taxation purposes. Globally, however, they are recognized as fruits, or more specifically, berries. Botanically, a tomato is an ovary. The plant’s leaves and stems contain glycoalkaloids, which can cause severe nervousness and stomach issues. While these parts can be used in cooking to add flavor, they must be discarded before consumption. Cooking doesn’t release enough toxins to be harmful but significantly enhances taste. For an extra flavor boost, sprinkle a bit of sugar on tomatoes. Now, the real debate: is it 'toe-mah-toes' or 'toe-may-toes'?

1. Rhubarb

Rhubarb is an underappreciated plant, known for its delicious desserts and ease of home cultivation. It’s a fascinating plant—its leaves contain an unidentified toxin and a corrosive acid, which becomes even more potent when mixed with water and soda. While the leaves are toxic, the stems are edible and delicious, and the roots have been used for over 5,000 years as a natural laxative and stool softener.