10 Foods With Secrets That You Were Never Told

Every living thing on our beautiful blue planet needs some form of nutrition or energy source to survive. As human beings, we typically eat food every day without knowing every detail of how it actually provides the nourishment we need. But there’s a lot that we don’t know about the foods that we choose, and it’s always fascinating to learn more about them. In this list, we’ll explore some unusual secrets about ten foods that may surprise you. There are many exotic foods on this list that you may have never tried. Maybe this list will inspire you to be adventurous the next time that you travel, and perhaps you’ll try something exotic that you’ve never tasted.

There is a food on this list that you can’t survive on, no matter how much of it you eat. There are foods on this list that could kill you if they’re not properly prepared. After you read this list and watch the videos, you’ll be much more informed and ready for when you encounter these foods in your travels. Together, let’s take some time to learn some of the food secrets that you were never told.

Related: Top 10 Popular Foods That Aren’t What You Think

10 Durian Is Banned in Public Due to Its Overpowering Smell

Durian is a large, round fruit native to the islands of Borneo and Sumatra in Southeast Asia. It’s approximately the size of a small to medium watermelon. The overpowering odor of durian can linger for days, leading to bans on public transportation and in hotels across parts of Southeast Asia. The outer rind is thick and covered in sharp thorns, and its color ranges from green to brown, depending on the species. When opened, the flesh can range in color from pale yellow to deep red, depending on the variety.

Many people have described the smell of durian as something you will never forget once you have experienced it. For example, the late chef Anthony Bourdain described the smell as “indescribable, something you will either love or despise.” Several years ago, a group of scientists led by Jia Xiao Li, a well-known food chemist, carefully studied durian to determine why it produces such an unforgettable odor. The team concluded that a unique combination of fifty chemical compounds in the fruit was responsible for its powerful smell. Four of those compounds had been completely unknown to science before the team’s study.

A particularly interesting discovery published in a 2009 Japanese study showed that durian inhibits an enzyme used by the liver to break down alcohol, aldehyde dehydrogenase. This means that eating durian and drinking alcohol at the same time may be dangerous or even fatal, a risk long noted in traditional Asian folklore.^[1]

9 The Hidden Danger of Natural Cyanide Compounds in Lima Beans

The lima bean comes from a legume, a type of plant in the Fabaceae pea family. Lima beans are also known as butter beans. The scientific name for the lima bean is Phaseolus lunatus, which is Latin for “half-moon bean.” These beans have been cultivated for centuries and are a common food crop in many parts of the world, especially in the Americas and Africa.

Lima beans contain linamarin, a type of cyanogenic glycoside. This is a naturally occurring compound found in certain plants that can release hydrogen cyanide when the plant tissue is damaged or digested. In the case of lima beans, the potential release of cyanide is a serious health concern if someone consumes a large amount of raw beans in a short time. According to data from Oregon State University Extension, wild or raw lima beans in the United States can contain between 100 and 170 milligrams of cyanide per kilogram. At high doses, cyanide can interfere with the body’s ability to use oxygen, which can be fatal.

However, there is no need to panic, thanks to the regulatory precautions in place. Commercial lima beans sold in the United States are strictly regulated by the U.S. Department of Agriculture. These regulations limit cyanide content to no more than 90 milligrams per kilogram, and most commercially grown varieties contain much less. More importantly, thorough cooking completely neutralizes the risk. Boiling lima beans for at least ten minutes is enough to break down both the linamarin and the enzymes that convert it to cyanide.

The most important lesson is simple: never eat lima beans raw. While canned or fully cooked beans are safe, consuming undercooked or improperly prepared lima beans, particularly dried ones, can lead to serious health complications or even death. Fortunately, following basic cooking instructions makes lima beans entirely safe to eat.^[2]

8 The Historical Tragedy of Unprocessed Corn and Pellagra

Corn, or maize, has been a staple food in the Americas for thousands of years. It’s rich in calories and carbohydrates, and when prepared correctly, it helped sustain ancient civilizations such as the Maya, the Aztecs, and the Inca. However, when corn was introduced to Europe, Africa, and the southern United States during the Columbian Exchange, a crucial piece of knowledge was lost: the indigenous method of processing corn using an alkaline solution.

