Filipinos love kangkong very much. Whether it’s stir fried, adobo or used in sinigang, it is considered as one of their favorite vegetables. Kangkong is a “super food” that contains a lot of nutrients and vitamins. According to a recent study, it belongs to a noxious weed, which are harmful. It has been designated by an agricultural authority as one that is injurious to agricultural or crops, natural habitats or ecosystems, or humans or livestock.
Most of those weeds have been introduced to the ecosystem by ignorance, mismanagement or accident.
They are aggressively growing plants, they multiple very quickly without natural controls and display adverse effects through contact or ingestion.
Some things you must know about kangkong:
Be very careful on how you cook and eat it, because you can end up with a case of Fasciolopsiasis, which is a condition caused by the Fasciolopsis buski, a large parasitic intestinal fluke that can be found as larval cysts laid on the water spinach and some other water vegetables.
In humans and pigs, the cysts releases the fluke which goes to the wall of the intestine. It causes abdominal pain, indigestion and also some allergic reactions.
Untreated cases can be fatal for our health. In order to protect yourself, fry or boil it properly.