When we travel, especially to hot countries in Africa, Asia or South America, it is advisable to follow certain food hygiene guidelines to avoid possible stomach aches or small viruses that we can catch and that can ruin our vacations.
What dietary recommendations should be followed in hot countries?
There are some guidelines that may seem obvious but others not so much, and that can help us in our travels:
- Always drink branded bottled water. Our body is not used to water from other countries, and it can react badly, causing stomach aches and even diarrhea.
- Eat well-washed fruit or salad. Take a water bath with 3-4 drops of bleach and, after 5 minutes, wash it well to remove the bleach. Fruit or salad is best eaten in hotels.
- Before using the hotel bathroom glass, it is advisable to wash it thoroughly with soap and water.
- As far as possible, it is best not to eat cakes or sweets prepared in public outdoor stalls.
What foods are best to avoid when traveling to hot countries?
In addition to the guidelines, there are some foods that may be slightly dangerous, and are best avoided or taken care of:
- Puffer fish or fugu. It is very dangerous because it has a toxin (tetrodotoxin) or neurotoxin 1,200 times more lethal than cyanide. In small concentrations, even 2mg, it can produce diaphragmatic paralysis, weakness and even death.
- Lychee. It is very common to see it in Chinese restaurants and specialized greengrocers. But the truth is that it is cultivated in China, Southeast Asia, India and South Africa. The seeds contain hypoglycine A and a methylcyclopropylene glycine. Unripe litchi should be avoided, as it may cause fever, hypoglycemia and brain dysfunction.
- Cassava. It is a fruit that grows in Africa, South America and Asia. Although it may seem curious, the natives of certain places prepare a drink by chewing the leaves and roots, preferably by older women without teeth, who spit out the resulting product and let it ferment. To consume the yucca without problem the roots must be peeled, cut into small pieces, soaked in water and boiled. However, if this is not done and a certain amount is ingested, it can cause paralysis (because it contains cyanogenic glycosides). In smaller quantities it can produce pancreatitis, goiter, ataxia and a neurological disorder called “konzo”.
- Raw cashew nuts. Fortunately many are treated with steam heat. The Urushiol toxin it contains can cause severe allergies and dermatitis.
- Raw bitter almond. It is dangerous because it contains amygdalin, a precursor of hydrogen cyanide. In normal or sweet almonds there are traces, but in raw bitter almonds there are levels 40 times higher. That is why wholesale sales are prohibited in Mexico, Canada and the USA. In case of eating a bitter almond from a set of normal almonds, spit it out immediately and rinse your mouth. It is best not to eat raw almonds (non-bitter almonds). They should be pasteurized by steam, heat or chemical agents. It is always recommended to eat them a little roasted, as they do not contain hydrogenated cyanide and the flavor will be a source of fiber.
- Mango. It should be eaten avoiding the leaves, stems, sap and skins, which contain Urushiol. The contact with the oils of these parts of the plant can produce dermatitis, anaphylaxis in very sensitive people and swelling of the lips.
- Nutmeg from Malaysia, Indonesia and the island of Grenada. It is used to flavor food but contains myristicin and elemicin. With 2-3 tablespoons (5-15gr), it can cause dizziness, body pain, hallucinations, convulsions and even death, so it is best to avoid nutmeg that comes from these areas.
- Potato. Contains solanine and chaconine in small amounts but may be increased by aging of the fruit or exposure to light. The potato can change and acquire a greenish tone, besides wrinkling more or less. If ingested in toxic doses it can cause diarrhea, confusion, headache, neurological problems and even death. The normal, young potato may contain about 15-20mg per kg of glycoalkaloids. In an aged potato, however, this figure can rise to 1500-2000mg per kg of potato. A lethal dose is estimated to be 3-6mg of alkaloids per kg of weight. This means that with little “stale potato” you can fall into a toxic dose. In addition, the skin of potatoes contains arsenic, so before eating them (young or old), they should be washed.
- Ammanita phaloides and Muscaria, poisonous mushrooms. As is well known, their properties are very unpleasant.
- Anisakis. It is a parasite that lives in fresh fish, which is very resistant to frying and cooking but not to freezing, so before eating fresh fish it is important to freeze it.
- Japanese star anise. The tea prepared with this product can cause diarrhea, vomiting, eye movements, convulsions and respiratory paralysis, so it is recommended to drink tea of Chinese origin and not Japanese.
In general, any toxic or metabolic process in which diarrhea or vomiting is associated is immediately attributed to food intolerance or infectious and/or parasitic gastroenteritis, especially if the patient travels to more or less exotic places. On other occasions the cause will be purely toxic. In these travelers, the Digestive System specialist should take this into account and make a good food history.