A perfect night out shattered in seconds. A stylish restaurant, beautiful plates—then the salad started to move.
Tiny black specks we thought were seeds turned into a nightmare. The waiter went pale. My friend panicked, and we called an ambulance, terrified of what we might have already eaten.
At the hospital, doctors took it seriously: tests, preventive medication, and a long wait. They explained that insect eggs can sometimes end up on unwashed greens or poorly stored food. Serious infections are rare—but the risk is real.
We were physically fine, but shaken. The restaurant apologized and refunded us, but fear like that can’t be compensated.
Now we inspect every leaf and berry twice. This isn’t paranoia—it’s awareness. Food should nourish, not terrify, and one moment was enough to change how we look at every plate.