評論
打印
Why don’t we get a reaction when we eat cashew nuts, then? The irritants are found in the shell oil, but not in the nuts themselves.
那當我們吃腰果時為什么沒有反應呢？那是因為刺激物質存在于外殼油脂中，而果仁中卻不含有。
Handling the shell or eating a nut with shell oil on it can cause the reaction.
所以處理外殼或者吃帶有外殼油脂的腰果時，就會引起（瘙癢）反應。
This is why they’re sold shelled, but why are they roasted?
這就是為什么腰果不帶殼售賣的原因，但是又為什么要烤熟呢？
Roasting at high temperature destroys the shell oil, so commercially sold nuts will not trigger a reaction.
因為高溫烘烤可以破壞果殼油脂，所以商業銷售的腰果仁不會造成反應。
But, cashew nuts that are still in the shell or that are shelled and roasted at home at lower temperatures may be contaminated with the oil, so, shelling raw cashews is about as much fun as handling poison ivy.
帶殼的或者在家中去殼并低溫烘烤后的腰果可能仍會受到果殼油脂的污染，所以給生腰果去殼和處理毒葛一樣有趣。
譯文來自網絡
