6 Foods That Can Kill You if Prepared Incorrectly

[@christopherbell5817]

As the late Sir Terry Pratchet wrote, 'all fungi are edible, but some are only edible once'.

[@BlinkOnWheels]

Christopher Bell RIP Terry Pratchet

[@BlinkOnWheels]

Jonathan Williams if it’s the author, then yes. He died late 2017 if I remember correctly.

[@BlinkOnWheels]

Jonathan Williams The one that I am aware of, was an author

[@EpicB]

@Jonathan Williams No, the guy from Monty Python is Terry Gilliam, who is still around. Terry Pratchett, the author, died in 2015.

[@christopherbell5817]

@Jonathan Williams No, that's either Terry Gilliam, or Terry Jones you're thinking of. Sir Terry Pratchett, wrote the famous Discworld novels.

[@collinm9469]

Shout out to all the early humans who ate all of these and died taking one for the team

[@TheFourthWinchester]

Most humans weren't stupid enough to eat what animals avoided. And even when they did, not in the levels at which death occurred.

[@llamafromspace]

TheFourthWinchester someone ate them.

[@dontknowdontcare1934]

@@TheFourthWinchester whoosh

[@TheFourthWinchester]

@@llamafromspace I guess you failed second grade English.

[@agentmothman5343]

@TheFourthWinchester where did you get your degree in evolutionary anthropology? Also, you can't just say somebody failed second grade English just because they got more likes than you. That's not how this works.

[@onetwothree9]

I wonder how many deaths it took until people figured out just which part of pufferfish is not toxic. And espescially why people kept trying to find said part and didn't just give up.

[@boomerangfreak]

That statement makes way too much sense and now I want to know the answer to it.

[@Christopher-N]

Only thing I can think of is foolish bravado. It's not like we get any special nutritional advantage by risking death in consuming it. We should just stop.

[@Miissakuravidel]

My guess is one of the first people got super lucky randomly ate that part and didn't die. And then everyone else did. And they eventually figured it out.

[@Musiclovergirl1232]

Probably made some lab tests or something

[@athena8794]

My personal theory involves a very bored Japanese nobleman, and a shitload of dead peasants.

[@unicornswag888]

The last time I ate a vegetable was June 12, 1996. I got E Coli from a slice of lettuce. I've consumed nothing but pure protein powder ever since.

[@peaches5540]

🤣🤣🤣🤣

[@unicornswag888]

Patrick Huh?

[@ericking4072]

Muscle Hank -Protein powder?Soooooooo you're a robot?I consumed a THICK steak EVERYDAY for 6 years,but was raised w/an organic garden,raising,fattenning and harvesting our own meat,and when the balance(of veggies n protein.....meat)was upset, The SHTF.JUS SAYIN!

[@ultimateo621]

A protein powder shake with protein powder!

[@ericking4072]

BobChob2 ONLY a pound?😂😂😂😂😂😂😂Ex-LAX to the rescue!!!😂😂😂

[@captainanopheles4307]

The first people to eat rhubarb: Eat the leaves: poison Eat the flowers: poison Eat the roots: poison Eat the stems: ok! Just need a pound of sugar! Yum!

[@HyperionaSilverleaf]

Rhubarb: vile crap that requires strawberries to make it remotely edible. Unfortunately, it ruins many a pie.

[@felipevitorino7745]

Some species of Cassava only are edible after beeing boiled for 4days. Imagine the process to finding that out.

[@WouterCloetens]

Yum! Rhubarb stem are great to snack on, raw, with no sweetener. If you like bitter things.

[@turtle2720]

Rhubarb was also used as a laxative in olden days.

[@NotTheCIA1961]

I freaking love eating raw rhubarb though. My cousins and I would pick it straight out of my great-grandmothers garden and eat it. We called it sour celery

[@FenrirWolfganger]

When I was a child my Dad had some Kidney beans that hadn't been cooked properly. First time I saw him in pain, so NOT a good memory, but good people know. By contrast in my wife's part of Kerala India they grow Cashew nuts and a favourite memory is brother in law putting a load of the nuts still in their shells into a fire. Sparks leap out while the oil is burned up then when the fire died down he scooped out the nuts, smashed the shells and we all shared the nuts.

[@TheGlo0m]

Thank you for sharing your memories with us.

[@Dann0343]

thank you for sharing your nuts with us

[@theturniptress805]

kaju is the superior nut

[@juha-mattikoponen1625]

So what about Morel mushrooms? Eat them raw and you might die. Parboil them 3 times changing the water every time and you will get one of the tastiest shrooms to cook with. The Finnish book of forest mushrooms has a scale: 1-3 stars for edibles and 1-3 crosses for poisonous ones. Morel has 3 crosses and 3 stars next to its name :D

[@ActionAlligator]

Hah, that's really interesting. Have you tried them yourself?

