The
Sex - Large restaurants use a lot of ferns for the vegetable menu.
But does all kinds of ferns are safe to eat? Fern ostrich safe is suspected of
triggering cancer and bracken fern is the eagle's talons containing
ptaquiloside.
Ferns have a chewy texture and contain vitamins A and C and potassium, phosphorus, magnesium, calcium and protein. Protein in the fern 4.5 times more than the other green vegetables.
Ferns provide benefits for vegetarians who need a source of protein and iron but it has been tired of eating spinach.
Fern as safe or not depends on where food comes fern. Certain types of ferns may contain ptaquiloside, a carcinogen as reported from thedailymeal, Wednesday (16/05/2012)
There are actually two kinds of ferns, usually sold in the market, the ostrich fern and fern eagle's talons.
Ostrich fern species usually found in the western world. Shaped like a violin, and bright green leaves in the middle there is a little curly.
Bracken fern species are found in countries in Asia. This type has a smaller form, the leaves roll up.
Research shows that the eagle claw fern has been shown to contain significant concentrations ptaquiloside.
A study published in the British Journal of Cancer suggest a possible link between consumption of ferns with the development of bladder and colon cancer in cattle.
And a few years earlier, in a study conducted by Japanese scientists published in the Journal of National Cancer Institute, ptaquiloside can develop tumor risk in mice samples.
Although these studies did not show a direct relationship between consumption of ferns with cancer development in humans, a study by a group of scientists suggest that eating ferns may increase the risk of esophageal cancer and gastrointestinal cancer.
But, ptaquiloside the fern was soluble in water. So chances are, if the fern is immersed in ice water before cooking, ptaquiloside content will be reduced.
Consumption of ostrich fern species are raw or partially cooked can cause stomach problems within 12 hours, including nausea, vomiting, and cramps.
A study by the Centers for Disease Control and Prevention has dealt with two cases of food poisoning due to consumption of ostrich fern at various restaurants in New York and Canada.
So no matter what kind of fern that you consume, first wash, soak, and cook with mature ferns. Or you can boil the fern for 10 minutes and then stir frying or steam.
Ferns have a chewy texture and contain vitamins A and C and potassium, phosphorus, magnesium, calcium and protein. Protein in the fern 4.5 times more than the other green vegetables.
Ferns provide benefits for vegetarians who need a source of protein and iron but it has been tired of eating spinach.
Fern as safe or not depends on where food comes fern. Certain types of ferns may contain ptaquiloside, a carcinogen as reported from thedailymeal, Wednesday (16/05/2012)
There are actually two kinds of ferns, usually sold in the market, the ostrich fern and fern eagle's talons.
Ostrich fern species usually found in the western world. Shaped like a violin, and bright green leaves in the middle there is a little curly.
Bracken fern species are found in countries in Asia. This type has a smaller form, the leaves roll up.
Research shows that the eagle claw fern has been shown to contain significant concentrations ptaquiloside.
A study published in the British Journal of Cancer suggest a possible link between consumption of ferns with the development of bladder and colon cancer in cattle.
And a few years earlier, in a study conducted by Japanese scientists published in the Journal of National Cancer Institute, ptaquiloside can develop tumor risk in mice samples.
Although these studies did not show a direct relationship between consumption of ferns with cancer development in humans, a study by a group of scientists suggest that eating ferns may increase the risk of esophageal cancer and gastrointestinal cancer.
But, ptaquiloside the fern was soluble in water. So chances are, if the fern is immersed in ice water before cooking, ptaquiloside content will be reduced.
Consumption of ostrich fern species are raw or partially cooked can cause stomach problems within 12 hours, including nausea, vomiting, and cramps.
A study by the Centers for Disease Control and Prevention has dealt with two cases of food poisoning due to consumption of ostrich fern at various restaurants in New York and Canada.
So no matter what kind of fern that you consume, first wash, soak, and cook with mature ferns. Or you can boil the fern for 10 minutes and then stir frying or steam.
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