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BTD Forums  /  Nonnie Clubhouse  /  Malanga Grown in Mexico
Posted by: Seraffa, Tuesday, October 22, 2013, 12:00am
Please folks, be careful: my diamond food is starting to make me vomit every time I eat it. Its thin skin can allow a lot of pesticides into its bulb, I think. This summer I ate  Jicama with thin skin also and my sinuses burned afterwards.....

I couldn't find any articles about pesticides used on malanga in Mexico.
Posted by: Chloe, Tuesday, October 22, 2013, 12:17am; Reply: 1
You should probably soak all questionable food really well and avoid what you know has made you sick.

Pesticides in Mexico


http://www.multinationalmonitor.org/hyper/issues/1988/10/mm1088_06.html

http://www.ncbi.nlm.nih.gov/pubmed/8776984


http://www.accessdata.fda.gov/cms_ia/importalert_258.html
Posted by: C_Sharp, Tuesday, October 22, 2013, 12:28am; Reply: 2
With malanaga I am more concerned with the poison it naturally contains than the ones added to it.

Are you fully cooking it to destroy the poison? Are you removing the outer skin?
Posted by: Seraffa, Tuesday, October 22, 2013, 4:31am; Reply: 3
Yes I am fully cooking it and always removed the peel and it never, ever bothered me until a month ago. Kroger used to get malanga from Puerto Rico or Dominica, and now it's importing it from Mexico. I think Fiesta is importing from Mexico also. At Fiesta it is 70 cents more per pound to buy. I don't have a better source of malanga yet, so........this may be adios!
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