Ingredients that pose serious risks are still present in various cultures around the world. These foods are often gastronomical specialties, sometimes simple everyday ingredients, yet a little carelessness can lead to severe poisoning. As dishes from increasingly distant countries become available, the importance of understanding what can make an iconic food dangerous grows. The Japanese pufferfish, known as fugu, is already synonymous with an extreme gastronomic experience. Several of the fish's organs—primarily the liver and gonads—contain extremely potent tetrodotoxin, which can be fatal in amounts as small as a few milligrams. The toxin cannot be neutralized by heat treatment, so in Japan, only chefs who have undergone years of training can obtain a license to prepare fugu. According to WHO data, while the number of poisonings from improper cleaning is decreasing, there are still fatalities each year, mainly due to illegally prepared dishes. Cassava is one of the most ...