THE recent case of puffer fish poisoning involving an elderly couple from Johor, highlights the fact that certain types of food can be dangerous and even deadly. Many widely used cooking ingredients do contain natural toxins and can be dangerous if ingested in large amounts. In some cases, they may cause mild to moderate reactions.
Here are some examples:
Red Kidney Beans
A great source of fibre, these beans are a common ingredient in many cuisines but one should not eat them raw. Even a small amount of these beans consumed uncooked, can lead to nausea, vomiting and stomach pain, although it doesn't trigger a life-threatening reaction. When properly cooked, they pose no risk.
Cashews
These popular nuts contain a toxin called urushiol when raw or unprocessed. Usually, when we buy raw or unroasted cashews, they are not actually raw but have already been steamed to remove this toxin.
Urushiol is the same compound found in poison ivy and can trigger skin rashes.
Wild Mushrooms
Many mushrooms found in the garden or forest may appear similar to commercially farmed edible ones, but they can be highly toxic.
These mushrooms contain toxins such as muscimol and muscarine, which can lead to vomiting, diarrhoea, confusion and hallucination.
Cassava/Tapioca
Another food that should never be consumed raw. In its raw form, cassava contains cyanogenic glycosides and this can cause the release of cyanide into the body. Organ damage and paralysis may happen.
However, when it's soaked and cooked thoroughly, this toxin is rendered ineffective and cassava becomes safe for consumption.
Candlenut/Buah Keluak
Widely used in Malay and Nyonya cuisine, this ingredient adds a rich, creamy texture to traditional dishes. It should not be consumed raw as it can cause a toxic reaction, leading to vomiting or diarrhoea. When used as an ingredient and cooked in the traditional manner in local cuisine, toxalbumin, the toxic glyprotein contained in the candlenut seed is removed.
BE SAFE
NATURAL toxins are found in many different types of plants, vegetables and certain types of seafood. Plants often have these toxins as a way of protecting themselves from insects, while fish use them to ward off predators. In some cases, cooking these ingredients or preparing them in a certain way for consumption, helps remove the toxics. But often, the toxins remain. To minimise your risk, follow these steps:
*Don't assume that if it's natural, it's safe.
*Throw away bruised, damaged or discoloured food or mouldy foods.
*Discard food that doesn't smell fresh/tastes unusual/strange.
*Only consume mushrooms/ wild plants that have been confirmed as non-poisonous.
Sources: "Natural Toxins in Food" - World Health Organisation, www.fda.gov, www.researchgate.net, www.medicinenet.com
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