The morning news. [volume] (Savannah, Ga.) 1887-1900, 1896-12-20
POIsONs IN EVERYDAY FOOD.
From the New York Tribune.

From the New York Tribune.
One of the curious and little knwon
facts brought to light by recent investiga-
tons 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
1t 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 constituents of any one food.
they do exist, and are poisons of a dead
ly sort. Concentrated, the amount of poi
son that is taken into the sytem during
an average lifetime would be sufficient to
XIII an army instantly. Yet the extremely
minute fragments absorbed during each
meal not only do no harm, but seem al
most health-giving. At least it is certain
that many of the most dangerous and de-
structive substances known exist in tam
gible quantities in some of the most val
ued foods.
Foods that contain the worst pojsons in
these tiny quantities may be eaten con-
stantIy without any unfortunate results.
mere IS no more popular and widely used
1000 than the potato. In Ireland, in GER
tain dlsticts, little else is eaten, and the
peasants thrive wonderfully on them, Yet
the potato belongs to the same botanical
class as the deadly nightshade, and has
In 1t the same poisonous element.
Many other vegetables have the same
curious quality. In nearly every vegeta-
Die and fruit that grows above the ground
except the cabbage class, what are known
as vegetable acids exist. There is a diff
terent one In each vegetable and variety
OF fruit, and all are deadly poisons New
ertheless, it would be impossible to get a
sufficient quantity into the stomach at a
single meal to do even the slightest in
jury, and the gastric Juice absorb ana
Ienuers harmless these poisons unfail-
ingly.
1apioca is another food substance that
contains poinson. This has long been
known. The fact was again called to the
attention of scientists by Henry M. STAN
ley who carried in his kit on one of his
journeys in the Dark Continent" large
quantity of tapioca, and had the opportII-
nifty to detect the danger in its use when
not properly prepared Under proper ron,
ditions tapioca is not harmful. but noison
Is present in IL in such large quantity
that many precautions should be taken.
Even beer has its portion of poison. a
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 iulce
commercially prepared this substance is
~ 40 ehN AobOAdAOl anu mixed with
q disregard of the way nature does IL
The natural juice Of the lemon is NOT in
the least poisonous, even taken in large
quantities, but lemon juice Chemically
made as 1t frequently is for the trade
needs to be looked warily at
Bitter almonds have poison In them 10
such pereeptible extent that actual cases
OF poisoning are on record. Strawberries
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 peo-
pie are affected quickly by even a fer
strawberries. Lobsters shellfsh and crabs
possess an irritant poison which produces
nausea, vomiting and general depression
In addition to skin eruptions. In ice-creano
Is sometimes to be found tyrotoxicon. ana
clam ehowder. made under the best con
ditions, often has ptomalnes Of a vir,,ient
and dangerous sort.
Cases have gone on record In Franco Of
diseases caused by the eating Of rye bread
In these Instances the grain became n,,stv
on the stalk, and was made into flour wifi
out Its mustiness having been noticed
From this mustiness. which Is not al III
perceptble Ia the bread the powerful nois-
on ergot arises causing eventuallv n
snfhcieht OF this bread IL taken mo tbe
system, paralysis Of the extremltles.