5.Chaya
4.Castor Beans
People ingest castor oil to relieve constipation, to induce labor, and for other naturopathic purposes, but you should never eat whole raw castor beans. Castor bean plants are beautiful. They have vibrant, red leaves and they produce red and yellow flowers. They're also extremely toxic to both people and animals. Like red kidney beans, castor beans contain high concentrations of a particularly harmful lectin. The lectin in castor beans is called ricin. Yep, the ricin in castor beans is the same poison that Jesse helped Walter White cook up in "Breaking Bad." It's actually very easy to distill ricin from castor beans, and a terrorist tried to poison President Obama and U.S. Senator Roger Wicker with envelopes of the stuff in 2013. Even cooking castor beans isn't enough to destroy ricin. In fact, you make the poison using the mash leftover from processing castor beans for their oil. Castor oil is the only castor bean product that's safe to eat; since ricin is water soluble, it doesn't end up in processed castor oil, as long as the processing was done properly .
3.Olives
Unprocessed olives won't make you sick or kill you, but chances are you won't want to eat one. Olives right off of the tree contain a high concentration of a compound called oleuropein, which gives them a bitter taste. Brining olives breaks down the oleuropein, yielding the delicious olives that we all know and love. What's interesting about raw olives is that while they don't taste good, there's some evidence that oleuropein has potential health benefits, and olives are the only known food-based source of the compound. You can actually buy oleuropein supplements, and some research suggests that it's an antioxidant and anti-inflammatory compound that could protect heart and brain health. There are a few different ways to prepare olives so that they're palatable. Soaking in fresh water will remove some of the bitterness, but brining them for a few weeks or even a few months in salty water or packing them in salt are preferred. Different olives require different brining times, so this is sort of a "taste it and see" process. Prepared olives still contain some oleuropein, but not enough to taste off-putting .
2.Wild Mushrooms
There are two main reasons to cook wild mushrooms rather than serving them up raw. Raw wild mushrooms can be tough to digest, so cooking helps you avoid gastrointestinal distress, but also many are actually toxic and potentially deadly when raw. Cooking breaks down the harmful compounds, leaving you with a bowlful of mushroomy goodness. While many raw foods can be hard to digest, wild mushrooms are especially difficult. Mushrooms' cell walls are different from the cell walls of fruits and veggies, and cooking breaks those down, so our bodies can handle processing the tough fungal cells. Breaking down those cell walls with cooking also helps you get more of their nutritional value. One caveat: There are a very few wild mushrooms that you can eat raw, but you'd better be an expert in identifying them. Mycologist David Campbell says that you can eat witch's butters and toothed jellies raw. He also describes eating a raw wild mushroom called the coccoli, which he marinates in lemon juice to make a mushroom ceviche. Different wild mushrooms need to be cooked differently. Some toxins break down when you expose them to heat. Others need to be boiled away . Campbell's lemon marinade is actually a sort of "chemical cooking" that works on certain mushrooms, but not others. Your best bet with wild mushrooms is to do your research to make sure that you cook them safely, and only buy wild mushrooms from trusted, reliable purveyors. It's literally a life-and-death issue.
1.Pork
While the danger associated with eating uncooked or undercooked pork has decreased since the '70s and '80s, you still shouldn't eat your pork raw or rare. Pigs are raised a lot differently than they used to be, but there's still a risk that you'll contract one of two nasty parasites from eating pork: trichinosis or pork tapeworm. You've probably heard of trichinosis before. It's a parasite that takes up residence in your small intestine after you eat infected meat, and pigs aren't the only animals that can harbor it. Raw bear, cougar, wolf, fox and walrus are also potential carriers. So next time you prepare a walrus steak, cook it to well done. The first signs of trichinosis are stomach issues like nausea and vomiting. In the week after infection, the parasites reproduce, and their babies enter your bloodstream. When this happens, you can show symptoms from muscle pain to pink eye. Very severe cases can lead to death, though it's rare. Trichinosis cases have gone down drastically as the pork industry has made systemic safety changes and awareness of proper cooking has increased; the CDC now only receives about 20 reports of trichinosis per year. Pork tapeworm is actually worse than trichinosis. An infected person can range from having no symptoms at all to having seizures. In fact, pork tapeworm is one of the top causes of seizures worldwide. The good news is that it's not hard to cook pork safely. All you need are patience and a meat thermometer. Cook ground pork until there is no pink flesh inside at all and the meat reaches an inner temperature of 160 F (71 C), though large cuts of pork may still be slightly pink and cooked to just 145 F (63 C). There is one place where people eat raw pork semi-regularly and manage to live, though. In parts of Germany there's a minced raw pork dish called mett that's a cultural staple. Germany did report 52 cases of trichinosis in the 1999 due to people eating raw pork, though, so take that into consideration when you see mett on the menu. Traditionally, chefs form the raw, ground pork into the shape of a hedgehog, using raw onion slices for the "spines" . This list might make you feel like you're taking your life into your hands every time you pick up your fork, but with proper cooking, even these foods are safe to eat. Bon appetit!
审稿:橘子 编辑:橘子 校对:王玲 来源:前十网