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Fugu (Pufferfish): Fugu, a delicacy in Japan, contains deadly toxins, primarily tetrodotoxin, which can be lethal if not removed properly during preparation.
Casu Marzu: This Sardinian cheese is infested with live insect larvae, making it potentially harmful if ingested. The larvae can survive stomach acids and cause health issues.
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Ackee: Ackee fruit, popular in Jamaican cuisine, contains toxic levels of hypoglycin A and B if eaten before fully ripe. Improper preparation can lead to vomiting, seizures, and even coma.
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Blood Clams: Blood clams, often consumed raw or lightly cooked in China and other parts of Asia, can carry hepatitis A and other pathogens if harvested from contaminated waters.
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Giant Bullfrog: Consuming improperly cooked giant bullfrog meat can transmit the Chytrid fungus, which is harmful to humans and can cause serious health issues.
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Elderberries: Elderberries contain cyanide-producing glycosides, which can be toxic if consumed raw or under-ripe. Cooking elderberries eliminates this risk.
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Cassava (Manioc): Cassava contains cyanogenic glycosides, which can release cyanide when consumed raw or under-processed.
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Rhubarb Leaves: While rhubarb stalks are safe to eat, rhubarb leaves contain oxalic acid and anthraquinone glycosides, which can be toxic if ingested in large quantities.
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Sannakji (Live Octopus): Sannakji, a Korean dish of live octopus tentacles, poses a choking hazard due to their suction cup-like structures, which can adhere to the throat.
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Canned Tomatoes: While rare, improperly canned tomatoes can lead to botulism due to Clostridium botulinum contamination.
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