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10 most poisonous food in the world


Gastronomy searches of the person are amazing, we are sometimes willing health and life is put only in order to try an unusual dish. Yes, some toxic products can be so tasty that their wild makeup, strange conditions, and side effects are not confused. But sometimes it is really about the health of a person, his physical and mental abilities, which may have an adverse effect derived from food toxins.

However, international experience and statistics on deaths do not stop the desperate gourmet, so they are willing to take the risk and taste the strange dishes at the cost of his life.

Let's have a look at 10 such tempting delicacies for which people are willing to overcome the territorial space and its own instinct of self-defense.

10. Rhubarb

Normal with mean plant often used in salads, jams, beverages and pastries. It would seem nothing special – the stems and petioles of rhubarb are commonly used in different national cuisines. Yes, the stalks but not the leaves, which are extremely hazardous to health due to high content of oxalic acid. Of course, to die from the bite leaves, you need to eat them daily in the course of time and in large quantities. Accidentally eaten a few leaves can cause nausea and vomiting, diarrhea, heartburn and increased acidity of the stomach. For owners of ulcers and gastritis it can increase the risk of internal bleeding and severe pain spasms. In rare cases, from eating rhubarb was observed impaired breathing and even coma.

9. Aki

The Mature fruit is extremely tasty, grows only in some countries (West Africa, Caribbean territories, Jamaica). Immature fruits contain the poison – hypoglycin A and B. It is metabolized by the body, resulting in the release of 2-methyl-4-chlorophenoxyacetate acid. As a result, the person develops intoxication, severe vomiting, dehydration. If not timely gastric lavage, possible heart attack, coma, and in rare cases fatal outcome. Particularly vulnerable to the disease of children and people with eating disorders. In 2001, for example, from Aki killed 23 people and nearly two hundred heavily poisoned. Interestingly, in some countries the fruits of the tree are used as soap or poison for fish.

8. Bloody clams

These sea creatures got the name due to the rich red colouring, which is provided by hemoglobin. They are used as food in many Asian countries. Clams steamed, cooked and sometimes eaten raw. Any heat treatment does not protect from the risk of infection through the dish with hepatitis type A. I Remember, in 1988 in Shanghai from the abuse of the shellfish killed three dozen people, and about 300 people have received hepatitis A.

7. Bovine brains

The dish is not very common due to the risk of Contracting mad cow disease. The result of eating increases the risk of the disease Creutzfeldt-Jakob disease, which killed 28 two thousand British residents. Many countries, aware of the risk of infection, still left a delicacy in its menu (e.g., Indonesia). Remember that kind of treatment, and methods of preparing bovine brain does not reduce the likelihood of the deadly disease.

6. Cassava or manioc

The plant has a root system, leaves and peel, which contain dangerous poison, linamarin, which the human body breaks down to cyanide. The soaking and the subsequent cooking dramatically reduce the concentration of the toxin, but fresh cassava is life-threatening. For example, in Nigeria, the frequent use of the root caused the outbreak of endemic goiter in the population. Also the possible risk of childhood pellagra, which is accompanied by swelling of the stomach and colic.

The cassava root is similar to potatoes contains starch. From raw plants get grits and cook porridge, dried ground into a flour for baking, and the root is used in boiled or baked form. Interestingly, cassava provides one-third of the food consumed by Africans, if we calculate the calorie content.

5. Sannakji

Living young octopus until recently served to tourists as a delicacy. Now Koreans prefer to douse resident marine boiling sesame oil, cut into pieces and the only way to offer a sample. The tentacles can continue to squirm on the plate that gives the dish a novelty and extravagance. If you chew these tentacles, the nerve impulses and muscle contractions, which they still leak, can make the smallest sucker to cling to the mucosal surface of the oropharynx. In rare cases, a dangerous dish resulted in the overlapping of air through the throat and suffocation. To help in such a situation can only be a qualified doctor nearby, so don't risk eating "stirring" ingredients.

4. African burrowing frog

In a small country of Nabii this amphibian quietly use almost entirely. But if you eat it before the start of the breeding period, it is possible to get the disease "ascetica". Of the classic symptoms of the following disorders of the genitourinary system, burning in the urethra, discomfort during urination until the development of renal failure. To reduce the risk of ingestion of toxins the locals cook a frog on the fire of special wood. In the United States and Canada, the frog is also offered on trial in Chinese restaurants, for which amphibians are grown in special nurseries. In food are exclusively legs of the animal.

3. Puffer

The famous Japanese dish prepared from the very poisonous fish that contains a loading dose of tetrodotoxin. Exactly in mortal danger and make the puffer a delicacy, because people love to tickle their nerves. For cooking fish undergo special training and abide by strict standards. Besides, its recently cultivated at special farms, where not allowed to eat the bacteria that contains the toxin. And prior to serving, the fish must be correctly removed the poisonous parts – the carriers of tetrodotoxin. In the markets of Southeast Asia, Thailand and Japan, you can buy raw fish at the market, but making it without special training it is unacceptable.

2. Raw chicken and beef

The Japanese are world leaders in raw fish and meat products. In addition to sushi and sashimi tourists are offered basashi (raw horse meat), Yucca (chopped raw beef) and gussi (veal). This food culture has led to an outbreak of E. coli 7 years ago. The use of torisashi (sashimi of raw chicken) can lead to risk of ingestion of Salmonella bacteria and the development of comorbidities. Fans of Japanese cuisine advise you to undergo regular screening for parasites and a prophylactic deworming.

1. The soup of duck blood

For us, the name itself already sounds repulsive and disgusting. And especially knowing that such a dish could lead to the risk of Contracting deadly bird flu. Prepared soup in Vietnam, adding in raw blood (Yes, no heat treatment) nuts, spicy grass and meat. Soup done in about 15 minutes – the bird quickly slit the throat, allow blood to drain into a container, then zakidyvaya the rest of the ingredients. The risk of transmission of bird flu is so great that in 2005, it has killed 16 people, and the remaining 55 have received the strongest poisoning. In 2004, the disease has claimed 20 fans of soup, and 29 got the virus.

So world delicacies affect our health. And let's agree that some description of the dishes sounds absolutely unappealing to risk your body.

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