ツマを嫁に食わすな

その気がなくても、体の中で思いがけない物質が出来てしまうケースがある。

Poisoning by the red alga 'ogonori' (Gracilaria verrucosa) on the Nojima Coast, Yokohama, Kanagawa Prefecture, Japan.

Noguchi T, Matsui T, Miyazawa K, Asakawa M, Iijima N, Shida Y, Fuse M, Hosaka Y, Kirigaya C, Watabe K, et al.

Laboratory of Marine Biochemistry, Faculty of Agriculture, University of Tokyo, Japan.


A food poisoning case due to the ingestion of 'ogonori', an edible red alga, occurred at Yokohama, Kanagawa Prefecture, Japan, in late October 1993, resulting in two victims, including one death (female). No causative agent present in the ogonori was found from a routine bioassay for marine toxins. From the production of increased amounts of prostaglandins (PGs), mainly PGE2, by the alga on stimulation by cutting or soaking in fresh water, and further increase of PGE2 by addition of arachidonic acid, it appeared that an enzyme, probably fatty acid cyclooxygenase, in the ogonori and the body of the victim, was acting on the highly unsaturated fatty acids in the oil of the ingested seafood and in the blood hemorrhaged from the stomach of the victim. This resulted in the production of over 30 mg of PGE2 and small amounts of other PGs in a comparatively short time. With this dosage the victim suffered from nausea, vomiting, and hypotension, and died of hypotensive shock. PGE2 seems to work more selectively on females. This type of poisoning is very unusual, and differs from the more familiar forms of poisoning occurring after ingestion of marine organisms.

Toxicon. 1994 Dec;32(12):1533-8.


刺身のツマや海藻サラダですっかりおなじみになったオゴノリは、紅藻類オゴノリ科の海藻で、静かな内湾を中心に、全国の海岸に分布しています。
生の時は暗褐色をしていますが、石灰水に漬け込むことで鮮緑色になり、このときの石灰分を水でさらして除いたものが、刺身のツマとして用いられます。寒天の材料としても使われ、一名オゴ、ウゴ、ナゴヤなどとも呼ばれます。
生で食べてはいけない海藻ですので、必ず石灰処理をしたものを食べる様にして下さい。（業者が加工したものは石灰処理してありますので大丈夫です）

http://www.kaneryo.co.jp/kaiso/ogonori.html

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生のオゴノリは、流通には乗らないはずだが、自家採集やもらい物には要注意である。妊婦に食わすと、あの団体がやってくるかも。