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The dishes of which nations are dangerous for our stomach 

Have you heard the saying: “What is good for a Russian, then a German is death”? It is known that the same drugs or foods affect many people in different ways. And in the world there are such exotic dishes, there are which without serious consequences for health can only be representatives of one nation or ethnic group. So for the “Russian stomach” not all the dishes are good, and some are deadly.
Chukchi kopalhem
The military doctor Andrei Lomachinsky in his book The Stories of the Forensic Medicine Expert (Moscow, 2007 edition) described the tragic story that really happened to the participants of a small research expedition during the Brezhnev stagnation on the Taimyr Peninsula. Due to the breakdown of the MI-8 helicopter in the middle of the September tundra, two pilots, three surveyors and one local resident, Saveliy Peresol, a Nenets nationality acting as a conductor, were left without provisions. People quickly froze and got hungry, then Savely suggested they look for provisions right in the swamp. The conductor meant kopalhem (kopalhen or Copanin) – the national dish of the Chukchi, Nenets, Nganasans and Eskimos, which is prepared from healthy and fat deer. The animal is separated from the herd and they do not allow it to eat for two days in order to completely clear the gastrointestinal tract. Then the deer is brought to the nearest peat bog and carefully choked so as not to damage the skin. After that, the carcass is completely drowned, and a noticeable peg is left at this place, on which some bright cloth is wound. The remains of a deer slowly decompose in the peatland for decades. Such “meat” becomes soft, but does not lose its caloric content. Despite the very unpleasant smell and dirty gray color, the Chukchi eat kopalhem raw, as a delicacy. And most importantly, it helps people who have lost their way in the tundra not to starve. After all, such “canned” deer carcasses are scattered throughout all the local swamps. No one, except the representatives of the indigenous peoples of the Far North, in any case can not eat rotten meat, because the Chukchi and their neighbors, doctors say an increased tolerance to corpse poisons: neurin, pudrestsinu and kadaverina. And although for most people they are deadly, as a result of a special type of nutrition, representatives of northern peoples in the body produce a special enzyme – cytochrome P450, which makes eating copalhem safe for them. If we recall our history, A. A. Lomachinsky wrote that Saveliy Peresol found a rotten deer carcass in the tundra and treated the expedition members. Moreover, the Nenets himself ate the most and felt great. For the rest, the outcome of this meal was tragic – both the pilot and two surveyors died. And only one scientist was saved by the doctors, after the accident was accidentally discovered from a helicopter flying past and taken to the hospital. As a result of the investigation, Saveliy Peresol received only a suspended sentence, because he did not suspect that the national dish, which all members of his family and friends had safely eaten could prove fatal to Russians. By the way, the Chukchi similarly “preserved” on the tundra and walrus meat, as well as representatives of the indigenous peoples of the Far North, as stated in the book “Forensic Medicine Expert Notebook”, can eat even rotten fish without damage to health.
Eskimo Kiwiak
The Russian edition of the book “Greenland Diary” by the American artist and public figure Kent Rockwell (Moscow, 1969 publication, translated from English by V. K. Zhitomir) was supplemented by a popular science article about the life and lifestyle of the Eskimos, which was written by Natalina, an ethnic minority minority expert. Lopulenko. “The Eskimos themselves call themselves Inuit, which means man in their language. The name Eskimos (eating raw meat) was given to them by the Indians. It spread in the XIX century. in scientific and fiction literature, it passed into the languages ​​of different nations of the world, ”noted N. A. Lopulenko. Eskimo cuisine is really to eat a variety of meat and fish in the raw. For example, one of the favorite delicacies for representatives of this nation is matak – whale oil with a layer of skin, which is eaten without salt and any seasonings. But perhaps the most extreme for the “Russian stomach” dish of the Eskimos is the Kiwiak – a seal stuffed with birds. In the skin of a mammal, as in a leather bag, lay a different sea bird. These are usually numerous terns and dead ends. Carcasses that do not gut or pluck are interspersed with layers of seal fat. And this original dish is “prepared” just like kopalhem – in natural conditions for several years. Kiviak is a monotonous soft mass of gray. Readers can guess the smell themselves. The Eskimos eat this delicacy, spitting out bird feathers and bones. Similarly, it can be stuffed with a seabird and the skin of a small whale, of course, with such prey. By the way, throughout the United States and Canada, Kiwiak trade is strictly prohibited,
Kasu Marzu from Sardinia
Another food product, which can not be sold to representatives of other nations, is produced by residents of Italian Sardinia. This casu marzu is a special kind of cheese with live fly larvae. Numerous gourmet sites and Italy travel guides are full of detailed descriptions of this delicacy. Prepare Kasu martsu from pecorino cheese, keeping it longer than usual. Residents of Sardinia do not just wait until the larvae of the fly get in the product, they need such a stage of fermentation, when the cheese begins to rot as a result of the digestive activity of the larvae. As a result of decomposition, the product becomes soft and acquires a characteristic sharp taste. Since insects disturbed by a gourmet are capable of jumping to a height of about 15 cm, Kasu Marzu is usually eaten in sunglasses. Moreover, right along with live larvae. Snack on this savory dish of Sardinian bread and washed down with local red wine. True, some impressionable tourists, who are enterprising Italians still serving Kasa Martsu, bypassing the official ban, ask employees of cafes and restaurants to remove the larvae, leaving only rotten cheese on the plate. Gourmets risk not just poison spoiled, in fact, the product. In the “Russian stomach” juice there is usually no such acid concentration that the larvae of the cheese fly will immediately die there. Once in the intestines, the insects try to “drill” its walls in order to get out: nobody wants to remain and die in an unfamiliar place. What happens to people is easy to guess. But the lethal outcome can be avoided: it all depends on the number of larvae and timely medical care provided. Some impressionable tourists, who are adventurous Italians who still serve Kasa bypassing the official ban, ask the