가장 위험한 죽음의 음식메뉴 5

It is proved that the pleasure that a person receives at meal time (in the case of a dish that seems incredibly tasty to him),

 from the point of view of the effect on the brain can be compared with the pleasure that he receives from sex or drugs.

But not all food that people eat is certainly useful. 

First, from some products, even very familiar ones, an "overdose" can happen. Secondly, there are products on the planet 

whose consumption is associated with huge health risks and even death, if you are not careful. In this material

 - the five most dangerous.

Fish fugu

Fugu is a Japanese, Korean and Singaporean delicacy consisting of sliced ​​fish that is served raw in sashimi style.

 While the muscle tissue of fish fugu is perfectly safe, its liver, which some gourmets consider to be the most delicious part, 

contains a powerful tetrodotoxin of neurotoxin, capable of provoking dizziness, tingling all over the body and muscle weakness.

 In the most difficult cases, tasting a fugue can result in shortness of breath, a violation of blood circulation and even death.

 Fortunately, almost everywhere, including Japan, the use of fugu in the liver dishes is officially prohibited 

- but gastronomic snobs do not leave attempts to return it to the menu.

Koi pla salad

Koi pla is a salad invented in the northeast of Thailand, which includes liver (again!) Fresh fish, spicy sauce, lime juice and

 ... a pinch of live red ants. 

As if everything sounded appealing before, a salad, in addition to an unusual recipe, is associated with a seriously increasing 

risk of liver cancer.

 In areas of Thailand where the dish is particularly popular, liver cancer accounts for almost 50% of all cancers diagnosed

 in men, compared to 10% globally. 

The responsibility lies with the parasitic flatworms that live inside the fish and, as far as heat treatment is not concerned, 

often remain alive.

"Pagpag"

In fact, "pagpag" is not so much a name for a dish as a term used to describe street food. 

But it's not a street-trade, to which we are accustomed, but something more impressive: products literally pulled out 

of the trash, and then carefully (well, or not quite) washed, peeled and overcooked in hot oil. Interestingly,

 in the translation from Tagalog "pagpag" literally means "shake off dust and dirt."

 Needless to say, this practice is associated with a number of infectious diseases, including cholera, hepatitis A and 

typhoid fever. 

However, in the absence of other options, pagapag remains a common story in the poorest parts of the country.

Cassava

Manioca (or cassava) is an edible starch plant that grows in the Americas, but is also actively consumed in the Caribbean, 

Africa and Asia. 

In fact, according to IFL Science, this is the main source of calories for more than 500 million people in the world. 

Despite the popularity, the leaves and roots of cassava contain a substance that can form cyanide during meals. 

To remove this potentially deadly agent, cassava must undergo a lengthy drying phase, soaking in water, and then rinsing 

and cooling. 

It is not surprising that the flow of news about people hospitalized after under-processed cassava does not stop.

Carambola

"Star fruit" of carambola is another widespread, but very dangerous delicacy. 

This time, the deadly secret is the neurotoxin of caramboxine. 

If you are relatively healthy, your body is able to destroy a reasonable amount of caramboxine, thus ensuring the safety 

of all body systems. 

However, if someone has a problem with the kidneys, then just one glass of carambola juice can be enough to get t

he strongest poisoning. 

In the list of symptoms: vomiting, numbness of limbs, decreased muscle strength, blurred consciousness and potentially 

fatal seizures.