10種千萬不可生吃的食物(下)

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5.驅蟲莧

Chaya – a native Mexican shrub – is also called the sPinach tree because its cooked leaves taste similar to spinach. Cooked chaya actually beats spinach when it comes to nutrient content. It's a better source of protein, calcium, and iron, for example . It's actually pretty rare to run across chaya at all in most parts of the world. There are people growing it in Florida, Texas, and parts of Mexico, but cooking with it has become uncommon. That doesn't mean you can't safely cook chaya! Like with cassava and bitter almonds, hydrogen cyanide is the danger when eating raw chaya. And like these other foods, sufficient cooking renders the leaves safe to eat. You can season it just as you would any leafy green vegetable. To cook chaya, just boil the leaves for 20 minutes on the stove, and make sure that you don't inhale the cooking fumes or steam, and that the pan you're using isn't aluminum; chaya plus aluminum equals explosive diarrhea .

驅蟲莧是一種原產墨西哥的灌木，因爲它的葉子煮熟後吃起來味道很像菠菜，所以也有人叫它樹菠菜。但實際上，煮熟的驅蟲莧營養成分完勝菠菜，含有豐富的蛋白質、鈣、鐵等物質。事實上，全球範圍內種植驅蟲莧的地區相當稀少。在佛羅里達、德克薩斯、墨西哥部分地區有人種植驅蟲莧，但很少有人食用。不過那並不意味着你不能安全地烹飪食用驅蟲莧！ 和木薯、苦杏仁一樣，生吃驅蟲莧的危險性來自其所含有的氫氰酸，但充分煮熟後的葉子可以放心食用，可以和吃其他綠葉蔬菜一樣加點調味料來調味。烹飪驅蟲莧，只要把它的葉子放到爐子里加水煮20分鐘，確保你沒有吸入烹飪時的蒸汽，且你的鍋不能是鋁製鍋。要知道，驅蟲莧+鋁=瘋狂拉稀。

or Beans

4.蓖麻子

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 .

人們攝取蓖麻油是爲了潤腸通便、引產，還可用於其他自然療法，但你決不能吃完全未經處理的蓖麻子。 蓖麻是一種非常漂亮的植物，葉子鮮紅，花朵呈紅色和黃色。對於人類和動物來說，蓖麻子的毒性非常大。跟紅芸豆一樣，蓖麻子也富含一種高濃度的有害植物凝集素，這種在蓖麻子中的凝集素被稱爲蓖麻毒蛋白。 沒錯，蓖麻子中的蓖麻毒素與《絕命毒師》裏傑西協助沃爾特·懷特研製毒品時所用的毒素相同。實際上，從蓖麻子中提取毒素非常容易。因此，2013年，一名恐怖分子試圖用含該毒素的信件來毒害美國總統奧巴馬和參議員羅傑·威克。 即便烹飪蓖麻子，也不能將蓖麻毒蛋白分解掉。事實上，你可以在加工蓖麻子獲取原油的過程中，利用剩餘的碎料製造出毒品，而蓖麻油是唯一可以安全食用的蓖麻產品。因爲蓖麻毒素可溶於水，因此只要處理恰當，蓖麻油裏就不會含有蓖麻毒素。

es

3.橄欖

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 .

未加工過的橄欖雖然不會使你作嘔或喪命，但只要你試過就不想再吃。從樹上掉落的橄欖富含一種高濃度化合物，叫做橄欖苦苷，這種物質會使橄欖嚐起來有苦味。於是人們就用鹽水浸泡橄欖從而分解其中的橄欖苦苷，使其成爲我們平常所喜愛的美味。 有趣的是，即使生橄欖不好吃，但仍有證據表明橄欖苦苷對於健康有潛在的好處，而且橄欖是該化合物唯一一種已知的食物來源。實際上，你可以購買橄欖苦苷保健品，且有研究表明，這是一種抗氧化物質和消炎藥，可以保護心臟和大腦的健康。 這裏介紹幾種處理橄欖的方法，可以使它變得美味可口。雖然將橄欖浸泡在淡鹽水中可以減少一些苦澀，但更推薦用濃鹽水浸泡幾個星期甚至是幾個月，或者用鹽來醃製橄欖。不同種類的橄欖需要浸泡的時間不同，因此這是個“嘗一嘗，看一看”的過程。處理過的橄欖還是會有些橄欖苦苷，但並不影響食用。

Mushrooms

2.野生蘑菇

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.

