|Subject: Poison||post id:
|Is it true that the nut inside
Peaches, Nectarines etc is highly
|Subject: re: Poison||post id:
|The pits or seeds of many fruits
contain cyanide, which makes them toxic|
Cyanide is commonly thought of as a gas, but you also can be poisoned by it if you ingest wild
cherry syrup, prussic acid, bitter almond oil, or large amounts of apricot pits. Cherry seeds,
peach and plum pits, corn, chickpeas, cashews, and some other fruits and vegetables contain
cyanogenic (i.e., cyanide-forming) glycosides (such as amygdalin) that release hydrogen cyanide when chewed or digested. As a result, some cyanide can also be found in fruit jams that contain these pit and pip extracts, such as quince. However, since the concentration of cyanide in these compounds is small, accidental cyanide poisoning from a food source is rare. But, if the correct materials are deliberately concentrated it can make an effective poison, as the Romans and Egyptians knew. They used to grind up peach kernels to make poisons.
|From: Zardoz ®|
What's the poison in apple pips ?|
There is cyanide in apple pips, but not enough to be toxic. So don't worry about eating your apple core, you won't die!
The characteristic flavour that you get chewing the seeds, just like bitter almonds, comes from the cyanide. Technically speaking, it is more correct to say that the seeds contain cyanogenic substances that produce cyanide when hydrolysed by the appropriate enzymes, once the seeds are damaged and exposed to air. This happens when they are crushed and may also happen in the gut.
The most dangerous plant with respect to cyanide poisoning is cherry laurel, very widely planted in the UK. People have also been poisoned by almond and apricot kernels.