Number 11- Blood Clams
The Blood clam’s a species of mollusk that’s well known for its red soft tissue coloration.
It's usually found in the regions of South Africa, Southeast Asia, Australia, Polynesia,
and Japan. Because of the different health issues associated with this clam, it’s key
to properly depurate it before ingesting it. The species contains many different viruses,
such as hepatitis A and E, typhoid, and even dysentery. The problem is, in some countries,
cooking it thoroughly isz considered to remove the delicious qualities of its meat. Because
of this, in regions such as Shanghai, the blood clam is merely poached shortly before
being served. This practice allows diseases to remain active well after being ingested
by potential victims. It’s considered that over 15% of people eating this delicacy are
infected with one or more of the viruses hosted by the clam.
Number 10-Pufferfish
The Tetraodontidae, better known as the pufferfish, is a type of highly toxic fish. Most of the
species in this group are among the most poisonous vertebrates in the sea. Not only can they
release deadly toxins, but several of their organs are poisonous as well. This includes
the liver and skin, which might contain tetrodotoxin. While it’s highly risky to ingest such an
animal, it’s considered a delicacy in Japan, China, and Korea. The dish must be served
with only certain portions of the pufferfish. Unless the animal is adequately cut, the person
eating it may die within seconds. It’s considered that leaving a tiny slider of the poisonous
meat is ideal. This causes a slight tingling in the mouth but is not harmful. Depending
on the species of pufferfish ingested, eating the wrong body parts can cause anything from
death to intoxication, numbness, vomiting, muscle paralysis and asphyxiation. Though
death is usually immediate, it may result within the first 24 hours of ingestion. A
patient surviving the first day will usually recover, yet might spend up to a week in a
coma or suffer other uncomfortable symptoms. Pufferfish venom is considered to be 100 times
more potent than cyanide. In Thailand, the fish’s meat can be sold to unsuspecting
victims, as it’s cheaper than other products.
Number 9-Ackee
The ackee is a type of tropical fruit, massively popular in Jamaica and tropical West Africa.
Even though it’s considered a delicacy, it’s highly poisonous thus causing it to
be banned in the United States and other countries. When the fruit is ripe, it’s safe to ingest
for the most part. Locals can easily tell the right moment to eat it thanks to its bright
red color. When the ackee looks yellow, it’s filled with hypoglycin A. In high concentrations,
this chemical is very toxic. Consuming it leads to dizziness, vomiting, low blood sugar,
and even death. When a patient enters a hypoglycemic state after ingesting this fruit, the ailment
is known as the Jamaican vomiting sickness. Usually, the effects of eating the fruit aren’t
immediate. The patient tends to show discomfort several hours after consuming the ackee. Other
dangerous consequences include seizures and intense dehydration. The only part of the
fruit that remains poisonous all year round is the seeds. They’re oval-shaped, broad
and black, and should be discarded no matter the color of the fruit.
Number 8- Death Cap
The Amanita phalloides, popularly known as death cap, is a deadly type of fungus. During
the summertime, it blossoms into a mushroom that can be mistaken for an edible species.
Its cap is usually greenish with white stripes or dots. It contains amatoxin, which is highly
dangerous to human beings. To make matters worse, it’s not destroyed through the use
of heat. Because of this, it doesn’t become edible even if cooked. Many of these mushrooms
contain enough toxins potent enough to kill a fully grown adult. Symptoms don’t begin
to show until six to twenty-four hours after ingestion. Milder health issues include stomach
cramps, vomiting, diarrhea, and dehydration. High toxicity levels can lead to damage of
the liver and kidneys. It can even lead to organ failure, and eventually, death. Its
similarity to Amanita mushrooms makes the death cap highly dangerous, as they look identical
to the untrained eye. For this reason, it’s considered to be the deadliest fungi on earth.
Several people have been unwittingly served dishes which included the death cap. In 2012,
a meal containing the mushroom during a New Year’s Eve dinner party led to the hospitalization
of all the guests and the death of two of them.
Number 7-Elderberry
Elderberries are used in plenty of products, and can even be an excellent cure to the common
flu. That being said, this berry should never be eaten raw or untreated. The stems and leaves
are highly toxic, but even the raw fruit is dangerous to human health. When cooked, the
harmful chemicals break down and elderberries can be added to jams, wines, and even dishes.
When ingested raw, substances called cyanogenic glycosides may release cyanide into the victim’s
bloodstream. This leads to intoxication and can be highly dangerous. Eating half a cup
of raw elderberries has a fatality risk of 3% for a grown adult. Milder symptoms include
nausea, vomiting, and stupor, as well as feelings of dizziness and general weakness. Though
it’s unusual, eating enough uncooked elderberries may end up leading to a coma, and eventually,
death.
Number 6-Hakarl
Icelandic cuisine features a peculiar dish that would make most people’s stomach turn.
Though it might be considered delicious by locals, it’s more than just an acquired
taste. This dish might very well kill the person ingesting it. Hakarl is a dish containing
the decomposed carcass of a shark. Though this animal is usually too toxic to eat, through
a process of fermentation, it ends up becoming edible. This process includes chopping the
shark’s head off, placing it in a hole, covering it up with sand, and then letting
it rest for between six to twelve weeks. This allows the corpse to ferment in its urine.
