Foods to die for…

Photo courtesy of Shardan

Humanity’s relationship with food has always appeared to be a relatively simplistic one: “We eat to live” or, as some cultures would have it, “we live to eat”. Whatever position one takes there remains one constant; that food is a source of nourishment. There is however a darker side to cuisine, one completely at odds with the perception already mentioned. Western diets have long been criticised for their high calorific content, not to mention the presence of preservatives, trans fats and high levels of sugar and salt, coupled with an increasingly sedentary lifestyle, have led to spiralling obesity and other health problems such as type 2 diabetes.

Allergic reactions and food poisoning have also been a persistent thorn in the side of mankind for thousands with human physiology rather perversely dictating that both sustenance and harmful pathogens share the method of ingestion as their main route into our bodies. Modern medicine and a greater understanding of food hygiene has helped minimise the threats posed by contaminated foods, at least in the developed world. Or so you would have thought. As it turns out there are a number of developed countries where culinary tradition has yet to be supplanted by basic scientific common sense.

A couple of weeks ago while trawling “the fount of knowledge” that is Wikipedia, I somehow came across a delightful Sardinian delicacy known as Casu Marzu or “rotten cheese”. Also cheerfully referred to as “maggot cheese”, Casu Marzu has been produced by Sardinians for centuries following a strict process. Essentially cheese makers take a standard Pecorino cheese made from sheep’s milk, slice the top off and let the flies go at it for a couple of weeks. After a while eggs laid in the cheese by the marauding flies hatch into larvae, which proceed to munch through the cheese producing enzymes that eventually give the Casu Marzu its legendary texture and flavour (not dissimilar to a strong Stilton according to Tom Parker Bowles).

Aside from the obviously nauseating aspects of consuming maggot-ridden fromage, Casu Marzu presents potentially serious health risks to any would be cheese connoisseur. The maggots can reportedly “leap” to heights of up to 6 inches thus requiring Casu Marzu eaters to shield their eyes as they lift the cheese to their mouths. Moreover, the larvae and unhatched eggs are able to survive the acidic environment of the human stomach and pass into the intestines alive. In a worst case scenario these larvae can gnaw their way through the lining of your guts leading to internal bleeding and an infestation that can prove rather difficult to clear even with modern medicines.

Casu Marzu is not alone however in the world of potentially harmful foods. Although perhaps most famous for its oil reserves and failed vice-presidential candidates, Alaska is also home to the “Stink Head”, a native dish in which a fish head (typically salmon) is buried and left to ferment before being dug up and consumed. Aside from its inherently unappetizing form of preparation, Stink Heads carry a significant risk of food poisoning and account for a large percentage of botulism cases in Alaska.

Sticking with pescaterian cuisines we come to Fugu: a delicious albeit potentially lethal Japanese delicacy consisting of very carefully sliced pufferfish. Pufferfish possess a self-defence mechanism in the form of Tetrodotoxin- a neurotoxin 100 times more lethal than cyanide. If consumed Tetrodotoxin gradually shuts down the victim’s nervous system leading to conscious paralysis and asphyxia. It should be said that where Fugu is prepared by an expert, licenced chef the risks are minimal. That said a number of people, predominantly amateur chefs who attempt to prepare Fugu at home, still die each year as a result of Fugu poisoning.

As far as food intake and its effect on our health goes, we all reluctantly know that that extra portion of fried bread, or third helping of ice cream is doing our bodies no favours in the long-term. But maybe we should put things into perspective; after all, how would you feel about chowing down on jumping larvae-ridden dairy products or rotting fish heads every other day?

Bon Appétit!