This Japanese delicacy contains tetrodotoxin, a powerful neurotoxin. Only licensed chefs can prepare it to ensure safety, as improper preparation can be fatal.
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Fugu (Pufferfish)
Jamaica's national fruit contains hypoglycin A and B, toxins that can cause severe vomiting and hypoglycemia. It must be fully ripe and properly cooked before consumption.
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Ackee
This Korean dish involves eating live octopus. The suction cups can stick to the throat, posing a significant choking hazard.
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Sannakji (Live Octopus)
An Icelandic dish made from Greenland shark, which is toxic if not fermented correctly. It contains high levels of ammonia and other toxins.
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Hakarl (Fermented Shark)
A staple in many tropical countries, cassava contains cyanogenic glycosides. Improper preparation can release cyanide, leading to poisoning.
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Cassava
The leaves of the rhubarb plant contain oxalic acid, which can cause difficulty breathing, seizures, and kidney failure if ingested in large amounts.
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Rhubarb Leaves
Unripe berries and other parts of the elderberry plant contain cyanogenic glycosides, which can cause nausea, vomiting, and diarrhea.
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Elderberries
These beans contain phytohaemagglutinin. Eating them raw or undercooked can lead to severe nausea, vomiting, and diarrhea.
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Red Kidney Beans
Raw cashews contain urushiol, a toxic substance also found in poison ivy. They must be properly processed to be safe for consumption.
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Cashew Nuts
Consumed in Namibia, certain parts of this frog can be toxic if not prepared correctly, leading to kidney failure.
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Giant Bullfrog