Some everyday foods can be surprisingly dangerous if they are not prepared the right way. Cassava, widely eaten in South America, contains natural compounds that release cyanide. As the article notes, it “must be soaked and thoroughly cooked before serving” to make it safe for consumption.

Certain fruits also carry hidden risks. Starfruit is harmless for most people, but it contains neurotoxins that can be deadly for those with kidney disease, and “even a small serving may trigger serious complications.” Likewise, cherry pits, bitter almonds, and apple seeds contain “cyanide-producing chemicals.” Swallowing a few by accident is usually safe, but eating large amounts can be toxic.

Some vegetables can turn dangerous under the wrong conditions. Green potatoes may look normal, but exposure to light can cause them to produce solanine, described as “a natural poison.” Eating them can lead to nausea, vomiting, and in severe cases, nerve damage. Other plant foods like elderberries, rhubarb leaves, and raw kidney beans also contain toxins that require proper cooking.

Nuts and tropical fruits have their own hazards. Raw cashews and mango skin contain urushiol, “the same irritant found in poison ivy,” which can cause painful allergic reactions in sensitive people if handled or eaten improperly.

Seafood and spices round out the list of risks. Pufferfish, or fugu, contains tetrodotoxin, “one of the world’s deadliest poisons,” and can only be safely prepared by licensed experts. Even nutmeg can be dangerous in excess, as large amounts may cause “hallucinations, dizziness, or seizures.” The overall message is clear: awareness and careful preparation are essential to enjoy these foods safely.