Eating is life. The foods we consume are often delicious, regenerative, comforting … But others, despite their harmless aspect, can be dangerous, even lethal. With them, eating is death.
These dishes loaded with toxins and responsible for numerous poisoning each year are consumed in large quantities in the four corners of the world. The Live Science scientific information site has identified the three most dangerous. What are these foods with fatal potential, to consume with the greatest precaution?
Cassava
A significant source of carbohydrates, cassava is widely consumed in certain countries in Africa, Asia and South America. However, its roots and leaves contain glycosides, toxins which, when they decompose, turn into cyanide.
To be edible, cassava must be subject to strict and attentive preparation. In an article published on the scientific site Taylor & Francis, we learn that the best way to eliminate cyanide is to soak the plant, then bring it to a boil.
Despite the precautions in force, cassava consumption causes significant damage. According to the World Health Organization (WHO), 200 people die each year of poisoning, and thousands find themselves with disabilities because of the cognitive damage linked to the ingestion of cyanide.
Globic fish
Also known as Fugu, the globe fish, known to turn into a spicy ball when its predators approach it, is prohibited for consumption in a large part of the world, and for good reason: it is very toxic to humans. However, this fish is commonly cooked in Japan in the form of sushi.
Several species of fish-globes contain in them tetrodotoxin, a poison 1,200 times more powerful than cyanide. According to the figures from the Tokyo Bureau of Public Health, few people die from poisoning, but dozens fall sick each year. It is estimated that a dose of 2 to 3 milligrams of tetrodotoxin is fatal. Fugu poisoning can cause respiratory failure in about twenty minutes, numbness and/or paralysis.
However, Japanese chefs cook the fish knowingly. To prepare it, you have to be empowered and have obtained a special license, which can take several years. To do this, they must be able to detoxify the liver, the intestines and the ovaries, which are the most dangerous organs of the fugu. To get the diploma, they must finally submit to their own work and taste their preparation. A last test that can be fatal to them.
Phalloid Amanite
Unsurprisingly, a non -edible fungus is in this list of the most dangerous foods. However, he does not look like a look: short, brown, earthy, like a porcini, with a small pass under the hat. Its appetizing appearance makes it even more dangerous. The Phalloid Amanite is responsible for 90% of the dead by ingestion of fungi.
Of European origin, the invasive fungus has managed to go around the world. Unlike its cassava and fugu accomplices, no preparation can make it consumable for sure. Justin Brower, toxicologist and author for the Nature’s Poison blog, explains that “Phalloid amanitis are stable to heat, so cooking does not destroy all toxins”.
However, scientists may have found an antidote against the fungus. In the meantime, Public Health France listed, between 2010 and 2017, twenty-two deaths due to fungi poisoning in the country.
