Risky Foods from Supermarkets
While supermarkets save us from the need to hunt for our meals in the wild, it’s important to be aware that many foods they carry can be potentially harmful if not handled or prepared correctly. From everyday items to exotic delicacies, there are various foods that can pose serious health risks. Here are 37 items to be cautious about:
1. Chicken: Ensure chicken is cooked to an internal temperature of at least 165 degrees to prevent foodborne illnesses such as salmonella and campylobacter.
2. Pork: Cook pork to a safe temperature to avoid the risk of trichinella spiralis, a parasite that can infect raw pork.
3. Raw Eggs: Consumption of raw eggs may lead to salmonella contamination, although instances are rare.
4. Raw Honey: While raw honey has health benefits, it should not be given to children under a year old due to the risk of infant botulism.
5. Stinging Nettles: Remove the formic acids in stinging nettles by blanching them before use in cooking. They are rich in nutrients like protein, vitamins, and minerals.
6. Fugu (Pufferfish): Fugu is a delicacy that requires skilled preparation due to its toxic nature. Only trained chefs should handle it to avoid tetrodotoxin poisoning.
7. Rhubarb: While rhubarb stalks are safe to eat when cooked, the leaves contain oxalic acid which can be toxic. Proper treatment can make them safe for use in flavorings.
8. Potatoes: The sprouts and green parts of potatoes contain glycoalkaloids which can be harmful if consumed in large amounts. Proper storage and handling can minimize the risk.
9. Blood Clams: These clams, found in low-oxygen environments, can contain harmful bacteria if not properly handled and cooked.
It’s important to handle and prepare these foods with care to enjoy them safely.
1. Clams can filter up to 40 liters of seawater daily, increasing their risk of absorbing harmful bacteria and viruses such as hepatitis, typhoid, and dysentery. Boiling them briefly, a common Chinese method, fails to remove these viruses, leading to their ban in Shanghai after a hepatitis A outbreak in 1988.
2. Elderberries, commonly used in pies and jams, come from a tree that also contains bitter alkaloids in its bark, leaves, roots, and buds, producing hydrocyanic acid. To avoid gastrointestinal issues, only consume the berries and save the flowers for teas and leaves for ointments.
3. The liver, skin, and reproductive organs of the silver stripe blaasop fish contain a poisonous substance that can cause respiratory failure and fatal muscle paralysis in humans. Despite its toxicity, this bony fish has been a long-time favorite in certain regions of the Indian and Pacific Oceans.
4. Giant Namibian bullfrogs are a delicacy in Africa, but it’s crucial to wait until after the third rain of spring, when the frogs start breeding, to consume them safely. Otherwise, their skin and organs may contain harmful toxins leading to kidney failure and potentially death.
5. Castor oil, used in various products like food additives, soaps, and paints, comes from castor seeds containing the toxic enzyme ricin. While the extraction process deactivates ricin through heat, consuming unheated castor oil can be poisonous, particularly for pregnant women.
6. Nutmeg, a popular spice for holiday treats, can be fatal in large doses. Some may consume it excessively for its hallucinogenic effects, which can lead to unpleasant symptoms like nausea, abdominal pain, and a sense of impending dread.
7. San-Nakji, a Korean raw dish made with live octopus, poses a serious choking hazard due to the tentacles’ ability to cling to the mouth or throat even after being chopped into smaller pieces.
8. Bamboo shoots, often found in Asian soups and noodle dishes, must be boiled and have their fibrous exteriors removed before consumption. Raw shoots contain toxins that produce cyanide in the body.
9. Ackee, Jamaica’s national fruit, should be consumed carefully as only the yellow parts are safe to eat. Ingesting the red portions or unripe fruit can lead to hypoglycemia and seizures, known as Jamaican vomiting sickness.
10. Tuna, known for its mercury content, should be consumed in moderation. Most adults should limit intake to three times a week, while young children under six should have no more than three 3-ounce portions a month, depending on the type of tuna.
Excessive mercury exposure can lead to serious harm to the heart, kidneys, and lungs.
Lychee fruit, when eaten before fully ripe, can be toxic and even fatal, causing symptoms like fever and convulsions, especially when consumed on an empty stomach. This toxicity is due to certain toxins in unripe green lychee that inhibit the body’s sugar production, resulting in hypoglycemia and alterations in brain function.
Asparagus berries, the bright red berries produced by the asparagus plant, are toxic to humans as well as cats and dogs. However, encountering these berries is mainly a concern for individuals who grow their own asparagus.
