10 Deadly Foods: "

1-Fugu (blow fish) is a fish which contains deadly poison in the organs. Despite the risk, fugu dishes remain as special feasts in Japan. Even the milt is considered as a great delicacy. Fugu is referred to as blow/globe/puffer fish since it blows its body up. The kanji (Chinese characters) used to write fugu indicates “river pig.” In western Japan, fugu is called “fuku,” which means “to blow” or “happiness.”

2-Shellfish

In shellfish poisoning, the poisonous ingredients are toxins made by algae-like organisms called dinoflagellates, which build up in some types of seafood. There are many different types of shellfish poisoning. The most well known types are paralytic shellfish poisoning, neurotoxic shellfish poisoning, and amnestic shellfish poisoning.

Shellfish poisoning is mostly associated with bivalve mollusks (mussels, clams, oysters, and scallops). These shellfish are filter feeders and can accumulate high levels of toxics including domoic acid, produced by microscopic algae. Cooking doesn’t always inactivate these toxins and some can lead to death in high dosages. Kosher diets anyone?

3-Rhubarb

The leaves of the plant contain poisonous substances such as oxalic acid, which is a nephrotoxic and corrosive acid. The oxalic acid content of the plant may vary, though the typical value is around 0.5%. Its leaves should not be cooked with soda, which increases its poison content

It is believed that another unidentified toxin is present in the leaves. It might be anthraquinone glycoside, also known as senna glycosides. It also makes the consumption of rhubarb leaves harmful.

Ever wonder why Rhubarb recipes mostly contain the stem and not the leaves? The leaves contain higher concentrations of oxalate, which causes poisoning in large doses. The stems contain much less of the compound. Anthraquinone glycosides are also present and may add to its toxicity.

4-Potatoes

A bitter poisonous glyco-alkaloid, C45H73NO15, derived from potato sprouts. It can occur naturally in the any part of the plant, including the leaves, fruit, and tubers. It is very toxic even in small quantities. Solanine has both fungicidal and pesticidal properties, and it is one of the plant’s natural defenses. Potatoes naturally produce solanine and chaconine, a related glycoalkaloid, as a defense mechanism against insects, disease, and predators. Potato leaves and stems are naturally high in glycoalkaloids.

Solanine poisoning is primarily displayed by gastrointestinal and neurological disorders. Symptoms include nausea, diarrhoea, vomiting, stomach cramps, burning of the throat, headaches and dizziness. Hallucinations, loss of sensation, and paralysis, fever, jaundice, dilated pupils and hypothermia have been reported in more severe cases.In large quantities, solanine poisoning can cause death. One study suggests that doses of 2 to 5 mg per kilogram of body weight can cause toxic symptoms, and doses of 3 to 6 mg per kilogram of body weight can be fatal.Symptoms usually occur 8 to 12 hours after ingestion, but may occur as rapidly as 30 minutes after eating high-solanine foods.

Most solanine occurs in the skin or just under the skin of potatoes. Peeled potatoes have been found to contain 30-80% less solanine than unpeeled potatoes, and green potatoes should always be peeled if they are to be used at all. Solanine and chaconine are also present in potato shoots.

Deep-frying potatoes at 170 °C is effective at lowering glycoalkaloid levels, boiling is ineffective, and microwaving only somewhat effective.

5-Apricot Stones (Seeds)

Actually, many fruits of the rose family contain cyanogenetic glycosides, which upon ingestion release hydrogen cyanide gas. These include seeds from cherries, apples, plums, almonds, and peaches. Although it would take a mega-dose to do you in, keep this in mind the next time you go on an apricot seed binge. There have been reported deaths in Turkey, a large apricot grower, for this very reason.

6-Tomato.

Although the fruit itself is safe (more technically a berry), tomato plants contain glycoalkaloids, which are indeed toxic.

7-Chocolate.

Chocolate contains the alkaloid theobromine, which in unusually high doses can be toxic to humans. However, it would take an unholy amount of chocolate to achieve this. But other species react much worse: dogs, parrots, horses, and cats can be killed by ingesting chocolate.

Theobromine poisoning or chocolate poisoning is an adverse reaction to the alkaloid theobromine, found in chocolate, tea, cola beverages, and some other foods. Cacao beans contain about 1.2% theobromine by weight, while processed chocolate generally has smaller amounts. The amount found in highly refined chocolate candies (typically 40-60 milligrams per ounce or 1.4 to 2.1 grams per kilogram) is much lower than that of dark chocolate or unsweetened baker’s chocolate (over 400 mg/oz or 14 g/kg).

The amount of theobromine found in chocolate is small enough that chocolate can be safely consumed by humans in large quantities, but animals that metabolize theobromine more slowly can easily consume enough chocolate to cause chocolate poisoning. The most common victims of theobromine poisoning are dogs (for which it can be fatal). Cats and especially kittens are yet more sensitive, and many other animals are also susceptible.

The first signs of theobromine poisoning are nausea, vomiting, diarrhea, and increased urination. These can progress to cardiac arrhythmias, epileptic seizures, internal bleeding, heart attacks, and eventually death.Theobromine is especially toxic to horses, dogs, parrots, voles, and cats because they are unable to metabolize the chemical effectively. If they are fed chocolate, the theobromine will remain in their bloodstream for up to 20 hours. Medical treatment involves inducing vomiting within two hours of ingestion, or contacting a veterinarian.

8-Tapioca.

Tapioca, if not processed properly, can be toxic. It contains a natural source of cyanide, whose precursor, linamarin, is rendered harmless if properly dried, soaked, and baked.

9-Peanuts.

Our little top hat and spectacle friends can be deadly for those allergic, which isn’t all that uncommon. Watch out for artificially flavored nuts as well; they can be re-flavored with another kind of nut that you might be allergic to.

10-Mushrooms.

Most people know that certain types of mushrooms can be deadly. The more common poisonings come from the Death Cap (often confused for the Paddy Straw mushroom), Destroying Angels, and Deadly Webcap. Death Caps alone contain over seven toxins and one bite can lead to a nasty death. Watch out for the Gyomitra, which is often confused for Morrel.