Cycad seeds come from gymnosperms of the genus Cycas, notably C. circinalis, the false sago palm. Raw seeds contain the toxic principle cycasin, which can cause a neurological disorder if the seeds are eaten untreated. Eaten as traditional famine or staple foods in parts of the Pacific, Asia and Africa, they require elaborate preparation: repeated soaking, washing and fermenting to leach the toxins out. Modern food safety guidance treats inadequately processed cycad products as hazardous, and their consumption is discouraged without proven detoxification.