Kansas City daily journal. [volume] (Kansas City, Mo.) 1892-1897, 1897-01-18
poIsoNs IN EVERYDAY FOOD.
InfinitesimaI in Quantity, hut Viru-
lent If Concentrated.

From the New York Tribune.
One of the curious and little known facts
brought to light by recent Investigations is
that in almost every kind of food some
small amount of poison is to be found.
Often the quantity is so small that chemi-
cal 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 otl'er
constituents of any one food, they do exist
and are pOiSonS OF a deadly sort. Concen-
trated the amount of poison that is taken
into the system during an average lie
time would be sufficient to kill an army
instantly. Yet the extremely minute frag-
ments absorbed during each meal not only
do not harm, but seem almost health-giv-
ing. At least 1t is certain that many of
the most dangerous and destructive SUBJ
stances known exist in tangible quantities
in some of the most valued foods.
Foods that contain the worst poisons in
these tiny quantities may be eaten con-
stanuy without any unfortunate results.
There is no more popular and widely used
food than the potato. In Ireland, in GER
tain districts, 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 vegetable
and fruit that grows above the ground, ex-
cept the cabbage class, what are known as
ferent one in each vegetable and variety
of fruit, and all are deadly poisons. Never
theless, it would be impossible to get u suf-
ticient quantity into the stomach at
single meal to do even the slightest in
jury and the gastric juice absorbs and
renders harmless these poisons unfailing-
ly.
Tapioca is another food substance that
contains poison. This has long been
known. The fact was again called to the
attention of scientists by Henry NJ. Stan
ley, who carried in his kit on one of his
journeys in the Dark continent a large
| quantity of tapioca, and had the opportu-
not properly prepared. Under proper con-
| ditions tapioca Is not harmful. but poison
| is present in it 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 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 a 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 perceptibe 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 few
| Strawberries. Lobsters shelltish and crabs
possess an irritant poison which produces
| nausea vomiting and general depression,
| in addition to skin eruptions. In Ice cream
| is sometimes to be found tyrotoXicon, and
clam chowder, made under the best condi;
| tions often has ptomaines of virulent
| and dangerous sort.
| Cases have gone on record in France OF
| diseases caused by the eating of rye bread
| In these instances the grain became musty
| ON the stalk and was made into flour with
| out its mustiness having been snoticed
| From this mustiness, which is not at al
| perceptibIe in the bread. the powerful pois
| on ergot arises. causing eventually, If suf
| fiCient of this bread is taken into the sys
| TEN, paralysis of the eXtremities.