ADVERTISEMENT
5. Elderberries
While elderberry syrup is often touted for its health benefits, raw elderberries contain cyanogenic glycosides similar to those found in cassava. Consuming unripe berries or any part of the plant other than the ripe fruit can lead to nausea, vomiting, and diarrhea. Proper cooking eliminates the toxins, making elderberries safe to enjoy.
6. Giant Namibian Bullfrog
This traditional dish from Namibia is considered a delicacy, but timing is crucial. Eating the frog before its mating season can expose diners to a toxin called oshiketakata, which causes kidney failure and potentially death. Local chefs know precisely when it’s safe to harvest and prepare the frogs.
7. Blood Clams
Popular in East Asia, blood clams get their name from their red hemoglobin-rich liquid. These shellfish filter large amounts of water, increasing the likelihood of contamination with hepatitis A, E. coli, and typhoid fever. In the 1980s, over 300,000 cases of hepatitis A were traced back to contaminated blood clams in Shanghai. Cooking them thoroughly reduces the risk, though many prefer them raw or lightly steamed.
8. Rhubarb Leaves
Rhubarb stalks are a popular ingredient in pies and jams, but the leaves contain high levels of oxalic acid, which can crystallize in the kidneys and cause renal failure. While you’d need to consume a significant amount to experience severe effects, it’s best to discard the leaves entirely.
9. Casu Marzu (Maggot Cheese)
Hailing from Sardinia, casu marzu is a traditional sheep’s milk cheese infested with live insect larvae. The maggots break down the cheese’s fats, giving it a soft texture and strong flavor. However, consuming the live larvae poses a risk of intestinal distress or infection. Some adventurous eaters remove the maggots before eating, while others consume them whole.
10. Chaya (Tree Spinach)
Chaya is a leafy green vegetable native to Mexico and Central America. While nutritious, it contains hydrocyanic acid, which can cause cyanide poisoning if consumed raw. Boiling the leaves for at least five minutes renders them safe to eat.
11. Hot Dogs
Though seemingly harmless, hot dogs are one of the leading causes of choking-related injuries and deaths among children. Their cylindrical shape makes them easy to lodge in the throat. Cutting hot dogs into smaller pieces or quarters is recommended to reduce the risk.
12. Bitter Almonds
Unlike sweet almonds, bitter almonds contain amygdalin, which breaks down into hydrogen cyanide when ingested. Just a handful of raw bitter almonds can be fatal. They are typically processed to remove the toxins before being sold commercially.
13. Durian Fruit
Known as the “king of fruits,” durian is prized for its creamy texture and distinct aroma. However, excessive consumption can lead to alcohol intoxication symptoms due to its high sulfur content interacting with certain enzymes in the body. Additionally, durians should never be paired with alcohol, as this combination can cause heart palpitations and vomiting.
14. Raw Cashews
What we call “raw” cashews in stores are actually steamed to remove urushiol, the same compound found in poison ivy. True raw cashews contain high concentrations of urushiol, which can cause severe allergic reactions and skin irritation. Always purchase commercially processed cashews to ensure safety.
Continued on the next page
ADVERTISEMENT
