Lethally Delicious

Many of the foods we eat are poisonous but yet they taste too good to resist. Proper selection and preparation will help reduce your risk of consuming these poisonous compounds.

1) Buah Keluak
Buah Keluah is the seed of a Pangium or Kepayang tree. The entire plant is poisonous especially the fruit. After the seeds are harvested, they are cooked and buried in ash for weeks before you find them in your markets. It is a popular ingredient in Indonesian and Peranakan dishes and are sometimes referred to as ‘Nonya Truffle’ by some.

The fruit and seeds contain a compound called hydrogen cyanide. It is lethal even at small doses. Fortunately this volatile compound has a low boiling point and cooking it thoroughly will help to ‘detox’ the seed. Extra steps such as soaking them overnight are also done to make sure these seeds are safe for consumption.

2) Bitter Almond
Similar to Buah Keluak, bitter almond too contains hydrogen cyanide. This ingredient is often used in Chinese soups and desserts. Apple seeds and cherry pits too contain this toxin.

3) Fugu or Puffer Fish
Puffer fish comes second to poisonous frogs on the lethal list. Being a delicacy in Japan and Korea, it fetches a high price and only served by certified chefs. The poison is mainly found in the skin and internal organs and when consumed can lead to death. You can download the following video which shows how Fugu is prepared on Youtube:
http://www.youtube.com/watch?v=WBc8e7fkc6E&feature=player_embedded

4) Stone fish

Stone fish although not as poisonous as puffer fish can excrete neurotoxins from its dorsal spines. Its sting can cause excruciating pain and can even be deadly. While the venom is destroyed by heat, extra care has to be taken whilst preparing it. Stone fish can be found mainly in Chinese restaurants and it is often served as in soup, stews or steamed.

5) Rhubarb
The leaves of a rhubarb plant are poisonous whilst the roots are laxative. Hence only the bright red stems are used in cooking of pies and desserts. The stem on the other hand is high in flavonoids such as anthocyanidins, which could help fight cancer.

6) Peanut and Corn
Aflatoxin, a potent carcinogen is produced by certain fungus on corn and peanut. Thus store your corns and peanuts properly and throw them out once they get turn bad.

6) Parsnips

Parsnips as a form of defense contain a toxin - furocoumarins. It is mainly found in the skin and damaged parts. Parsnips should be properly peeled with the damaged parts removed before cooking. Heating and draining all liquid can further remove the toxins.

And yes you should not eat polar bears’ livers (besides the fact that they are too cute to be slaughtered) because the high Vitamin A contents in the livers can make you very ill!