Grating a little nutmeg over your mac ‘n’ cheese, adding it to gnocchi dough or using it in your favourite mulled wine recipes is very unlikely to have any side-effects (other than making things even more delicious). Nutmeg does, however, contain myristicin, a natural compound found in a few plants which can lead to certain side effects if consumed in volume. These symptoms include headaches, nausea, dizziness and hallucinations, and in rare circumstances, it can be fatal. Using no more than a tiny amount is recommended.  

Everyone has a different level of tolerance when it comes to chilli heat. Some can mainline a super-hot Thai salad without flinching while, for others, a mild chicken tikka masala is enough to make their eyes water. Chilli peppers can cause other issues aside from a burning sensation, though. In some cases, eating them can cause abdominal pain, cramps and diarrhoea, especially for those who have irritable bowel syndrome. 

It’s rare that enjoying sushi, poke or ceviche will cause any health issues unless you have allergies. However, the widespread popularity of raw fish dishes in the last few years has coincided with increased reports of sickness related to worm infections. Eating raw, smoked or improperly frozen fish infected with anisakis (herring worm) can cause severe abdominal pain and vomiting, though the worm can’t survive in the human intestine – and reputable sushi chefs are trained to flash freeze fish to kill parasites helping to reduce the risk. 

Raw is the default way to serve oysters, freshly shucked, on the half shell and with a generous squeeze of lemon. But they can carry harmful bacteria and viruses, and in some cases, cause vibriosis, an illness with symptoms such as diarrhoea, cramping, nausea, vomiting, fever and chills. In the US, around 80,000 people get vibriosis annually. Cooking your oysters will kill the bacteria and help reduce the risk.  

Don’t panic – no one is planning to ban the bacon sandwich. But consuming processed meats, including bacon rashers, is linked to an increased risk of cancer, according to the World Health Organization. Eating 50g per day – the equivalent of two rashers of bacon – raises the risk of getting colon cancer by 18%. If you’re consuming more than that, the risk is said to be even higher. Further studies have shown a link between foods like bacon and sausages, and an increased risk of breast cancer. Lower your consumption and enjoy it as part of a balanced diet to help reduce the risk.  

Peanut allergies are among the world’s most common, with one in every 200 people having a reaction in some populations. While most of us are fine to enjoy chicken satay and peanut butter, the consequences for those who do have an allergy can be lethal. The tiniest exposure to peanuts can cause the throat to swell to the extent it’s impossible to breathe. Those with allergies should always carefully read food packaging, notify restaurant staff and carry necessary medication.  

Chicken is one of the most popular meats and it’s also among the most susceptible to contamination and can cause health problems if handled and prepared incorrectly. Raw chicken often carries salmonella and campylobacter, which can cause flu-like symptoms, nausea and vomiting. Minimise risk by cooking poultry to an internal temperature of 73.9°C (165°F), never wash raw chicken and use a separate knife and cutting board when preparing it. 

Along with potatoes, eggs are one of the most versatile foods, but they can also pose a health risk. Eggs can contain salmonella and when several raw eggs are mixed together, the bacteria will spread. Served as soft scrambled eggs, poached eggs with runny yolks or in a Hollandaise sauce or mayonnaise, they can then make you sick. Cook them fully to be completely sure, and only consume salad dressings and raw egg dishes that contain pasteurised eggs. In the UK, there are several food safety schemes in place to help prevent contamination of eggs with salmonella, including the British Lion Scheme. 

Cooking seafood properly is no sure-fire way to avoid sickness. According to the FDA, tuna and other dark-meat fish release a toxin called scombrotoxin at temperatures above 15.5°C (60°F) which can’t be killed by cooking, canning or freezing. Symptoms of contamination can be similar to both food poisoning and an allergic reaction: tingling around the mouth, hives, a drop in blood pressure, dizziness and itchiness, followed by vomiting, diarrhoea, respiratory distress and heart palpitations. 

Rice is one of the world’s staple foods, however, studies have revealed it contains higher levels of arsenic (a cancer-causing toxin that comes from the soil) than many other crops. The effects depend on how much you eat, and consuming rice a couple of times a week is unlikely to cause any issues. Rice can also contain food poisoning bacteria that can be unsafe if cooked rice is left at room temperature or reheated incorrectly.  

Drinking raw or unpasteurised milk has become more popular as some view it as a superfood. The UK Food Standards Agency however warns against drinking milk that goes “straight from the cow to the bottle”. It suggests that we should only drink milk that has been heat-treated to kill potential E. coli, salmonella, campylobacter and listeria. Pregnant women, elderly people, young children and anyone with low immunity should definitely avoid raw milk and cheeses. 