[@juha-mattikoponen1625]

@@ActionAlligator I have. They are delicious. Especially when cooked in to a sauce with cream and eaten as a side for some reindeer meat. yumyum

[@typacsk]

Not to mention *false* morels--supposedly, they're edible to a point (the most common species has "esculenta," or "tasty," in its scientific name), but eat them enough times and they'll start to damage your liver.

[@DrDingsGaster]

Morels are delicious! My grandparents have them growing in their front yard.

[@lucasthemycologist]

I think you are confusing morels with false morels, especially Gyromitra esculenta. Regular morels can be prepared by cooking normally, you don't need to boil them 3 times changing the water. You have to do this with Gyromitra, which is much more toxic than true morels.

[@Amigo21189]

Now you know why cashews are more expensive than most other common nuts: It takes a certain something extra to convince someone to pick fruit from a tree that it literally hurts to touch. Edit: in the two years since this was posted, I have been (repeatedly) informed that it is untrue. Other than this disclaimer I will leave the thread as-is.

[@HyperionaSilverleaf]

O.o thankfully nobody is trying to gather and serve up 'beach apples'. Seriously, if you see an apple tree at the beach DO NOT GO NEAR IT!

[@skgalindo7466]

@@HyperionaSilverleaf wow I just looked it up thinking maybe you were joking but that is one metal tree. Makes you wonder why we dont paint them all the way black and let them die out.

[@FenrirWolfganger]

The oil is inside the shell so you can hold it safely. Various ways of safely getting rid of it but some modern factlories keep it for the pharmaceutical industry. You can also slice open the shell and carefully prise out the nuts leaving the oil behind. My father in law would use it if he had a skin infection, very effective.

[@HyperionaSilverleaf]

@@skgalindo7466 Black Iguanas rely on them. Besides, they're vital to preventing erosion. They're essentially death trees otherwise. Ponce De Leon was killed by an arrow dipped in Manchineel fluids. Several conquistadors were given a lengthy execution by being tied to one and force fed the fruit. Many a person has discovered the horrific truth the hard way. You can't burn it, or you'll go blind and severely damage your lungs. They're so frickin metal.

[@rockyroadmagic4152]

Gloves dumbass. Its the processing that makes it cost more.

[@bobbyharper8710]

That rash around Uranus sounds astronomically irritating.

[@rhabdob3895]

Hoyoh!

[@kittymachine3798]

😹

[@Christopher-N]

*Bobby Harper:* That was well played; quite witty.

[@nurlindafsihotang49]

😂😂 biology-astronomy joke eh?

[@justsomerandominternetuser6379]

Bobby Harper I’m reading a book about antigravity. It’s impossible to put down.

[@pdreding]

I'm surprised you didn't mention freshwater eels. Their blood is toxic until cooked, which is why sushi restaurants only serve unagi grilled.

[@moosemaimer]

Then there's Hákarl , fermented shark. The meat is poisonous, so they let it hang around for a few months until it rots enough to be edible.

[@skgalindo7466]

Mmmmm unagi 🤤

[@2810Mad]

@@skgalindo7466 hahahahahah I haven't laughed that hard in a while

[@cryovictum]

Didn't know that...that is one of my fav fish to eat too..

[@EpicB]

@@moosemaimer That's the one made from Greenland sharks right?

[@Master_Therion]

If I eat too much toxic food I gain weight, it goes straight to my toxic waist.

[@allichace1363]

This needs more likes tbh

[@galli0]

that must make you really sour all that toxic waste

[@abanustrickland368]

UGH *likes comment*

[@dontknowdontcare1934]

Rip i missed the joke

[@joshyjay9102]

👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼😂

[@BHuang92]

Delectable tea? *OR DEADLY POISON?* -Iroh

[@nuralimedeu]

BHuang92 Ah, I see you too are a man of bending culture.

[@nollypolly1869]

I live in a very 'wonderbread' area. A few years ago, local grocery stores started selling cassava. All I could think of was some Karen cooking them up like scalloped potatoes and poisoning everyone at a potluck.

[@CulinaryLore]

Although this was mentioned in the video, some further notes on kidney beans are worth knowing. The video says that you should avoid using slow cookers and you need to boil them after soaking for around 30 minutes. However, not mentioned is the fact that this lectin, phytohemagglutinin, is rendered more potent when the beans are just warmed but not cooked at high heat. In other words, undercooked kidney beans can be more toxic than raw ones. So, stewing at low temperatures at hours is not the same as boiling at high heat. However, it doesn't matter when the heat is applied. You can cook them slowly for hours and then hit them with the hight heat at the end of the cooking time. Cannellini beans and broad beans also contain high amounts of phytohemagglutinin compared to other beans, so be careful with them, as well. They do not contain amounts as high as in kidney beans, though.

