Foods That Were Considered Poisonous but Aren’t — Food

Lemon was once feared for its acidity, but its culinary and health benefits have made it a widely used ingredient.

Eggplant was feared for its supposed toxicity in the past, but it is widely consumed today without issue.

The tomato (Solanum lycopersicum) was once thought to be poisonous and avoided by many, especially in Europe during the 16th and 17th centuries.

Psychedelic mushrooms were mistakenly believed to be dangerous, though many varieties are safe when consumed appropriately.

Shellfish in general, including mussels, clams, oysters, and scallops, have been historically considered dangerous to eat due to their potential to cause paralytic shellfish poisoning (PSP) and other foodborne illnesses.

The potato (Solanum tuberosum), now a staple food worldwide, was once considered harmful and even poisonous, especially in Europe after its introduction from South America in the 16th century.

The early misconception that tomatoes were poisonous originated in 16th-18th century Europe, particularly among the upper class. This belief was due to a combination of scientific misunderstanding, association with toxic plants, and historical incidents.

Tuna was once considered unsafe due to high mercury levels, but modern processing methods have made it safe to eat in moderation.

Mushrooms were often feared due to their toxic appearance, but many varieties are edible and nutritious.

The tomato (Solanum lycopersicum) was once considered poisonous, especially in Europe, but is now one of the most widely consumed fruits worldwide.