Traveling all over the world, many try to try the most exotic dishes of national cuisines. There is even a so-called gastronomic tourism which, according to gourmets, not only allows to receive new feelings, but also is capable to show life of other people from absolutely unexpected side.
Unfortunately, the similar way of knowledge of the world is not so safe: exotic dishes can not only give pleasure, but also do irreparable harm to health. Some products are so doubtful from the point of view of physicians that the authorities of a number of the countries prohibited their free sale. TOP-7 such dishes we bring to your attention.
Dish of the ethnic cuisine of the northern people (Chukchi, Nenets, Eskimos, Khanty). Represents the crude meat of a deer, walrus, seal, whale, duck, other animal or bird subjected to long process of fermentation under oppression and without air access. The Chukchi option is done, for example, so: carcass of a deer is immersed in a marsh bog, having pressed branches, peat and stones. The dish is considered ready in several months.
The meat which underwent such processing contains a complex of the toxics, in a popular speech called by ptomaine. It causes vomiting, a diarrhea, plentiful hypersalivation, respiratory depression and spasms. The probability of death from a serious poisoning is very high for any person who is not accustomed to similar food since the childhood. Certainly, any shop or restaurant does not offer копальхен to the clients, but the careless tourist tempted with the proposal of hospitable locals, and who decided to try so exotic product really risks life.
Special type of soft cheese which is made since ancient times in several areas of Italy (it is especially widespread on the island of Sardinia). Specifics of production of this delicacy demand that fresh cheese was pekorino populated with eggs of a cheese fly. The infected heads maintain at a certain temperature and humidity until the appeared larvae do not begin to eat cheese weight, sating it with products of the life activity. The delicacy is considered ready when the interior of heads becomes soft and mixes up with the emitted liquid. Eat cash desk to marets with Sardinian bread and strong wine, and larvae, as a rule, too go to food.
Danger of the use of rotten cheese is connected not only with high risk of emergence of allergic reactions. Larvae of a cheese fly are not always digested in a stomach, and can live get into intestines. In such cases they behave very aggressively: damage walls of guts, provoking development of bloody ponos, vomitings, an abdominal pain and other complications. Besides, fans of exotic dishes can directly suffer in the course of tasting cash desk to marets: excessively active worms are so jumping that get to people into eyes. However, exactly this feature, according to locals, demonstrates that extent of decomposition of cheese is safe for the person: on Sardinia it is considered that in the environment containing toxins, larvae perish.
Cheese cash desk to marets in shops does not meet, but completely it was not succeeded to prohibit his sale to the Italian authorities. In 2010 this delicacy was recognized as a part of cultural heritage of Sardinia. Now it is made by some farmers living in the north of the country (as a rule, by preliminary personal orders).
Contrary to popular belief, the word "fugue" is the name not fishes, and dishes which of it is done. For production of a delicacy there are fishes of family of iglobryukh (most often, brown иглобрюх) living in coastal parts of the Indian and Pacific Ocean. Skin and internals of these fishes contain the most dangerous poison of neuroparalytic action – тетродотоксин. In each small copy of this toxin it is enough to kill about 40 people. Death comes owing to paralysis of respiratory muscles. The antidote capable to neutralize action of a poison, does not exist. The fan of delicacies can expect only urgent hospitalization and connection to the medical ventilator: in this case there is a probability that poison will come out an organism over time.
In spite of the fact that annually from the fugue from an iglobryukh in the world several dozens of people perish, in Japan the dish quite officially is present at the menu of many restaurants. Only the cook who completed the biennial course which passed examination and received the corresponding certificate can train him. Foreigners not often risk to try a delicacy, but among Japanese it is very popular, despite high cost. Fans claim that meat of an iglobryukh has unforgettable taste, and crude the fugue (boiled and fried options meet) causes pleasant slackness and easy euphoria. Physicians consider that the microscopic quantity of a tetrodotoksin remaining in fish after the correct cutting can have such effect.
The strong drink consisting of alcohol (in classical option – more than 70%) and extracts of herbs (a camomile, a hyssop, an angelica, a dittany, mint, an acorus, a melissa, fennel, an anise, a liquorice, a coriander, parsley and a bitter wormwood). It was invented as medicine, and it was really used in the first half of the 19th century for protection of the French soldiers against tropical diseases during colonial wars. Later became a subject of general hobby in many European countries and the USA.
Danger of the use of absinthe liqueur is connected with existence in its composition of the extract of a bitter wormwood containing туйон – the toxic agent possessing exciting and hallucinogenic action. In a combination to alcohol bystry and very unpleasant effect is gained: the person becomes irritable, shows unmotivated and uncontrollable aggression. Regular reception of drink leads to development of depressions and psychoses. Fear that distribution of absinthe liqueur will lead to fatal effects for a gene pool, led to prohibition of its production and the use in Italy, the USA, Germany, Switzerland, Belgium, Bulgaria and France. Restriction existed till 80th years of the last century. Now in the majority of the countries sale of this drink and cocktails which support him is allowed provided that the maintenance of a tuyon in absinthe liqueur will not exceed 10 mg/kg.
One of the most known and popular soft cheeses. It is made of cow's milk. In the course of maturing of a head become covered by a specific white mold which goes to food too. Now there is a set of kinds of the brie which are made not only in the central regions of France (where it was invented), but also in many European countries.
This cheese in itself not only is not dangerous, but is even useful, and its taste (according to experts), is extremely original and pleasant. The problem is that the product very quickly spoils. Therefore brie can consider safe only if it is acquired in that place where it is made. Besides, at the use of cheese of brie infection with listeriosis as initial raw materials for its preparation is not pasteurized milk is not excluded.
Leaves of this plant differently called by the American laurels long time were used as seasoning or for preparation of drinks. North American Indians considered that they have the anesthetizing effect.
In the middle of the last century scientists established that leaves of a sassafras contain safrol which is strong carcinogen. Now use of this plant in the culinary purposes is forbidden.
Dish of the ethnic cuisine, centuries enjoying wide popularity in Scotland. Prepares from the mutton giblets welded in the cover made of the cleaned stomach. Haggis is a traditional element of a festive meal which annually is served at birthday of the famous poet Robert Burns (on January 25) who sang of this dish in the verses, and very esteemed by Scots.
Apparently, during an era of the great bard people had no idea of such disease as mad cow disease. In 1989 U.S. authorities were prohibited to be included хаггис in the menu of restaurants for fear that mutton giblets can become a source of this most dangerous infection. However, the love of Scots to the well-known national delicacy did not decrease at all: in the homeland of Burns хаггис is still on sale at all restaurants and shops.
It is useful to get acquainted with kitchens of the different people and it is pleasant. At respect for elementary care this occupation can quite become a source of new impressions and not do harm to health.
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