17 Foods You Didn’t Know Were Once Considered Dangerous
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Throughout history, our relationship with food has been shaped by cultural beliefs, scientific discoveries, and a fair share of superstition. Foods that are now beloved staples of our diets were once met with suspicion or outright fear, believed to be poisonous or otherwise dangerous. As our understanding of food safety and nutrition evolved, many of these foods transitioned from being shunned to becoming everyday essentials.
This list of 17 foods that were once considered dangerous offers a fascinating look at how our perceptions have changed over time. Whether due to misconceptions, lack of knowledge, or simply the unknown, these foods were once feared but are now enjoyed by people all around the world.
Tomatoes
Once feared as poisonous, tomatoes were shunned in many parts of Europe and North America. This misconception arose partly because tomatoes belong to the nightshade family, which includes some toxic plants. Additionally, wealthy Europeans often ate off pewter plates, which had a high lead content. The acidity of tomatoes would cause the lead to leach into the food, resulting in lead poisoning. This reinforced the belief that tomatoes themselves were toxic. It wasn’t until the late 18th century that tomatoes began to be widely accepted as safe and delicious.
Potatoes
When potatoes were first introduced to Europe in the 16th century, they were met with great suspicion. Some believed they caused leprosy, while others thought they were devil’s food because they weren’t mentioned in the Bible. In France, potatoes were accused of causing sterility and were even banned in Burgundy until 1805. Despite efforts by figures like Antoine-Augustin Parmentier to promote potatoes as a food source, it took years for them to be widely accepted in European diets.
Coffee
In the 16th and 17th centuries, coffee was viewed with suspicion and even banned in some places. In Mecca in 1511, coffee was banned as it was believed to stimulate radical thinking. Some Catholic authorities condemned coffee, calling it “Satan’s drink.” In 1674, the Women’s Petition Against Coffee in London claimed it made men sterile and impotent. Despite these fears, coffee’s popularity eventually overcame the opposition, becoming a beloved beverage worldwide.
Chocolate
When chocolate was first introduced to Europe in the 16th century, it was met with suspicion by some religious authorities. In Mexico, some clergy banned chocolate consumption, believing it to be an intoxicant that inflamed passions. There were debates about whether chocolate could be consumed during religious fasts. Some also believed that chocolate had aphrodisiac properties, leading to moral concerns. Despite these early fears, chocolate eventually became widely accepted and enjoyed.
Apples
While not considered dangerous in the modern sense, apples have a long history of being associated with danger in mythology and religion. In Christian tradition, the apple is often depicted as the forbidden fruit in the Garden of Eden, though the Bible doesn’t specify the fruit type. This association led to some wariness about apples in certain cultures. Additionally, the saying “an apple a day keeps the doctor away” was originally “eat an apple on going to bed, and you’ll keep the doctor from earning his bread,” reflecting a belief in the apple’s health-giving properties that counteracted earlier suspicions.
Lobster
In colonial America, lobsters were so plentiful that they were considered “poor man’s food” and even used as fertilizer. They were often fed to prisoners and servants, and there were even laws limiting how often servants could be fed lobster to prevent cruel and unusual punishment. The idea of lobster as a delicacy didn’t develop until the mid-19th century when canning and railroad transportation made it possible to ship lobster inland, changing its perception from a dangerous overabundance to a sought-after luxury.
Garlic
Throughout history, garlic has been both revered and feared. In ancient Egypt, garlic was worshipped as a god and used as currency, but the upper classes avoided it due to its strong odor. In medieval Europe, garlic was believed to ward off vampires and evil spirits, reflecting both its perceived powers and potential dangers. Some cultures believed that garlic could cause aggressive behavior or was harmful to the eyes. Despite these fears, garlic’s medicinal and culinary properties eventually led to its widespread acceptance.
