Some everyday foods can be dangerous—or even deadly—if not handled correctly. “Cassava… contains compounds that release cyanide,” so it must be soaked and cooked well before eating.

“Starfruit poses another hidden risk.” While safe for most people, it can be fatal for those with kidney disease, as its neurotoxins “can trigger serious complications.”

Certain fruits and seeds like “cherry pits, bitter almonds, and apple seeds” also release cyanide when eaten in large amounts. Green potatoes exposed to light can produce solanine, which may cause “nausea, headaches, and even nerve damage.”

Raw cashews and mango skin contain urushiol—the same irritant in poison ivy—leading to “painful allergic reactions.” Seafood lovers should also beware of pufferfish (fugu), which carries “tetrodotoxin, a poison so deadly that only specially trained chefs are allowed to prepare it.”

Even common items can be risky. “Nutmeg, when consumed in very large quantities, can cause hallucinations, dizziness, and even seizures.” Other foods like elderberries, rhubarb leaves, and raw kidney beans contain toxins that must be neutralized by cooking. Knowing how to prepare these foods safely ensures our meals nourish us—without hidden dangers.