Unripe ackee fruit contains a poison called hypoglycin, so preparers must be careful to wait until the fruit’s protective pods turn red and open naturally. Once open, the only edible portion is the yellow arilli, which surround always-toxic black seeds. What are the symptoms of ackee poisoning? Symptoms of ackeeRead More →
Good or bad fat? Ackee is a high-fat food and a common misconception about it is that ackee contains lot of cholesterol and unhealthy fats. This is absolutely erroneous. What are the side effects of ackee? Ingestion of unripe Ackee fruit may result in the metabolic syndrome known as “JamaicanRead More →
The mainstay of treatment in ackee fruit poisoning is to maintain a normal blood glucose level. Antiemetics are usually indicated to control the vomiting. Administer activated charcoal as soon as possible after ingestion. Treat convulsions with benzodiazepines. Why is ackee illegal in the US? When it’s unripe, however, ackee containsRead More →
It was imported to the Caribbean from Ghana before 1725 as ‘Ackee’ or ‘Aki’ is another name for the Akan people, Akyem. The fruit’s scientific name honours Captain William Bligh who took the fruit from Jamaica to the Royal Botanic Gardens in Kew, England in 1793 and introduced it toRead More →