For most of us, food is a source of comfort, nourishment, and flavor. But for millions around the globe, a single bite of the wrong thing can be deadly. Would you eat something knowing it could kill you? While that might sound extreme, there are foods consumed every day in different parts of the world that come with serious risks. Despite the dangers, people continue to eat them—for cultural tradition, survival, or even the thrill. Here’s a look at 10 of the world’s most dangerous foods and why people still choose to eat them.

Cassava is a starchy root that’s a dietary staple for over 800 million people, especially in parts of Africa, Asia, and South America. But beneath its humble appearance lies a serious threat. When consumed raw or improperly prepared, cassava releases cyanide compounds that can cause poisoning, goiters, paralysis, and even death. The World Health Organization estimates that cassava poisoning claims around 200 lives each year, making it one of the deadliest foods on the planet. Yet for many, cassava is not a luxury but a necessity. It’s drought-resistant, grows in poor soil, and provides essential calories. When soaked, fermented, dried, or thoroughly cooked, its toxins are neutralized, making it safe to eat. For millions, proper preparation is the only barrier between survival and tragedy.

In Japan, the pufferfish—known as fugu—is a high-risk delicacy reserved for the brave. The flesh of this fish contains tetrodotoxin, a neurotoxin said to be up to 200 times more lethal than cyanide. The effects of poisoning come on fast and strong: numbness, paralysis, and, in severe cases, death. Disturbingly, victims remain conscious until the very end, and no antidote currently exists. Japan’s Ministry of Health reports that roughly 50 people are poisoned by fugu each year, with a few resulting in fatalities—typically from fish caught and prepared by amateurs. Still, licensed chefs undergo years of training to earn the certification needed to prepare this dish safely. For thrill-seeking foodies, the risk only adds to the allure.

Starfruit is a tropical treat known for its beautiful shape and sweet-tart taste. It’s rich in vitamin C and antioxidants, and for most people, it’s completely safe. But for those with kidney disease, starfruit can be lethal. The fruit contains a neurotoxin that healthy kidneys can filter out, but impaired kidneys allow the toxin to accumulate in the body. This can trigger symptoms like hiccups, confusion, vomiting, seizures, and in extreme cases, death. If your kidneys function normally, enjoy the starfruit’s refreshing flavor. But for others, it’s a hidden hazard with potentially deadly consequences.

Cherries, apples, and even peaches contain a dangerous secret in their pits and seeds—amygdalin, a compound that converts into cyanide when chewed or crushed. Accidentally swallowing a whole cherry pit isn’t dangerous, but biting into or grinding them can release the toxin. Symptoms from ingesting too much can include nausea, dizziness, difficulty breathing, and in rare cases, death. Fortunately, enjoying the fruit itself poses no risk as long as the pits remain intact and are not consumed.

Potatoes are a beloved staple in many American kitchens, but few people realize that they can become toxic. When exposed to light, potatoes produce chlorophyll—which is harmless—but they can also develop solanine, a chemical that can cause nausea, headaches, and, in extreme amounts, paralysis or coma. Green or sprouting potatoes are particularly risky. Thankfully, peeling and discarding the green parts significantly reduces the risk. It’s a good reminder that even the most familiar foods can become dangerous under the wrong conditions.

Raw cashews aren’t what they seem. In their natural state, cashews contain urushiol—the same substance found in poison ivy. Touching or eating raw cashews can cause severe allergic reactions, including rashes, swelling, and a burning sensation. Fortunately, the “raw” cashews sold in stores have been steamed to remove the urushiol, making them safe to eat. It’s also worth noting that mango skin contains urushiol, so those with sensitivities should handle with care.

Nutmeg is a spice we often associate with cozy holiday treats, but ingesting it in large quantities can cause hallucinations, nausea, heart palpitations, and even seizures. The culprit is myristicin, a compound that affects the nervous system. Just two teaspoons can bring on severe symptoms, and some cases have led to psychosis lasting for days—or even months. While nutmeg in small doses is harmless and adds warmth to food, it’s a potent reminder that moderation is key.

Wild mushrooms are another food that can turn deadly. While most mushrooms sold in stores are safe, certain wild varieties, like the infamous death cap, are loaded with toxins that can lead to liver failure and death. Even worse, these deadly fungi often resemble edible varieties, making it easy for inexperienced foragers to make fatal mistakes. According to Britannica, only a small number of mushroom species are fatally toxic, but their similarity to safe ones makes them particularly dangerous. When in doubt, it’s best to stick with store-bought mushrooms and leave foraging to the experts.

Rhubarb stalks are a favorite in pies and jams, offering a tart punch that pairs well with sugar. But the leaves of the rhubarb plant are highly toxic due to oxalic acid, which can cause kidney failure if consumed in large amounts. While cases of poisoning are rare, the danger is real. The good news is that rhubarb is perfectly safe when the toxic leaves are removed. So enjoy your dessert—but be sure to toss the leaves in the compost.

Kidney beans are a nutritious addition to soups and chili, but only when fully cooked. Raw or undercooked kidney beans contain phytohaemagglutinin, a toxin that can cause intense nausea, vomiting, and stomach cramps. Just a few raw beans can trigger food poisoning. To make them safe, kidney beans must be boiled for at least 10 minutes. Using a slow cooker at low heat is risky, as it can actually increase toxicity if the beans don’t reach a high enough temperature. Proper cooking is essential to safely enjoy this common legume.

From roots that contain cyanide to spices that can send you on a hallucinatory trip, food can be more dangerous than it looks. While most of these threats can be avoided through proper handling and preparation, they serve as a powerful reminder: the foods we eat may hold hidden dangers, and knowing the facts can be the difference between enjoying a unique meal and risking your life.