Doctor Impossible: Food Edition Quiz

Answer: Solanine

The potato is a starchy staple that historically has served as the main source of nutrition in many countries, particularly in Europe. It is a good source of several vitamins and minerals, including vitamin C, B6 and iron. It comes in a variety of shapes, colors and textures which allows for an assortment of preparation methods, and thanks to the French fry, most Americans at least get some vegetables in their diet.

The dark side of the potato: It is actually a member of the nightshade family (which also includes the highly toxic belladonna). Most members of the family contain solanine which can affect the nervous system and cause headaches, diarrhea and even death. Cooking reduces the toxicity; light exposure, damage and age can increase it. Potatoes that have begun to sprout, wrinkle or turn green shouldn't be eaten. Incidentally, if you've decided to allow your sprouted potato to grow into a plant, keep your pets away from it - the leaves are particularly toxic.

Answer: Salmonella

North American cantaloupe, netted muskmelon or rockmelon are various names used for an orange-fleshed, sweet melon with a netted skin (we'll just call it cantaloupe for simplicity). Cantaloupe is a very good source of vitamins A and C and potassium, and it is a low-calorie, low-fat, low-cholesterol food. It is usually consumed raw or in juices, but it can also be made into soups, pies and ice cream.

The dark side of cantaloupe: The netting on the outside of the melon can harbor bacteria which are transmitted to the fruit when it is cut. Salmonella has been the main culprit, and recalls for salmonella-contaminated cantaloupes are not uncommon in the United States. Salmonella symptoms include nausea, vomiting and abdominal cramps, and in some cases it can be deadly. To avoid contamination, scrub the melon with a produce brush before cutting it, refrigerate sliced melon and eat it within a few days.

Answer: Linamarin

Cassava root is a starchy staple and the main source of calories in many tropical and subtropical countries. It is prepared similarly to potatoes, and it is also ground into flour that serves many purposes, including making tapioca pudding. The juices and leaves of the cassava plant are also used for making sauces and syrups. Medicinally, cassava is used as a home remedy for treating headaches, pain, malaria, diarrhea and other ailments.

The bad side of cassava - it contains linamarin, which when ingested converts to cyanide. This rather disturbing side effect can be controlled by proper processing of the cassava, which includes cooking or fermenting the roots and juices. Improper processing usually leads to illness or health problems but can lead to death.

Answer: Tetrodotoxin

Puffer fish is a delicacy in Japan, where it is usually either consumed as a soup (chiri), raw (sashimi fugu) or fried. While the Japanese populace enjoys the fish, the Emperor of Japan is forbidden to have it due to its hazardous nature. Devotees claim it has a taste like nothing else and it becomes addictive. But, at least according to the "Marine Fisheries Review" journal, it tastes like chicken...

The dark side of puffer fish: It contains the highly potent neurotoxin, tetrodotoxin. When ingested, more often than not, the toxin results in death within 24 hours due to respiratory muscle paralysis. The poison is mainly located in the liver of the fish, and chefs must go through extensive training and testing to learn how to prepare the fish without contaminating it with the toxin. Puffer fish farming has resulted in fish that aren't toxic, but you can't be sure whether the fish you get is farmed or wild, and purists prefer the wild fish anyhow. Incidentally, rumor has it that Chairman Kaga, of Iron Chef fame, died from eating sashimi fugu (the character, not the actor).

Answer: Trichinosis

Pork is one of the most consumed meats in the world, even though it is a prohibited food for Muslims and Jews, at least a fifth of the world's population. The American pork industry touts the meat as "the other white meat" to disassociate it with the health issues of red meat, and it does have slightly better nutritional value than the latter (even though the U.S. Department of Agriculture does consider pork a red meat). It is a good source of niacin, thiamin, selenium and protein but it is high in calories and fat.

The bad side of pork: It can be infected with the trichina roundworm which hangs out in the intestines and can cause nausea, vomiting, fever and muscle pains, among other symptoms and in severe cases, it can result in death. Pigs become infected with the worm from eating raw-meat garbage, and the parasite is passed to humans when raw or undercooked pork is eaten. The good news is that the disease is relatively rare in developed countries where pig food tends to be regulated and where public awareness campaigns about the dangers of eating raw or undercooked pork have been conducted. It is still a concern with eating wild game meat however. To avoid infection, the U.S. Center for Disease Control recommends cooking these meat products to an internal temperature of 170 degrees (other sources list 137 degrees as the acceptable temperature). Freezing pork also helps to kill any worms but isn't as effective on wild game.

Answer: Oxalic acid

Although a vegetable, rhubarb is mainly considered a dessert food. It is prepared in pies, breads, cakes, cookies, cobblers, tarts and puddings, but there are also recipes for rhubarb soup, salads, sauces and even wine. It has low calories, no fat and is a fair source of vitamin C and calcium. Medicinally, it is prized for its laxative properties. It also has uses as a hair dye, a pot and pan cleaner and an insecticide!

