Prohibited food

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Any of us is free to choose food, there are many restaurants and grocery stores for this. This is because such food is banned in your country.

There are entire government organizations that are involved in the control of prohibited substances, including food. In the US, for example, it is the Food and Drug Administration. More than 9000 people are concerned about the health of the nation in it.

So, let's talk about ten products that can hardly be found on store shelves. Nevertheless, such food exists, gourmets strive to take every opportunity to taste the coveted dish.

Raw milk. Before the industrial revolution, raw milk was an everyday food item. This meant it was not pasteurized. People then did not have the appropriate technology, and even many urban families had their own dairy animals. It will come as a surprise to many of us that with the advent of new milk processing methods such as pasteurization, the use of the raw variety has been banned. So, in 22 states of the USA and Canada, they believe that such a drink is dangerous. Consumers are encouraged to believe that raw milk contains many microbes. As a result, it is quite difficult to find such a product, sometimes you have to go to another state for it or buy part of the cow, compensating for part of the cost of keeping it, but also getting a share of the milk produced in return. In America, there is an ongoing debate about whether raw milk is healthy or is it still filled with harmful bacteria? But in Europe, Asia and Africa, such a drink is extremely common, even raw cheese is available. We have a lot of options to get such a drink, but in America you have to either buy "shares of a cow" or look for someone else's, stealthily milking it. You have to travel to buy raw milk in the store, but you can still find the coveted bottle.

Foie gras. It's no secret that foie gras is a delicacy made from duck or goose liver. The dish is banned in almost all countries of the European Union, Turkey, Israel and Hilton hotels because of the force-feeding of birds. To get the best product for the dish, 8 days before slaughter, they begin to cram a huge amount of corn puree into the goose. From such an abundance of fatty foods, the liver grows 10 times! Many people believe that this attitude is extremely cruel towards animals, since in a normal environment the body does not need so much food. In 2005, they tried to ban foie gras in many US cities, but the ban only affected Chicago, and even then, until 2008. As a result, American farmers continue to mock the birds, and the Chinese are not far behind. Today in the United States it is easy to order foie gras at a legal restaurant. But in other countries, because of the ban, it will be more difficult to do this. In Russia, a 200-gram jar of goodies costs about 2,000 rubles. The most daring and wealthy gourmets can be recommended to go to France, where this dish was born. There foie gras is an important part of the national cuisine.

Absinthe. According to Gustave Flaubert, absinthe killed more soldiers than Bedouins. In the 19th century, this wormwood drink was very popular and widespread, despite the widespread ban. The countries of Europe were captured by absinthe alcoholism, with an increase in violence, hallucinations and mental illness. However, by the beginning of the 20th century, absinthe had returned to some markets. It is said that by 1905, more than 40 clandestine workshops for the production of this drink were located on the border of France and Switzerland alone. Of these, absinthe was transported mainly to France, where the creative intelligentsia loved it very much. Soon, scientists fully studied absinthe and gave him the verdict: "extremely unsafe." The fact is that wormwood contains the alkaloid thujone, which, even in small doses, can cause mental illness. In 1915, absinthe was again banned in almost all European countries. Today, the absinthe sold, according to experts, is not at all the one that once drove Parisians crazy. The drink is made distilled and diluted with water. Although traditional recipes are no longer used, the spirit of that famous drink is trying to recreate in many countries, in particular in the Czech Republic, Switzerland, France and Spain. In 2008, there were about 200 varieties of absinthe available. And since 2007, the United States has allowed drinking only distilled drink. Apparently, people cannot resist communicating with the "green fairy". It is quite easy to find absinthe with us - it is worth visiting a local liquor store, but in search of a better quality drink, you should go to the Czech Republic or France. It is hoped that there absinthe will become the best friend of your mind.

