Cassava, star fruit is one of the world's most dangerous foods

Some of the traditional foods of countries around the world, including some that are considered specialties, are practically at risk of harming human health, even if they are not fatal. know how to process to remove their extremely toxic ingredients.

List of the world's top dangerous foods

Cassava root (cassava)

Cassava will be a safe dish after being boiled, fried, steamed or mashed and cooked. However, eating raw or unprocessed cassava can be dangerous, because this tuber contains a large amount of linamarin , which converts into toxic cyanide when eaten raw. In 2005, 27 children in the Philippines lost their lives after eating cassava at school.

Cashews live

Packed cashew nuts sold in supermarkets have been steamed and prepared to remove toxic chemicals, they are not live cashews. In the living state, cashews contain urishol - a poison that is also found in ivy.

Star fruit

If your kidney function is not good, stay away from star fruit . The reason, only 100ml of pure star fruit juice can be harmful to people with kidney disease, because this fruit contains neurotoxins, negatively affecting the brain and nerves. For those with healthy kidneys, starches are safe because their bodies can cope with the neurotoxins that exist in them.

Fugu puffer fish

In Japan, puffer fish can be processed into salads, fried / fried, fugu sake, fugu dishes boiled or served with miso tofu. However, you need to be very careful when eating puffer fish because their liver and internal organs contain a deadly poison, called tetrodotoxin . There have been 44 deaths related to eating puffer fish in Japan between 1996 and 2006 and this year alone, five people died from eating the liver of this fish.

Bullfighting

Unlike the French who only "swallow" the foot of bullfrogs, people in African countries have a habit of eating all parts of this amphibian. Experts warn, immature bullfrogs that have not yet begun to mate are the most dangerous because they contain a poison that can cause kidney failure.

Ackee fruit

We should only eat Jamaican ackee when they are ripe and removed seeds. This fruit contains black seeds carrying toxins and toxic hypoglycin that can cause Jamaican vomiting syndrome. In 2011, there were 35 cases of poisoning because of ackee fruit.

Sannakji Octopus

A famous Korean specialty is the famous live octopus sannakji. The sucking points on the tentacles of processed octopus still retain their sticky ability after the octopus dies, so when we eat sannakji, we need to chew very carefully. Statistics show that about 6 people died from neck congestion while eating sannakji each year.

Oysters

Blood cockles contain a lot of viruses and bacteria, such as viruses that cause hepatitis (Hepatitis A) and Hepatitis E (Hepatitis E), typhoid germs, and dysentery. More than 300,000 people have been infected and 31 of them died after eating blood cockles in Shanghai, China in 1998. According to experts, about 15% of blood cockles are poisoned because of viruses, bacteria naturally exist in them.

Hakari sharks

To prepare hakari from Greenland, sharks are fermented and dried for 6 months, then sliced ​​and eaten with rye bread. This is a relatively dangerous dish, because sharks have no kidney or urinary tract, so toxic substances are filtered through their skin.

Casa marzu cheese

In Sardinia and Italy, Casa Marzu rotten cheese is left uncovered outside, allowing flies to lay eggs inside. Maggots make fermented cheese and when absorbed, flies' larvae can pass through the intestinal wall, causing serious illness.

Nomura (Echizen kurage)

If properly prepared, cut off the toxic parts, Nomura jelly can be eaten without harming human health. This jellyfish is a threat to Japanese salmon supplies, as they only survive by eating a large amount of fish.

Pangium edule County

Also known as the "grain of nausea" , Pangium edule seeds, originally native to Indonesia, Malaysia and Papua New Guinea, can only be eaten after being soaked or buried in water and peeled. Enter banana leaves and ash for about 1 month before boiling. If unprocessed, there is no toxic hydrogen cyanide .