Top 30 Foods That Can Literally KILL You

Welcome to WatchMojo, and today we’re counting down our picks for foods that can kill – if you aren’t careful. So check out the list and … be careful.

#30: Cherries

Have you ever heard of cyanide? Regardless of how much you know about it, one thing we all know is that we shouldn’t ingest it. Wait. Before you start freaking out, thinking that cherries are full of cyanide… they aren’t. The pits are though! Yup, they’re full of prussic acid (aka cyanide) and if you’re the kind of person who likes to chew on cherry pits, we have one word for you. STOP. There is good news though. If you accidentally swallow a cherry pit it won’t kill you. Uncracked pits will harmlessly pass through your system. And it seems the stems are safe (for those who like to tie them in their mouths).

#29: Mangoes

Would you ever eat poison ivy? Then don’t eat mango skin. The skin of this delicious fruit contains urushiol – which is the exact same stuff that is in poison ivy. The good news is that those without allergies to the ivy shouldn’t experience anything too harsh (or even anything at all) if they eat the skin. However, those with allergies to poison ivy could react very poorly, with rashes, swelling, and problems with their breathing. Probably better to just avoid it. And honestly, mango skin doesn’t taste very good anyway.

#28: Tomatoes

Today the tomato is considered a rather delicious yet innocuous food item. In the 1700s it was outright feared and referred to as the “poison apple” because so many people were dying after eating them. The truth is it was the lead from the pewter plates and not the tomatoes – but that doesn’t mean tomatoes are completely off the hook these days. The leaves and stems of the fruit do contain a poison, glycoalkaloid, that can cause internal distress. Although, according to “New York Times” food science writer Harold McGee, an adult would have to chow down on over half a kilogram of tomato leaves to get a toxic dose of the stuff.

#27: Starfruit

The deadly implications of this one are very much correlated to other medical problems a person may already be dealing with. Starfruit contains a neurotoxin, which people with normally functioning kidneys can safely process and get rid of – no biggie. However, that is most definitely not the case for those with kidney disease. In those cases the kidneys can’t pass the toxin and it will stay in their bodies. It can cause some very serious symptoms, from hiccups to mental confusion to seizures, and even death in the most extreme cases.

#26: Monkey Brains

The question of whether people have actually consumed the brains of monkeys is one that has been debated for a long time. And regardless of its accuracy, odds are you weren’t planning on having monkey brains for dinner any time soon. But just in case, we thought we’d warn you. It’s probably better if you don’t! Eating the brains and nervous systems of certain animals (including monkeys) can result in the transmission of certain incurable and deadly diseases, such as the neurodegenerative disease Creutzfeldt-Jakob. We don’t need to get into the details of it - just trust us, you definitely don’t want it.

#25: Apples

Maybe the saying needs to be changed to, “An apple a day keeps the doctor away, but apple seed snacks bring the doctor back.” We still need to work on it, but the facts are all there. Apple seeds can kill. They, like some other fruit seeds, have cyanide in them and so it’s best to avoid swallowing them if at all possible. Thankfully they also have a protective coating that will keep the poison out of your body should you intake a few by accident. However, making apple seeds a regular part of your diet could have dire consequences.

#24: Raw Meat

Salmonella and E. coli. Two things that can make you sick - and both can be found in raw meat. Both can cause internal distress and in those with a weakened immune system, they can lead to death. So, how do you get rid of them? This type of bacteria can only be killed when the meat is cooked to a temperature of 160 degrees Fahrenheit (71 degrees Celsius). But what about steak tartare, you ask? People do safely consume raw meat – but only when it is the highest quality of meat and has been prepared properly, taking all necessary precautions. And even then, while the risk of bacterial infection is low, it’s not zero.

