Newsgroup: it.salute
Titolo: tossicita delle cicerchie

Ho letto da qualche parte che le cicerchie possono provocare danni
neurologici a causa di una sostanza in esse contenuta. Allora mi
chiedo: ci sono altri legumi che possano avere una sostanzxa tossica
simile, come ad esempio, i ceci ?

 ha scritto nel messaggio 
news:47909fff-1da9-4782...@g3g2000pre.googlegroups.com...
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Le "cicerchie" sono le fave?

*marco*:
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Ho mangiato zuppa di cicerchie di recente e sono ancora vivo. :D
Comunque, sapevo dei fagioli rossi, ma una buona cottura elimina il 
problema.
http://www.foodreference.com/html/artredkidneybeanpoisoning.html

 Le "cicerchie" sono le fave?
No.

 No.
Ok.  Io ho trovato questo:
http://yogurtzine.blogspot.com/2007/10/cicerchia-deliziosa-o-velenosa.html
Ciao Laura 

 
http://yogurtzine.blogspot.com/2007/10/cicerchia-deliziosa-o-velenosa.html
Come natura crea!!!
Non ci resta che sperare in qualche buon OGM :DDD
Scherzi a parte, si parla di rischi per consumi abbondanti e 
prolungati,
300 g e più al giorno, a quanto leggo.
http://www.europass.parma.it/page.asp?IDCategoria=553&IDSezione=0&ID=94363
Ma, a quanto pare, il bicarbonato ci salverà! :DDDDDD
con un buon ammollo, gettando l'acqua prima della cottura...
Vedi
ABSTRACT
Effects of different processing techniques on the neurotoxin, -ODAP 
(-N-oxalyl-L-2,3-diaminopropionic acid), and the anti-nutritional 
compounds (phytate, polyphenols, trypsin and amylase inhibitors, and 
lectins) within four lines of Lathyrus sativus(high-, medium- and 
low-ODAP, and so-called ODAP-free) were investigated. Soaking of seeds 
in various media reduced the contents of these compounds to a varying 
and significant extent; losses were higher in freshly boiled water, 
alkaline and tamarind solutions than after soaking in drinking water. 
The highest losses in boiled water (65-70%) were observed for -ODAP, 
followed by trypsin inhibitors (42-48%) and polyphenols (30-37%). 
Ordinary cooking and pressure cooking of pre-soaked seeds were found to 
be most effective in reducing the levels of all the natural toxicants 
examined, whilst fermentation and germination were more effective in 
destroying both of the enzyme inhibitors (amylase inhibitors by 69-71%; 
trypsin inhibitors by 65-66%) than either phytates or polyphenols. 
Lectins were not affected by most of these processes except by pressure 
cooking and fermentation. Dehusking of pre-soaked seeds significantly 
reduced -ODAP levels, but this reduction was lower for the 
anti-nutrients. These findings and the high water solubility suggest 
that a simple and effective means of detoxifyingLathyrusby removing 
this neurotoxic amino acid may be practicable.
Received: 25 January 1995; Revised: 4 September 1995; Accepted: 3 
November 1995
http://www3.interscience.wiley.com/journal/16202/abstract?CRETRY=1&SRETRY=0
Vedi anche
http://it.wikipedia.org/wiki/Cicerchia#Elementi_nutritivi_e_tossici
" Il malanno è stato riscontrato dopo le carestie in Europa (Francia, 
Spagna, Germania), nel Nordafrica, nell'Asia meridionale ed è ancora 
persistente in Eritrea, Etiopia ed Afghanistan quando il seme di 
Lathyrus diviene la fonte esclusiva o principale di nutrimento per 
lunghi periodi."
http://www.drugs.com/npp/lathyrus.html
 "...ingestion of certain species, particularly L. sativus , L. cicera 
, and L. clymenum , can result in a toxic syndrome known as 
neurolathyrism. This disease has been recognized for more than a 
century in Europe, Africa and Asia; most commonly in Asia."
http://www.bioline.org.br/request?nd06009
"EFFECTS OF BLANCHING AND SOAKING ON SOME PHYSICAL CHARACTERISTICS OF 
GRASS PEA (LATHYRUS SATIVUS)"
"...Although a higher level of leached solids in the present study may 
reduce nutrient contents such as vitamins, minerals and amino acids, it 
also reduces the level of anti-nutritional factors, particularly the 
neurotoxin β-ODAP and may be beneficial in preparing safe grass pea 
foods [11]. In a separate study, soaking and cooking treatments reduced 
the contents of anti-nutritional factors of grass pea and winged bean 
seeds [12, 13, 14]. In the present study, a significant positive 
correlation was observed between the time for soaking and swelling 
power, water absorption and leached solids [10]...."
Anche per altri legumi, del resto
http://www.emeraldinsight.com/10.1108/00346650810920187
". Maximum reduction of phytic acid (78.055) and tannin (65.81 per 
cent) was found for sodium bicarbonate soaking followed by cooking. "

 Ho mangiato zuppa di cicerchie di recente e sono ancora vivo. :D
Dicono che abbiano effetti gassosi (chi non ricorda il mitico Severino
Cicerchia in "Il ragazzo di campagna"?). Diciamo che e' possibile che,
chi sta intorno, rischi la vita per intossicazione... :-D
bye G.L.
-- 
"E' assolutamente evidente che l'arte del cinema si ispira
alla vita, mentre la vita si ispira alla TV" - Woody Allen