After this time is over, the meat is ready to be consumed. That being said, if any step
of this process was not executed correctly, eating it might be lethal.
It’s said that whether toxic or not, its smell is still rancid and strong, and it takes
some time to adapt to its peculiar taste.
Number 5-Live Octopus
There is a dish in Asia known as san-nakji. What might sound like just another exotic
dish is far more than most tourists might bargain for. This meal includes an octopus,
still very much alive when served. Though the small critter is usually killed seconds
before the customer bites into it, there are still many dangers associated with it. The
octopus, much like the snake, tends to keep moving after death. This is a natural nerve
reaction that continues for seconds and sometimes even minutes after having its head is detached
from its body. When swallowing the octopus, its suction cups may become attached to the
customer’s throat. This makes it an incredibly dangerous choking-hazard. On some rare occasions,
the entire octopus might even be swallowed alive. This increases the risks of it squirming
against the person eating it. It’s highly recommended to chew thoroughly before swallowing
this particular dish. It’s been calculated that over 6 people die every year from consuming
live octopus.
Number 4-Giant Namibian Bullfrogs
The bullfrog is considered to be a great delicacy in Namibia. It’s genuinely a massive frog,
growing up to 9 inches and weighing close to a pound. The problem is that this bullfrog
isn’t easily distinguishable from other similar species. Since its meat is usually
sold on the black market, it’s not easy to discover where it was acquired from. This
means that tracking down what kind of frog is being purchased is close to impossible.
The giant Namibian bullfrog is not only endangered but also incredibly toxic. Its tongue, skin
and organs shouldn’t be eaten by any human being. Doing so might lead to several unpleasant
side effects, including kidney failure and even death. The most dangerous types of Giant
Namibian bullfrogs to ingest are the young adult males, especially those who haven’t
yet mated. Some people eat the bullfrog’s meat on purpose since it causes dizziness
similar to alcohol consumption. This effect is only achieved when properly prepared, however.
In significant doses it’s still highly lethal.
Number 3-Cassava Root
Cassava root is not a strange ingredient. It’s used in most tapioca recipes and part
of diets across the world. That being said, it should never be eaten raw, and it’s vital
to know how to properly prepare it. When left untreated, it produces high levels of cyanide,
which can be lethal even to a fully-grown adult. Not only must it be cooked but also
adequately cultivated. Its leaves and peels should not be consumed at all. The root, however,
can be divided into bitter or sweet. The sweet subtype is the safest to ingest since it produces
lower levels of cyanide. Symptoms of intoxication aren’t typically immediate. They occur after
four hours of eating the root. These can be as harmless as vertigo and vomiting. More
severe cases include fainting spells and even death. Intoxication should be treated immediately
with an injection of thiosulfate. Usually, peeling this ingredient, as well as soaking
it overnight and then cooking it thoroughly, is enough to remove most toxicity from the
root.
Number 2-Raw Bat
Eating raw bats might sound insane to some, but in a number of countries around the world,
it’s considered a delicacy. This practice has been proven highly dangerous. It’s linked
to the worldwide spread of multiple outbreaks over the past couple decades, including the
current situation we find ourselves in! According to many experts, the ongoing problems we're
facing at the moment can be traced back to soups with entire bats being devoured in China.
At the end of 2019, a video went viral of a female Chinese celebrity munching on the
animal, and she appeared to have thoroughly enjoyed it! Shortly after, a picture went
viral of a young boy eating the soup as well; holding the wings splayed out while getting
ready to take a bite from its head.
The problem with eating such uncooked meats is the high risk of contracting animal-to-human
illnesses. Bats can host a plethora of nasty sicknesses, which are normally spread through
their excrement. When animals that are typically eaten by humans--such as pigs, cows, and chicken--come
into contact with bat droppings, the animals get infected. In turn, humans may grow sick
due to the contaminated meat from these animals.
When eating hosts of these illnesses directly and raw, the chances of contracting such illnesses
peak exponentially. To date, three different outbreaks can be directly linked to bat consumption.
Number 1-Monkey Brains
This dish might sound like a made-up delicacy. After all, it was featured in '’Indiana
Jones and the Temple of Doom” albeit probably for shock value. However, in certain places
in Asia, there are several restaurants in which locals and tourists can enjoy this dangerous
dish. The problem is such organs can carry dangerous diseases. Bovine spongiform encephalopathy,
better known as mad cow disease, began to spread precisely this way. When it comes to
monkeys, eating their brains can be highly risky. This is especially true if the meat
isn’t properly cooked through. Variant Creutzfeldt-Jakob disease is commonly
found in the meat, and it’s highly similar to the virus discovered in the cow’s brain.
Over time, the condition turns the eater’s brain into mush, filling it with small holes.
It usually can only be detected after the victim’s death, as it requires a brain biopsy.
Before death occurs, this disease causes severe pain, twitching, hyperreflexia, and over time,
dementia.
Thanks for watching! Would you rather eat raw bat or drink nothing but urine for an
entire week? Let us know in the comments section below!