#23: Rice

One of the most widely consumed foods in the world is also one of the most likely to spell your demise! Well, if you eat enough of it, that is. Rice contains tons of super vitamins and minerals such as potassium, magnesium, iron, and… arsenic. Yup, the ultimate grain holds a significant quantity of inorganic arsenic, which– if you’ve ever watched a murder mystery film– you’ll know is quite toxic to humans. Since rice is grown in fields that often flood, the crop takes in any substances that are carried by the irrigation– both harmful and beneficial. But don’t fret! It would take approximately 1,800 cups to wipe you out. So, try not to eat two thousand burrito bowls in a day, whenever possible.

#22: Cassava

This root vegetable from South America can be yummy and deadly. In order to enjoy the former without suffering from the latter you will want to stay away from the leaves, roots, and skin, because of that pesky cyanide. You’ll also want to cook it. Eating these raw is just not an option. There are two kinds of cassava, sweet and bitter. The good news is that the sweet variety is much less deadly. The bad news is that even just two sweet cassava roots can kill an adult cow.

#21: Giant Bullfrog

We’ll admit we’ve never eaten a giant bullfrog -- nor have we ever had the opportunity to. However, in some places, like the African country of Namibia, these things are kind of a specialty. Whether you plan on traveling to Africa or just find yourself in a situation where giant bullfrog is on the menu, there’s one important thing to know about the frog you’re about to eat. How old is it? Young bullfrogs who haven’t mated yet have a poison that can cause kidney failure. The older frogs who have already been through the mating process no longer carry the poison.

#20: Stone Fruit Seeds

If you've ever read a mystery novel, watched a detective procedural or learned about the fall of the Third Reich then you've surely heard of cyanide. But, the danger is closer than it seems. In addition to being unpleasantly hard to eat, the pits and seeds of cherries, peaches, plums, apricots and apples all contain amygdalin, a compound that, when it enters the body, produces cyanide. To be fair, a few apple seeds aren’t going to send a person to the ER, but a few cherry stones could – and have. So maybe it's best to spit the pits, no matter how unglamorous it seems.

#19: Cinnamon

This savory spice can make a dish, but too much of it can make for an unfortunate death. Cinnamon itself isn’t inherently dangerous for any chemical reasons. No conventional amount of cinnamon in your baking or hot cocoa is fatal. The cinnamon challenge however, carries significant health risks. Once that spoonful of cinnamon coats the mouth, it eliminates all moisture, making it impossible to swallow. That might be funny on camera, but the body’s reaction is to inhale, which can result not only in choking, but also serious damage to the lungs too. So maybe let’s just save it for the apple pie recipe, okay?

#18: Unpasteurized Honey

Historically used by numerous cultures both as a sweetening agent and for medicinal purposes, honey was actually considered to be the Food of the Gods in Ancient Greece. Though history might be on its side, the old-school approach to honey – leaving it unpasteurized – can be deadly. Raw honey can result in botulism in infants. In adults and children alike, in certain regions of the world, the sweet stuff comes with the risk of “mad honey disease” – due to the fact that the bees are sourcing nectar from certain toxic plants. If the concentration of grayanotoxins is high enough, intoxication or even death can occur.

#17: Rhubarb

In a pie, mixed with strawberries, there’s nothing better than some chopped up pieces of rhubarb stalk. But if throwing out the leaves seems wasteful to you, this is one of the rare cases where a salad is the wrong choice. Unfortunately, the leaves of the rhubarb plant contain oxalic acid – a substance that is poisonous to humans. Admittedly, the stalks contain it as well – but the concentrations are significantly lower. One would likely have to start a rhubarb leaf diet for the poisoning to reach toxic levels, but smaller servings can still lead to serious health risks and illness.

#16: Kidney Beans

Looking for a crunchy snack? Look elsewhere. Raw food diets are trendy, but when it comes to these legumes, cooking is a must! Though a great source of protein and fiber, kidney beans also pack a whole lot of phytohemagglutinin, a substance that is toxic to humans. To be fair, this compound can be found in many types of beans, but few boast such high concentrations as the kidney bean. In order to be consumed safely, kidney beans should first be soaked, and then boiled for at least 10 minutes’ time. Though sources disagree, it’s also recommended that you not cook them in a slow cooker.