This traditional process, called nixtamalization, involves soaking and cooking corn in water mixed with lime or wood ash. This treatment unlocks the corn’s niacin content, also known as vitamin B3, making it available to the human body. Without this step, people who rely heavily on corn as a dietary staple can suffer from a severe niacin deficiency known as pellagra.

Between the late 1800s and the 1940s, pellagra became a widespread health crisis in the American South. It caused symptoms such as skin lesions, chronic diarrhea, memory loss, and eventually death. At its peak, tens of thousands of cases were reported each year, mostly among poor populations who depended almost entirely on unprocessed cornmeal for food. The cause of the disease was misunderstood for decades. Some experts blamed infections or spoiled food for the illnesses, which delayed a proper response and cost many lives.

The tragedy of pellagra was also a cultural failure. Entire communities suffered and died because a key detail of food preparation, once widely known among indigenous societies, was completely forgotten.^[3]

7 Traditional Cheeses with Living Mites as Ingredients

Human beings have been making cheese for so long that the exact date of its inception is uncertain. Still, it may have begun around 8,000 BC when humans first domesticated sheep. The English word “cheese” comes from the Old English word “ċēse,” which in turn comes from the Latin word for cheese, “caseus.” People around the world have loved cheese for centuries due to its unique aroma, taste, and its nutritious, high-calorie combination of protein, fat, phosphorus, calcium, and beneficial acids. The acids and salt content in cheese contribute to its remarkably long shelf life.

Mites are small, eight-legged arthropods, and a special group of mites known as cheese mites can be used to produce a unique type of cheese. For example, two very popular cheeses that incorporate living mites into their production are Mimolette from France and Milbenkäse from Germany. The cheese mites produce digestive enzymes that help to give the cheeses a ripened and developed flavor.

Milbenkäse, which means “mite cheese” in German, is a truly unconventional cheese that has been made for centuries in the small German village of Würchwitz. The process starts with balls of quark cheese that are rolled in caraway seeds and salt and then placed inside wooden boxes filled with thousands of living cheese mites. These mites slowly consume the surface of the cheese, releasing enzymes that break down proteins and contribute to the cheese’s maturation and flavor development. Over several months, the cheese changes from yellow to reddish-brown to black, with each color indicating a deeper and more intense taste. Though the tradition nearly died out in the 20th century, a biology teacher named Helmut Pöschel helped to revive it, and a small group of producers continues to keep the tradition alive to this day.

Mimolette is a bright orange cheese from France that also owes part of its character to cheese mites. Inspired by Dutch Edam, Mimolette was originally developed in the 17th century in response to a ban on importing foreign cheese. Its distinctive orange color comes from annatto, a natural dye, but what really sets Mimolette apart is the deliberate introduction of cheese mites to its rind. These tiny creatures tunnel into the surface of the cheese, helping it to breathe and age properly. As with Milbenkäse, the mites produce enzymes that affect the flavor and texture, creating a cheese with a firm body and a nutty, complex taste. Despite some occasional controversy over hygiene standards, Mimolette remains a celebrated and legally approved cheese in both France and the United States.

Although the idea of eating cheese filled with living mites might sound weird to some, these traditional cheeses are highly sought after because they are so different from the relatively bland cheeses that we are so used to eating.^[4]

6 Star Fruit’s Hidden Dangers for People with Kidney Disease

Star fruit’s scientific name is Averrhoa carambola, or simply carambola. “Averrhoa” comes from “Averroes,” the alternate name of 12th-century Andalusian philosopher Ibn Rushd. The word “carambola” is derived from the Marathi word “karmaranga,” which means “food appetizer.” Marathi is an Indo-Aryan language spoken in western and central India.

Star fruit is one of the most popular tropical fruits in the world, and it’s known for its unique star-shaped ridges when cut crosswise. Commonly enjoyed in Southeast Asia, it’s also gained popularity in the United States, the Caribbean, and Latin America. However, this tasty treat holds a deadly secret for people with kidney disease.

The danger of eating star fruit lies in its high oxalate content. Healthy kidneys can filter these oxalates from a person’s bloodstream, but damaged kidneys cannot, allowing them to accumulate to harmful, or even fatal, levels. The buildup of oxalates can cause severe toxic effects, particularly mental confusion, hiccups, seizures, and even death. Notably, even small amounts of star fruit can trigger these symptoms in susceptible individuals.