Black beluga caviar. In 2005, the US Fisheries and Hunting Service imposed a ban on the import of black beluga caviar from the Caspian Sea. In the United States, a stereotype has long been formed according to which caviar was an indispensable companion to Russian feasts. With the help of such a ban, the Americans did not fight the Russian mafia at all, but took care of the safety of our beluga as a valuable biological species. In 2007, the ban was lifted, but with a restriction - no more than 96 tons of a valuable product should be sold annually in the world. Now it has become even more difficult to catch a beluga, this is a great success even for poachers. Similar to the American ban, there is a "taboo" in Russia, as well as in 72 countries around the world. However, you can find this delicious product on the Internet from a wide variety of vendors. Only now the price "bites", on one of the sites the original 250 gram jar was sold for $ 2095. In countries far from the Caspian Sea, you can order black caviar in a restaurant. A real beluga, not a sturgeon, will cost several hundred dollars per serving. Another option is to search for "wild" caviar or from farm-raised belugas.

Shark fins. A campaign to ban this dish is gaining momentum around the world. Shark fin slicing is currently banned from production in Scottish waters as well as in the UK. The vicious practice has been completely abolished in Hawaii, where about 60 thousand of these predators are exterminated every year. The actions can be considered truly barbaric, it is so cruel that many species of rare sharks are endangered (up to 30%). Shark fins themselves are used in soups, which are considered a luxury in most Asian countries, Mexico and the United States. And it is worth mentioning the grandiose cheating of cancer patients who, thanks to the media, believed in the healing power of fin cartilage. But maiming sharks just for the sake of their fins is like killing elephants for tusks. A shark without this part of its body simply cannot stay in the water, sinking to the bottom and dying. Today, despite the prohibitions, sharks are killed somewhere in the sea every day. The laws prohibiting such practices are very imperfect. It is difficult to catch poachers who only cut off the shark's fin and release it back. If you nevertheless decide to try this forbidden dish, then you should look for it in Asian countries, especially in China. In Mexico and the United States, such food can also be found, but at a high price. Only now it is worth remembering that sea predators could live in polluted waters, so shark cartilage soup can be poisoned.

Red croaker. This fish is found in the Atlantic and Caribbean coastal waters of the United States. She knows how to enter large rivers, and reaches a length of one and a half meters. In the southern states, a delicacy dish "blackened redfish" is prepared from slab, which literally means "blackened red fish". Until the mid-1980s, the chefs kept the secret of its preparation a secret, but Paul Proud once publicly told how to cook such a dish. The recipe became so popular that it was accepted by any self-respecting housewife of the South, made the demand for slabs overwhelming. The success for the cook turned into disaster for the fish itself - in July 1986, it was on the brink of destruction. The Department of Commerce has banned the sale of the rare species and closed all fish shops so that the population will eventually recover by itself. Today, the ban is partial, for example, fishermen can catch no more than one slab a day. Others caught should be returned to the sea as safely as possible. However, there is one state where you can still freely buy red slabs in stores - this is Mississippi. This fish is popular with those looking for a taste of true Creole food. In New Orleans restaurants, the blackened red fish is prepared not from domestic, but from imported raw materials - croaks are bred on special farms in neighboring Mexico.

Non-certified Patagonian toothfish. In nature, this cold-blooded fish is a relative of the notothenia we know, but it looks quite frightening. On the table, it takes on a rather appetizing look. The fish, also called Chilean sea bass, has been banned in 24 countries, including the United States, due to its over-popularity. The public saw how popular the toothfish dish is in restaurants and at home, and realized that at this rate, the species would soon disappear at all. More and more states are gradually joining the ban. The fish has flaky, flaky white meat, quite fatty and unusually tasty. Of course, such a ban did not stop poaching. Now, to the famous taste of the dish, a rarity with a high cost has been added. Even in Chile itself, you can buy toothfish, of course, illegally, and the cost of one fish reaches $ 1,000. It is not surprising that the popular fish began to be produced on special fish farms. In many countries, however, there are restrictions on the import of fish. So, wishing to taste the Chilean perch, you will have to run well in search of it, trying to overtake the annoying Greenpeace. True, according to rumors, in Russia you can find toothfish in supermarkets under the unpretentious name "butter fish" at a price of 180 rubles per kilogram.

