Top 10 Most Dangerous Foods

Elderberries might be a superfood when properly prepared, but raw or unripe, they’re a natural poison cocktail. These deep purple berries contain cyanogenic glycosides compounds that release cyanide when metabolized. Ingesting uncooked elderberries, or even their leaves and stems, will likely lead to a rough night. Nausea, vomiting, and diarrhea are likely symptoms. In extreme cases, the berries could even put you into a coma! In 1983, a group at a health retreat in California learned this the hard way; improperly prepared elderberry juice hospitalized eight people with symptoms of poisoning. Cooking neutralizes the toxins, making elderberries safe for syrups and jams. But skip the DIY raw smoothie unless!

This Korean delicacy is not for the faint of heart. This dish consists of live octopus, chopped into bite-sized pieces and served immediately. When your plate arrives at your table, the tentacles are still writhing. The danger in this case isn't chemical, but physical. Those suction cups remain active. If san-nakji isn't chewed thoroughly, the cups can latch onto the throat and choke you. Every few years, several diners in South Korea suffocate after their daring attempt at san-nakji. The key to survival is to chew, chew, and chew again. While it’s a favorite among thrill-seeking foodies, san-nakji is a meal that fights back.

On the outside, blood clams might look like any other unassuming mollusk. When opened, though, they reveal their blood red color, courtesy of being one of the few mollusks with hemoglobin. These clams have a well earned and deadly reputation that has nothing to do with their looks. Unlike most shellfish, blood clams thrive in oxygen-poor waters. As a result, they must filter massive amounts of bacteria-laden water. This filtration means that they often harbor deadly diseases like hepatitis A and typhoid. In 1988, an outbreak in Shanghai linked to blood clams sickened nearly 300,000 people. Some countries have outright banned them, while others enforce strict regulations. Despite the risks, many still crave their briny, iron-rich taste.

Commonly known as "kepayang," pangium edule is a tree native to Southeast Asia. The seeds in its fruit are a sought after delicacy. They're also deathly poisonous, full of hydrogen cyanide. Traditional preparation methods involve boiling the seeds and then burying them in ash and banana leaves for about a month to detoxify them. This process makes them safe to eat and imparts a unique flavor. In Indonesian cuisine, these processed seeds, called "kluwek," are incredibly popular. Rawon is an Indonesian beef stew with a distinctive black broth thanks to the help of kluwek. While pangium is cherished in various culinary traditions, it's crucial to ensure proper preparation. Eating it raw could be a death sentence.

This ancient Egyptian holiday fish dish is not for the faint-hearted. The traditional meal features gray mullet fish that's been sun-dried and pickled in salt. The fermentation process is one that's easy to mess up. The preparation is a precise art passed down through generations. One misstep could lead to your last meal. Every spring, during the ancient festival of Sham el-Nessim, Egyptians indulge in fesikh; and every spring the Egyptian health ministry warns its citizens about the high risk of botulism. So, if you're daring enough to try fesikh, ensure it's from a trusted source.

Sardinia: the tiny island off Italy is famous for its friendly people and beautiful beaches. It's also the home of Casu Martzu, or “maggot cheese.” This traditional sheep’s milk cheese is infested with live larvae of the Piophila casei fly. The maggots break down fats, creating a soft, oozing texture. But here’s the kicker: those little wriggling guests aren’t just for show: you’re expected to eat them. If they die, the cheese is considered unsafe. If they do survive, they might make their next home inside of your guts. The EU banned the cheese, but locals still enjoy it in secret. So, if you’re brave enough to take a bite, just know - you might not be the only one doing the chewing.

Icelandic cuisine isn’t for the faint of heart, and hákarl, or fermented shark, is its ultimate test. This dish starts with Greenland shark, which if eaten fresh is poisonous due to high levels of trimethylamine oxide and urea. To render the meat safe, it has to be buried in sand and left to rot for months before being hung to dry. The result is a pungent, ammonia-soaked (apparent) delicacy that smells like a janitor’s closet gone rogue. Even Anthony Bourdain called it “the single worst” thing he’d ever eaten. Despite its gut-wrenching reputation, hákarl remains a proud Icelandic tradition. But if you’re brave enough to try it, just be sure to keep a shot of Brennivín handy.

Jamaica's national fruit is a staple in dishes like ackee-and-saltfish. However, consuming it improperly can lead to "Jamaican vomiting sickness." The unripe fruit contains hypoglycin A, a toxin that inhibits gluconeogenesis. What does that mean? Raw ackee can cause severe hypoglycemia. Symptoms include vomiting, altered mental states, and in some extreme cases, seizures, coma, or death. To safely consume ackee, it's crucial to ensure the fruit is fully ripened. You can tell it's ready when its pod naturally opens on its own. You must make sure to discard anything that isn't ripe as well as the seeds, or run the risk of a trip to the hospital. Despite its potential dangers, when prepared correctly, ackee remains a beloved component of Jamaican cuisine.

A dietary staple for millions, cassava is a double-edged sword. This starchy root contains cyanogenic glycosides, which can release hydrogen cyanide when consumed raw or improperly prepared. Symptoms of cyanide poisoning include nausea, vomiting, dizziness, and potentially death. Improperly prepared cassava is also responsible for the paralytic disease Konzo, which sometimes sees outbreaks in rural areas of Africa. To safely enjoy cassava, it's essential to peel, soak, and cook it thoroughly, which removes the cyanide. Despite its potential dangers, when prepared correctly, cassava is a vital food source in many parts of the world.

Japan's notorious puffer fish is the ultimate gamble. You may have one of the best meals of your life - or you may die. The fish contains tetrodotoxin, a potent neurotoxin that can paralyze and kill. Proper preparation is crucial; the toxin is heat-stable and not destroyed by cooking. Only meticulous cleaning of the fish can render it safe. That means that only licensed chefs with extensive training are permitted to serve it. Nonetheless, fugu consumption still leads to several poisonings a year, although these are often associated with amateur preparation at home. Some even result in fatalities. After scarfing down a plate of fugu, you may experience numbness, dizziness, and difficulty breathing. If so, you need a hospital immediately before you asphyxiate.

Those of you who take certain medications know that grapefruit could easily star on this list. Are there any other deadly foods we should have added? Let us know in the comments below!