Filipinos love kangkong. Whether it’s mix broiled, adobo or utilized as a part of sinigang, it’s considered as one of their most loved vegetable.
Kangkong is in fact a “superfood” containing various supplements and vitamins.
In any case, a late study demonstrates that Kangkong or water spinach has a place with a toxic weed.
These gathering of weeds are unsafe and has been assigned by a farming power as one that is harmful to rural or crops, common living spaces or biological systems, or people or domesticated animals.
Most harmful weeds have been brought into a biological system by numbness, botch, or mishap.
Normally they are plants that become forcefully, duplicate rapidly without characteristic controls and show unfavorable impacts through contact or ingestion.
Here are the things you should think about KANGKONG
You should be watchful on how you cook and eat it, or you could wind up with an instance of Fasciolopsiasis, a condition created by the Fasciolopsis buski, a substantial parasitic intestinal fluke that can be found as larval growths laid on the water spinach and other water vegetables in the hope that a reckless human will consume it raw.
In humans and pigs, the cysts release the fluke that anchors itself to the wall of the intestine and causes indigestion, allergic reactions and abdominal pain.
It’s a total gross-out and untreated cases can be fatal, so it’s recommended to fry or boil it properly before serving.