Harmful to health: the hidden hazards of food and drink

Harmful to health: the hidden hazards of food and drink - Data released in 2015 by the World Health Organization suggested that eating too much red meat could encourage the development of cancer. Some foods are benign in small portions but become dangerous in large quantities and there are others that can pose a health risk if not prepared properly. Let's take a look at what not to eat and drink.

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Nuts - For most people, nuts can be enjoyed in reasonable quantities. However, this is the number one cause of deaths due to allergic reactions. People with a nut allergy tend to have an extreme reaction.

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Hotdogs - According to the American Academy of Pediatrics, hotdogs are to blame for 17% of choking deaths in children under the age of 10.

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Akee - The unripened or inedible portions (seeds) of this West African fruit contain the toxin hypoglycin, which causes nausea, vomiting, and dehydration. In extreme cases, it can lead to coma and even death. The fruit should only be consumed when fully ripened and preferably cooked.

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Absinthe - A blend of wormwood, fennel, and green anise, traditional absinthe also contains thujone, a chemical compound that has psychoactive properties and has been described as an addictive hallucinogen. It was believed to cause tuberculosis and epilepsy, and blamed for social disorder and even suicide. The much-maligned drink is still made today.

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Live octopus - Considered a delicacy in Korea, live octopus is hazardous because the animal may attach itself to the diner's throat with its suction caps.

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Poisonous mushrooms - Not all mushrooms are lethal, but the deadliest fungi can cause liver and kidney failure and can ultimately be fatal.

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Blood clam - A delicacy throughout the Far East, the quick-boil method of cooking is often not enough to kill the viruses and bacteria prevalent in this shellfish. Ingesting undercooked clams can lead to hepatitis, typhoid, or dysentery.

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Hákarl - The national dish of Iceland is Greenland shark, cured with a particular fermentation process and hung to dry for four to five months, during which the fish's waste can filter through its flesh. The meat of the shark is poisonous when fresh, due to a high content of urea and trimethylamine oxide, but may be consumed after being processed. Basically it's food that is deadly when fresh and disgusting when prepared properly.

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Casu marzu - This sheep cheese is traditional to southern Italy. Fermented to a stage of decomposition by the digestive action of the larvae of the cheese fly, it is eaten with the maggots still alive. The ingested grubs can puncture the intestine to cause dreadful abdominal pain.

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Mandioca - Mandioca, or cassava, is much-appreciated throughout the tropics. It must be properly cooked before consumption as improper preparation can cause acute cyanide intoxication.

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Tapioca - The same goes for this staple, also made from the root of the cassava plant. Cook thoroughly or risk death.

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Bullfrogs - Bullfrogs are consumed worldwide in large numbers. However, because their poisonous glands are scattered throughout the body and contain various toxins, the skin has to be removed before the frog is cooked.

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Rhubarb - The stems are fine to eat but avoid the leaves, which can cause be toxic if ingested.

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Cashews - Never eat a cashew nut from the tree. Raw cashews have a toxic substance that can be fatal if consumed in large quantities. Those for sale in stores supermarket have been steamed beforehand to remove any toxins.

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Brains - Consuming the brain of any animal is considered hazardous to human health, and is associated with the transmission of Creutzfeld-Jakob, a terminal brain disease.

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Sambucus - Ripe and properly cooked, the berries of the sambucas plant can be eaten without issue. However, uncooked berries and other parts of the plant can contain cyanidin glycoside, which causes illness.

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Pufferfish - Considered a delicacy in Japan, the organs of this fish contain a neurotoxin called tetrodotoxin that can cause paralysis of the respiratory organs if not removed properly before cooking.

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Star fruit - Carambola, or star fruit, contains substances that are harmful to those suffering from kidney disorders.

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Duck blood soup - These wildfowl may contain the H5N1, the virus responsible for bird flu. The risk is greatest if raw duck meat is used. There is no risk to health if the bird has been cooked properly.

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Kidney beans - Raw beans contain phytohemagglutinin, a substance harmful to blood cells. Boiling for at least 10 minutes eliminates the health risk.

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Seafood - Seafood should always be carefully prepared and properly cooked. Anyone with an undiagnosed allergy could be at risk from eating shellfish and in some cases may go into anaphylactic shock, which can be fatal. Those without allergies should still be mindful of the risks of undercooked shellfish.

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Unpasteurized milk - Unpasteurized milk is raw milk that has not been heat-treated to kill harmful bacteria. Those who choose raw cow milk run the risk of contracting e.coli, listeria, salmonella, and other bacterial infections.

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Apricot seed - Apricot seeds are lethal when ingested in high concentrations. They contain cyanogenic glycosides, a poison that can cause respiratory failure and muscular paralysis.

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Giant African bullfrog - Gobbled up with gusto in many African nations, the skin of this palm-sized amphibian contains a number of toxic substances that can induce kidney failure and should therefore be removed before cooking.

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Fesikh - This fish can only be consumed after being dried out in the sun and preserved in salt for a year. This is to rid it of all traces of the bacterium Clostridium botulinum, which blocks the release of the organic chemical acetylcholine in the human body which in turn can lead to flaccid paralysis.

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