Japanese puffer fish. Fugu is not a dangerous type of fish, but a way of cooking it. For this, sea monsters from the puffer family are used, which can swell when frightened. Fugu is banned in many countries due to its internal organs, which are quite poisonous. If you improperly cook this fish or deliberately eat its poisonous parts, you can die from theodotoxin. This neurotoxin destroys the nervous tissues of the body, paralyzing it and causing suffocation. One milligram of poison is enough to kill, so one fish is enough to kill 30 people! In Japan, the first ban on fugu lasted from 1603 to 1868, but over time it was quietly canceled. Only the proverb remained: "He who is a fugu is a fool. And who is not, is also a fool." Today there is a ban on the sale and consumption of this fish in Europe, and since 2002 in the United States, where only licensed chefs are allowed to prepare such a dish. But in Thailand, the official ban does not prevent the sale of blowfish in the markets. To cook a dish from this fish, you need to be a very good cook. According to legends, inept cooks, who accidentally or on purpose poisoned their customers, were forced in Japan to eat their unsuccessful dish. The fish is collected throughout the Pacific Ocean, while the main sales markets are located in Japan. Often, pufferfish are immediately cleaned of poisonous parts, so that they can then be shipped frozen to other countries. The fish is also found off the coast of California, where it is caught and prepared by Japanese immigrants and special chefs. It is also known that many Japanese amateur chefs try to cook the liver of fish, which is the most poisonous part. If you live far from Japan and South Korea, you will have to look for restaurants that prepare fugu. For example, there are 17 restaurants in New York that are licensed to prepare such fish. True, they say that real puffer fish is more expensive than cocaine, and in restaurants completely harmless puffers are served to gourmets. They are grown in special pools and are not fed with starfish, which is why there is no poison in the fish.

Horsemeat. On our shelves you can find stewed horse meat from Argentina, very inexpensive. But in many countries, including the USA, Ireland, Australia and Canada, and in various cultural groups around the world, there is a ban on this dish. The roots of the prohibition go back to the 8th century, when Pope Zechariah and Pope Gregory III ordered Saint Boniface to forbid missionaries from eating horse meat, as it is similar to pagan rituals. This position of the Catholic Church on horse meat has been preserved to this day, although many refuse to eat horse meat because they cannot eat their friends. As a result, gypsies, Hindus, Jews and Brazilians do not eat horse meat. There is another justification for the ban, as in the United States and England - you cannot eat a sports animal. Although the use of horses for food is prohibited, they are killed in America every day. The slaughterhouses of the South of the United States received a notoriety, from where meat is sold without an extra fanfare to other countries. But the famous English chef Gordon Ramsay, on the contrary, urged citizens to eat horse meat regularly. This meat has a specific taste, we often add it to sausages, as, indeed, in France and Germany. But in Hungary, horses are generally bred for meat. In Japan, they like to cook horse meat sashimi; steppe Kazakhstan is considering options for exporting such meat to Europe. Although such meat is prohibited in many countries, it will not be possible to taste it in the USA, but the delicacy can be found in Europe and Asia. In America, gourmets can purchase a piece of meat illegally at one of the Texas abattoirs.

Sassafras. In the past, sassafras was widely used. Native American tribes used the plant to treat some common ailments, as a food seasoning, and as an aromatherapy agent. Over time, white people, along with red-faced people, began to use plants for colds, stomach pains, and even as a medicine against syphilis. Until the 1960s, sassafras was used in a variety of foods and beverages. The leaves were used to make tea, and a special beer was made from the root. In the southern states, the plant was used in soups and stews of Creole cuisine as a seasoning and vitamin filler. But in the 1960s, the already mentioned FDA banned the use of sassafras and any of its components. The reason for this is safrole, a colorless or slightly dark oil from roots and fruits, from which the drug MDMA (ecstasy) can be obtained. The ban became due to the possible carcinogenic effects of the oil. Experiments conducted on rats showed that those who used safrole were more likely to suffer from liver cancer. Most consumers today try to avoid the once beloved sassafras. Artificial colors and flavors are added to seasonings to compensate, sometimes they resort to using an emasculated plant, without its oil. However, on the Internet you can find online sellers of sassafras, in some places you can buy detergents based on this plant. You can also purchase the bark of the treasured tree. But it will be difficult to find pure sassafras, they are trying to free it from safrole. However, you can find food supplements and tablets that are not controlled by the FDA that contain real safrole.


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