World’s ‘deadliest food’ kills 200 each year

Cherry pits and apple seeds contain amygdalin, a compound that turns into cyanide when crushed or chewed. In large amounts, this can cause dizziness, nausea, breathing problems, and even death.

While the fruit itself is safe, the pits should never be crushed or consumed. Swallowing a whole cherry pit won’t harm you, but breaking them open releases toxins.

Toxic side dish

When green potatoes are exposed to light, it produces chlorophyll, which is completely harmless. But Healthline warns “it can also encourage the production of certain compounds,” like solanine that “can be toxic to humans in high doses. However, reports of serious illness are rare.”

Eating enough can even lead to paralysis or coma.

But green potatoes are safe if peeled properly. Discard any with a green tinge or sprouting eyes to avoid toxicity.

Nutty by nature

Raw cashews contain urushiol, the same toxin found in poison ivy or poison oak.

“If you were to handle or consume cashews in their raw form, you would likely experience a reaction similar to that caused by poison ivy, such as an itchy and inflamed skin rash that may cause a burning sensation,” Healthline writes.

However, cashews labeled as raw at the grocery store have been shelled and heat-treated to remove any urushiol residue, making them safe.

Note: Mango skin also contains urushiol.

Not worth the trip

Nutmeg is a punchy spice that contains myristicin, a compound that affects the nervous system. In large doses, it can cause hallucinations, nausea, rapid heartbeat, and seizures. Only two teaspoons can trigger severe symptoms that last for days – “though in some cases psychosis has set in for up to six months,” a study claims.

Used in small amounts, nutmeg enhances flavor in desserts and drinks. But excessive consumption turns this holiday spice into a toxic experience.

Fatal fungi

Some wild mushrooms, like the death cap that claimed the life of Pope Clement VII in 1534, contain toxins that cause organ failure and death.

Brittanica explains that only a “few of the 70-80 species of poisonous mushrooms are actually fatal when ingested,” but many “bear an unfortunate resemblance to edible species and are thus especially dangerous.”

You don’t have to avoid all mushrooms! But unless you’re an expert, it’s safer to stick to store-bought mushrooms.

Sweet but deadly

Rhubarb might be a favorite in pies and jams, but did you know that part of this plant is actually toxic? While the stalks are perfectly safe (and delicious), rhubarb leaves contain oxalic acid, a natural toxin that, in large amounts, can cause kidney failure.

Rhubarb is a delicious and versatile ingredient, but its leaves are best left in the compost pile. Stick to the safe parts, and enjoy this tart treat without the risk!

Deadly beans

Raw kidney beans contain phytohaemagglutinin, a toxin that can cause severe vomiting and stomach cramps. Eating just a handful of undercooked beans can lead to food poisoning.

Boiling kidney beans for at least 10 minutes destroys the toxin, making them safe to eat. However, cooking at low temperatures can make them even more toxic instead of neutralizing the poison so be extra careful when you’re slow simmering your chili.

Have you tried any of these deadly dishes? Let us know about the most dangerous thing you’ve eaten and then share this story so we can hear from others!