Some foods can be as dangerous as they are delicious. “The line between nourishment and poison is thinner than you think.” Cassava is a staple in South America, but its roots contain cyanogenic glycosides, releasing cyanide when broken down. “Poisonous Cassava kills up to 200 people per year” if not properly soaked and cooked.

Starfruit, harmless in appearance, “contains neurotoxins that can be deadly for people with kidney disease.” Symptoms like seizures and confusion can appear within hours.

Cherry pits and bitter almonds hide amygdalin, which “turns into cyanide when digested.” Crushing or chewing pits releases toxins that can cause breathing problems or worse. Green potatoes also pose a threat with solanine, a toxin that “can cause nausea, headaches, and nerve damage” if eaten after exposure to light.

Pufferfish, a Japanese delicacy, contains tetrodotoxin—a poison so deadly that improperly prepared fugu can cause “numbness, paralysis, and respiratory failure within 20 minutes.” Likewise, raw cashews carry urushiol, the same toxin as poison ivy, causing serious allergic reactions if not properly steamed.

Even common foods like apple seeds and nutmeg can be dangerous if consumed improperly, showing that even natural treats can turn deadly.