10 Toxic Food Ingredients You Should Avoid

Snake Gallbladder: Used in Chinese cuisine, excessive consumption can be toxic.

Lily Bulbs: Some varieties of lily bulbs are acidic and can be toxic.

Green Beans: Certain variants may contain toxins that can cause food poisoning.

Mussels: Contaminated mussels can be toxic and cause food poisoning.

Blue Crabs: Blue crabs may contain a virus that is toxic.

Acacia Honey: Specific types of acacia flower honey can be toxic.

Jakfruit Seeds: Jakfruit seeds can be toxic and cause indigestion if not properly cooked.

Quassia: The bark of this tree is toxic and excessive consumption can be harmful.

Woodland Strawberries: They may contain small amounts of toxic chemicals.

Lychee Fruit: Certain parts of the lychee fruit may contain toxins that can cause food poisoning.

Fugu (Pufferfish): Certain organs of the pufferfish contain a deadly neurotoxin called tetrodotoxin.

Ackee: The unripe fruit and seeds of the ackee contain a toxin called hypoglycin, which can cause Jamaican Vomiting Sickness if consumed improperly.

Elderberries: Raw or unripe elderberries contain toxic compounds that can cause nausea, vomiting, and diarrhea.

Rhubarb Leaves: The leaves of the rhubarb plant contain high levels of oxalic acid, which can be toxic if ingested in large quantities.

Cassava: Improperly processed cassava roots contain cyanogenic glycosides, which can release cyanide when consumed.

Nutmeg: Consuming large amounts of nutmeg can cause hallucinations, nausea, and other toxic effects.

Raw Kidney Beans: Raw kidney beans contain a toxin called lectin, which can cause severe digestive upset if not properly cooked.

Red Kidney Beans: Undercooked or raw red kidney beans can contain a toxin called phytohemagglutinin, which can cause food poisoning.

Bitter Almonds: Bitter almonds contain a compound called amygdalin, which can be converted into cyanide in the body.