[@mnealbarrett]

I can tell you, passing kidney stones is FAR more than "ouch".

[@massimookissed1023]

Howling Wolf concurs (16sec) kzbin.info/www/bejne/gWiqmaiVrN97mck

[@JaxMerrick]

Like trying to force a 4 inch caltrop through a garden hose...

[@Divionist]

*Drinks 4 cups of water*

[@rickhernandez7666]

The final journey actually feels kind of good, given that you know the kidney pain and the pain from the kidney to the bladder is finally over. I've been told it's possibly the WORST pain, even over childbirth (source: women who have had both). And then there are the spikes - yes, some stones are spiked - ouch indeed.

[@porimoniahmed512]

@@Divionist more like *drinks 4 glasses of lemon

[@bogosbintedhuh]

“6 Foods That Are Toxic if You Prepare Them Incorrectly” 1. People

[@Percent-oq9xo]

Underrated

[@cutiebunnyamber3447]

2 . League of Legends Community

[@nightshadekelly]

To sha

[@justanotherchannelwithauno7580]

Are you a canibal?

[@cutiebunnyamber3447]

@@justanotherchannelwithauno7580 hahabahahah

[@maritasue5067]

I read a murder mystery a few years ago where a “bad guy” caused a major distraction to his evil deeds by adding ground-up kidney beans to some dishes at a catered event (casting the caterer into a bad light). Up until then, I didn’t know about the hazards of raw kidney beans.

[@jasperbutcher2596]

5:21 there's a story behind that gaze

[@fiveohfivethree]

Ow.

[@p33kab00cm]

🤣🤣

[@NessaOfDorthonion]

Read my mind

[@nicrobe9443]

As someone who is currently dealing with kidney stones (Calcium oxalate stones) I simply saw myself in his pained, terrified eyes. Stones are not fun. Don't do stones, kids

[@Lalabaster]

LMAO

[@maracachucho8701]

1:39 I've eaten cassava my whole life, alongside my entire family and a huge chunk of my fellow compatriots no problem. It really boggles my mind how some people can't prepare it properly, the poisonous skin peels off so easily it is extremely satisfying to do, it's like live ASMR.

[@Chillitz]

if aliens ever land the perfect way to describe humans is "we have thumbs and overthink things"

[@uhohhotdog]

0:24 Kidney Beans 1:38 Cassava 3:29 Ackee Fruit 4:32 Rhubarb 5:56 Cashews 7:15 Pufferfish

[@FrozEnbyWolf150]

Potatoes and other nightshades deserve a mention. Like all nightshades, they contain the glycoalkaloid called solanine if eaten raw. Cooking them denatures the solanine, and this also works for tomato leaves and pepper leaves, rendering them edible as well. People in some parts of the world have developed a tolerance to solanine, but I don't recommend it. Pokeweed is a traditional southern food, but it's only edible when the plant is young and hasn't produced high concentrations of its triterpene saponins. You still have to boil it and drain off the water 2-3 times before it's safe. Bamboo shoots are edible, but not raw, as they contain cyanogenic glycosides similar to cassava. You need to boil them and drain off the water at least twice to get rid of the cyanogens. Canned bamboo shots have already undergone this process, so they should be safe.

[@Pesthauch666]

Also vegetables of the squash family (zucchini, pumpkin and cucumber) can be poisonous under certain circumstances. There are a couple of confirmed deaths in Germany because of a mutation in zucchinis, that caused the toxin cucurbitacin to reappear in zucchinis, that actually has bred out a long time ago. If your zucchini, pumpkin or cucumber tasted bitter, I've got bad news for you. Even officials from the german Health Ministry warned people about the dangers especially with home grown zucchinis some years ago.

[@ASBlueful]

More people should know this. Why are such things not taught in school?

[@retosius7962]

@@ASBlueful because colleges think trigonometry is more useful even though only a few jobs require the actual math behind it instead of the actual, natural instinct of it that we have. we can tell angle by nature, specially if you're a hunter or in any sort of hobby that uses angles.

[@dilaudid1]

@@retosius7962 You are right, you don't need to know trig math to work at McDonalds

[@MariaMartinez-researcher]

Most curious. Many old (Spanish speaking, Latin American) cookbooks and magazines advise to slice cucumbers, sprinkle them with salt and throw the water they give, same with aubergines, because of their bitterness. But I never found a really bitter aubergine, and only one time a cucumber so bitter it was inedible. Most cucumbers here are almost sweet. However, a modern French cooking magazine had the same advice in an article about cucumbers, even saying that their bitterness made them an unappealing vegetable, unless carefully prepared. It seems there are regional varieties, and changes through time.

