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Most Poisonous Foods We Like To Eat

Saturday, Jan 18, 2020, 9:02 am


If you like tapioca then you like cassava, which contains cyanide. Cassava needs to be soaked and dried. America has strict regulations on cassava entering the country, but people in Africa have been known to suffer from cyanide poisoning from incorrect preparation and consumption of this deadly food. Native to South America, the food is popular in the tropics.


2.Lima Beans

Lima beans are deadly when eaten raw. Containing a high amount of cyanide, lima beans use this poison as a defense mechanism. Lima beans need to be cook thoroughly, uncovered, so that the poison can escape in the gas, then the water used to cook them, should be completely drained.

3.Caster Oil

The castor bean that is used in castor oil, is highly deadly. Just one bean is all it takes to kill someone. Strict precautions must be used when gathering the seeds, which if not followed can lead to death, or terrible side effects. Castor oil has been used for years in chocolate and candies.



Pufferfish are so poisonous that most restaurants will not serve them. In Japan, there are special Fugu Chefs, fugu is the technical term for pufferfish. These chefs go through up to three years of training with includes a written test, on their ability to cut the fish correctly, and they must eat what they cut. Only the flesh can be consumed, and with 30% of chefs failing the test, it's a pretty big risk to eat one.


The leaves and stems of a tomato contain Glycoalkaloid, a poison that causes stomach upset and nervousness. The tomato, which in the United States is referred to as a fruit rather than a vegetable, is actually an ovary. Tasty in salads, or on sandwiches, just don't eat the leaves or stems.



What's more American than apple pie? Nothing. But did you know that apple seeds contain cyanide. Before you get too upset, many people have swallowed apple seeds by accident, and unless a large amount is swallowed, you should be fine. It's the chewing that releases the cyanide, but there are not enough seeds on one apple to be deadly.


Almonds are a great treat, packed with protein and taste, but they also contain cyanide. Bitter almonds need to be processed to remove the poison. All almonds sold in the USA are heat-treated to remove poison and bacteria, even if it says raw on the package, however countries such as New Zealand still sell bitter almonds without processing.



Elderberry flowers are used for making liqueur, wine, and soda. They are pretty little flowers with a delicate scent, but beneath their beauty they are highly poisonous. The roots and other parts of the tree can cause severe stomach issues. Only the flowers are edible, so when picking, make sure that is all that you take home.


Some mushrooms are highly poisonous. Most poisonous mushrooms have a bumpy and white gills that stay attached to the stalk. Mushrooms that you can eat typically have pink or black gills that stay attached to the cap when the stem is separated. When in doubt don't eat them. Always wash edible mushrooms before eating.



Potatoes themselves are harmless, and a staple in most american diets, but the stems and leaves contain poison called glycoalkaloid. If a potato turns green it is because of a high concentration of the poison. deaths have been reported of people who have eaten green potatoes and went into a coma.


The part of the rhubarb plant that we eat is harmless and delicious, but the leaves are poisonous and contain a corrosive acid. It's the stems that we eat, and use in pies, and you can also use the roots as a natural laxative, but the leaves can be deadly, and when mixed with water and soda, are even more potent.



What could be poisonous about a cherry, you might think, when cherry pits are crushed, prucid acid is produced. The technical name for this acid is hydrogen cyanide. Yep, cyanide. so next time you eat a cherry, do not chew on the pit. Even a slight injury to it's exterior could cause the poison to leak into your mouth.


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