Cassava, a staple carbohydrate in tropical regions, must be soaked and cooked before consumption as the raw form contains chemicals that convert to cyanide. Bitter cassava varieties, especially those grown during droughts, can contain dangerously high levels of cyanide, potentially leading to fatal outcomes or the development of a goiter from prolonged exposure.
While sweet almonds commonly found in grocery stores contain minimal cyanide levels, wild bitter almonds can have up to 50 times more cyanide, causing symptoms like nausea, headache, rapid or slowed heart rate, respiratory issues, and even death when consumed in large quantities.
Raw cashews available in supermarkets are not truly raw as they undergo heat treatment to eliminate urushiol, a hazardous compound also found in poison ivy. Consuming genuinely raw cashews straight from the tree can trigger severe allergic reactions and skin rashes, sometimes with fatal consequences.
Red scorpionfish, known for its delectable crab-like flavor, poses a danger due to its venomous spines. Fishermen in its native South Pacific region often avoid catching red scorpionfish because of the excruciating pain inflicted by its venomous spines, which can last up to half a day.
Inky cap mushrooms are typically safe to eat, but when combined with alcohol, they can cause a transient condition known as disulfiram syndrome, leading to symptoms such as nausea, vomiting, malaise, and limb tingling. The seriousness of the reaction is linked to the amount of alcohol consumed.
Raw milk, though increasingly popular, carries a higher risk of contamination compared to pasteurized milk products. Consuming raw milk or cheese has been associated with illnesses caused by dangerous bacteria like salmonella, E. coli, and listeria, with over 1,500 cases reported between 1993 and 2006.
Starfruit is generally safe for consumption and even used as an herbal remedy, but individuals with kidney disease should exercise caution. Healthy kidneys can typically process and eliminate the toxins in starfruit, but those with chronic kidney issues may experience neurological problems such as confusion, seizures, and other complications.
28. Stonefish
Stonefish are known as one of the most venomous sea creatures, but that hasn’t stopped people from consuming them as a delicacy in East Asia. The fish can be cooked to neutralize its venomous properties or served raw as sushi after removing the venomous dorsal fins.
29. Monkey Brains
Despite its depiction in movies as an exotic dish, consuming monkey brains is now illegal in China and rare in general due to the risk of transmission of fatal diseases like variant Creutzfeldt-Jakob disease from the nervous system tissue.
30. Casu Marzu
Also known as “the rotting cheese,” Casu Marzu is an ancient Sardinian delicacy made from fermented sheep’s milk infested with live fly larvae. Consumption of this cheese can lead to parasitic infestations and health issues such as vomiting and diarrhea. It has been banned in the European Union.
31. Brazil Nuts
While Brazil nuts are nutrient-rich, their shells may contain high levels of aflatoxin, a dangerous carcinogen that can cause liver cancer and growth issues in children. The European Union has imposed strict regulations on the importation of Brazil nuts in shells.
32. Raw Red Kidney Beans
Raw red kidney beans contain a toxin called phytohaemagglutinin, which can cause severe gastrointestinal symptoms if not properly prepared. Soaking the beans in water for at least five hours can help reduce the toxin levels.
33. Lima Beans
Raw lima beans contain a toxin called limarin, which can be fatal in large quantities and cause stomach discomfort in smaller amounts. Boiling the beans for at least 15 minutes can neutralize the toxin.
34. Chaya
Chaya, also known as tree spinach, is a leafy vegetable native to Mexico. Before consumption, the leaves should be immersed and simmered in oil to remove their stinging hairs and deactivate toxic compounds that can produce cyanide. Cooked chaya is a rich source of calcium, iron, and protein.
35. Fruit Seeds and Pits
The seeds and pits of fruits like apples, peaches, and cherries contain amygdalin, which can convert to cyanide. However, a large quantity would need to be consumed to experience any adverse effects.
36. Tomatoes
Avoid consuming the green stems of tomatoes as they contain tomatine, a toxic compound. While incidental ingestion is not harmful, excessive consumption can lead to stomach issues.
37. Bean Sprouts
Raw bean sprouts can be a source of food-borne illnesses like E. coli and salmonella, so it’s important to ensure proper hygiene and cooking practices when consuming them.
You will frequently encounter these ingredients in dishes such as phở, salads, and sandwiches. If you are purchasing them yourself, remember to carefully check and wash them before consumption. To receive more helpful cooking advice, please subscribe to our complimentary newsletters. This content was originally featured on Cheapism.
