Three popular plant foods have traditionally received negative health ratings in the Caribbean. These are the products of coconut (Cocos nucifera), avocado (Persea americana) and ackee (Blighia sapida) mainly because of their well-established fat content. Over the years, research has shown that the purported health risks are unfounded simply because all fats are not equal. The most recent finding (1), reported in this issue of the Journal, suggests that ackee is not harmful and may even be beneficial to health if eaten in appropriate quantities. Such new findings have profound significance beyond public health. Previous false and misleading information about the nutrient content of local foods has caused long-term and almost irreparable damage to consumption and the export market for indigenous Caribbean food crops.