[@Erewhon2024]

Basically, if something tastes bitter, you had better take it as a strong warning. A few bitter things (dandelion, cabbages) are edible, but you better know 1. how much, 2. how to prepare, and 3. is it normal? Cucurbitacin is extremely bitter, so normally people stop eating it, but if there is a famine (c.f. "death in the pot" attributed to gourds in the Bible [Elisha, I think]), stupid people have been brainwashed into uncritically thinking "vegetables are healthy," or have some medical reason why their taste buds simply don't work, there likely will be problems.

[@Tefans97]

My great-great grandmother did actually die from eating rhubarb leaves because of food shortages and because there was a rumour that it was good food. She wanted to set a good example for the rest of the family and ended up being the one who ate most, which was too much.

[@aaronmarks9366]

Rest In Peace

[@tophers3756]

As a young kid growing up in the South my mother would sometimes take me hunting for wild rhubarb. I was warned about the leaves, probably a bit too forcefully than was necessary. I seem to recall my hands would sting some after harvesting a lot, though.

[@turtle2720]

Cool story, bro! This one time I picked up a football in a field of hogweed...

[@Erewhon2024]

The South? Is "wild rhubarb" something different than Rheum? Cultivated rhubarb hates the south, unless possibly you are at the very apex of the Appalachians where winter should be longer and summer a little cooler.

[@HardyPinto]

There are several types of cassava in Brazil. The most common (Aipim, Macaxeira or Mandioca, name depends on the region) is pretty safe. You wouldn't eat it raw or undercooked because it tastes bad. Also, poorly cooked it becomes rancid very easily! Fried Aipim (just like french fries) is delicious and VERY common dish. But you must cook before frying. Also Cassava coconut cake is delicious and a traditional winter dish here! There is a bit of overkill in all alerts I hear when abroad (specially in US) about cassava. It is a safe, delicious food, and it is a staple food for several communities here! There is also a variant called Mandioca-Brava (something like wild cassava) that is really poisonous. But even this variety is consumed in Nothern Brazil (but not without a week long wash to remove the HCN).

[@victor9]

Anything I cook is potentially harmful. I don't know why

[@domestic_k9919]

Doctor, we have a patient in the ER. He ate t h e b e a n

[@Kiwi_Tea]

I'd like to see studies done on ackee fruit to see if a medication can be made to combat high blood sugars, for hyperglycemics.

[@golwenlothlindel]

heh, good point!

[@lacedhexes]

No, I don't think thats a good idea. 😄Hypoglycin A is toxic and deadly. It's like using cancer radiotherapy to combat autoimmune disease and lower immunity.

[@Kiwi_Tea]

@@lacedhexes Yeah but if they can separate the one thing that lowers blood sugars and remove the toxins...that's the research I'm talking about.

[@Simte]

When most of the foods mentioned in the video are part of popular/traditional dishes in your country...

[@irenaevs]

Cassava

[@lonestarr1490]

@@irenaevs With its capital city Cassavablanca.

[@Bacteriophagebs]

I'm really curious if heating or pulverizing can neutralize the poisons in nightshade. It would finally explain how humans managed to breed out the poison in potatoes if proto-potatoes were edible when prepared a certain way.

[@3bydacreekside]

Nightshade sensitivities suck xp

[@wanderingwriter3958]

Bacteriophagebs well with potatoes the stalk, leaves, and fruit are poisonous but the tubers aren’t. With tomatoes the fruit is the only thing not poisonous about them with at least one person famously dying trying to make tea with tomato leaves.

[@MatanuskaHIGH]

Potatoes are poisonous if they have green on them. That green is not safe to eat. So potatoes that are at surface and get sun or potatoes left in sun can contain the poison. Never eat green potatoes. Also the entire top part of the potato is poisonous still. Even when it goes to seed/fruit and has same fruit as nightshade

[@prongslettable]

If you boil the berries of Deadly Nightshade (aka belladonna,) you can eat them safely, and even make jam!

[@saara5589]

@@prongslettable that is not true, heat does not destroy the poisonous alkaloids in belladonna. Ripe berries of black nightshade (Solanum nigrum) instead are reported to be edible.

[@sugarfrosted2005]

If you notice rhubarb you buy in the grocery store is always deleaved.

[@WouterCloetens]

Have you seen a rhubarb plant? The leaves are large enough to use as an umbrella. There is a perfectly practical reason to remove them...

[@Natella3312]

Great presentation! Thank you guys!

[@Zinervawyrm]

I've also heard before that in Japan, you have to sign papers saying, your family can't sue the restaurant or the chief if you die from eating fugu. Don't know how true that is, but it make sense. Eat poisonous fish raw at your own risk type deal.