#15: Nutmeg

Another spice, another cause for concern. Unlike with cinnamon however, the danger of nutmeg is inherent to the substance, not as a result of online challenges. In low doses, nutmeg poses no risk. But historically, it has been consumed raw in large quantities for its psychoactive properties. The effects can last for days on end and have mostly been described as extremely unpleasant. As with any toxic substance, if too much is consumed, the results can be fatal. But for however risky nutmeg is for we humans, it's even worse for our canine companions.

#14: Lima Beans

Beans may be the musical fruit, but if you eat these bad boys raw, that may be the least of your worries. When consumed uncooked, certain chemicals in lima beans break down to become the toxic chemical known as hydrogen cyanide. Much like with kidney beans, it’s crucial that you boil them for at least 10 minutes’ time before ingesting these legumes. Within the United States, only lima beans with low level toxicity can be grown, but regardless… better to play it safe than invite the grim reaper over for supper.

#13: Raw Cashews

You can buy raw peanuts at a health food store, but not raw cashews or, at least, not real raw cashews – and that’s a good thing. The shell that protects cashews contains anacardic acid, which is similar to urushiol – the substance in poison ivy that elicits such a strong reaction. Even when shelled and washed, this severe irritant remains on the nut. The only way to actually ensure safe consumption is by roasting the nut, or, for those who prefer a “raw” feeling, boiling or steaming it. But if enough actual raw cashews are consumed, the results can be fatal.

#12: Unpasteurized Milk

In a world where seemingly everything is mass produced by conglomerates and mega corporations, it can be very easy to distrust a lot of what winds up in the refrigerator or pantry. The general mentality seems to be “the less processed… the better,” and for the most part, that motto holds true. But when it comes to pasteurizing milk – things get a little more complicated. In some studies, drinking unpasteurized milk has been associated with a decrease in allergies and delivers arguably higher nutritional value. But… it also comes with the risk of E. coli, salmonella, and listeria – any of which could prove fatal.

#11: Sausage

They might be delicious on the barbecue, in a pasta sauce, or on pizza, but sausages come with significant risk, at least in certain areas of the world. In 2013, a study from France found that 1 in 4 processed sausages were infected with hepatitis E. In 2017, a similar situation made headlines in the United Kingdom when HEV was found in sausages. In developed nations, hepatitis E is rarely fatal – but it poses deadly risks to pregnant women and those with already compromised immune systems. Time to start buying the good, unprocessed meat.

#10: Taro

Likely first found in Southeast Asia, the thick stems, leaves, and leaf-stems of this plant are often used and eaten as vegetables. The taro is a root crop with light purple stems that are cooked in various ways, and can be used both in main meals and in desserts. However, when raw, you should stay far far away from this plant. Why? It contains a toxic chemical compound called calcium oxalate, which, when consumed, can lead to kidney stones, and in extreme cases, death. So if you want to be safe, roast, boil, or bake it – but if you want to be even more prudent about it, try adding a bit of baking soda or drinking a glass of milk when you’ve got a taro craving to satisfy.

#9: Ghost Pepper

Are you one of those people that hates putting Tabasco sauce on food because it makes things too spicy? Multiply that flavor by exactly 401.5, and you have the intensity of the ghost pepper. Also known by names like bhut jolokia and ghost chili, this hybrid pepper is one of the world’s hottest foods, and it is definitely not advised that you eat too many of them. While consuming a few at a time is fine (albeit, a little rough on your mouth), eating too much at once can result in severe stomach issues, as well as seizures and heart attacks, which could obviously result in a painful death.

#8: Egg

As cool as Rocky Balboa makes it look, take our word for it and never eat raw eggs. Not only are they slimy and disgusting, but, like uncooked meat, eating raw eggs can result in salmonella poisoning, which is definitely not a fun experience. Furthermore, the consumption of uncooked eggs can result in severe diarrhea and vomiting, which can quickly lead to dehydration and death if such symptoms are not looked after. And if you have a weak immune system, then even more serious complications can occur. It’s just not a good idea, period.

