Video 14 Dangerous to Eat Foods

We gathered a list of 14 foods that can be dangerous to eat! Some of these foods you might have in your fridge now!

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7. Sannakji

Most people are uncomfortable at the thought of eating an animal that is still alive. Sannakji, a Korean dish is not for these people. It’s a plate that contains a nakji, or small octopus that has been cut into tiny pieces while still alive, lightly seasoned and served immediately. If chefs prepare the dish correctly then, the nakji pieces will probably still be squirming around on your plate when served. You can also find nakji in Korean bars as a snack to accompany alcoholic beverages. Unlike many deadly foods, the octopus doesn’t contain any poisons or toxins that are dangerous to humans. It’s the octopus’ suctions cups that make the food deadly. These cups retain their gripping power, even after the octopus perishes. Several people choke to death every year while trying to eat sannakji.

6. Blood Clams

These clams live in low oxygen environments which makes them ingest more viruses and bacteria, including hepatitis A, typhoid, and dysentery, to get nutrients than other varieties of clams. Despite being a delicious delicacy, this makes blood clams much more dangerous to eat, especially when they are quickly boiled, which is a traditional and popular way of preparing them in Shanghai, China. People around the world widely consume the clams and as long as they are cooked properly are perfectly healthy and delicious to eat.

5. Jellyfish

You can find jellyfish in many different varieties throughout Asia. Some Asian airlines serve jellyfish salad as part of their airline meal. A Japanese company produces a vanilla and jellyfish ice cream made using Nomura’s jellyfish, a large type of the animal. The jellyfish has toxic parts that chefs must remove before they can cook the fish. As long as the toxic parts are removed, then the delicacy is perfectly safe to eat. The use of jellyfish as a source of food in Chinese cuisine is documented as far back as 1,700 years ago.

4. Death Cap Mushroom

As the mushroom that has caused the most poisonings of any mushroom in the world, this fungus has certainly earned its name. It doesn’t help that they look similar to several edible species like the straw mushroom, which makes them all the more likely to be eaten accidentally. One particular type, called A. phalloides is responsible for the majority of human deaths from mushroom poisoning throughout the years. Historians speculate that the death cap could be responsible for the death of Roman Emperor Claudius in 54 A.D. The primary toxin present in these mushrooms is a-amanitin which can lead to kidney and liver failure and have fatal results.

3. Giant Bullfrog

This animal is teeming with toxins that can be dangerous and deadly to humans. Young bullfrogs who have yet to mate are the most lethal to consume. In some African nations, specifically Namibia the frogs are eaten whole as a delicacy despite their deadly side effects. The legs, which are most frequently consumed aren’t very risky to eat and apparently taste like chicken. It’s the skin and organs of the amphibian that can lead to problems. These parts are loaded with toxins that can cause kidney failure and worse if not treated right away.

2. Fugu

Fugu has become one of the most notorious deadly foods on the planet for its amazing taste combined with its potentially lethal effects. Fugu is the Japanese word for pufferfish and the dish made from it. The liver of the fish is considered the tastiest part, but it also contains very high amounts of a deadly poison called tetrodotoxin. The organ can be so harmful that Japan banned it from being served in restaurants in 1984. Even properly prepared fugu isn’t completely devoid of the toxic substance. When done right the fish is not only supposed to be delicious, but it’s small amounts of tetrodotoxin are meant to provide the diner with a mild intoxication that includes waves of euphoria. The Japanese are also responsible for inventing sushi over a thousand years ago. Sushi can be made into beautiful works of food art.

1. Pangium Edule Fruit

This large poisonous fruit comes from a tall tree that is native to swamps in Southeast Asia. Traditional preparation to make the fruit edible involves first boiling and then burying the seeds in ash and banana leaves for forty days. The seeds turn from a white color to a dark black or brown color during this time. The hydrogen cyanide released by the process is easily washed out, and then the seeds are edible. These seeds are used as a spice in many Indonesian dishes.