This tropical fruit, native to West Africa, contains a toxin called hypoglycin A. If consumed before fully ripening or improperly prepared, it can lead to Jamaican Vomiting Sickness, which can be fatal.
Considered a delicacy in Japan, fugu contains tetrodotoxin, a potent neurotoxin. Consumption of poorly prepared fugu can result in paralysis, respiratory failure, and even death.
Consuming raw or undercooked meats, especially pork and poultry, increases the risk of ingesting harmful bacteria like Salmonella, E. coli, or Campylobacter, which can cause severe food poisoning.
Cassava is a root vegetable widely consumed in Africa, Asia, and South America. If not properly processed to remove cyanide compounds, it can lead to cyanide poisoning, which can be fatal.
While commonly used as a spice, consuming a large quantity of nutmeg can result in myristicin poisoning. Symptoms include hallucinations, rapid heartbeat, nausea, and, in extreme cases, seizures or even death.
The seeds and stems of elderberry plants contain a toxic compound called cyanogenic glycosides. Consuming them can lead to cyanide poisoning. Proper cooking and processing remove these toxins.
While the stalks of rhubarb are commonly used in desserts, the leaves contain high levels of oxalic acid, which is toxic when ingested in large quantities and can lead to kidney damage.
Bitter almonds contain amygdalin, which breaks down into cyanide when ingested. Consuming a significant number of bitter almonds can lead to cyanide poisoning.