[@TomasBruno-ww6tg]

For us Latin American watchers: cassava is literally mandioca or yuca. It's a REALLY common side dish in Paraguay

[@aaronmarks9366]

Like rhubarb leaves, the fruit known as Delicious Monster, when unripe, also contains oxalate crystals, though in even more potent form. Eating the unripe fruit can cause damage to the esophagus and mucosal membranes of the digestive tract due to the crystals.

[@elizabethshaw734]

My caregiver is from Africa and there was a great big piece of cassava sitting on my Cube fridge ready for her to make me some Fufu. She is 45 and is still alive. It is also what makes tapioca balls for tapioca pudding.

[@xbbjdf8]

Gordon Ramsay, "it's raw you doughn.....uuuuurrrrgghhhh!"

[@angelwhispers2060]

This is why you're supposed to soak all dry beans overnight and then pour off the bean water before cooking. Preferably by boiling them in a fresh batch of water

[@luishenriquemaia7629]

Cashew and cassava are very common here in Northeastern Brazil and I have never heard of anyone who had problems after eating them. Cassavas can be eaten fried, cooked, in soups and other dishes. It is delicious as well as cashew.

[@BriJBo]

Ackee and saltfish is literally my favorite food and I know all about its hypoglycemic biology and it's trade history in the US. Linstead Market sells canned ackee that I cook with and recommend. It's so interesting yet I've never seen anyone talk about it in nature or food documentaries, so thanks!

[@sithguitarist698]

A note on the kidney stones thing; while genetics play a factor as well, diet is a huge part and you don't have to be 'old' to get stones. I had my first kidney stone at 19. It's now several years later and I've had three more. Take care of your kidneys, folks. Those pee pebbles hurt something fierce.

[@serene9532]

1. Kidney beans (boil for 30 mins to fix) 2. Cassava (pulverize it to fix) 3. Unripe Ackee fruit 4. Rhubarb leaves 5. Cashew shells 6. Pufferfish (remove specific organs carefully)

[@harryroger1739]

In Japan, farm raised Torafugu, Tiger Puffer, are not poisonous.

[@lonestarr1490]

Interesting. This could prove that it's indead the bacteria in their food.

[@christopherhall5361]

5:16 "ow" is a monumental understatement

[@gracehuvvy8781]

Humans, when ya think about it, are heck’in weird. We eat poisonous plants

[@lonestarr1490]

Everything is poisonous if you eat enough of it. One tablespoon of pure salt at once and you're dead.

[@kmineww5801]

The first one scared me till he said canned beans are ok lol

[@KurtBP75]

Ackee is normally served with bammy (made with cassava) so yes, this is potentially x2 as dangerous but tastes so good!! Happy to see my small island make this list :-) . Just think of the first curious/stubborn persons that persisted in their brave endeavor to eat that fruit/food regardless of the fact that someone else in their village just died after eating that meal?

[@shelleynobleart]

Another great presentation. Engaging and well delivered. Terrifying, but very well done.

[@General12th]

I love Stefan. He's such a great host!

[@pedrodewaal7040]

Rhubarb leaves would take ~11 pounds to off yourself in under 4 hours. But the stomach can only support 4 and what makes that task even harder is you'd be blasting out of both ends (diarrhea and vomiting) while attempting the daring task. The most that could happen is taking a day or 2 to rest it off

[@Ackee-ologist]

The majority of this list make up a regular part of my diet. My respect for old recipes handed down for generations definitely grew. Without the scientific knowledge of the particular offenders, our foreparents still knew how to counteract them. Fantastic

[@kuroexmachina]

7:00 i think you should mention cashew plantations and the poor people who manually harvest and process them. their hands are basically rotting from it

[@clinciallymanicallydepress6405]

No man, I'm so paranoid of dying from explosive diarrhea I'd need to set my house on fire before determining whether or not I can eat these things

[@PatricioPach32]

WOW! I really didn't know about the cashew info!! In Central America, from where I'm from, we prepare a drink from the cashew´s fruit shown at 6:19, the green bell pepper looking kind of thing! I guess one has to be really careful processing it!

[@blacktimhoward4322]

"This produces hydrogen cyanide, but it vaporizes into the air" - scishow "um, WHAT?" - an air breather

[@dona_butterfly1830]

*An air eater. (Joke)

[@Tempst]

I accidentally ate unripe cashews when I was 11-12 years old. I still remember how horrible it was. My mouth was burning like hell for at least 6 hours. One of the most dreadful experiences in my life.

[@J0krswy1d]

5:22 '..ow' lol, that's putting it mildly

[@sudalie7914]

5:21 that "ow" is so funny 😂

[@Givenofficial]

*_...slowly eats all of these_*

[@theawkwardcurrypot9556]

1:45 here in South India, we're now commonly using breeded cassava which are less toxic.

