Some foods are dangerous not because they’re unhealthy, but because “nature designed them to defend themselves.” As the article notes, “Prepared correctly, they’re safe. But if handled the wrong way… they can turn toxic, even deadly.”

Often called the “world’s deadliest food,” cassava is consumed by nearly 500 million people worldwide. It contains compounds that release cyanide if not processed correctly. Without soaking, fermenting, or thorough cooking, cassava can be lethal and is linked to “over 200 lives annually.”

Starfruit is harmless to most people but can be fatal for those with kidney disease due to a neurotoxin their bodies can’t filter. Seeds and pits from cherries, apples, and bitter almonds contain amygdalin, which “turns into cyanide when digested.” Green potatoes produce solanine, a poison that causes nausea and nerve issues.

True raw cashews and mango skin contain urushiol, the same irritant found in poison ivy. Pufferfish, or fugu, contains tetrodotoxin, described as “1,200 times deadlier than cyanide,” and must only be prepared by licensed chefs. Nutmeg, safe in small amounts, becomes toxic in large doses.

“Nature is powerful,” and many foods contain natural toxins. With proper preparation, they nourish us—but “a lack of knowledge—or a careless shortcut—can turn dinner into danger.” Respecting how food is prepared can be a matter of life and death.