6 Most Poisonous Foods Eaten

Eat At Your Own Risk

All over the world, people have always craved for something different to satisfy their curious taste palette. They travel from country to country wining and dining in the most rare and expensive restaurants, ordering some quite unusual dishes. Some persons have gone as far as creating a new definition to the term “being eaten alive”. Eating live seafood in china is the norm, there you can indulge in the eating of live squid, half fried gaping fish, chopped off octopus arms and other colorful dishes.
There are certain foods however which are neither moving while eating nor is it quite as mysterious as some dishes, but they do pack enough toxins for a Hugh caution sign “EAT AT YOUR OWN RISK!

1. Ackee

The national fruit of the beautiful paradise Jamaica. Jamaica does have a national dish which is Ackee and Salt fish. How cool can that be, having a poisonous fruit as the national fruit.
Ackee can cause severe vomiting if eaten before it’s fully ripe. It contains a poison called hypoglycin.Once the red pods have been naturally opened, the toxic level of this substance falls and the fruit is clear to be consumed. Only the yellow part of the fruit is consumed. Dark Seed is disposed of as this contains the hypoglycin poison

Ackee

Poisonous Foods – Ackee

How to Prepare Ackee and Saltfish

If you bought the canned ackee, it will save you the trouble of having to clean the ackee.
Boil the cod/salt fish for approximately 15 minutes to reduce the salt content.
Pour the boiled water from the pot and add fresh water on the codfish;boil again for 10 minutes. Pour boiled water from codfish and allow the codfish to cool. If skin is still on codfish use a knife and scrape of skinn until onl the fleshy area is revealed. Pick out all bones out of the codfish. Use a fork to break up the cod into smaller pieces.
Preparing your seasoning
cut onion and tomato into small pieces or rings (whichever you prefer. Cut off a piece of the hot pepper and dice it. (remember to be careful with the pepper as too much will spoil the pot). Mince clovers of garlic.
Pot time
Place small amount of cooking oil into the pan. When the pan is heated up enough, add you seasonngs and stir repeatedly. Open canned ackee and drain off liquid in the sink. Pour the ackee unto sizzling seasoning and mix. Add the codfish to the pot and stir until all ingredients marry each other.
The Ackee and Salt fish meal can be served with boiled banana, yam fried or boiled dumplings. Enjoy!

Preparing Ackee and Saltfish

• 2 Dozen / Cannned Ackee
• 1Tbs Salt
• 1/2 lb SaltFish/Cod
• 1 Large Onion
• 2 Clove Garlic
• 1 Medium Tomato
• 1 Hotpepper

Poisonous Foods – Cassava

2. Cassava

This food is a woody shrub that is found in the Caribbean and South America. Sometimes it’s sweet, other times bitter. The taste has to do with how much toxic hydrogen cyanide each shrub releases. Many prefer it bitter tasting. This makes it unappetizing to insects and animals, so nobody has to share. If Cassava is prepared the wrong way, you’ll be irreversibly paralyzed.

Making Bammy from Cassava

Cassava is used to make a type of flat bread in Jamaica called Bammy.
Ingredients

• 2lb Cassava
• 1/2 teaspoon Salt

Preparation

1. Peel the cassava skin and discard.
2. Grate the Cassava into Large bowl
3. Squeeze out the Juice through cheesecloth.
4. Discard juice.
5. Mix the salt with the cassava
6. Add a little oil to wide heavy skillet ensuring the oil is brushed evenly
7. Pour the Cassava mixture in the skillet.
8. Cook on low flame for 5-10 minutes.
9. Flip bammy and cook other side for 5-10 minutes.

The bammy is normally served with steam or escoveished fish.

Poisonous Foods – Fugu

3. Fugu

This can only be cooked by highly trained chefs. This Fish’s organs (Liver, Intestines and ovaries) is where the toxins are stored. This Fish has concentrated amounts of paralytic compound called tetrodotoxin. It can be fatal to humans if not prepared properly and consumed.

4. Blood Clams

Harvested in the Gulf of Mexico, the Atlantic, and some parts of the Pacific, these bivalves live in a lower oxygen environment than their more widely consumed cousins and, thus, filter way more water to get the nutrients they need. In turn, they may ingest more viruses and bacteria, including hepatitis A, typhoid, and dysentery. If you spot them, ask about the specimens’ origins and avoid those culled from China’s waters as they’ve been responsible for hepatitis outbreaks.

5. Raw Cashew

Raw cashews contain Urushiol which can be fatal in large quantities. Raw cashews that are sold in supermarkets and grocery stores have actually had to been steamed to get rid of the dangerous chemical.Urushiol is the same chemical found in poison ivy, and it is present on the leaves of the cashew tree as well as in the raw cashew shell.

Poisonous Foods – Raw Cashew

poisonous Foods

6.Toadstools

Are actually mushrooms that are poisonous. Mushroom poisoning is usually the result of ingestion of wild mushrooms after mis-identification of a toxic mushroom as an edible species. The most common reason for this mis-identification is close resemblance in terms of color and general morphology of the toxic mushrooms species with edible species.

So before you go around the world exercising your taste buds, exercise food caution, now you know that there are foods with caution signs….Eat At Your Own Risk!