Nutmeg contains myristicin, a compound that, in large doses, can affect the nervous system, causing hallucinations, nausea, seizures, and even psychosis. Consuming as little as two teaspoons can trigger severe symptoms lasting for days, while some cases have led to psychotic episodes lasting up to six months.
In small amounts, nutmeg is a popular holiday spice, enhancing desserts and drinks. But excessive consumption turns it into a toxic experience.
Wild Mushrooms: Fatal Fungi
While most mushrooms are safe to eat, some—like the deadly death cap—contain toxins that cause fatal organ failure. Britannica notes that only a handful of the 70-80 poisonous mushroom species are lethal, but many resemble edible varieties, making them especially dangerous.
Unless you’re an expert forager, it’s safest to stick to store-bought mushrooms.
Rhubarb Leaves: Sweet but Deadly
Rhubarb stalks are a favorite ingredient in pies and jams, but its leaves contain oxalic acid, a natural toxin that can cause kidney failure when consumed in large amounts.
To enjoy rhubarb safely, discard the leaves and use only the edible stalks.
Kidney Beans: A Dangerous Protein Source
Raw kidney beans contain phytohaemagglutinin, a toxin that causes severe vomiting and stomach cramps. Eating even a handful of undercooked beans can lead to serious food poisoning.
Boiling kidney beans for at least 10 minutes destroys the toxin, making them safe to eat. However, cooking at low temperatures can actually intensify the toxin rather than neutralize it—so be cautious when slow-simmering dishes like chili.
Have You Tried Any of These Risky Foods?
Some of the world’s most dangerous foods are still consumed daily—whether by necessity, tradition, or the thrill of risk-taking. Have you ever tried one of these potentially deadly dishes? Share your experience, and let us know which risky foods you’d dare to eat!
