Some common foods can be deadly if not prepared correctly. Cassava, a South American staple, “contains cyanide-releasing compounds and must be soaked and cooked to be safe.” Starfruit is risky for people with kidney disease due to its neurotoxins.

Cherry pits, bitter almonds, and apple seeds also “contain compounds that turn into cyanide when digested.” Green potatoes produce solanine, causing nausea and nerve damage, while raw cashews and mango skin contain urushiol, which can trigger allergic reactions. Pufferfish, or fugu, is famously dangerous, requiring expert preparation to avoid deadly tetrodotoxin poisoning.

Nutmeg can induce hallucinations and seizures if consumed in large amounts. Certain wild mushrooms, like death caps, are fatal if eaten. Elderberries, rhubarb leaves, and raw kidney beans also carry harmful compounds that “can cause serious illness or death if not correctly cooked or prepared.”

Awareness of these risks ensures meals remain safe. Proper preparation and caution can turn potentially deadly foods into safe, edible ingredients.