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Most of us are unaware of toxicity in foods. This is, of course, due to the medical definition of toxicity. Anything that has even slightly adverse effects on us can be called toxic. Because of this, many of the foods we eat daily can be indeed considered toxic. But we consume them in such small doses that we don't seem to suffer any immediate consequences. This supports the age-old saying that the dosage makes the poison. Despite this, there are some foods we eat that are downright toxic. We're not talking about slightly detrimental, but full blown deadly. Why do we keep eating them, if this is the case? Well, this is a question of taste. Some of these toxic foods are delicacies in certain areas of the world. Or, some parts of certain plants are safe for eating in very moderate doses. How many of these did you know were seriously toxic?

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1. Pufferfish

This fish is one of the most poisonous creatures ever to swim the ocean. Every bit of its blood, organs, and skin contains the dangerous poison tetrodotoxin. Tetrodotoxin is actually 100 times more potent than any form of cyanide. Strangely enough, people in Japan, China, and Korea still eat it as a delicacy. Only a select few chefs have the license to prepare it. Before even getting the license, they have to go through a multi-year training program. One pufferfish can kill 30 people with no problem at all.

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