The 5 Deadliest Foods On The Planet

Humans are one of the few creatures on this planet who have the capability of ignoring our basic survival instinct. Here are some of the deadliest foods the world has ever seen. Poisonous or harmful by design, not accident, and something that has us questioning our sanity when we choose to take a bite?

FUGU – SHIMONOSEKI, JAPAN

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Fugu, also known as pufferfish, is a fish whose liver and internal organs contain deadly amounts of the poison tetrodotoxin, for which there is no known antidote. It might surprise many to know, however, that any fugu chef worth his weight in Japan will attempt to leave just the right amount of poison for a tingling sensation to pass through the diner’s tongue, leaving him satisfied with the taste and experience. 

ACKEE – JAMAICA

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Turning our attention to the Caribbean, we find the delicious but dangerous Ackee fruit.

Although rich in vitamins and protein, if the fruit is eaten before it is fully ripe, it prevents glucose from being released from the liver, quickly lowering one’s blood sugar and ensuring violent illness or death. the unripe fruit sometimes suffer from 'Jamaican vomiting sickness syndrome' (JVS) allegedly caused by the unusual amino acid components, hypoglycin A and B. In this regard it is recognised that the nutritional status of the consumer is important, since diagnosed patients generally show manifestations of chronic malnutrition and vitamin deficiency. Although JVS has resulted in some fatalities in the past with symptoms including vomiting and severe hypoglcaemia, nowadays such incidences are rare with the increased awareness of the necessity for consuming only ripe, opened ackees.

APRICOT SEEDS – TURKEY

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Seeds of cherries, plums, peaches, almonds, apricots, and even apples contain cyanogenetic glycosides, which upon ingestion release hydrogen cyanide. Unfortunately, few people have died in Turkey after “seed binges.” However you can have the seeds after roasting( roasting makes these seeds safe for eating) with a bowl of milk for breakfast. 

CASSAVA – AFRICA, SOUTH AMERICA

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The leaves and roots of cassava are surprisingly rich in cyanide. By this point, we may as well wish cyanide were the most delicious, sumptuous substance on the planet if we had to die to enjoy a bite … not much in the way of flavor, though.

Cassava is a tropical vegetable originally from South America, but has gained popularity in Africa, particularly for its juice, which can be fermented to produce a drink called piwarry.

ELDERBERRIES – EUROPE

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This is probably the least dangerous food on the list, however, as the ripe fruit is eaten around the world safely and deaths are extremely rare. All you need is to make sure that you keep your children or animals away from this plant. Remember that one should never eat its stem or leaves.

[Sources :www.businessinsider.com, xfinity.comcast.net, wwwchem.uwimona.edu.jm]