The bad side of rhubarb: The entire plant contains oxalates, although only the leaves have enough of a concentration of oxalic acid to be considered toxic. The symptoms from oxalic acid poisoning include abdominal pains, breathing difficulties, convulsions and even coma and death from cardiovascular collapse. Illness can be caused by a small ingestion of the acid, but the average adult would have to eat several pounds of leaves to get deathly ill. To avoid poisoning, completely remove the leaves from the stalks, dispose immediately (they are also a hazard to animals so make sure your pets cannot get at them) and then wash the stalks thoroughly. Frost-damaged rhubarb should not be eaten as the acid travels down from the leaves to the stalks when exposed to extreme temperatures.

Here's a rhubarb gem from the Null-hypothesis.co.uk website: "Whilst there don't seem to have been any reported fatalities in recent times, during the First World War some bright spark recommended rhubarb leaves as a substitute for other veg which had become very hard to get hold of. The results did not help the war effort one bit".

Answer: Mycotoxins

A mushroom is the flesh of a fungus and is used as both a raw and a cooked food. Mushrooms can be prepared in a variety of ways including salads, soups and sauces. They can also be served as a side dish or as a main course. And of course, they make a great pizza topping. They are low-calorie, low-fat and are a good source of riboflavin, niacin, copper and selenium.

The bad side of mushrooms: Many wild mushrooms are poisonous, and it can be difficult to differentiate between the safe and the toxic ones. There are numerous varieties of mushrooms that can cause anything between stomachaches to severe gastrointestinal illness and some can even lead to death. For example, a single mushroom cap from the Destroying Angel variety can kill a person, and they look similar to the common edible button mushroom. To play it safe, buy commercially-grown mushrooms from the produce section of your neighborhood market. If you're determined to go mushroom hunting, make sure you read up on the toxic varieties which grow in your area, and try to have an experienced mushroom hunter check your collection before you chow down.

Answer: Variant Creutzfeldt-Jakob

Beef is a widely consumed food across the world and can be prepared in a variety of ways. Nutritional value depends on the cut of meat, but in general, it is a high-calorie, high-fat and high-cholesterol food. It is vitamin and mineral rich, however, particularly as a good source of protein, niacin, vitamins B6 and B12, zinc and selenium.

The bad side of beef: Besides the health concerns from consuming high-cholesterol foods, beef also received bad publicity from the mad cow disease (bovine spongiform encephalopathy) epidemic. The disease was linked to the use of meat and bone meal in cattle feed, and when the meat from the diseased cows was consumed by humans, it led to new variant Creutzfeldt-Jakob disease (vCJD), a gruesome brain-wasting disease. The symptoms of the disease include dementia, speech impairment and seizures, and death usually occurs within a year of onset of the symptoms. Strict controls on cattle feed and monitoring for mad cow disease have reduced the chances of human infection, but you should avoid eating cow's brains or any beef that might be contaminated with neural tissue. This would include ground beef products - buying solid cuts of meat and grinding them yourself is an option. Buying organic beef is also a suggestion.

Answer: Phytohemagglutinin

Kidney beans are legumes that are most associated with chili or salads. They are a high-protein, high-fiber, low-cholesterol food and are a good source of vitamins B1 and K and numerous minerals, including manganese, iron and phosphorus. They are considered a heart-healthy food, not only because of the fiber but also for their high levels of folate and magnesium.

The bad side of kidney beans: In their raw form, they contain high amounts of phytohemagglutinin which can cause severe gastrointestinal illness, with the onset of symptoms occurring within three hours or so. In extreme cases, hospitalization and intravenous fluids may be necessary. Only a few beans need be ingested to cause illness. Undercooked beans can also make one ill - heating the beans can actually increase the toxicity if the temperature isn't high enough. It is recommended that they be boiled for at least ten minutes.

Answer: Amygdalin

Apples may have gotten a bad rap thanks to the Garden of Eden story, but they remain one of the most popular fruits in the world. Although mainly associated with desserts and beverages, apples are also used for butter and jellies and can be cooked in various meat and potato dishes. They have limited nutritional value as far as vitamins and minerals are concerned, but they are credited with medicinal value as an antioxidant and are reputed to have cancer-reducing and cholesterol-controlling properties. They're also good for scoring brownie points with teachers.

The bad side of apples: Well, it's minimal, but their seeds contain amygdalin which is a member of the cyanide group. Poisoning symptoms include dizziness, confusion, vomiting and breathing difficulty; in severe cases, the poisoning can lead to death. However, you've probably eaten an apple seed or two in your lifetime without consequences, and you'd have to eat a serious quantity to get ill. Incidentally, the seeds usually have to be chewed to release the toxin - swallowing them whole isn't as much of a problem. Children and animals are more susceptible to poisoning and shouldn't eat the seeds at all.