That headline is almost certainly referring to fugu, often called the “world’s deadliest food.”
Here’s the breakdown:
🐡 Why Fugu Is So Dangerous
- Contains tetrodotoxin, a potent neurotoxin up to 1,200 times more toxic than cyanide.
- Even a tiny mistake in preparation can be fatal, causing paralysis and death.
- Cooking does not neutralize the toxin, so it must be carefully removed by trained chefs.
⚠️ Statistics
- Worldwide, roughly 200 deaths per year are attributed to pufferfish poisoning.
- Despite the danger, it’s considered a delicacy in Japan, parts of China, and Korea.
- About 500 million people eat pufferfish or related species each year, mostly safely because certified chefs know how to prepare it.
🍽 How It’s Served
- Thinly sliced raw as sashimi (often arranged like a flower)
- In hot pots or soups
- Sometimes lightly seared or fried
✅ Safety Measures
- Only consume fugu at licensed restaurants in countries where chefs are trained.
- Avoid attempting to prepare it at home — even small mistakes are deadly.
- Some regions require chefs to undergo years of training and certification.
💡 Fun Fact: Tetrodotoxin doesn’t affect the digestive system, but it blocks nerve signals, leading to paralysis and respiratory failure if untreated. Prompt medical care is essential for survival.
If you want, I can also list the top 5 other naturally “deadly” foods people still eat around the world.
