From potentially poisonous delicacies to the everyday meals with unexpected hazards, today
we look at Surprisingly Dangerous Foods People Eat Anyway.
Number 13. Potatoes Left to sit long enough, potatoes will transform
from their rustic brown color to green. Though they may seem just unripe, and the urge to
simply cut around the green may seem tempting, these potatoes are actually becoming toxic!
Potatoes are naturally a root, so the skin of this food isn't used to sunlight, however
once exposed to the sun, it will begin to create chlorophyll , the green pigment found
in most verdant veggies. This gives the potato its green hue, but along with this pigment,
another chemical is produced: solanine . Originally produced by potatoes as a compound to protect
against predators as the tuber sprouts, solanine is poisonous to humans in addition to whatever
other natural predators potatoes have. Fortunately for humans, it requires ingesting a sizeable
amount in order to feel the ill effects solanine would cause. The highest concentration of
solanine in green potatoes is in the skin, thus peeling before eating will help reduce
any danger, though sticking to ripe potatoes is the most recommended preventative measure.
Number 12. Hot Dogs Right next to hamburgers, one of the most
adored foods in America is the hot dog. Every year, over 150 million hot dogs are eaten
on the Fourth of July alone, with billions more consumed annually. But aside from being
one of the top protein choices of the nation, hot dogs are also the number one choking hazard
among toddlers across the United States! In general, large, round and solid foods pose
a danger to young children since their body is not the right size, or they lack the eating
experience, to consume them safely. It's recommended by the American Academy of Pediatrics to keep
hot dogs away from children age 4 and younger. However, if a child must have a hot dog, cutting
the frank lengthwise first before chopping it into half-inch long pieces will help keep
it both safe and edible for kids.
Number 11. Monkey Brains Different cultures around the world vary from
one another in all sorts of ways, the least of which is food. Certain flavors, spices,
and even meats can only be experienced in specific parts of the world. While this can
provide a magical, memorable experience for those not accustomed, sometimes these delicacies
can pose a threat much worse than irritated digestion. One such dish is monkey brains,
which is said to be a traditional food item in countries like China, Singapore, and Malaysia,
though evidence on the subject is scarce and chalked up by some as urban legend. Regardless
if factual or not, though, this practice would be especially hazardous due to the high chance
of contracting a debilitating brain condition such as the Creutzfeldt-Jakob disease, more
commonly known as mad cow disease.
Number 10. Fruit Seeds Eating fruits as a child can be frightening.
Many times, children come under the belief that should they swallow a seed, they will
inevitably have a fruit plant growing within their gut in no time. While this concept is
little more than the product of adolescent fears, swallowing the seeds of produce like
apples or cherries shouldn't be taken lightly. These seeds actually contain the toxic compound
hydrogen cyanide , the likes of which can prove fatal if enough is ingested. However,
one would have to take in approximately .68 milligrams of cyanide per pound of body weight
to experience lethal side effects, which means eating a whole lot of seeds! Furthermore,
the hydrogen cyanide is usually contained within the shell of the seed, requiring some
sort of grinding or chewing to release its contents. So worry not if you swallow a fruit
seed whole, it will pass through your digestion without even exposing your body to the poison
it hides within.
Number 9. Echizen Kurage One of the most dangerous animals one can
encounter in the open ocean is the jellyfish. Its venomous sting, depending on the species,
can cause an assortment of effects, from a painful sting to paralysis resulting in drowning.
But the wild isn't the only place these strange jellied creatures can cause harm. In Asian
nations like China, Japan, and Korea, jellyfish is prepared as a dish, utilizing different
species. Nomura's jellyfish, though, is a particularly hazardous example of edible jellyfish,
used in a Japanese dish called Echizen Kurage. Individuals of this species are roughly the
size of a refrigerator, making them an attractive species for preparing large quantities of
food, however removing the toxic parts of this jellyfish can prove tricky. If not prepared
and cooked properly, Echizen Kurage can cause illness and potentially lethal side effects.
Number 8. Alfalfa Sprouts When it comes to food, certain conditions
are more prone than others to attract dangerous bacteria, such as salmonella , listeria and
E.coli . Raw meat is the most egregious offender in this department, but equally as dangerous
is none other than raw sprouts. Essentially freshly grown grass and the seeds from which
they grow, this vegetable is susceptible to contamination from a litany of sources when
harvested from the warm, humid conditions in which they thrive in the wild. The risk
with raw sprouts like alfalfa is so great that children, pregnant women, and the elderly
are all warned to steer clear of them all together as their immune system may not be
able to withstand the effects. The most assured way to avoid contracting anything from eating
raw sprouts is to thoroughly cook them before consuming.