[@nightshadekelly]

I'm extreamly extra allergic to posin ivy. I have to carry an eppi pen if I do yard work. (YAY THANK YOU CHILD HOOD FOR DISCOVERING THIS LOL)

[@SuperMissblueeyes]

You don't get contact dermatitis from cashew shells, you get hives. I have contact dermatitis myself, which doesn't involve the crazy huge blisters you get from the cashew shells. The blisters from contact dermatitis are normally tiny & not filled with crazy amounts of fluid. My contact dermatitis, like many other people is caused by washing the hands a lot, lotions your skin doesn't like, etc.

[@OrangeBlossomMilk]

Thanks for telling me how to get rid *of my enemies 👀

[@brewtalityk]

grow some Atropa Belladonna. The berries look innocuous...

[@shatterdpixel]

Kalman “5 berries are enough to kill a child

[@LucasRodmo]

I LOVE CASSAVA, as any Brazilian, I eat cassava one way or another daily. Also, the majority of the breeds are only mildly toxic, and only if you set them raw (raw is basically eating a form of bitter and hard squashy wood)

[@LucasRodmo]

Saudamos a mandioca aqui sim

[@kittymachine3798]

I was expecting eggplant to be on the list. Also, I've given up trying to grow "indestructible" rhubarb in my garden, it's too dang hot here.

[@h2oteen]

What's the story with eggplant?

[@Tekrothebountyhunter]

So basically...boil your kidney beans, properly prepare your cassava, make sure your ackee fruit is ripe, cut the leaves off your rhubarb, and shell and roast your cashews, and you should be fine. As for pufferfish, it's probably best not to bother.

[@isodoubIet]

"Cassava" Sigh... once again this myth. Yes, there are varieties of cassava that are poisonous, the same way that there are varieties of almonds that are poisonous. In both cases, the stuff you get at the grocery store is _not_ poisonous to any appreciable degree. You'd have to eat a ridiculous amount of _raw_ cassava (which is about as easy to do as eating raw potatoes) to actually get poisoned from it.

[@nurlindafsihotang49]

Maybe not death, but sickness.

[@stevespain6445]

Yup had a period here in Fiji where well-meaning Westerners were volunteering to come here and teach the locals that one of their main foods is poisonous. I talked with a few and was surprised they had no idea what impact removing a staple food from a subsistence community might be (there are still plenty in the Pacific islands), little alone the critical relevance of the research to the islands preparations etc of cassava/tapioca. The ignorance of the teams about the communities they were there to 'educate' was profound.

[@FlorenciaVM1]

In my family we usually boil it and then fry it like french fries. Double cook, so I think we're safe enough.

[@truedarklander]

@@FlorenciaVM1 just boiling sweet cassava is good enough. Sour Cassava must have the spine-ey thing removed and then must be dried.

[@queenofdramatech]

I get to spend most days talking about Native American uses and processing of cassava. I plan to use this to help find tune my speech for the public. This was a big help! THANK YOU!

[@BlackWolf42-]

I CANNOT find any info on this - I'm taking a random stab in the dark here: Cyanides prevent cellular respiration; we all know that. What I want to know is if CN prevents the cell from using O2, does it also prevent the release of CO2 from the cell, or does CO2 still get released from a cell that has stopped taking on Oxygen?

[@wanderingwriter3958]

It prevents the release of CO2 since that’s a byproduct of ATP production.

[@Erewhon2024]

If you have CO2, it can still get out by diffusion. CN binds to oxygen transport and catalysis sites. CO2 is dissolved in water (carbonic acid) and doesn't need coordination chemistry to get around.

[@Pancakeslugs]

This is so cool! Thanks for making it!

[@DJ_Almanac]

**Eats Ackee** *Jamaican me sick* 🤢

[@Heneggsboss]

🤣🤣

[@bonnitaclaus2286]

This is very interesting about the poison puffer fish. One of my favorite fish is a variety of puffer fish found in the intercoastal waters around Florida. But, I only eat the small ones. Also I’m extremely careful when I clean them. Removing the head, skin and guts in one move. There’s no bones in the white meat is mild and very tasty almost sweet. Handling them respectfully and gently, ensuring that there’s no contact with the white meat. Then I also wash the white meat of the puffer fish before cooking. I do know that there’s some puffer fish that have less toxins the other puffer fish, and the ones that are use in Japan are probably the highest in toxins. Getting their toxins from food or bacteria makes perfect sense.

[@angelaphsiao]

Anything can be toxic if you prepare it badly enough

[@jessicaaa.e]

Yea but the point is that some.are more harmful than other. Like you'll get more since eating raw ackee than something like raw pasta

[@tanyabasheer9598]

What about tomatoes? Noble's in ancient Italy would avoid eating tomatoes, because at the time their plates were made out of metal, so the juice from the tomatoes along with the plate(s) would create an acid which was toxic.