Researchers believe a toxin called caramboxin within the fruit overstimulates the brain in those with impaired kidney function who cannot eliminate it effectively. While star fruit poses no threat to most people, anyone with compromised kidney function should exercise caution. Consult your healthcare provider before consuming star fruit if you have chronic kidney disease or any renal issues.^[5]

5 Nutmeg Can Induce Hallucinations and Seizures

Nutmeg is a highly aromatic spice derived from the seed of the Myristica fragrans tree. The Myristica fragrans is an evergreen tree native to the Banda Islands of Indonesia, which are also known as the “Spice Islands.” Nutmeg has been prized for centuries for its use in cooking and for making traditional medicines. One of the most interesting historical facts about nutmeg is that it was so prized that wars were fought to control its production and trade.

Though nutmeg was primarily sought after for its medicinal and culinary uses, it also had side effects in high doses that most people didn’t know about historically. Nutmeg can affect the human brain due to its myristicin content. Myristicin is a naturally occurring compound that acts as a potent psychoactive substance in high doses. When ingested in large quantities, myristicin can trigger vivid hallucinations, seizures, paranoia, rapid heart rate, nausea, and delirium.

The lethal dose of nutmeg is estimated to be about 50 grams. Nutmeg is a wonderful choice for spicing food and may have mild health benefits. Still, one has to be careful not to consume too much of it in a very short period of time.^[6]

4 Unripe Ackee Fruit: A Deadly Hypoglycemia Threat

The ackee fruit, native to tropical West Africa, is a popular dish in Caribbean countries such as Jamaica. It is also Jamaica’s national fruit. However, there’s a deadly secret lurking within this seemingly harmless fruit: consuming unripe ackees can be fatal due to their high levels of a compound called hypoglycin. Hypoglycin is found in a part of the fruit called the aril, which becomes edible once the fruit ripens.

Ingestion of hypoglycin interferes with the body’s ability to produce glucose, leading to hypoglycemia (low blood sugar), also known as “Jamaican vomiting sickness.” Symptoms may include rapid heartbeat, confusion, seizures, coma, or even death in severe cases.

To avoid this danger, it is critical to ensure that ackees are fully ripe before consuming them. Ripe ackees are typically bright red and have pods that open naturally to reveal black seeds surrounded by a white pulp, which is actually the aril, the edible part of the ripe fruit.

How does ackee fruit taste? People have described ackee as having a mild taste that is both nutty and buttery, and cooked ackee has a smooth and creamy texture similar to scrambled eggs. However, it tastes nothing like scrambled eggs.^[7]

3 Cassava’s Hidden Dangers: Cyanide Poisoning

Cassava is a starchy root vegetable, and it’s a dietary staple in many of the world’s tropical regions. It’s also called manioc or yuca. Cassava has been cultivated for thousands of years, and it was likely first domesticated by Indigenous peoples in South America about 8,000–10,000 years ago in the Amazon Basin.

Cassava contains cyanogenic glycosides, naturally occurring compounds that can release hydrogen cyanide when the plant’s tissue is damaged, such as when a person chews it or when it’s cut. Improperly processed cassava can cause complications, or even death, through cyanide poisoning. According to an NTV Kenya news segment posted to YouTube in 2016, consuming as little as two raw bitter cassava roots can deliver a fatal dose of cyanide.

Despite the dangers of eating cassava, proper cleaning and preparation can virtually eliminate the possibility of illness or death. But the two classes of cassava have to be taken into consideration: sweet and bitter. Bitter cassava contains much higher concentrations of cyanogenic glycosides, so it requires much more rigorous processing.

Effective methods to reduce cyanide content are (1) peeling the outer layer, where the cyanide concentration is highest; (2) soaking peeled and sliced cassava in water for 24–48 hours to leach out the toxins; (3) fermenting the root (this method is used to make the extremely popular West African dish known as “gari”); and (4) cooking through boiling or roasting for 25–30 minutes to destroy residual cyanide. Combining these methods is the most effective way to maximize safety when consuming cassava.

