KWA-ZULU NATAL – Wild fruit and greens are extremely consumed in rural areas and are wealthy in micronutrients and antioxidants – however they may also be lethal.
In 2014 4 members of a Gauteng household died after consuming toxic mushrooms and in 2012 5 members of a Durban household died additionally after consuming these killer mushrooms. It was reported that 10 folks in Zimbabwe died from consuming poisonous mushrooms that sprouted after heavy rains earlier this yr.
Well being practitioner Dr Nomasonto Malinga warned folks to keep away from wild mushrooms, describing them as a “silent killer”.
Zintombi Shozi, 58, grew up consuming wild fruit and greens. “They by no means made me sick. I believe they’ve a lot of nutrients which our our bodies want. I nonetheless ship my youngsters to choose them for me. I eat crops like wild plums, bitterbos, momordica foetida, amatulwa and water boundaries.”
Thobani Myeni mentioned wild crops had been an necessary supply of meals in rural areas. “We don’t go hungry if we now have them. My mom cooks (imbuya) amaranthus hybrids along with (uqadolo) bidens pilosa and it has by no means prompted us any sickness. I nonetheless get pleasure from amatulwa and ubhici.”
Dr Malinga mentioned when food is scarce, wild fruit and greens tackle an necessary position within the weight loss plan of individuals in rural areas however cautioned that it is very important first rinse them earlier than consuming them.
An edited model of this story was revealed by Health24.