Ackee Fruit
This is a fruit rich in vitamin A and protein, highly favored by Jamaicans. However, caution is needed when consuming ackee: it must be eaten before it becomes fully ripe, and you must not eat the seeds or let the skin come into contact with the seeds. The seeds contain a toxin that inhibits glucose production, leading to dangerously low blood sugar levels and potentially death.
Cassava
In some cuisines, this root is processed into mashed dishes or cakes, but only after being thoroughly cooked. When chewed raw, cassava releases the enzyme linamarase, which converts a compound in the root into cyanide—a deadly poison.
Japanese Pufferfish (Fugu)
Fugu is banned in the U.S. because it is among the most poisonous foods in the world. If improperly prepared, it can be up to 1,200 times more toxic than cyanide. Its liver and internal organs contain tetrodotoxin, a poison for which there is no known antidote. For the Japanese, especially in Shimonoseki, pufferfish is a delicacy, enjoyed in various dishes such as sashimi, fried, boiled, or cooked with miso.
