Famous neurologist warns about fish and canned food: Cooking doesn't cure it, it contains deadly toxins
Dr. Chen stated that large tropical reef fish should be avoided, warning about a powerful neurotoxin called ciguatoxin, which passes from algae in coral reefs into the fish's bodies and accumulates over time.
"EASY TO MISDIAGNOSIS"Ciguatoxin poisoning can be easy to misdiagnose and can present with strange symptoms, such as a sudden burning sensation followed by cold, tingling, dizziness, and recurring nightmares. In some people, it can also lead to chronic nerve damage, Chen said.
Moreover, cooking the fish isn't a solution because ciguatoxin is heat-stable, meaning it doesn't get destroyed by cooking. Chen explained that the liver and caviar of large predatory fish should be avoided, especially.
CANNED FOOD WARNINGCans that are swollen, cracked, or have deep dents are also a major red flag, Chen says. This could indicate the presence of bacteria that produce the deadly botulinum toxin, which can block signals from nerves to muscles, leading to paralysis, vision loss, and respiratory failure.
The scariest part is that botulinum toxin has no taste or smell. Furthermore, simply heating the food isn't always enough. Chen said the only solution in this case is to throw away the suspect can without a second thought.
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