These deeply pigmented purple berries are believed to contain health-boosting antioxidants, while the rest of the plant contains the far less desirable cyanide. It’s unlikely you’ll intentionally ingest the leaves, twigs, roots and seeds from an elderberry bush, but it’s worth taking the time to separate out the fruit. It is advised to avoid eating the berries raw as they contain a toxic substance that can cause nausea and diarrhoea. 

Absinthe has had a bad rap for some time. Nicknamed the Green Fairy and linked to hallucinations, it was banned in many countries in the early 20th century. It’s made with woodworm, which contains thujone – a substance that can cause delirium and seizures in high doses. The concentration of thujone in food and drink is now restricted by law, though absinthe’s typically high alcohol content means it should still be approached with caution.

Bitter almonds can be used to make almond extract, marzipan and that most Christmassy of cakes, stollen. They are also highly poisonous if eaten raw as they contain cyanide. Consuming anything between six and 10 can cause light-headedness, nausea and abdominal cramps in an adult, and smaller numbers can be fatal for children. They’re safe if cooked, though they’re nevertheless illegal in the US. 

Sprouts such as clover and mung bean sprouts seem unlikely culprits. The unassuming vegetable is grown in warm, humid conditions that happen to be ideal for bacteria to flourish. There have been several cases of beansprouts linked to outbreaks across the globe, including the US and Germany. Only consume raw sprouts that are chilled, often labelled 'ready to eat’ – all others should be cooked thoroughly. Children, elderly people and pregnant woman should avoid them altogether. 

Consuming rare steak or beef tartare comes with a risk attached, especially for children, pregnant women and anyone with a weakened immune system that makes them more susceptible to food poisoning. Beef can harbour bacteria such as E. coli and salmonella, so chops and steaks need to reach an internal temperature of 63°C (145°F) to kill any harmful bacteria or 71°C (160°F) if it’s ground or minced. Use a meat thermometer to be sure. 

There is debate around whether serving particular cuts of pork like loin or tender pink should be considered safe. Raw pork can carry a host of risks and bacteria, including trichinosis (known as pork worm), which can cause stomach pain and vomiting, and hepatitis E, causing inflammation of the liver. Ground pork should be cooked to 71°C (160°F), according to US guidelines, while cuts can be cooked to 63°C (145°F), when they should still have a hint of pink in the middle. The UK NHS recommends cooking pork all the way through. 

There’s a reason it’s recommended spuds are kept in the dark. When exposed to the light, potatoes can turn green due to chlorophyll – and this could signal a bigger problem than them looking a bit unappetising on your plate. It can cause a build-up of solanine, a toxic alkaloid that can cause diarrhoea, nausea, cramping, headaches, and very rarely, life-threatening consequences. Cut away any small green areas before cooking and avoid fully green potatoes completely. 

Most deli meats have a high-fat content and are classed as processed foods, linked to an increased risk of heart disease, Type 2 diabetes and cancer. Some are also cured using nitrites, which are believed to be carcinogenic. A serious issue can also occur when harmful bacteria reach cooked meat before it’s packaged. There have been several reported cases of these over the last few years, including one in 2018 when deli hams were recalled after a possible listeria (bacteria) contamination. Only consume cold cuts from shops with good food safety standards and store them according to packet instructions. 

The last few years have seen a significant increase in the popularity of foraging, but it’s important to know exactly what you’re looking for, especially when it comes to wild mushrooms. Much of nature’s produce, including fool’s mushroom and autumn skullcap, can be deadly and harmful to humans. The death cap is particularly insidious as it resembles edible varieties and smells good. It should be avoided as it’s highly toxic and can cause kidney and liver failure.  

Raw kidney beans contain a toxin called phytohaemagglutinin (also known as kidney bean lectin) that’s poisonous to humans. Research shows that just eating a few raw kidney beans can cause severe stomach pains, nausea and vomiting. Symptoms usually pass fairly quickly, but in rare cases, it can be more serious. It’s easily avoided, though: soak the beans overnight, boil for at least 10 minutes to reduce the toxin’s levels to harmless and then simmer until cooked.  

Leafy greens don’t seem particularly threatening, but crinkly romaine lettuce has been identified as the culprit in a few E. coli outbreak cases, including one which affected people in several American states in 2018. The original contamination was thought to be from animal waste in the soil. While these cases are rare, it’s recommended to thoroughly wash vegetables before use.  

Agave syrup, extracted from plants native to South American, is often present in health foods as a sugar alternative because it’s naturally occurring and low in glucose. Though, it has been suggested it could actually be more harmful to health. Agave syrup is high in fructose and, if consumed often, can cause increased belly fat and fatty liver disease. It’s best to use sparingly.  

