۱۰ خوراکی رایج در جهان که مصرف اشتباه آنها منجر به مرگ خواهد شد.
Safe handling and preparation of food is crucial to ensuring food safety, whether you’re a vendor at a farmer’s market or the world’s largest franchise.
Any type of contaminated food could be life-threatening, but there are a number of foods around the world that require extreme care and precision during preparation to avoid causing severe illness or death.
You’ve probably heard of fugu, the Japanese delicacy that must be prepared exactly right if you don’t want customers to asphyxiate in your dining room, but there are more than a few foods that can kill when not prepared correctly.
Some of these foods are exotic delicacies that can be hard to find in Canada, while others are common staples in your pantry or dry goods storage. From fugu to kidney beans, here are eight of the world’s most dangerous foods.
You may be surprised to find honey on this list, but it’s a little-known fact that honey is filled with poisonous toxins. It goes through a pasteurization process after being farmed to get rid of these toxins, but unpasteurized honey can be extremely dangerous.
If you eat just a teaspoon of unpasteurized honey, or incorrectly processed honey, you may suffer from headaches, weakness and vomiting that can last up to 24 hours. Any more than one teaspoon and it is possibly fatal.
Firstly, these are seeds, not nuts, so you’ve been misled all this time.
Their shells are deadly, and have a coating of anacardic acid, which can burn your skin if handled incorrectly, as well as give you a nastily upset stomach.
Additionally, cashews must be cooked or steamed before consumption, as in their raw state they contain urushiol, a chemical which is also found in poison ivy, and can be fatal if consumed in large enough amounts.
So if you see cashews growing in the wild on your travels, don’t pick or eat them.
Although the stalks of rhubarb are fine to eat the leaves contain oxalic acid, which causes kidney stones. It would take 11 pounds of the leaves to kill you, but far less to make you very sick.
The leaves, stem and sprouts of potatoes contain glycoalkaloids, which are also found in deadly nightshade.
If your potatoes have started to sprout, it’s best to throw them away rather than just cut the sprouts off, in case the poison has gone into the potato. Scientists claim that a person weighing 100 pounds would have to eat 16 oz of a sprouted potato to get ill.
Red Kidney Beans
Raw red kidney beans contain toxins called lectins, which basically kill your stomach cells.
The beans must be soaked in water for at least five hours before eating to remove the toxins. Eating as little as half a cup of raw red kidney beans can make you very ill.
Buy the safe tinned ones instead!
The Silver Stripe Blaasop
This weirdly-named fish is found in the Indian Ocean, and has to be prepared very carefully, as it’s a cousin to the fugu – the poisonous pufferfish.
The skin, reproductive organs and liver of the silver stripe blaasop are extremely poisonous, so the chefs preparing the fish must remove all traces of these organs.
Eating a badly-prepared silver stripe blaasop can result in breathing problems and muscle paralysis, and ten people worldwide have died so far from eating incorrectly-prepared fish.
The Ackee plant is native to West Africa, and is also cultivated in Jamaica, where the ripened fruit is a particularly delicious local favourite.
It’s part of Jamaica’s national dish, ackee and saltfish, and has a buttery, creamy texture and mild taste.
However, if ackee is picked before fully ripening, it can contain toxic levels of hypoglycin A, which may cause vomiting, hypoglycemia, and even death. Its seeds are also poisonous.
It’s considered so dangerous that the US banned any imports of ackee fruit until 2005, when the Food and Drug Administration (FDA) said they will only accept shipments with very low doses of toxin.
Ok, so you’re not likely to pick up one of these at your local grocery store, but it’s an African delicacy, especially in Namibia.
The dangerous part is choosing which bullfrogs to eat, as the younger ones that haven’t mated contain a poison that causes kidney failure.
We see elderberries growing on trees all around at the end of summer, and they are popular in wines, jams and teas.
However, elderberry seeds and leaves contain fatal levels of cyanide-producing glycoside.
If the fruit is unripe or not strained correctly when used to make jam or wine, it could cause severe nausea, coma or even death.
Cassava is popular in South America, and is a delicious root vegetable when prepared correctly.
If eaten raw or not prepared right, cassava can turn into hydrogen cyanide!There are two varieties of cassava, the sweet and bitter, and the bitter is 50 times deadlier than the sweet.
However, even the sweet variety can kill an adult cow on the spot if not prepared correctly.