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Cassava
SCIENTIFIC NAME : Manihot esculenta
Cassava is often used in cake and chips.A tropical root crop, It is grown in Pacific Island countries, South America, Asia and Africa. Most imported raw cassava contains the potentially deadly cyanogenic glycoside, the Food Standards Australia New Zealand (FSANZ) warns.
It advises: “To make cassava safe to eat, first peel and slice the cassava and then cook it thoroughly either by baking, boiling or roasting. This process removes the cyanogenic glycosides. Frozen cassava and frozen peeled cassava should also be prepared in this way. Discard any cooking water after use.”
Fugu (fisH)
The fugu is a fish famous for its ability to kill, if it’s not prepared right. It’s a delicacy in Japan, which is home to more than 3800 fugu restaurants, where chefs must go through rigorous training for years to gain the certification that allows them to prepare the fish for human consumption.
Usually eaten raw, the fish contains a poison called tetrododoxin. When consumed, tetrododoxin does not cross the blood-brain barrier, so the victims remain fully conscious while their central nervous system gradually shuts down, first producing dizziness and incoherent speech, then paralysing the muscles. This can lead to asphyxia, and possibly death.
Cassava
SCIENTIFIC NAME : Manihot esculenta
Cassava is often used in cake and chips.A tropical root crop, It is grown in Pacific Island countries, South America, Asia and Africa. Most imported raw cassava contains the potentially deadly cyanogenic glycoside, the Food Standards Australia New Zealand (FSANZ) warns.
It advises: “To make cassava safe to eat, first peel and slice the cassava and then cook it thoroughly either by baking, boiling or roasting. This process removes the cyanogenic glycosides. Frozen cassava and frozen peeled cassava should also be prepared in this way. Discard any cooking water after use.”
Fugu (fisH)
The fugu is a fish famous for its ability to kill, if it’s not prepared right. It’s a delicacy in Japan, which is home to more than 3800 fugu restaurants, where chefs must go through rigorous training for years to gain the certification that allows them to prepare the fish for human consumption.
Usually eaten raw, the fish contains a poison called tetrododoxin. When consumed, tetrododoxin does not cross the blood-brain barrier, so the victims remain fully conscious while their central nervous system gradually shuts down, first producing dizziness and incoherent speech, then paralysing the muscles. This can lead to asphyxia, and possibly death.
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