Mushrooms
The fear of mushrooms, or mycophobia, has deep historical roots. Many cultures have traditionally been wary of mushrooms due to the difficulty in distinguishing edible from poisonous varieties. In ancient Rome, mushrooms were sometimes called the “food of the gods” because Emperor Claudius was allegedly murdered with poisonous mushrooms. This incident reinforced fears about mushroom consumption. Even today, while many mushrooms are culinary delicacies, foraging for wild mushrooms is approached with caution due to the potential dangers of misidentification.
Eggplant
When eggplants were first introduced to Europe, they were met with suspicion and fear. Known as “mala insana” or “mad apples” in Italy, eggplants were believed to cause insanity, fever, and even death. This fear may have stemmed from eggplant’s membership in the nightshade family, which includes some poisonous plants. Additionally, the bitter taste of early eggplant varieties may have contributed to the belief that they were harmful. It took centuries for eggplants to be fully accepted in Western cuisines.
Bananas
When bananas were first introduced to North America in the late 19th century, they were viewed with suspicion and even fear by some. Their exotic appearance and unfamiliar texture led to misconceptions about their safety. Some believed that eating bananas could cause diseases or fever. There were also racist undertones to some of the fear, as bananas were associated with tropical climates and seen as “foreign.” Marketing campaigns and increased familiarity eventually helped bananas become a staple fruit in North American diets.
Raw Oysters
Raw oysters have long been both a delicacy and a source of concern. In the 19th century, there were widespread fears about the safety of raw oysters, particularly during summer months. The saying “only eat oysters in months with an ‘r'” (September through April) stems from this concern, as warmer waters can increase the risk of bacterial growth. While modern refrigeration has made year-round oyster consumption safer, concerns about foodborne illness from raw oysters persist, especially for vulnerable populations.
Nutmeg
Nutmeg, now a common spice, was once feared for its psychoactive properties when consumed in large quantities. In the Middle Ages, it was believed that nutmeg could cause hallucinations or even death. This fear wasn’t entirely unfounded, as nutmeg in very large doses can indeed have mind-altering effects and cause symptoms like nausea and dizziness. The spice was also incredibly valuable, sometimes worth more than its weight in gold, which added to its mystique and perceived danger.
Spinach
While not considered dangerous in the traditional sense, spinach has had its share of controversy. In 1870, German chemist Erich von Wolf misplaced a decimal point when recording the iron content of spinach, making it appear to have ten times more iron than it actually did. This error led to the widespread belief that spinach was an exceptionally rich source of iron, popularized by the cartoon character Popeye. While this mistake didn’t make spinach seem dangerous, it did create a long-lasting nutritional myth that took decades to correct.
Cashews
Raw cashews contain urushiol, the same chemical found in poison ivy, which can cause severe allergic reactions. This led to fears about consuming cashews, especially in their raw form. However, the cashews we buy in stores are not truly raw; they’ve been steamed to remove the dangerous compounds. The presence of urushiol in raw cashews has led to strict processing requirements and contributed to their relatively high cost compared to other nuts.
Forks
While not a food itself, the fork as an eating utensil was once considered dangerous and even sacrilegious. When forks were introduced to Europe in the 11th century, they were met with suspicion and ridicule. Some clergy members argued that using a fork was an insult to God, who had given humans natural forks in the form of fingers. There were also fears that using forks could somehow taint the food. It took centuries for forks to become a common eating utensil in Western cultures.
Carbonated Water
When carbonated water was first introduced in the 18th century, it was viewed with suspicion and even fear by some. Some people believed that the bubbles in the water were a sign of dangerous impurities or even evil spirits. Others thought that drinking carbonated water could cause health problems or explode in the stomach. These fears were gradually overcome as carbonated water became more common and its production methods were better understood.
Margarine
When margarine was first introduced in the late 19th century, it was met with fierce opposition from the dairy industry. This led to laws in many U.S. states requiring margarine to be dyed pink or black to make it less appealing. Some states even banned margarine outright. While these laws weren’t based on safety concerns, they reflected a fear of economic disruption and contributed to public wariness about this butter substitute. It took decades for margarine to overcome these legal and perception hurdles.
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