Toxic Foods Still Commonly Consumed in Indonesia, Jengkol Among Them?

Indonesia is well known for its rich culinary diversity, ranging from traditional to modern dishes. However, behind this richness, there are several foods that actually have toxic potential if not processed properly. Unfortunately, some of these foods are still consumed by the public without realizing the health risks involved.

Types of Toxic Foods Still Consumed

1. Bitter Cassava

Cassava is one of the main sources of carbohydrates widely consumed in Indonesia. However, there is a type of bitter cassava that contains cyanogenic glycosides. These compounds can release cyanide, which is dangerous if cassava is not properly processed, such as being soaked or cooked thoroughly. Cyanide poisoning from cassava can cause nausea, dizziness, and in severe cases, death.

2. Jengkol and Petai

Jengkol and petai are popular foods in many regions. Despite their distinctive taste, jengkol contains jengkolic acid, which can trigger urinary tract problems, such as painful urination, and even kidney failure if consumed excessively. Petai, although relatively safer, still contains substances that may cause strong odor and digestive discomfort in some individuals.

3. Fish with High Histamine Levels

Several types of marine fish, such as mackerel tuna and skipjack, can develop high levels of histamine if not properly stored. Excessive histamine may cause poisoning with symptoms like skin rashes, dizziness, headaches, and even difficulty breathing. Although often regarded as mild poisoning, this condition can be dangerous for sensitive individuals.

4. Shellfish and Certain Seafood

Shellfish and other types of seafood harvested from polluted waters may contain heavy metals or natural toxins such as saxitoxin. Consuming shellfish from contaminated areas can lead to diarrhea, vomiting, and in severe cases, acute poisoning.

5. Noni Fruit and Other Unripe Fruits

Some people believe noni fruit has health benefits. However, consuming it excessively can negatively affect the liver due to its anthraquinone content. Additionally, certain unripe fruits such as young jackfruit or unripe bananas contain compounds that may irritate the stomach.

Factors Contributing to Consumption

Several reasons explain why these toxic foods are still consumed, including:

• Tradition and culture: Many of these foods have been part of local culinary heritage for generations.
• Lack of awareness: Not everyone understands the risks of toxins in certain foods.
• Improper processing: Incorrect cooking methods increase the risk of toxins remaining in the food.

Preventive Measures

To reduce the risks associated with consuming toxic foods, the following steps can be taken:

1. Public education on proper food preparation methods.
2. Government monitoring of high-risk food products.
3. Implementation of hygiene standards in food processing and storage.
4. Greater consumer awareness in choosing food ingredients, especially seafood and bitter cassava.

Conclusion

Toxic foods remain part of daily consumption in Indonesia, whether due to cultural traditions or lack of knowledge. With proper education, awareness, and correct processing, the risks from these foods can be minimized. Safety and health must always be prioritized in every food choice, without sacrificing the richness of Indonesian culinary heritage.  

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