For most people, food means comfort, flavor, and nourishment. But some everyday ingredients around the world can become dangerous — even deadly — if they are eaten raw or prepared incorrectly.
Here are some of the most dangerous foods people still eat and why.
Cassava
Cassava is a staple for hundreds of millions of people, but it naturally contains compounds that can release cyanide if eaten raw. Proper preparation — soaking, fermenting, or cooking — removes the toxins and makes it safe.
Fugu
Fugu, or pufferfish, is a famous Japanese delicacy that contains the deadly toxin tetrodotoxin. Only specially trained chefs are licensed to prepare it safely, as even small mistakes can be fatal.
Starfruit
Starfruit is safe for most people but can be extremely dangerous for those with kidney disease. A toxin in the fruit can build up in the body and cause serious neurological symptoms.