#7: Ackee

Native to West Africa, the ackee is a fruit that is popular on the Caribbean islands, especially Jamaica. So if you’re ever on vacation, it’s probably better for you to stay clear of this seemingly tropical fruit. The inedible and un-ripened parts of an ackee contain the powerful and fatal toxins hypoglycin A and B, which, when consumed, can lead to very low glucose levels and hypoglycemia as well as what’s known as Jamaican vomiting sickness. In extreme cases, it can even cause seizures and death! The fruit is so dangerous that importing canned ackee was temporarily limited in America, so it’s likely that you may have never even seen or heard of it before.

#6: Sannakji

You might not recognize this by looking at it, but sannakji hoe is actually a popular snack in Korea. And what is it exactly, you ask? It’s live octopus. That’s right, this small underwater organism with 8 arms is STILL alive, as in still slithering around on the plate when it’s served. That means that when you consume sannakji, you are taking the risk of having the suction cups on its arms sticking to your esophagus on the way down, which can lead to choking and even death. Many reports have been made of people dying while eating sannakji, which begs the question: why do they still serve it?

#5: Mushroom

There really are a wide variety of mushrooms. There’s the delicious, edible type that have been eaten for centuries, there’s the type that makes you see pretty colors, and then there’s the poisonous type that can painfully kill you if you consume them. Poisonous mushrooms can take a varying amount of time to take effect, but generally consumption leads to kidney, liver, or respiratory failure, depending on what kind of fungi you’ve eaten. Just be especially careful if you pick them in the wild, as some of them look quite similar to the edible ones. While stomach problems are the most common consequences of mushroom poisoning, death is not out of the question either.

#4: Elderberry

Growing in both the Northern Hemisphere as well as South America and Oceania, the sambucus may look delicious, but eating them can be extremely hazardous to your health. Various parts of the plant, such as the leaves and seeds, as well as the berries themselves contain cyanide-inducing glycoside. So, when eaten uncooked and ingested into the human body, these parts then produce – you guessed it – cyanide. Essentially, eating large amounts of raw elderberries is like swallowing a cyanide pill. Needless to say, it won’t turn out well for you.

#3: Pufferfish / Blowfish

One of the more famous examples of a deadly food, the blowfish is known worldwide for its toxicity and harmful effects. The organs of the blowfish, also known by names like the pufferfish, and fugu in Japan, are extremely poisonous because they contain a highly toxic neurotoxin called Tetrodotoxin. So if you eat those parts and are poisoned, this can quickly lead to paralysis – while you’re still conscious – and eventual death. That’s why it is actually illegal for the Emperor of Japan to consume it. Only chefs who have undergone years of training are allowed to prepare and serve the fish as a delicacy in restaurants, and we’re glad of that at least.

#2: Almond

Almonds are so potentially dangerous when consumed that the U.S. Department of Agriculture made it mandatory for the seeds of the almond tree to go through a special heat treatment and pasteurization as of 2007. This is done to avoid infection by salmonella. However, we should also explain that there are different types of almonds, such as the sweet and bitter kinds – and it’s the bitter ones that you need to be careful of. Why? They are much higher in cyanide than the sweet ones (which barely have any)! Certain cultures used to use bitter almond extract medicinally, but even minuscule doses can prove fatal, especially in children. They are even illegal to sell or buy in New Zealand due to their potential danger. Fortunately, bitter almonds in general consumption are rarely found, since the sweet kinds are what’s sold in stores.

#1: Potato

Everyone’s favorite side dish, especially when you’re having meat, potatoes are generally safe if eaten correctly and in time. But when they turn green, stay away. Potatoes produce a glycoalkaloid called solanine, and just as this natural poison deters predators, it also deters humans, as it is toxic. An average grown male would only have to consume roughly one pound of green potatoes to become fatally poisoned, although we’re not sure why anyone would want to consume green potatoes in the first place.


Have you tried – or would you try – any of the foods on this list? Let us know in the comments.