[@TsetsiStoyanova]

I will never eat veg again!

[@metanumia]

Good luck going #2.

[@howeyyadoing9070]

Meat can be prepared wrong too

[@x2lazy2die]

I've lived in the carribeans 1/2 of my life and cassava is quite commonly eaten without grinding/mashing with a bulk of it just eaten after boiling and not like stewing/slow cooking where it turns to mush. are we just poisoning ourselves?

[@Vladimir-et2kq]

jw can you make a scishow bloopers??

[@turtle2720]

Everyone should like this and it should be pinned... Excellent suggestion!

[@sydhenderson6753]

The fruit above the cashew nut is called the cashew apple and is widely eaten where it grows. It doesn't have the flamboyant effects of the nut shells. We don't see it in the US because it doesn't ship well.

[@yisraelkatz1958]

Are all people essentially just allergic to poison ivy, and the itchiness is the immune system overreacting? Cause that seems to be how you're describing it, as an allergy.

[@aaronmarks9366]

I believe this is the case

[@dianezimmerman4434]

No. There was a kid in grade school that wasn't allergic. Shed grab handfuls of it that grew along the trees at the bottom of the playground and throw it on other kids. I've touched it several times, or at least 3-leaved vines and bushes, and never got the rash. I haven't tried it lately.

[@faeldray]

The reaction to poison ivy is pretty much an allergy. Most people are allergic (and the symptoms get worse with repeated exposure) but 15-25% of people do not have any reactions.

[@dianezimmerman4434]

@@faeldray And like most allergies, you can become allergic at any time.

[@Erewhon2024]

I have heard that 80% are allergic, so a minority are fine.

[@ElizFarley]

Here in Brazil we ate A LOT of cassava, in very different dishes. Its not difficult to cook or prepare, you just need to boile it until soft. Actually, would be very weird eat it raw/semi raw. Try some cassava balls, filled with bacon, it's delicious! ☺️ And we eat a lot os cashew nuts too, toasted and sweet... That one is more problematic I suppose.

[@ChasoGod]

Technically any food can be toxic, it just depends on the amount you take in in a certain amount of time. Heck you can OD on water cause it dilutes your blood to much.

[@turtle2720]

Salt/water balance...

[@-Devy-]

Thanks for that kindergarten level science addition. It has literally nothing to do with the topic at hand though.

[@Teachit2knowit]

@@-Devy- hahaha kindergarten science. I'm dead lol

[@retosius7962]

I thought it was the expansion of your cells in areas such as your brain that did that. I thought it was only if pumped directly into your blood when that's be the problem, not cells being squished a lot because their surrounded by bone.

[@jessicaaa.e]

@@-Devy- 🤣🤣

[@neokennime6756]

This is very useful info. Thanks.

[@andregroo]

Food have a considerable chance of being good toxic if I prepare, no matter which food. Now, let me check the kitchen before I burn the water again.

[@Qui-9]

I'm curious how anyone figured out there were ways to make these foods safe for consumption? Because most likely anyone's first attempt at eating something is usually in its fresh state, I'd think surely nobody would consider cooking something that was known to be dangerous. How did anyone figure out the bad parts of pufferfish? How did anyone discover the cashew inside was safe, if separated and roasted?

[@RangerRuby]

That is kinda freaky. I guess we don't think about how close we come to death every day. Imagine if we had cooked that one food the wrong way...freaky!

[@josephtrethewey2078]

Freaky? What food do you commonly prepare without knowing anything about said food? May i offer you a recipe for traditional chili plus bleach? How often are you served those 6 anyway? Harvested many cashew's in your day have you? Lol

[@JRizzo-li2dr]

Well...I've been boiling, frying, and eating cassava root for years. This makes me look at it differently...

[@patrickphilippy4666]

Roses are red, Scishow is the best. I just hit my head, And now I need some rest.

[@ericking4072]

Patrick Philippy 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂

[@dontknowdontcare1934]

@@AxxLAfriku i watch your content

[@ellenorbjornsdottir1166]

call 911

[@jesusgan5048]

Don’t go to sleep, you might have a concussion...just saying...

[@zelendos2749]

;(

[@andybeans5790]

I shred and steep rhubarb leaves in water and then use it on ants nests in the lawn. I don't know how effective it is, but I love rhubarb and it's cheaper than ant powder.

