5. Raw blood soup
Duck or goose blood is widely used in Vietnamese cuisine for cooking some soups. It is believed that both the chef and the one who eats the soup will acquire strength. The danger of eating this dish is quite obvious: bird flu virus and other diseases. However, even that can’t stop the bloody soup lovers.
4. Brown roll-rim
This type of mushroom is very poisonous and dangerous, but the bad qualities are not obvious. It confuses some people who continue gathering it in the forests. Cooking fails to reduce its toxicity, and poison piles up in the human body. The toxins can cause fatal damage to the liver and kidneys.
Igunaq is a traditional dish of the Arctic indigenous peoples. It’s made with fermented walrus or deer meat. However, only those who have eaten this dish from childhood can consume it without negative consequences. The fermentation process generates poisons that lead to illness and death through botulism.
2. Ackee fruit
Ackee is a Jamaican national fruit. It’s very poisonous: the fruit contains the toxins hypoglycin A and hypoglycin B. The ackee fruits are edible, but the seeds are toxic. Eating the fruit can ultimately cause Jamaican vomiting disease.
1. Bat soup
Bats are a traditional part of Asian cuisine, often referred to as the “chickens of the cave.” Chefs put a whole bat into a bowl of soup and serve it. Bat meat is considered to be very tasty and has healing qualities. In fact, bats can carry diseases, so maybe you should order something else.