Number 7. Sannakji Octopus is prepared as a classic seafood dish
in various cultures, finding a place in everything from Latin to Asian cuisine. But in Korea,
one version of this oceanic protein is hazardous. Called Sannakji , the octopus is served raw
and still wriggling! Sushi chefs put an end to the fresh cephalopod before serving, thankfully,
but it's still so fresh that the tentacles will continue to be active as you eat. This
can be problematic when considering the creature's suction cups, which could attach to the inside
of your throat on the way down! It can be served as an individual adolescent, ready
to be swallowed whole, or as just a set of tentacles with quick seasoning and sesame
seed oil, but both incarnations of the dish pose a threat to those who eat it. Approximately
six people pass due to choking on this dish each year.
Number 6. Shellfish Crustaceans and molluscs, otherwise referred
to as shellfish, are enjoyed by millions across the planet, yet these slippery delicacies
are some of the most dangerous foods to risk eating. One of the leading causes of foodborne
illnesses in the United States is raw shellfish as they are common breeding ground for bacteria.
Their filtered way of breathing causes all sorts of dangerous microbes into the animals
only to be absorbed into their bodies and potentially transferred to unassuming diners!
One major risk lies in raw oysters, which are susceptible to a bacteria called Vibrio
, which can cause vomiting, bowel issues, infections, and even prove fatal. It's also
noteworthy to know your allergies, as shellfish can cause anaphylaxis , an exceptionally life-threatening
allergic reaction.
Number 5. Cassava Native to South America, the starchy root
known as Cassava , or yuca in many regions, is one staple food to more than a half billion
people worldwide. In tropical regions, it acts as a major source of carbohydrates, but
is also used to create tapioca for use in puddings and other foods. But despite being
an essential part of diets in developing nations globally, Cassava is a potentially treacherous
root. When harvested raw, these tubers have high concentrations of cyanide , a danger
that must be cooked out thoroughly before consuming. Should the starch be eaten undercooked,
residual cyanide can lead to goiters {GOY-terz], ataxia , cyanide intoxication, and even paralysis
or one's demise.
Number 4. Ackee Fruit A strange yet popular indigineous fruit to
Jamaica, the Ackee is notable for its red outer shell, the yellow, egg-like fruit within,
and its bulbous black seeds. It's a cornerstone of Jamaica's national dish of ackee and saltfish,
and is commonly eaten by Jamaican natives without trouble. However, if you're unfamiliar
with the fruit, it might be best to ask for guidance, as consuming the wrong part can
lead to the ingestion of hypoglycin A, a toxin that can cause lowered blood sugar, illness,
and can even be life-threatening. It's recommended to wait until the outer shell of the ackee
has turned red and the fruit has opened up on its own accord before consuming, and even
then, be sure to only eat the yellow interior. Consuming the outer husk, or the great black
seeds, of this plant will surely lead to the mentioned side effects, which are collectively
known as Jamaican vomiting sickness.
Number 3. Nutmeg A fragrant spice made from the ground seed
of the same name, Nutmeg is often used to enhance the flavor of meat, potatoes, confections,
baked goods, and even eggnog. Typically used in small doses, this spice has a slightly
sweet taste and probably seems like just another harmless flavor to most. But the truth about
nutmeg is that it only takes 5 grams of nutmeg to be toxic. Overdosing on nutmeg can result
in nausea, vomiting, and even a comatose-like state, with long-lasting psychological and
physical side effects, beyond this it can be fatal.
Number 2. Fugu Given the awkwardly spherical shape it can
inflate to and the needle sharp spines with which many are equipped, pufferfish are far
from the ideal meal for predators. Should a hungry fish manage to successfully catch
one of these creatures, though, the worst is yet to come as their ovaries and livers
are full of a potent neurotoxin that can cause fatalities to many species, including humans.
Nevertheless, pufferfish are traditional dish in Japanese cuisine, referred to as Fugu . If
not cooked correctly, the seafood dish is said to be 1,200 times the lethality of cyanide
, with enough toxin to slay 30 adult humans. Because of the extreme precision required
to make this meal non-toxic, it has been banned in the United States and sells for hundreds
of dollars internationally elsewhere.
Number 1. Kidney Beans Beans typically taste great in classic meals
like stew or chili, so it may seem unbelievable that they can actually harm you. However,
in the case of the kidney bean, you will want to make sure its cooked all the way through
before chowing down. Raw kidney beans are rich in a toxic plant protein called phytohaemagglutinin
, which can induce symptoms like vomiting, nausea, and digestion issues, the likes of
which should cease within 5 hours of initial pain without medical assistance. It only takes
five or so uncooked beans to cause this, so cook with care when handling kidney beans.