10 Dangerous Foods That Many Risk Eating

If a person cannot stop eating a dish that is not at all healthy, but very tasty, it is even understandable. But how to explain who consumes something with a strange smell, questionable taste and, moreover, deadly dangerous? The truth is that some traditions hardly have a logical explanation.

In this way the incredible.club gathered 10 dangerous foods, which should not be eaten, but many people refuse to stop eating them.

Carambola, at first glance, seems harmless and even healthy, as it contains a large amount of vitamin C. However, consumption of this fruit is contraindicated for people suffering from gastritis or gastric ulcer and duodenal ulcer, as it contains oxalic acid in high concentrations. But even healthy people can suffer from carambola: regular consumption can lead to kidney failure.

This delicacy originally from Egypt is a rotten mujol (fish). Every spring, after the Nile’s flood season, large numbers of dead fish are left on its banks, so that even today fesikh is usually eaten in spring, during the holiday of Sham Ennessim – the Monday immediately after Easter. Every year Egypt’s Ministry of Health tries to persuade its citizens to stop consuming this dish as it can cause severe poisoning with a fatal outcome, but the tradition still endures.

Great American bullfrogs (bullfrog) are used frequently in African and Asian cuisines. When properly prepared, dishes from these amphibians do not pose any danger to health, but the cook must remember that both their skin and internal organs are poisonous. In addition, cases are known when bullfrogs were confused with toads, which have poisonous glands in the body and therefore can cause poisoning.

Of course, we cannot omit the extremely dangerous puffer fish from our list. This fish, which is used for the preparation of fugu (usually of the genus Takifugu), contains a lethal dose of tetrodotoxin. The cook, specially trained for this, is able to eliminate the poisonous parts of this fish during its preparation, but this does not guarantee complete safety: annually in Japan there are cases of poisoning caused by the delicacy.

In the Sardinian language, “casu marzu” means “rotten cheese”. It is difficult to say why it occurred to people to infect cheese with fly larvae, but it is suspected that it gives it a special, unique, piquant taste. Consumption of this product, popular in southern Italy, can cause allergic reactions, food poisoning and the risk of suffering from an infection with the larvae.

The pangium is neither a fruit nor a nut, but a seed of the fruit of the shrubs of the Achariaceae family. Surprisingly, it is used a lot in the cuisine of countries like Malaysia and Indonesia, despite its high hydrocyanic acid content. Before consuming pangium, first the seed must be cooked and buried for 40 days in ashes and wrapped in banana leaves. It is estimated that as a result of this procedure, pangium becomes safe, acquiring a special taste and aroma.

In Vietnamese cuisine, goose, duck or pork blood is used to make certain soups. It is believed that its consumption strengthens not only those who eat the soup, but also those who prepare it. The danger of such a dish lies in the diseases that can be contracted by consuming animal blood. But fans of this bloody soup haven’t stopped drinking it, not even with the avian flu epidemic.

This mushroom is poisonous, but its properties are not immediately manifested. Toxins are not removed even after boiling and can accumulate in the human body, which provokes the development of kidney failure.

Igunaq is one of the dishes of traditional Inuit cuisine, one of the indigenous peoples of northern Canada, Alaska and Greenland. It is prepared from venison or walrus meat, through a fermentation process. But the consumption of igunaq without serious consequences is possible only for those who are used to eating it from childhood. It turns out that during fermentation, a toxin from the meat itself is produced and can cause severe poisoning if you don’t have proper medical attention.

The ackee is the national fruit of Jamaica and contains the toxins hypoglycin A and hypoglycin B. Only the fruits are considered edible, the seeds are poisonous. Consumption of ackee can cause a condition known as “Jamaica emetic syndrome”.