I’ll keep that in mind the next time anybody needs to perform surgery on my kitchen table…
In principle, sure, but it’d be completely impractical to dilute it enough that way. Let’s say that you have a pint of greens, and you boil it in a gallon of water: That’ll get you down to 1/8 the original concentration of toxins. Change the water and do it again, and you’ll get down to 1/64 the original concentration. To get the same dilution out of one boiling, you’d need 8 gallons. It gets much more extreme if you change the water more times, or if you start with a smaller ratio of greens to water: Two changes of water with the same quantities gets you down to 1/512 the original concentration, which would take 64 gallons to do all at once.
Beckdawrek, if the first time you ever had a reaction to food was when you ate at a Chinese restaurant, then it almost certainly was not the MSG, since most American food is higher in MSG than Chinese food is. KFC, for instance, is absolutely loaded with the stuff. Maybe you’re allergic to bamboo shoots or water chestnuts or something.
I’m not always sure why Chinese food gets the blame. MSG is in tons of food. I use straight-up MSG in my cooking when I need to, but it’s everywhere: fast food, chips, gravies, canned soups, anything with bouillon cubes in it, salad dressing, etc. Pretty much every other packaged and processed food. Plus there’s all the natural sources of glutamates and MSG like various cheeses, fish sauce, soy sauce, tomatoes, mushrooms, etc.
ETA: Chronos beat me to it.
Okay, I can buy that! If I ever eat chinese again and live I will let you know.
You might want to consider whether you trust your doctor, if he claimed you had had a reaction to the MSG but didn’t advise you about the other zillion sources of glutamates you are likely to consume. Seems like there are two possibilities here:
(1) You do have a sensitivity to MSG and, having diagnosed you with that, your doctor has an obligation to tell you about all the sources of MSG you are virtually certain to encounter; or
(2) your problem was not related to MSG and he misdiagnosed you.
Either way, doesn’t sound like great medical care to me.
Okay? He seems right about everything else, so…I don’t know! He’s is getting up there in years, but I literally trust him with my life. But, I will look into it, thanks.
Brazil Nuts.
Brazil nuts contain very high amounts of selenium (68–91 mcg per nut) and could cause selenium toxicity if consumed regularly.
More than a few a day can result in problems, but selenium is good for you. Just don’t over do it!
Wow, THAT’S poke?! I’ve seen that growing wild and never knew that it was what Poke Salad Annie was so wild about.
OK, that makes a lot more sense than the trendy poke I was thinking of.
Those things also have another name that is so toxic that I did not even hear it until I was in my 40s.
That other name is the only one that I knew as a child, and so common around here that back then I doubt many people would have recognized the term “Brazil Nut.” I remember an amusing moment (back in the late 1990s) when a black female cow-orker was attempting to talk about Brazil Nuts in bagged mixed nuts and didn’t know the term “Brazil Nut”, and was trying to physically describe what they looked like while awkwardly avoiding using the name that she was obviously familiar with.
That list includes honey. Honey that’s been made mostly from certain varieties of rhododendron is called “mad honey”, and was known in the ancient world to make you very sick or even kill you. Adrienne Mayor has written about it at length.
https://redditblog.com/2015/10/15/hallucinogenic-honey-bee/](Phytolacca americana - Wikipedia)
https://modernfarmer.com/2014/09/strange-history-hallucinogenic-mad-honey/
I discussed this with a beekeeper only a few weeks ago. In his experience, this kind of honey is extremely rare to nonexistent in the states.
Only if you are crazy enough to eat Lima beans. They are one of the few foods on my no way, no how list.
I’ve never quite understood this. How are they that much different than any other bean? They are just bigger, but they still have the beans characteristics of, say, a pinto. It’s just a mild, inoffensive bean.
They’re disgusting.
And if you don’t find them so, well, different people have different taste perceptions. If you don’t believe me, look into one of the threads regarding the taste of cilantro and watch the war between “Tastes like fresh green wonderful!” and “Tastes like floor polish, only worse!”
Yes, of course I understand that. I’m just surprised by Lima beans, as they don’t seem to have any odd characteristics that would separate them from other types of beans. To me, it’s t just seems to be a cultural thing that Lima beans are yucky. But if there’s flavors others perceive that I don’t, I can get that. Cilantro is a pretty obvious polarizing flavor.
Manioc is quite poisonous unless highly processed and yet is major source of nutrition for certain populations. It is where tapioca comes from. I understand that they are trying to develop a non-poisonous variety. But I wonder how they discovered the processing.
Here, too. I was a young teen when I realized this - I didn’t grow up in an enlightened culture.
What’s the word on crab apples? Poisonous or just unpleasant?
Persimmons? My Mother wouldn’t let us eat them, can’t remember why!??
I’ve never heard anything about crab apples being poisonous. They even sell them at the grocery one or two weeks out of the year.