The green sea turtle (Chelonia mydas) owes its name not to the color of its outer shell, typically in shades of brown and yellow, but to a diet of chlorophyll-containing algae that imparts a faintly green color to the fat beneath its skin. Once commonly known as the edible turtle, this species of marine reptile is the traditional main ingredient in turtle soup, a culinary exploitation that contributed to their worldwide decline during the past century. While various international regulations now protect green sea turtles from the boiling pot, a new adversary has emerged – fibropapillomatosis. Producing numerous debilitating tumors on the skin and internal organs of the turtle, this disease is likely caused by the combined effects of viral infection and exposure to environmental toxins. One such toxin, lyngbyatoxin A, is a tumor-promoting substance produced by cyanobacteria that grow alongside the algae of the turtle's "green" diet.