Tinapak-tapakan na 'nami,' ligtas ba kainin? | Dami Mong Alam, Kuya Kim! - video Dailymotion

GMA Public Affairs

Aired (February 1, 2025): Ano ang 'nami'? At ligtas din bang kainin ang root crop na ito? Panoorin ang video.

Transcript

00:00How do you know if your food is

00:06washed, squeezed, and even stepped on?

00:15In this video with 21 million views, I showed how a food is prepared in the province.

00:24Food is prepared in the middle of the jungle, in the middle of the rainforest.

00:28And the method they use is very primitive, but they have learned it for hundreds of years.

00:33Trial and error.

00:35People in the comment section seem curious, what is this?

00:39But what we learned is that the root crop that is in the video needs to be prepared

00:44before eating because there is a risk.

00:47You can't breathe anymore.

00:49The mouth of the person who ate it will just swallow it.

00:52Then the breathing will stop.

01:02In the province of Occidental Mindoro, this is the first video.

01:06Do you know what root crop is this?

01:08For us, sir, it's called Namok.

01:11Namok in Bicol.

01:12Namok, Namik.

01:13Namik, yes.

01:14That's right, Namik in Bicol.

01:15And do you know how to prepare Namok?

01:17Yes, sir.

01:18Is it delicious?

01:19It's delicious, sir.

01:20We cook it with coconut milk.

01:21You cook it with coconut milk?

01:22Yes.

01:23But you know, right?

01:24This Namik, when it is prepared,

01:25It's tasty.

01:26It's tasty.

01:27Yes, sir.

01:28Do you know how to cook Namik?

01:29No, sir.

01:30We know how to cook it because my grandfather grew it.

01:33Namik has a tuber or specialized storage stem that grows underground,

01:38where its nutrients are stored.

01:40Namik is tasty when eaten raw

01:43because of the saponins, a group of organic compounds,

01:46that have a bitter and sweet taste.

01:48It has cyanogenic compounds that, when eaten by humans,

01:52can cause cyanide poisoning.

01:54If it's cyanide, it will stop breathing.

01:57That's why it's deadly.

01:58You won't be able to breathe.

02:00Sometimes, there's no vinegar.

02:01You won't be able to breathe.

02:03The mouth of the person who ate it will be swollen.

02:06Then the breathing will stop.

02:08That's what kills humans.

02:10That's why it's deadly.

02:12We met the video uploader, Romaline,

02:15on her Facebook page, Romaline Vlogs.

02:18She lives in the province and feeds her fellow villagers.

02:22We learned how to eat carrots

02:25because we live in a forest near the mountains.

02:29When we were kids,

02:31this is what we wanted to eat

02:33because we were losing weight.

02:36In this video that gained 21 million views,

02:38I showed how to eat the fruit root or root crop,

02:42which is called nami or carrot,

02:44before cooking it and eating it.

02:46It needs to be squeezed well

02:48because it can be poisoned.

02:50It has cyanogenic compounds

02:52that, when eaten by humans,

02:54can cause cyanide poisoning.

02:56You won't be able to breathe.

02:57The mouth of the person who ate it will be swollen.

03:00Then the breathing will stop.

03:03They know that nami can be poisoned.

03:07That's why they do a thorough process

03:09before eating it.

03:11They start by slicing it thinly.

03:13There are holes in it

03:15and there's plastic in it

03:17along with water

03:19so that it can be soaked for 3 days.

03:22We'll put a piece of wood

03:26so that the juice of the nami will come out

03:28and the poisoned juice will come out.

03:33After 3 days,

03:35we'll put it in a sack or net.

03:39We'll put it in rubbing water

03:43and we'll tap it

03:45so that the juice will come out.

03:53We'll repeat the process

03:55until the water is clear.

03:58We'll put it in a bag

04:00so that it can be washed.

04:03After 1 day and 1 night,

04:06we'll take it out to dry it.

04:09We can now cook and eat it.

04:14It usually takes 3 days

04:16to dry it before cooking.

04:20Now, we'll stick it around the pot

04:23to cook it.

04:26That's why we put it here

04:28on the side

04:29so that it won't burn

04:31and it will cook evenly.

04:37We'll cook it on high heat

04:39until it turns yellow.

04:42Let's eat!

04:55This has been practiced for generations.

04:57It's been done for hundreds of years.

04:59If we're not sure

05:00how to prepare a meal,

05:02let's just avoid it.

05:03We might die

05:04or get poisoned.

05:06There are studies

05:07published by the

05:08Biomed Central Journal

05:09that prove

05:10that the process of slicing,

05:13peeling,

05:15squeezing,

05:17and drying

05:18and steaming nami

05:20is the right way

05:21to get rid of

05:22the serogenic compounds of nami.

05:24There is a correct way

05:26to prepare root crops

05:28like this.

05:30So, if you don't know how,

05:33don't try.

05:34Ask around

05:35or make sure

05:36that you know

05:37how to prepare it.

05:38Don't just look at it.

05:40Just try it.

05:41Do you eat cassava cake?

05:43Do you know that

05:44root crop cassava

05:45or kamoting kahoy

05:46is similar to nami.

05:47If eaten raw or undercooked,

05:49it can be poisonous.

05:51There are cyanogenic glycosides

05:53that become cyanide

05:54when dissolved in the body.

05:56But since kamoting kahoy

05:57is part of the long history

05:59of our Filipinos,

06:01the past generation learned

06:03how to safely prepare it.

06:05And now,

06:06this is one of the

06:07popular Filipino breakfasts.

06:09Come, let's eat.

06:29If you like this video,

06:31please subscribe.

06:33See you next time.

Tinapak-tapakan na 'nami,' ligtas ba kainin? | Dami Mong Alam, Kuya Kim!

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