![]() The culprit? Parasites known as “liver flukes” which live inside the freshwater fish used to make up raw Isaan (northeastern Thailand) dishes such as plaa som (fermented fish coated in toasted rice kernels, garlic and salt) and larb plaa dib (spicy raw fish salad). Much has been made of the dangers posed by Western innovations such as trans fats and corn syrup, but far less has been written about the danger lurking in some of Asia’s most popular dishes – particularly those in Thailand, home to one of the highest incidences of bile-duct cancer in the world. ![]() Sometimes, a food may be so delicious that diners feel compelled to stuff themselves with it despite the obvious health risks. You now have food safety experts’ permission to banish them from your noodle bowls.īut sometimes people simply cannot help themselves. Perhaps less surprising: unpasteurized milk, cantaloupes, and sprouts of any kind ‒ including bean sprouts, those watery, flavorless ruiners of good soup noodles everywhere. Not surprisingly, raw or undercooked meat and shellfish are on this list. Since the juicy apple made a nice snack in the Garden of Eden, human history has been littered with culinary treasures that beckon the stomach at the expense of … everything else.Īs it turns out, in Thailand we’re enjoying some specific tasty treats way too much, if you consider 70 deaths per day to be “too much.”Ī study in a leading scientific journal, USA Today, came out earlier this month listing foods that safety experts say are prime breeding grounds for deadly bacteria. And nothing is rifer with potential peril than food. ![]() This is why things like tanning beds and electronic dance festivals exist. THAI FOOD 101 - Humans are always drawn to what’s bad for them. ![]()
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