In Japan, there is a tradition of making sushi known as Fugu from highly toxic pufferfish. The chefs need to be so careful that they are individually licensed after three or more years of training in the art, and one slip up can mean a neurological shutdown from tetrodotoxin.

While the practice is celebrated for its ingenuity in solving a complicated problem like poison, it isn't the only food like that.

Native to Australia, the black bean, otherwise known as the Moreton Bay Chestnut, is a highly poisonous seed pod which the Aborigines made use of as a major food source through creative trial and error.

Should you ever find yourself stranded in Australia, you may want to know the food prep method on the next page.

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