10 Most Dangerous Foods in The World- WHO
According to the World Health Organisation, one in ten people suffer from food poisoning every year.
Additionally, 420,000 people die as a result of their reckless consumption. Paradoxically, not only exotic specialities are dangerous, but also popular food products.
The fact that people who have suffered cuts as a result of preparing various dishes go to hospitals and emergency rooms is one thing. This is also a fraction of the health problems that food causes.
There are reasons why we boil potatoes, use rhubarb only at certain times of the year, pasteurise milk, cook meat… Yes, improper food processing can expose us to unwanted viral toxins and dangerous bacteria.
- Sprouts – beans, peas, soybeans, and chickpeas
It may surprise you, but it is common knowledge that sprouted seeds of beans, peas, soybeans, mung beans and chickpeas are a popular addition to “healthy cuisine”. The changes that occur in plants as they come to life make them a fantastic source of vitamins, minerals and antioxidants. But that’s not all and this is where the dog lies buried. - Tartar
It is a very popular dish in Poland. Raw meat. It is, of course, also popular in various parts of the world and prepared in interesting ways. However, it remains an enemy of health. Animal tissues contain parasites and bacteria that can kill us. Other carnivores too. - Cassava (from which a popular flour is made)
Starchy cassava roots (Manihot esculenta) are one of the key elements of the traditional South American diet. The flour obtained from them, known as tapioca, has gained popularity around the world and is used in baked goods, drinks and desserts. - “Dragon’s Breath” chilli pepper
Chilli peppers are also very popular, used as a spice but also as an ingredient in spicy dishes. However, there is a chili pepper with the characteristic name “Dragon’s Breath”, grown in Wales. It is considered one of the harshest in the world. - Sannakji the octopus
Raw meat can also endanger brave consumers in other, rather shocking, ways. Sannakji is a Korean speciality prepared from the raw arms of lesser octopus. The traditional recipe calls for the dish to be prepared fresh, by placing freshly cut “tentacles” on a plate, drizzling them with oil and sprinkling them with sesame seeds. As unpleasant as it may sound, the real problem is not resistance, but the activity of the served arms.
After all, octopuses have such a complex nervous system that their tentacles can function even when chopped up. As a result, it has repeatedly happened that the swallowed sannakji will ultimately try to attach itself to the consumer’s oesophagus. It ended in death by suffocation.
- Nomura jellyfish
Asian nomura jellyfish (Nemopilema nomurai), up to 2 meters in diameter, can severely burn their victims in close encounters underwater, sometimes with fatal consequences. However, this does not discourage the Japanese from eating them. In fact, jellyfish are edible, but only after special treatment to get rid of the glycoalkaloids present in the tissues. - Fugu Fish
Fugu fish (Takifugu rubripes), well known on Japanese menus, has a not much better reputation. Even before it appears on the menu, it defends itself against predators by taking huge amounts of water into its flexible stomach and inflating itself like a balloon surrounded by sharp spikes. If the opponent is not scared by its repulsive appearance, he will regret it after consuming it. - Ovocie ackee
A popular fruit in Jamaica is Blighia sapida. It comes from West Africa. It looks like a pear, which when ripe splits into three parts, revealing large black seeds in the light flesh. They, along with the skin surrounding them, are the source of hypoglycin A and hypoglycin B, two toxins that can seriously poison humans. They work by drastically reducing blood glucose levels, which may result in coma or even death. - Hakarl
The national dish of Icelanders is fermented Arctic shark (Somniosus microcephalus). This specialty, known locally as hákarl, takes up to five months to prepare, during which the fermented fillets are air-dried. The finished product has a strong ammonia odour, an extremely fishy taste and causes immediate vomiting in many people. - Mussels Tegillarca granosa
Seafood often appears on lists of dangerous foods, mainly due to its high allergenic potential. Blood clams, a species of Tegillarca granosa, are native to Southeast Asia and deserve special attention and caution. The name is not accidental, because mussel meat contains haemoglobin, which gives them their red colour.