The INSIDER Summary:
• A lot of foods you eat regularly can be very dangerous if not prepared correctly.
• Cashews, for example, must be steamed in order to remove a chemical called urushiol, which is also found in poison ivy.
As we all know, the importance of food preparation is crucial. Rinsing off fruits and veggies is a common practice to clean off pesticides, and cooking raw meat thoroughly is hugely important. But what about when food prep is a matter of life and death? Most of us have probably heard of fugu, or the pufferfish, which is an extremely poisonous seafood if not prepared in exactly the right way. In fact hundreds die from eating poorly prepared fugu each year. Frighteningly enough, there are more than a few foods like the fugu, which can kill when not prepared correctly. So today, we bring you 10 foods that can turn deadly if not prepared just right.
Honey
It’s a little known fact, but honey is actually filled with poisonous toxins. Honey goes through a pasteurization process after being farmed to eliminate these toxins, but unpasteurized honey is extremely dangerous. Eating just a teaspoon of unpasteurized honey, or honey that did not go through the pasteurization process correctly, can lead to headaches, dizziness, weakness and vomiting that can last up to 24 hours. It is possible that more than one teaspoon can kill.
Ackee
This fruit native to Jamaica is an island favorite — in fact, the ackee is the national fruit of Jamaica! However, this beloved fruit can become one of the world’s deadliest foods if not prepared correctly. First of all, only the yellow parts of the ackee should be consumed, and those yellow bits have to be cooked just right for the fruit to be edible. Even more important when preparing the ackee is timing. Eating even a bite of the fruit when it’s too ripe or not ripe enough can result in “Jamaican vomiting sickness,” which causes seizures and fatal hypoglycemia.
Cassava
This root veggie is cultivated in South America and can be quite delicious if prepared correctly. If prepared incorrectly or eaten raw, however, cassava has this funny little tendency to turn into hydrogen cyanide. There are two varieties of cassava, sweet and bitter, and the sweet is 50 times less deadly with only 20 mg of cyanide per root. But even this less dangerous version, if consumed twice, is enough to kill an adult cow on the spot.
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