“200 People Die Each Year from the World’s Most Lethal Food”

For most people, food is a source of comfort, taste, and nourishment—a daily necessity that provides energy and enjoyment. Yet for millions of people around the world, the very act of eating can carry serious risks, and in some cases, even be deadly.

Certain foods contain natural toxins or require very specific preparation methods, and consuming them incorrectly can lead to severe illness or death.

Despite these risks, people continue to eat these foods, often because of cultural traditions, taste preferences, or necessity. Let’s explore ten of the most dangerous foods on the planet, why they pose such risks, and why they remain widely consumed.

Cassava, also known as yuca or manioc, is a starchy tuber that serves as a staple food for over 800 million people in around 80 countries, particularly in Africa, Latin America, and Southeast Asia.

While it may appear harmless, cassava contains naturally occurring cyanogenic glycosides in its roots and leaves. If consumed raw or improperly processed, these compounds break down into cyanide in the body, which can cause cyanide poisoning.

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