staff of cafes and restaurants to remove the larvae, leaving only rotten cheese on the plate. Gourmets risk not just poison spoiled, in fact, the product. In the “Russian stomach” juice there is usually no such acid concentration that the larvae of the cheese fly will immediately die there. Once in the intestines, the insects try to “drill” its walls in order to get out: nobody wants to remain and die in an unfamiliar place. What happens to people is easy to guess. But the lethal outcome can be avoided: it all depends on the number of larvae and timely medical care provided. Some impressionable tourists, who are adventurous Italians who still serve Kasa bypassing the official ban, ask the staff of cafes and restaurants to remove the larvae, leaving only rotten cheese on the plate. Gourmets risk not just poison spoiled, in fact, the product. In the “Russian stomach” juice there is usually no such acid concentration that the larvae of the cheese fly will immediately die there. Once in the intestines, the insects try to “drill” its walls in order to get out: nobody wants to remain and die in an unfamiliar place. What happens to people is easy to guess. But the lethal outcome can be avoided: it all depends on the number of larvae and timely medical care provided. they ask employees of cafes and restaurants to remove the larvae, leaving only rotten cheese on the plate. Gourmets risk not just poison spoiled, in fact, the product. In the “Russian stomach” juice there is usually no such acid concentration that the larvae of the cheese fly will immediately die there. Once in the intestines, the insects try to “drill” its walls in order to get out: nobody wants to remain and die in an unfamiliar place. What happens to people is easy to guess. But the lethal outcome can be avoided: it all depends on the number of larvae and timely medical care provided. they ask employees of cafes and restaurants to remove the larvae, leaving only rotten cheese on the plate. Gourmets risk not just poison spoiled, in fact, the product. In the “Russian stomach” juice there is usually no such acid concentration that the larvae of the cheese fly will immediately die there. Once in the intestines, the insects try to “drill” its walls in order to get out: nobody wants to remain and die in an unfamiliar place. What happens to people is easy to guess. But the lethal outcome can be avoided: it all depends on the number of larvae and timely medical care provided. insects are trying to “drill” its walls to get out: nobody wants to stay and die in an unfamiliar place. What happens to people is easy to guess. But the lethal outcome can be avoided: it all depends on the number of larvae and timely medical care provided. insects are trying to “drill” its walls to get out: nobody wants to stay and die in an unfamiliar place. What happens to people is easy to guess. But the lethal outcome can be avoided: it all depends on the number of larvae and timely medical care provided.
Braised Bullfrog from Namibia
No less popular among avid gourmets is another exotic dish that is usually served to tourists in Namibia. This is a bullfrog stewed in sour cream or white wine, which is customarily eaten with a vegetable side dish. The meat of this amphibian in the breeding period contains a dangerous toxin that destroys the human liver and kidneys, which often leads to death. However, in the rainy season, the concentration of natural poison decreases, as does the likelihood of death. In general, the bullfrog (lithobates catesbeianus) is one of the largest amphibian species, whose weight reaches 600-700 grams, lives not only in Africa, but also in America and Asia. Due to the large size and ease of maintenance in Namibia and some other countries there are special farms that grow such huge frogs for meat. When poisoning a delicacy person feels a strong burning sensation in the urethra. This disease among the locals is called “Oshikekata”. Tourists do not know that there is a bullfrog stew needed along with the antidote that is contained in the omuhongo tree. In addition, cautious Africans are preparing large amphibians on the fire, which is bred from such wood.
“Hundred Egg” from China
According to the scientific and medical literature, egg poisoning is quite a rare phenomenon, because people are usually able to distinguish a spoiled product by its appearance and characteristic odor. And yet, bacterial toxins contained in rotten eggs are dangerous for Russians. They are especially harmful to the health of children. This is not to mention the risk of contracting salmonellosis, if not to subject this product to heat treatment. But the inhabitants of China since ancient times have eaten a popular snack, which they call the “centenary egg” or sunhuadan, which literally means “eggs of pine flowers”. This dish looks spectacular on the tables, surprising tourists with the inky color of a squirrel and a dark yolk. Sunhuadan are prepared from duck or chicken eggs, coated with a mixture of lime, clay, tea, salt and rolled in straw, rice husk. Then the product is buried in the ground for several months. Being in an alkaline environment without air access, eggs acquire a pH of 9 or even 12. In the process of decay, they produce such an amount of ammonia and hydrogen sulfide that their smell like a snuhaadan resembles powerful cleaning products. And considering that some recipes for making centenary eggs involve the use of lead oxide, the likelihood of poisoning increases dramatically. You can safely eat Sunhuadan, only the human digestive system must be accustomed to digesting such a delicacy. that with its smell, sunhuadan resembles powerful cleaning products. And considering that some recipes for making centenary eggs involve the use of lead oxide, the likelihood of poisoning increases dramatically. You can safely eat Sunhuadan, only the human digestive system must be accustomed to digesting such a delicacy. that with its smell, sunhuadan resembles powerful cleaning products. And considering that some recipes for making centenary eggs involve the use of lead oxide, the likelihood of poisoning increases dramatically. You can safely eat Sunhuadan, only the human digestive system must be accustomed to digesting such a delicacy.
Chile con carne from mexico
Not adapted “Russian stomach” and a very spicy food. However, representatives of many other nations also can not boast. For example, red chili peppers, so beloved by Mexicans, can cause a severe burn of the esophageal mucosa in an unprepared tourist, accompanied by bleeding. In this case, urgent hospitalization is required. Not recommended is the popular chili con carne (chili con carne), which is traditionally prepared from meat and hot peppers with vegetables, for people with various liver and kidney diseases, as well as suffering from angina, arrhythmia, hypertension.

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