Natural Toxins (03:55)

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The majority of poisons humans consume occur naturally in plants and animals. Lisa and her mother describe their illnesses after consuming coral trout. Every year, up to 4% of the population in warmer climates experiences ciguatera poisoning.

Tutu Plant (03:50)

Tutu is highly toxic to humans and stock animals, but the passion vine hopper can consume it safely. The insects leave a secretion on leaves that attract bees during drought seasons. Charles Royal recalls tasting a plant without knowing it was tutu.

Death Cap Mushroom (03:10)

Fungi produce toxins to ward off bacteria and other fungi; the death cap is one of the world's most toxic plants. Gong Yen recalls eating what he thought was a safe mushroom and nearly dying.

Vegetable Toxins (02:16)

Cabbage has 40 identifiable toxins that can be deadly in large amounts, but concentrations in the plant are low. Potatoes contain solanine; the highest concentration is in the sprouts.

Bacteria Induced Poison (04:22)

Weigh the risks versus the benefits of a food. Kahawai and other red fish contain histidine that change to histamine after the fish dies; a woman recalls her reaction to tuna. Keep the fish cold until cooking to prevent bacterial growth.

Puffer Fish (03:46)

Every year, Japanese diners die from consuming the fish. Some fugu chefs add minute particles of tetrodotoxin to the meal. See a preview for an upcoming episode on deadly creatures that live on food.

Credits: Natural Assassins (00:36)

Credits: Natural Assassins