The Worthington advance. [volume] (Worthington, Minn.) 1874-1908, 1896-12-31
PolsoNs IN EVERY FOOD ),

P0iSoNs IN EVERY FOOD.
Inanitesimal in ousntlty, But vlrulens II
Concentrated. {%
One of the curious and little-known
facts brought to light by recent in-s
vestigations is that in almost every kind
of food some small amount of poison is
to be found. Often the quantity is SO
small that chemical analysis does not
reveal it, and it is only discovered by
certain effects upon the human system
under certain conditions. Small as
these quantities of poison are, however,
in comparison with the other constitu-
ents of any one food, they do exist, and
are poisons of deadly sort. Concen-
trated, the amount of poison that is
taken into the system during an average
lifetime would be sufficient to kill an
army instantly. Yet the extremely
minute fragments absorbed during each
meal not only do not harm, but seem al
most health-giving. At least, it is Ger
tain that many of the most dangerous
and destructive substances known exist
in tangible quantities in some of the
most valued foods.
Foods that con tain the worst poisons
in these tiny quantities may be eaten
constantly without any unfortunate re-
suits. There is no more popular and
widely used food than the potato. In
Ireland, in certain districts, little else
is eaten, and the peasants thrive won
derfully on them. Yet the potato be-
longs to the same botanical class as the
deadly nightshade, and has in it the
same poisonous element.
Many other vegetables have the same
curious quality. In nearly every vege-
table and fruit that grows above the
ground, except the cabbage class, what
ore known as vegetable acids exist.
There is different one in each vegeta-
bic and variety of fruit, and all are
deadly poisons. Nevertheless, it would
b.. impossible to get sufficient guam
tity into the stomach at a single meal to
do even the slightest injury, and the
gastric juice absorbs and renders HARM
less these poisons unfailingly.
Tapioca is another food substance
that contains poison. This has long
teen known. The fact was again called
to the attention of scientists by Henry
NJ. Stanley, who carried in his kit on one
of his journeys in the Ozark Continent"
a large quantity of tapioca, and had
the opportunity to detect the danger
in it's use when not properly prepared.
Under proper conditions tapioca is no:
harmful, but poison is present in 1T In
such large quantity that many pre-
cautions should be taken.
Even beer has its portion of poison.
substance known as picro-toxin.
Lemon juice contains a virulent and
dangerous element-citric acid-and in
many of the lemon drops and bottles OF
lemon juice commercially prepared this
substance is made up in the laboratory
and mixed with disregard of the way
nature does it. The natural juice OF the
lemon is not in the least poisonous, even
taken in large quantities, but lemon
juice chemically made, as it frequently
is for the trade, needs to be looked
warily at.
Bitter almonds have poison in them to
such a perceptible extent that actual
CGSOS VI UAS oAA WYE vs. ~s~~'
berries and rhubarb contain oxalic acid.
This, as almost everybody knows, Is one
of the most deadly and rapid poisons,
when used in any appreciable quantity
Certain people are affected quickly by
even q few strawberries. HOLSTERS,
shellfish and crabs possess an irritant
poison which produces nausea, vomit'
ing and general depression, in addition
to skin eruptions. In ice cream is some.
times to be found tyrotoxicon, and
clam chowder, made under the best con-
ditions, often has ptomaines of viru'
lent and dangerous sort.
Cases have gone on record in France
of diseases caused by the eating OF rye
bread. In these instances the grain be-
came musty on the stalk, and was made
into flour without its mustiness having
been noticed. From this mustiness,
which is not at I'LL perccptible in the
bread, the powerful poison crgot arises,
causing eventually, if sufficient OF this
bread is taken into the system, paralysis
- 1ho o~+roro;+;oe-N " Tribune