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The “most dangerous” foods on the planet require special attention when eating

Thursday, March 10, 2022 19.00 WIB (GMT+7)

There are foods that look very attractive, are liked by many, and are even typical foods in some countries, but can be very toxic and harmful to the health of the user. Here are some foods that have been dubbed the ‘most dangerous on the planet’.

The most dangerous food on the planet

Japanese pufferfish Japanese pufferfish (Fugu)

The pufferfish fugu is banned in the US because it is one of the most poisonous foods in the world. If left raw, puffer fish can be 1200 times more toxic than cyanide, a highly toxic compound.

The liver and innards of pufferfish contain tetrodotoxin, a poison that has no antidote. For Japanese people, especially in the city of Shimonoseki, puffer fish is an excellent dish. The pufferfish are processed by the people here into various delicious dishes such as sashimi, fried, boiled or cooked with miso.

live octopus

Octopus is one of the most intelligent animals on Earth, it has another brain in its nervous system. The tentacles (whiskers) are still active even after being cut.

In Korea, people have a tradition of eating raw octopus. People cut octopus into small pieces, dip them in soy sauce or sesame oil, and eat them. The octopus is not dead yet taken into the mouth, at this time the tentacles are still active, can stick to the throat causing suffocation.

On average, in Korea every year, there are 6 deaths from suffocation from eating live octopus. There are even cases where the tentacles from the oral cavity rise to the nasal cavity.

Giant frog – Namibia

The giant frog is a familiar dish in this African country. This is a deadly delicacy, so you must follow some rules when eating this animal. The experience of the people here is to eat it as it enters the breeding season, cutting off all its legs. Otherwise, the poison contained in this animal will make you kidney failure, as the locals call it Oshietakata.

rotten cheese

On the Italian island of Sardinia, locals often eat rotten cheese. Maybe because of the traditional culinary culture that is difficult to leave, even though it is not hygienic.

Rotten cheese made from sheep’s milk. During the fermentation process, many fly larvae live. Maggots and juices make cheese ferment faster. When it is almost mushy people will eat it.

Thousands of fly larvae are still in the cheese, even when eating cheese, the larvae jump from the food plate to the face. To avoid eye damage, when eating cheese people often wear glasses to protect.


Capsaicin is what makes chili hot. In low concentrations, this substance has the effect of making chili peppers hot and spicy. However, in its pure form, it has the potential to kill anyone who ingests it. Capsaicin in large doses will have a negative impact on the intestines, stomach, respiratory system, and skin. If less absorbed but in a long time, will cause the nervous system to die, lose the sense of taste.

wild mushroom

Wild mushrooms are the most dangerous food in the world. Can cause vomiting, can even cause death if eaten in large quantities.

Unpasteurized Cheese

Cheese is made from raw milk (non-whole milk) so it can contain all the harmful pathogens and bacteria in the food, which can cause dangerous diseases. Unpasteurized cheese has been banned in the US.

ackee fruit

It is a fruit rich in vitamin A and protein which is very popular among Jamaicans. However, you need to be careful when eating the Ackee fruit, eat it before it’s ripe, don’t eat the seeds or let the shells come into contact with the seeds. Ackee seeds contain toxins that block glucose production, lower blood sugar levels and possibly cause death.

silk nut

Raw lentils contain the alkaloids vicine, isouramil, and covicine, which are enzyme deficiencies, which can cause hemolytic anemia in people with a deficiency of G6PD in red blood cells. Symptoms that may arise include anemia, jaundice, hepatomegaly, vomiting,… If not treated immediately, people with severe anemia will die.

green tomatoes

Green tomatoes contain alkaloids, namely solanine, a toxin that causes digestive and nervous disorders. It causes symptoms such as nausea, diarrhea, stomach cramps, headaches, and dizziness. In high concentrations, solanine can also cause death. When ripe, the solanine content in tomatoes will gradually decrease and disappear. Therefore, you should only eat ripe red tomatoes, not green tomatoes for eating or preparing dishes.

Tapioca (tapioca)

Cassava leaves and roots contain large amounts of hydrogen cyanide (HCN). Sweet cassava varieties contain 20 – 30 mg/kg fresh tubers, bitter cassava varieties contain 60 – 150 mg/kg fresh tubers. Meanwhile, 20 mg HCN will poison normal adults and every 50 mg HCN per 50 kg body weight will cause death. Therefore, before eating, cassava needs to be peeled, cut off the head and tail because this is the part that contains the most toxic substances. Then soak the cassava root in water overnight, boil with plenty of water and open the pot when it boils so that the poison dissolves and evaporates with the water. Absolutely do not eat cassava shoots, high yielding cassava, perennial or bitter cassava because these contain a lot of poison.


While most jellyfish are non-venomous, some contain potentially lethal venom. In particular, box jellyfish venom has the ability to attack the heart and nervous system, causing the heart to stop beating within minutes. Therefore, it must be considered carefully if you intend to prepare dishes related to jellyfish.

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