This dangerous food causes 200 deaths every year.
There are foods that tease our taste buds ... and others that can seriously endanger our health. Hard to believe? Yet some seemingly harmless dishes can turn into real poisons if they are prepared incorrectly or eaten by the wrong people. Curious? Here is a list of some of the world's most dangerous foods, which should be consumed with extreme caution.
Cassava: an important tuber ... but potentially deadly
Cassava, found on the plates of almost 800 million people, mainly in Africa, Asia and Latin America, is a staple food. Drought-resistant, rich in carbohydrates and easy to grow, it has become a staple food. But it has a dark side: its roots and leaves contain compounds that can release cyanide if not processed correctly. Raw or insufficiently cooked, this tuber can cause serious poisoning, even paralysis and death. About 200 people die from it every year. The key? Always soak, ferment, dry or cook it properly.
Fugu: Adrenaline on a plate
In Japan, eating fugu, a highly poisonous puffer fish, is almost a ritual. Its meat is a delicacy... but if it is cooked incorrectly, it becomes a deadly poison, more than 200 times stronger than cyanide. This is not a movie: paralysis and then death can occur within a few hours. Fortunately, only highly trained chefs are allowed to serve it. And if you feel a slight tingling sensation on your tongue... it is not always a coincidence!
Carambola: a two-edged star
Despite its harmless appearance, the carambola fruit can be fatal for people with kidney disease. This fruit, as beautiful as it is delicious, contains a neurotoxin that can cause serious neurological problems. For people with weakened kidneys, even a small portion can be enough to cause hiccups, confusion or even coma.
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