The World's 8 Most Dangerous Foods

1. Fugu

Fugu, the Japanese word for pufferfish, can be fatally venomous. Tetrodotoxin, a neurotoxin 1,200 times more deadly than cyanide, is found in fugu's ovaries, intestines, and liver.

2. Ackee fruit

Jamaica's national fruit, ackee, is deadly but tasty. Ackee contains hypoglycin, hence it must be fully ripe and left to open naturally on the tree before eating.

3. Sannakji

Korean sannakji uses live baby octopus tentacles. Tentacle-eating risk-takers. Before sticking to the mouth roof, tentacle suction pads must be chewed. Tentacles could choke the customer if not. Sannakji's chokehold kills six people annually.

4. Hákarl

Dried Greenland shark is Icelandic hákarl. Shark urea decreases. Greenland sharks' skin and meat absorb waste because they have no urinary tract. Sharks contain natural antifreeze, however uncooked meat can intoxicate.

5. Cassava

Cassava, like taro and yam, is used to produce pudding (called "tapioca"), juice, cakes, and chips, but its leaves and roots contain deadly cyanide. Cook cassava before canning, eating, or serving.

6. Rhubarb

Rhubarb, the vibrant vegetable popular in jams and pies, has a dark side. Its leaves contain oxalic acid, which should not be utilized in baking or cooking.

7. Elderberries

Elderberry leaves, twigs, and seeds contain cyanogenic glycoside, which can be deadly. Elderberries can cause nausea, vomiting, and severe diarrhea if prepared improperly.

8. Red kidney bean

Red kidney beans provide protein, fiber, vitamins, and minerals. Phytohaemagglutinin-induced intestinal damage may restrict nutrient absorption. Poisoning symptoms include headaches, diarrhea, and vomiting. It takes hours to correctly soak and cook dried red kidney beans.