Filipinos adore kangkong – it’s their favorite vegetable, no matter if it’s stir-fried or used in sinigang. Kangkong is a superfood that is rich in essential nutrients, but a new study suggests that the vegetable is a noxious weed. These weeds are very harmful and are classified as detrimental to crops, natural habitats or ecosystem, humans and livestock.

Noxious weeds are usually introduced to an ecosystem by ignorance, mismanagement or accident. They grow very fast, multiply without control and have adverse effects when ingested.

You must be very careful when preparing kangkong or you will end up with fasciolopsiasis. This condition is caused by the Fasciolopsisbuski, a parasitic intestinal fluke that can be found in larval cysts on kangkong and other water vegetables. The cysts release the fluke when the vegetable is ingested and it anchors on the walls of the host’s intestines causing symptoms such as abdominal pain, indigestion as well as allergic reactions.

The consequences of eating improperly prepared kangkong can be fatal, which is why experts recommend stir-frying it before consumption. Better to be safe than sorry!