List of dangerous foods or ingredients

THE TEN FOOD MOST DANGEROUS

Many times the food that we eat can see it inoffensive, but everything shines isn´t gold, for that we have to know what dishes or ingredients are really safe and what is the food dangerous.

In terms of food is very common that the dishes that like us (burgers, hot dogs, hyper sugary desserts) are the most dangerous to the body. But there is a category most risky comprising those foods that can lead directly to death. Because to the request of the American Academy of Pediatrics to be redesigning the hot dog, the Time magazines, of the United States, report a list with the ten most dangerous dishes and ingredients in the world.

1. HOT DOG

In the first place we find the hot dog that is the snack of choice for eating fast lunch, the hot dog have worst fame than Satan for the American Academy of Pediatrics.

The hot dogs are dangerous for the children but not for its fat and sugars contents, or the risks of consuming too much, but because its shape.

The American Academy of Pediatrics said that the elongated design of a hot dog, size and texture can cause a child to choke, so they set out to change the shape of this popular snack.

In a report released by the journal Pediatrics, scientists from academia mentioned that more than 10,000 children in the United States are presented to the emergency room medical clinics by this problem and 77 drowned. About 17% of food asphyxia is linked to hot dogs, they added.

According to the scientist, the solution is to redesign the hot dog because, unlike toys, doesn´t contain a warning about the danger to children.

For that reason the academy indicated that in the applied document, they want, not just the food modification, but also this comes with a warning label.

"No parent can keep an eye on their children at all times. The best way to protect them is with a new design, "he added.

Janet Riley, president of the National Hot Dog and Sausage, coincides with the call of the academy is to educate parents about preventing the problem. However, he adds that more than half of hot dogs contain tips to cut and thus prevent children from choking.

2. FUGU O BLOWFISH

Served in paper-thin slices by expert chefs, fugu combines luxury with a high-stakes gamble. The intestines, ovaries and liver of fugu (or blowfish) contain a poison called tetrodotoxin, which is 1,200 times deadlier than cyanide.

The tetrodotoxin is a potent neurotoxin which is found mainly in the viscera (egg, liver, ovaries, testes) of many species of Diodontidae and Tetraodontidae as blow fish. It´s consume lowers all constants vital because interferes with the neuromuscular conductivity. Concretely block it in a specific way the sodium channels, which found between others, in the membrane of neurons, and are responsible for the generation of action potentials, it ultimately produces nerve transmission. So, in the presence of TTX the neurons are unable to produce action potentials and can't produce pulses to allow the muscles to contract.

The toxin is so potent that a lethal dose is smaller than the head of a pin, and a single fish has enough poison to kill 30 people. Because of the high risk, chefs must undergo two to three years of training to obtain a fugu-preparing license, and such expertise raises the price of a fugu dish to up to $200. But this hasn't stopped the Japanese — about 40 kinds of fugu are caught in Japan, and people consume 10,000 tons of the fish every year.

3. ACKEE

Consumption of the ackee is mainly in Jamaica, Haiti and some parts of West Africa. In Jamaica, the fruit serves as a major component of the national dish ackee and codfish. There, the fruit is also processed in brine, canned and exported earning over US $13 million annually. The fruit is divided into three major sections, the pod, the seed and the edible portion, the arilli.

In Jamaica, the ackee fruit is a mixed blessing. Though originally native to West Africa, it migrated to Jamaica in 1778 and is now the country's national fruit. If improperly eaten, though, ackee can cause what has been dubbed the Jamaican Vomiting Sickness — which, other than the self-explanatory symptoms, can lead to coma or death. Unripe ackee fruit contains a poison called hypoglycin, so preparers must be careful to wait until the fruit's protective pods turn red and open naturally. Once open, the only edible portion is the yellow arilli, which surround always-toxic black seeds. With all that risk comes a delicious payoff — Jamaica's national dish is ackee with codfish.

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