The cashews you find in most shops have been shelled, steamed and roasted, which is just as well. Raw cashews – which are actually seeds harvested from cashew apples – contain urushoil, a chemical also found in poison ivy. The substance comes from the shell, is toxic if ingested and can burn the skin or cause rashes. 

Some crops have surprisingly delicious greenery – pea shoots, for example, or radish tops (try blitzing them into a pesto). Rhubarb leaves, however, are not safe for human consumption. The leaves contain oxalic acid, which can form oxalate crystals in your kidneys. Eating those dark, rubbery green bits can affect breathing, cause nausea, create a burning sensation in the mouth and throat and, in extreme cases, lead to kidney failure. Stick to the tart, pretty-in-pink stems. 

Sure, you’re probably not snacking regularly on apricot pits or apple pips, but even accidentally swallowing or chewing on fruit stones should be avoided. These stones have been found to contain a compound that turns into hydrogen cyanide in the body. The doses are small, so unless you consume a large amount, the effects are unlikely to be fatal. Though, it’s worth knowing in case you’re tempted to blitz whole fruits, pips and all, into smoothies. 

Don’t panic if you’re a fan of wine gums – not all jelly sweets are dangerous. Some contain a thickening agent called konjac, which creates a slippery texture and hard shell seen as a choking hazard. Several countries, including Australia, the UK and those in the EU, have banned sweets, like jelly cups, that contain the substance. 

Bittersweet, apple-like star fruits contain oxalic acid and caramboxin, which – though safe for most of us to consume – can have a toxic effect for those with kidney problems, as they are unable to process it normally. According to the National Kidney Foundation in the USA, consumption of the fruit by those with kidney disease can affect the brain, as caramboxin is a neurotoxin. In some rare cases it can also be fatal. 

Nutty, starchy cassava is a staple in South America, prized for its versatility – it can be used for anything from flour to chips. But, eaten raw or improperly prepared, the root vegetable can pose a risk The tubers contain a compound called linamarin, which turns to cyanide. It’s safe to eat when cooked, whether boiled, grilled or steamed. 

Don’t panic – there aren't any dangerous ingredients in Kinder chocolate. This popular sweet-and-toy combo has been banned in the US since the 1930s because of what’s inside the chocolate shell. Having a non-edible object inside an edible one is classed as a choking hazard by the FDA. A new version – Kinder Joy – is now on sale in the country, with the chocolate and the toy in separate halves. 

While most shop-bought honey has been pasteurised to kill bacteria, raw honey – pretty much straight from the beehive – is known to contain more antioxidants, vitamins and minerals. But the potential benefits need to be weighed alongside the risks, as raw honey can contain bacteria spores called clostridium botulinum, which attack the nervous system. It can lead to botulism, a rare type of food poisoning which can cause muscle paralysis and breathing difficulties.  

The name casu marzu translates as ‘rotten cheese’. If that isn’t enough to put you off, how about the fact it contains fly larvae? This soft, gooey hunk is created by leaving sheep’s cheese out for cheese flies, which lay eggs inside the rind. When the larvae hatch, they feast on the cheese and break down the fats. It's considered a delicacy on the Italian island of Sardinia, where it’s been made for thousands of years. It’s also considered dangerous to eat and is illegal to buy or sell. 

Detox teas and drinks that make promises of weight loss and health benefits should be approached with caution, as some popular natural ingredients carry potential dangers. Many contain senna and valerian, which are natural herbs but can force unnatural weight loss by having a laxative effect. Senna can irritate the digestive system and cause chemical imbalances. It can also have serious side effects if used over a long period. Medical professionals have also warned of the dangers after a woman became over-hydrated after taking valerian and collapsed with a seizure.  

Licking the spoon may feel like a well-deserved treat after whipping up a cake or batch or cookies, but the CDC in the US warns against it. Consuming raw dough can make you sick, as flour sometimes contains harmful bacteria and E. coli, while raw eggs can carry salmonella. Only cooked dough – or cookie dough ice cream – is safe to consume.  

Eating the odd hot dog shouldn’t do any harm – just take it slowly. The humble sausage in a bun is a common choking hazard, particularly for young children. The popular snack is the number one cause of food-related choking in young children in the US, accounting for 17% of cases. They’re also classed by the World Health Organization as a processed food, linked to increased risk of certain cancers. 

A type of pufferfish, fugu is best known as a Japanese delicacy, typically served as sashimi. It is however highly poisonous, containing a type of toxin called tetrodotoxin. Symptoms can include dizziness, nausea, headaches and breathing difficulties, and in worse case scenarios, can cause death. If you do want to try the delicacy, it is advised to leave it to the trained, qualified fugu chefs.