Life learnings from poor food choices

It was late evening in the tropics, I was hungry, so why not?

Poisonous taro leaf stem brings immediate regret

Calcium oxalate is why not — kidney stones on a stick.

All parts of the taro plant, a staple eaten by half the world’s population, are full of microscopic crystal daggers that puncture the lining of your lips, mouth, throat, even your fingers, where they dissolve and give you indigestion a a scratchy burning irritation that can last hours or days.

There are delayed onset symptoms too.

Nobody had told me this, and I’ll try anything once so I learned this from experience last night after nibbling on a few leaf stalks.

Cooking makes it tasty and safe

On the other hand, denatured taro is a not only a versatile culinary staple but an excellent source of calcium. There’s Chinese taro puffs, taro ice cream, taro bubble tea, luau squid, lau lau pork. A tasty world of delicious taro!

I steamed the leaves with opah fillet, fresh parsley and lemongrass and a medley of roast onions, zucchini, and mushrooms.

Lifetime poor food choice achievements

My poisonous-when-raw scorecard now includes

• Stinging nettles
• Underripe American persimmons
• Kukui nuts
• Raw taro
• Undercooked kidney beans

That doesn’t even include gasoline and the moldy burrito. Each of these taught me a lesson. You can get stung by risks of the unknown. But unexpected pain also brings wisdom.

Except the kidney beans. They contain phytohemagglutinin, a neurotoxin. No good comes from eating raw kidney beans.

Read this post and more on my Typeshare Social Blog