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People very often eat unhealthy foods, because they are tasty and should rather be classified as useless for human health. But sometimes truly unique products can appear on people’s tables – there are still those who eat terrible-tasting dishes, which, moreover, can cause significant damage to health and even kill. You should carefully study the list of dangerous foods that many people, for reasons that defy logic, continue to eat.
Dangerous carambola fruit
Carambola fruit contains a lot of vitamin C, because of which it could be classified as a healthy product. However, it is categorically impossible to eat carambola with gastritis and ulcers due to the presence of oxalic acid in it, which is a real poison for such patients. For healthy people, eating carambola in large quantities can lead to the development of kidney failure, so it is best to avoid this fruit in your own diet.
rotten fish fish
The list of the most dangerous dishes in the world contains the Egyptian delicacy fisih. This is a rotten mullet, which every spring is thrown onto the coast of the Nile by the course of the river. Locals consume the dangerous dish fisich during the annual celebration of Sham el Nissim, which is unsuccessfully tried to warn the Egyptian Ministry of Health. Doctors demand to stop eating a dish that can cause severe poisoning of the body and death, but the tribute to traditions among the Egyptians is still more developed than common sense.
Poison bullfrog
Asian and African restaurateurs often “pamper” their guests with large representatives of amphibian bullfrogs. The paws of these animals have a pleasant taste, but their skin and entrails are poisonous, and since these amphibians are easily confused with other members of the genus, dangerous dishes prepared from them can easily fall on the table at any time.
Puffer fish
The most dangerous dishes mean nothing next to the famous puffer fish, which contains a lethal dose of tetrodotoxin. Only skilled chefs will be able to competently prepare this dish, removing all poisonous parts from the fish so that all the meat that remains in the fish is completely edible, but no one still gives a complete guarantee of the safety of the delicacy. Every year in Japan, people die from fugu poisoning.
Live octopus “Sun nak ji”
In Korea or Japan, live octopus is served on a plate of greens. It is customary to cut off pieces from the delicacy right in the restaurant hall, despite the fact that the octopus itself remains alive at the time of serving. The most dangerous dishes in the world can fade before eating a live octopus, seasoned with all sorts of sauces, because according to international statistics, every year this food preference kills, on average, six gourmets. The octopus itself is not poisonous, the danger lies in the fact that by eating it alive, a person allows the animal to remain awake in the mouth and esophagus, which often leads to suffocation. The octopus sticks its suckers to the esophagus and tries with all its might to break out.
With all the horror of the process in countries where live octopuses are eaten, the dish is considered dietary, since there is absolutely no fat in the octopus.
Rotten casu marzu cheese
In Sardinian, the name “casu marzu” means “rotten cheese”, which in reality is true. How an unknown culinary specialist decided to infect normal cheese with fly larvae and then eat the resulting substance remains a mystery, but many of the lovers of this “delicacy” consider casu marzu cheese to be unusual in taste. This dangerous dish contributes to the infection of the body with the above-mentioned larvae, causes food poisoning and severe allergic reactions.
cassava plant
The African cassava plant grows in the jungle and is used as a raw material for making flour and various dishes. The danger of the dish lies in the hydrocyanic acid contained in the roots and leaves of cassava. This is hydrogen cyanide in its pure form – the most toxic substance, which, even on an industrial scale, is used only in solid forms, so that in no way will workers of enterprises manage to poison them.
However, chefs from Africa consider themselves masters of making cassava. They skillfully clean and wash the plant, then soak it and boil it so that not a milligram of cyanide enters the finished dish. But even a microscopic dose of this substance can instantly kill a person, so eating cassava is not recommended.
elderberry plant
Elderberry, known in our latitudes, can also bring a lot of grief to those who try it. The plant reproduces well, like a weed, in a temperate continental climate, located on numerous river banks. Elderberry is used, among other things, for the production of sambuca, anise, Hungarian anise brandy. Elderberries are rich in vitamin C.
What are the dangers of elderberry dishes? The fact is that the unripe berries of this plant contain a lot of poison that is dangerous to human health and life. When the elderberry is fully ripe, the poison from the berries disappears.
The seed of keluk
The strange word keluak actually means a seed from the fruit of the kepayang tree. It, like cassava, contains a lot of hydrocyanic acid that can poison a person. To eliminate such a harmful and dangerous ingredient, keluak is tortured – first it is boiled, then buried in banana leaves and ash for 40 days, and only after all these manipulations is it eaten. It is believed that this way keluak becomes a very fragrant and completely harmless product.
Fermented kopalchen meat
Kopalkhen, a traditional dish of northerners, contains a huge amount of cadaveric poison. This dangerous dish is prepared by fermenting venison or seal meat. With the formed habit of eating such food, there is practically no harm to the body, but only those who have eaten meat with cadaveric poisons all their lives, since childhood, and have developed an antidote for such food, can boast of this. In others, cadaveric poisons usually cause severe poisoning, followed by death.
Jamaican aki fruit
The national fruit of Jamaica, aki, is truly poisonous to humans. Nevertheless, in this country it is still actively eaten. It is believed that only aki with seeds that contain the toxins hypoglycine A and hypoglycine B can be considered a dangerous dish. That is why aki is carefully cleaned from seeds in the national dishes of Jamaica. If this is not done, you can get a disease known in world medical practice as “Jamaican vomiting syndrome”.
giant jellyfish
Giant poisonous jellyfish live in the ocean near the Japanese coast, exterminating all the tuna found in these waters. The authorities of the country came up with the idea of luring tourists with a dangerous dish – a delicacy from a giant jellyfish, in order to at least slightly reduce its concentration in the waters and save the tuna. The principle of preparing a poisonous jellyfish is related to the preparation of fugu – it is important to correctly select and remove the poisonous parts, however, if at least some of the dangerous parts are not removed, the gourmet is guaranteed to die.
Poisonous Stonefish
A dish of deadly stone fish is popular in Japanese restaurants for a strange reason. The fact is that this type of fish, which lives in the Pacific and Indian oceans, is deadly already with a light touch of a person on their fin. The instantaneous emission of venom by the stone fish paralyzes the human spinal cord. But Japanese chefs remove the poisonous dorsal fin and use the meat of this fish in making sashimi.