將野生蘑菇烹調處理而不是生吃的原因有兩個。生的野生蘑菇十分粗糙難以消化，爲避免腸胃不適需要把它們煮熟，而且很多未加工的野生蘑菇含有有毒的、潛在的致命成分。烹調可以分解這些有毒成分，只給你留下蘑菇的營養。 許多生的食物難以消化，而野生蘑菇的消化則尤其困難。蘑菇的細胞壁與水果和蔬菜的細胞壁不同，只有通過烹調才能使其分解，使我們的身體可以處理這些頑固的真菌細胞。與此同時，通過烹調分解細胞壁也有助於你獲得更多的營養。 但請注意：只有少數的野生蘑菇可以生吃，你最好像專家一樣能專業地鑑定它們，真菌學家戴維·坎貝爾介紹了一些可以生吃的野生蘑菇，例如科科利，可將其浸泡在檸檬汁中用來製作酸橘汁醃魚。 不同的野生蘑菇需要不同的烹調方式。一些有毒成分會在高溫下分解，有一些則需要煮沸化解。坎貝爾的檸檬汁醃製實際上是一種化學烹調，只對某些蘑菇有效，對其他的種類則不起作用。你最好認真研究野生蘑菇，以確保能安全地食用它們，並且只能從可信的、可靠的經銷商那裏購買野生蘑菇。這可是一個生死攸關的大問題。

1.豬肉

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!

雖然從上世紀七八十年代以來，食用未煮熟和未煮過的豬肉的危險就有所下降，但是你仍然不應食用生的或半熟的豬肉。豬的飼養方式與過去相比大不相同，但仍存在較大的風險，因爲你可能感染兩種令人討厭的寄生蟲：旋毛蟲或豬肉絛蟲。 以前你可能聽說過旋毛蟲，它是一種寄生蟲，在你吃了受感染的肉之後它會停留在小腸裏，而豬並不是它唯一的寄主。未經加工的熊、美洲獅、狼、狐狸和海象的肉都有可能攜帶旋毛蟲。所以下一次你準備做海象肉排的時候，要把它煮熟煮透。 旋毛蟲病最初的症狀是胃部不適，如：噁心，嘔吐。感染一個星期之後，寄生蟲開始繁殖，然後它們的後代會進入你的血液。當這種情況發生時，你的症狀表現爲肌肉疼痛，眼睛呈粉紅色。嚴重可能會致死，不過這非常罕見。由於豬肉工業已經取得了系統的安全變化，且在深入人心的正確烹調理念的指導下，旋毛蟲病的發病率已經明顯下降。現在疾病預防控制中心每年接收到的旋毛蟲病報告大約只有20 例。 豬肉絛蟲病實際上比旋毛蟲病更加嚴重。被感染者可能沒有任何症狀，也可能會發作癲癇。實際上，豬肉絛蟲是全球癲癇發作的主要原因之一。 好消息是如今烹調豬肉並不是一件難事。你所需要的只是耐心和一個肉類溫度計，烹調碎豬肉時，只要豬肉內部不再呈現粉紅色且肉內溫度達到160華氏度（71攝氏度），豬肉就算煮熟，而切成大塊的豬肉即使還有輕微的粉紅色並且烹調溫度只達到145華氏度（63攝氏度），也算是煮熟了。 但現如今還有一個地方的人半定期地吃生豬肉。在德國的部分地區，有一道食品叫做Mett，其實就是切碎的生豬肉。德國在1999年報告了52例由於吃生豬肉而導致的旋毛蟲病。因此，當你在菜單上看到這種食物時最好還是三思而後行。一般來說，廚師會將生的碎豬肉做成刺蝟的形狀，並用生的洋蔥片做成“刺”。 這張清單可能會讓你覺得，彷彿每一次拿起刀叉時，你的生命就掌握在自己的手中，但是隻要通過正確的烹調，上述這些食物也能安全食用。祝你有個好胃口！

審稿:橘子 編輯:橘子 校對:王玲 來源:前十網