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Name: Foul Ferns
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 1
Cuisine: American
Ingredients: 1 Info below

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INGREDIENTS

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INSTRUCTIONS

FOUL FERNS "Just as undercooked meat or fowl can make a meal sickening, so, too, raw or lightly cooked ostrich fern may cause nausea, vomiting, and diarrhea. Though harvested commercially for years in the northeastern United States and in western Canada as a seasonal delicacy, _Matteucia struthiopteris_ seems to be the common element in several outbreaks of food poisoning this past May, according to the Centers for Disease Control and Prevention (CDC) in Atlanta. "At one time time, native Americans in eastern North America considered this fern a spring vegetable, one adopted by Canadian settlers in the 1700s, the CDC notes. "Nevertheless, in New York, one restaurant received complaints from 40 people who ate fiddleheads sauteed for 2 minutes, while no one who ate similarly harvested ferns cooked 10 minutes at another eatery experienced symptoms. Likewise three outbreaks occurred in western Canada, two at restaurants that also cooked the ferns just briefly." "Health department officials tested uncooked ferns for bacterial and pesticide contamination but found neither. Nor did they track any other possible causes, the CDC reports in the Step 23 Morbidity and Mortality Weekly Report. They conclude that the ferns may contain a toxin that adequate cooking--steaming for 10 minutes or boiling for 15 minutes-- destroys." From an article in the October 8, 1994 (vol. 146, no. 15) _Science News_. From: bmailman@eyecon.com in rec.food.cooking. Formatted by Cathy Harned.

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Foul Ferns

1 Info below

FOUL FERNS    "Just as undercooked meat or fowl can make a meal sickening, so, too, raw  or lightly cooked ostrich fern may cause nausea, vomiting, and diarrhea.  Though harvested commercially for years in the northeastern United States  and in western Canada as a seasonal delicacy, _Matteucia struthiopteris_  seems to be the common element in several outbreaks of food poisoning this  past May, according to the Centers for Disease Control and Prevention (CDC)  in Atlanta.    "At one time time, native Americans in eastern North America considered  this fern a spring vegetable, one adopted by Canadian settlers in the  1700s, the CDC notes.    "Nevertheless, in New York, one restaurant received complaints from 40  people who ate fiddleheads sauteed for 2 minutes, while no one who ate  similarly harvested ferns cooked 10 minutes at another eatery experienced  symptoms.  Likewise three outbreaks occurred in western Canada, two at  restaurants that also cooked the ferns just briefly."    "Health department officials tested uncooked ferns for bacterial and  pesticide contamination but found neither. Nor did they track any other  possible causes, the CDC reports in the Step 23 Morbidity and Mortality  Weekly Report.  They conclude that the ferns may contain a toxin that  adequate cooking--steaming for 10 minutes or boiling for 15 minutes--  destroys."    From an article in the October 8, 1994 (vol. 146, no. 15) _Science News_.  From: bmailman@eyecon.com in rec.food.cooking. Formatted by Cathy Harned.

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Nutrition

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Serving Size: 1 Info below (0g)
Recipe Makes: 1 Info below

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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