Some foods that we consume (sometimes by mistake) can pose a deadly danger. Among the most poisonous are cassava, pufferfish, and the death cap mushroom.
Cassava (Manihot esculenta) is a popular starchy fruit that grows in the tropics.
However, the roots and leaves of this plant contain cyanogenic glycosides that can convert into cyanide and cause serious poisoning. Improper processing of cassava can lead to goiter, paralysis, and even death. However, with proper preparation (soaking or boiling), toxins can be removed. The WHO reports that cassava poisoning leads to more than 200 deaths each year.
The pufferfish, known as fugu, is a Japanese delicacy that contains tetrodotoxin—a poison that is 1,200 times more dangerous than cyanide. Improper preparation can cause paralysis and respiratory failure. To prepare fugu, chefs must have a special license, and even then, cases of poisoning are reported annually.
The death cap mushroom (Amanita phalloides) is the most dangerous mushroom, responsible for 90% of mushroom poisoning deaths. Even a small amount can lead to fatal outcomes.
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