For most of us, food means comfort, flavor, and nourishment. It’s family dinners, favorite recipes, and the simple pleasure of a shared meal. But in many parts of the world, some everyday ingredients carry a very real risk. In fact, certain foods can turn dangerous — even deadly — if handled incorrectly.

Would you knowingly eat something that could kill you? For millions of people, the answer is complicated. Sometimes it’s tradition. Sometimes it’s thrill. And sometimes, it’s survival.

Here are ten of the most dangerous foods on the planet — and why people continue to eat them anyway.

Cassava: A Staple with a Hidden Threat

Cassava may look like an ordinary root vegetable, but it contains cyanogenic glycosides — compounds that release cyanide when the plant is eaten raw or improperly prepared. Consuming it without correct processing can lead to cyanide poisoning, which may cause paralysis, thyroid problems, and even death.

The World Health Organization estimates that cassava poisoning kills around 200 people each year, earning it the grim title of one of the world’s deadliest foods.

Yet cassava remains a crucial food source for more than 800 million people across roughly 80 countries. It thrives in drought conditions, grows in poor soil, and provides essential carbohydrates. When soaked, fermented, dried, or thoroughly boiled, its toxic compounds are reduced to safe levels. For many communities, avoiding cassava simply isn’t an option — it’s a cornerstone of survival.

Fugu: Japan’s High-Risk Delicacy

Fugu, or pufferfish, is famous for its danger. The fish contains tetrodotoxin, a poison far more lethal than cyanide. Even a small amount can cause numbness, paralysis, and death — all while the victim remains conscious. There is no antidote.

Despite this, fugu is considered a delicacy in Japan. Licensed chefs undergo years of rigorous training to prepare it safely, carefully removing the liver, ovaries, and other toxic organs. The Japanese Ministry of Health reports dozens of poisonings each year, usually involving amateurs attempting to prepare it themselves.

For some diners, the subtle tingling sensation left by trace amounts of toxin adds to the appeal. For others, it’s the thrill of controlled risk that makes the dish unforgettable.

Starfruit: Safe for Most, Dangerous for Some

Starfruit is sweet, tart, and packed with vitamin C and antioxidants. For healthy individuals, it’s perfectly safe.

However, for people with kidney disease, starfruit contains a neurotoxin that the body cannot effectively eliminate. In such cases, the toxin can accumulate, leading to confusion, seizures, and even death. Symptoms can begin with hiccups and vomiting and escalate quickly.

This fruit is widely enjoyed across tropical regions — but for those with impaired kidney function, it can be deadly.

Cherry Pits and Apple Seeds: Small but Potent

The flesh of apples and cherries is safe and nutritious, but their seeds and pits contain amygdalin. When crushed or chewed, this compound can convert into cyanide.

Swallowing an intact pit usually poses no threat, but breaking them open releases toxins. Large quantities could cause dizziness, nausea, breathing difficulty, and, in extreme cases, fatal poisoning.

Green Potatoes: A Warning Sign

When potatoes are exposed to light, they turn green due to chlorophyll production. While chlorophyll itself is harmless, the greening process can increase levels of solanine, a naturally occurring toxin.

High amounts of solanine may cause nausea, headaches, paralysis, or coma. Fortunately, serious cases are rare. Peeling green areas and discarding heavily sprouted or green potatoes significantly reduces the risk.

Raw Cashews: Not What They Seem

True raw cashews contain urushiol — the same irritating compound found in poison ivy and poison oak. Contact with urushiol can cause burning rashes and inflammation.

The “raw” cashews sold in stores are actually steamed or heat-treated to remove this toxin, making them safe to eat. The same compound is also present in mango skin, which can irritate sensitive individuals.

Nutmeg: A Spice That Turns Toxic

Nutmeg adds warmth and flavor to desserts and drinks. But in large quantities, it becomes dangerous. The spice contains myristicin, which affects the nervous system.

Consuming as little as two teaspoons can cause hallucinations, nausea, rapid heartbeat, and seizures. In rare cases, psychological effects may last for months. Used sparingly, nutmeg is harmless. Overused, it can become toxic.

Wild Mushrooms: Beauty and Risk

Among the thousands of mushroom species worldwide, only a small number are truly fatal — but distinguishing them from edible varieties can be difficult. The infamous death cap mushroom contains toxins that cause liver failure and death.

Many poisonous mushrooms closely resemble safe species, making amateur foraging risky. Experts recommend sticking to store-bought mushrooms unless you are highly trained in identification.

Rhubarb Leaves: A Hidden Hazard

Rhubarb stalks are delicious in pies and jams, but the leaves contain high levels of oxalic acid. In large amounts, this compound can lead to kidney failure.

The solution is simple: discard the leaves and enjoy only the stalks.

Kidney Beans: Undercooked Danger

Raw kidney beans contain phytohaemagglutinin, a toxin that can cause severe vomiting and abdominal pain. Surprisingly, undercooked beans may be more toxic than raw ones.

Boiling kidney beans for at least ten minutes destroys the toxin and makes them safe. Slow cooking at low temperatures, however, may fail to neutralize it, so proper preparation is essential.

Why We Still Eat Them

These foods remain part of daily diets, cultural traditions, and even gourmet experiences. In many cases, proper preparation removes the danger entirely. In others, people weigh risk against necessity, heritage, or curiosity.

Food can nourish, comfort, and connect us — but it also demands respect.

Sometimes, the difference between a meal and a medical emergency is simply knowing how to prepare what’s on your plate.