A few teaspoons of toxic knowledge can go a long way! Read on for some fun toxic facts to add to your ever growing food toxicology knowledge!
#1. It’s healthier to eat raw broccoli as opposed to cooked broccoli because a naturally occurring compound known as isothiocyanate could be anti-carcinogenic.
#2. Wild mushrooms are typically more flavorful than cultivated, but WAY more dangerous–too risky! Mushrooms are good replacements for meat because they have a very savory flavor. In addition, some mushrooms will pick up flavors from their soil, like wine grapes do. Furthermore, mushrooms are high in protein, high in fiber, 90% water, high in B vitamins and vitamin C, low in carbohydrates, have some essential fatty acids, and may also be high in MSG (more on this later).
#3. Fugu, a japanese delicacy, is a fancy name for prepared puffer fish–the most poisonous fish in the world. Puffer fish produce a deadly toxin, known as tetrodotoxin, which interferes with the nerve conduction by blocking sodium channels which causes a numbness if consumed in very, very tiny amounts… or can cause death within 17 minutes.
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