Some foods can be deadly if not properly prepared. Cassava, a staple in South America, contains cyanide-releasing compounds and must be soaked and cooked to be safe. Starfruit is dangerous for people with kidney disease due to its neurotoxins.
Cherry pits, bitter almonds, and apple seeds contain compounds that turn into cyanide when digested. Green potatoes produce solanine, a toxin causing nausea and nerve damage, while raw cashews and mango skin have urushiol, triggering allergic reactions. Pufferfish, or fugu, requires expert preparation to avoid deadly tetrodotoxin poisoning. Nutmeg can cause hallucinations and seizures if consumed in large amounts. Some wild mushrooms, like death caps, contain fatal toxins.