Many foods enjoyed worldwide have a lesser-known side: they can become toxic if not handled or prepared correctly. Despite being widely consumed, certain ingredients contain natural compounds that must be removed or neutralized through proper cooking methods. Understanding these risks helps ensure that traditional dishes remain both delicious and safe.
Key Points (Ingredients)
A widely eaten food that can become toxic when mishandled
Naturally occurring compounds that require proper preparation
Long-standing cultural knowledge on how to prepare it safely
Safe when cooked correctly, but risky when eaten raw or underprocessed
A reminder of the importance of proper food preparation