[@TragoudistrosMPH]

Fun thought: many of these food were cultivated by cultures that were labeled as 'primitive' by some other cultures, but look at how much processing was required to refine these foods? Ideas of superiority are usually ignorant 😃

[@kavalogue]

Not really. Primates are extremely capable of food prep. We can cook because monkeys can cook. There at no point was one individual person who learned the trick, and changed the world, it might have been one person to stumble upon the exact order of preparation, but the road to gettijt there involved very early humans trying, and failing. They where labelled primitive, because they where, and some still are. You wouldn't call a monkey peeling a banana or a crow dropping a nut under a car tyre advanced beings now would you? Don't think I'm trying to knock other cultures. That's not my goal. I just get annoyed with comments like yours because it shows an inherent lack of understanding as to how so long ago you yourself must expect nothing of humans, or even animals. It doesn't matter modern or primitive, things have to find a way ti survive you know. I'm also not entirely sure why you brought the idea of superiority up. If people with vehicles and houses find other people living under trees and using the same tools monkeys do, then the finders are very much more advanced and superior in every way. Not because of skin colour or race or anything of that sort. But because of the utilisation of tools. It's apparent all over the world, you can see it going through history. Some people made tools and settled for what they then made. Some people understand if they can make a spear they can make much much more. What you are referencing is the becoming of human nature stemming from the observation of nature. You're literally ignoring the potentially millions of previous era humans who died from the very plants and edible items were discussing. You can't just jump straight to when they figured it out and denounce the idea of superiority in terms of advanced cultures. More importantly, a civilization full of chefs does not compare in and way shape or form To a civilization full of technologically driven people

[@einname9986]

There are more common foods that can be somewhat poisonous, for instance unripe tomatoes, pumpkins (if seeds are kept to be planted next year for several years) and also green beans.

[@HyperionaSilverleaf]

Wait. Unripe tomatoes? Then why are fried green tomatoes a thing.

[@einname9986]

@@HyperionaSilverleaf They are not that toxic, but if you eat too much (starting at about 1 kg), they will certainly kill you. Still, even low amounts can make you feel uncomfortable. And there are varieties that, even if ripe, do not change their color to red (and thus have non-poisonous ripe green fruits)

[@Marco_Onyxheart]

Now I'm hungry for some cassava krupuk. Pure deliciousness.

[@remliqa]

Are you by any chance Indonesian?

[@remliqa]

@LagiNaLangAko23 Here in Malaysia, we call them keropok. Here they're usually made using fishes and prawns though the cassava and sweet potato variety is around as well (though not as as popular as the seafood variant) .

[@agnessiaasianb.4123]

@LagiNaLangAko23 Indonesian here! We have quite an array of krupuk. Some that I know are made from cassava flour, rice flour, flour and fish paste, shrimp, even cow skin (krupuk rambak). We also have cassava chips :)

[@TerenceClark]

Rhubarb contains oxalic acid throughout the plant. It's what makes it sour. It's also contained in a small. clover-like plant called wood sorrel, which also make it taste lemony and slightly sour. It's in low enough concentrations in either plant that the biggest risk is kidney stones.

[@sherlockholmes2844]

SR Foxley will always be my President of Space!!

[@94Newbie]

its interesting that preperation of many otherwise poisonous plants or mushrooms seems pretty universal. cooking it for a long time, breaking it up and soaking it in water for a long time or boiling it and changing the water several times. mushing it into a pulp for enzymes to work is probably the only exception but easily discovered since its a common preperation method. and if all else fails you can ferment it too.

[@Milklover1131]

Im fixing to cook all of these incorrectly together and just eat the concotion.

[@lisaanderson976]

I pray for your toliet

[@NessaOfDorthonion]

That's one way to dig your grave I guess

[@TheCimbrianBull]

Well, we all gotta die for a reason! Have "fun"!

[@Milklover1131]

@@NessaOfDorthonion Im looking for a shovel in anyway lmao

[@3bydacreekside]

Ohhh dude...same...i thought that i was the only one :p

[@ThePurpleCosmos]

I'm here to see if they mention ackee, which made me super sick a few weeks ago

[@authenticNL2]

If you prepare Oysters wrong, have fun on the toilet.

[@rocketn8]

Oysters Don't need any preparation, you just eat them.

[@Dragonited]

Problem is when they are not fresh enough and have spoiled.

[@chrisbalfour466]

"...have fun on the toilet." = Angry Birds [Edit: I never eat Oysters and I've never had a reason to play Angry Birds, coincidence?]

[@TBendez]

You can't prepare the wrong. They're either fresh, not so fresh or spoiled. Improper shipping where there is a break in the cooling chain is the most common cause.

[@authenticNL2]

GUYS CALM DOWN ITS A JOKE OBVIOUSLY

[@jimmyshrimbe9361]

You guys pronounce words so well! I love it! Thanks!

[@xinic5]

"Never rub another man's Rhubarb!"

[@andy56duky]

Instructions unclear: got rhubarb up my ass

[@bealynch5238]

😯😂😂😂😂😂