Despite the dangers, millions, if not billions, of people around the world enjoy cassava in some form or another every day without incident.^[8]

2 Tetrodotoxin: The Deadly Secret Behind the Fugu Delicacy

Fugu is a popular type of pufferfish used in traditional Japanese dishes such as fugu sashimi. However, if the fish is not prepared correctly, diners risk fatal tetrodotoxin poisoning. Tetrodotoxin, also known as TTX, is an incredibly powerful neurotoxin that halts electrical signaling in the nervous system. It works by preventing the flow of sodium ions in the nerves and muscles, causing the nerves to stop transmitting and the muscles to become paralyzed.

The effects of tetrodotoxin are very rapid: symptoms can begin within 20 minutes to 3 hours of ingesting the food containing the toxin, such as improperly prepared fugu. Left untreated, death can occur within 4–6 hours. As the symptoms progress, the person develops muscular fatigue, paralysis, shortness of breath, and eventually cardiac arrhythmias when the toxin reaches the heart muscle. Eventually, breathing stops, and the heart fails.

For this reason, the preparation of fugu is strictly regulated in Japan, and only licensed chefs who are thoroughly trained on how to detoxify the fish are allowed to prepare it. What makes fugu such a dangerous food to prepare is that the tetrodotoxin is not destroyed by the heat of cooking. Perhaps the most dangerous part of the fish is the liver, one of the organs where the tetrodotoxin accumulates.

In 2018, a supermarket in Japan accidentally sold fugu without the livers removed, leading to a massive recall effort. Loudspeakers across the city announced the recall, but only 3 of the 5 packs sold were ever recovered.

The fugu does not produce the toxin itself; it’s a byproduct of the environmental bacteria that accumulate in the fish. In 2015, a highly popular video was posted to YouTube featuring a master chef demonstrating the correct preparation of fugu. He explains that there is absolutely no room for errors: if he makes a mistake, his career as a chef in Japan is over. The video notes that in the mid-1900s, more than 100 Japanese people died per year due to fugu tetrodotoxin poisoning. By 2015, that number had dropped to 3 per year due to strict regulations—and those three were typically due to people eating fugu prepared by unlicensed amateurs.^[9]

1 How Rabbit Meat Diets Can Lead to Protein Starvation

Non-organ rabbit meat is an anomaly in the animal kingdom; it is incredibly lean, consisting almost purely of protein with very little fat or carbohydrates. Unfortunately for us, human beings cannot survive on protein alone because the process of converting protein to glucose (our body’s primary fuel source) requires more energy than it produces. Our livers can convert protein to glucose, but the process is not sustainable. Eventually, we’ll lose so much weight that death is inevitable.

There are historical tales of hunters, trappers, soldiers, and explorers who were forced to rely on rabbit meat alone due to being trapped in hostile conditions. For example, during the Second Punic War in Spain, Roman soldiers reportedly suffered severe illness due to an overreliance on lean game. Cases of protein poisoning are more commonly associated with 19th–20th-century Arctic explorers and frontier settlers.

There are strategies that one can use if one faces a condition where rabbit meat is the only meat available. There are rabbit organs that do contain some fat and necessary vitamins such as vitamins A, B12, and D. The rabbit’s liver, heart, brain, and kidneys contain fat and other vital nutrients. If it’s impossible to find any other sources of fatty animal protein, the survivor should look for alternative sources of carbohydrates and fats, such as edible plants, insects, and mushrooms.

For example, grubs, beetles, and ants can be a good source of fat. Dandelions and pine needles can be a good source of vitamins and fiber, though they provide minimal calories. There are many dangerous species of mushrooms, so one has to be careful using mushrooms as a source of calories.

A great video posted by West Meadow Rabbits in early 2024 gives a wonderful explanation of what protein starvation actually is. The host points out that it’s a myth that protein starvation is specifically limited to rabbits. He explains that protein starvation is a common phenomenon among many forms of wild animals, especially during the winter when food is scarce and the animals become extremely lean. So protein starvation almost always happens to people who are in the wilderness during winter months and are only eating lean wild animals; anyone in this condition is susceptible to protein poisoning and starvation. To survive in these conditions long term, it is imperative that one finds some reliable source of fat and carbohydrates.
^[10]