Are Apple Seeds Poisonous? Are Apple Seeds Poisonous? Are Apple Seeds Poisonous? Cyanide in Apple Seeds Apple seeds contain amygdalin, which decomposes into toxic benzaldehyde and prussic acid (hydrogen cyanide. However, humans are able to detoxify small amounts of these chemicals. Image Source/Getty Images Updated October 24, 2016. Question: Do Apple Seeds Contain Poison? Apples, along with cherries, peaches and almonds, are members of the rose family. The seeds of apples and these other fruits contain natural chemicals that are toxic to some animals. Are they poisonous to humans? Here's a look at the toxicity of apple seeds. Toxicity of Apple Seeds Apple seeds do contain a small amount of cyanide , which is a lethal poison, but you are protected from the toxin by the hard seed coating. If you eat whole apple seeds, they pass through your digestive system relatively untouched. If you chew the seeds thoroughly, you will be exposed to the chemicals inside the seeds, but the dose of toxins in an apple is small enough that your body can easily detoxify it. How Many Apple Seeds Does It Take to Kill You?

Cyanide is deadly at a dose of about 1 milligram per kilogram of body weight. On average, an apple seed contains 0.49 mg of cyanogenic compounds. The number of seeds per apple varies, but an apple with 8 seeds therefore contains about 3.92 milligrams of cyanide. continue reading below our video Test Your General Science Knowledge A person weighing 70 kilograms would needs to eat 143 seeds to reach the lethal dose, or about 18 whole apples. Reference: Juniper BE, Mabberley DJ (2006). The Story of the Apple. Timber Press. p. 20. ISBN 0881927848. Are Apple Seeds Poisonous? Are Apple Seeds Poisonous? Email addresses will not be shared with 3rd parties. See privacy policy Thank you. Your message has been sent. OK We're sorry, an error occurred. We are unable to collect your feedback at this time. However, your feedback is important to us. Please try again later. Close Read This Next Overview Apples are a popular and healthy fruit that are a big part of American culture and history.

Through resilient genetic diversity, apples are easy to cultivate and tailor to certain tastes. They are also healthy, with antioxidant properties that help protect against cancer-inducing oxidative damage that can lead to various health problems. The saying “an apple a day keeps the doctor away” has withstood the test of time because of the impressive health profile of apples. But as you bite deep into an apple, reaching its core, you are confronted with something not so sweet: tiny black seeds. Unlike the sweet tang of the fruit, the tiny black seeds found in an apple’s core are another story. They contain amygdalin , a substance that releases cyanide when it comes into contact with human digestive enzymes, but acute toxicity is rare with accidental ingestion of seeds. How Cyanide Works Cyanide is a chemical that has gained infamy as one of the deadliest poisons with a long history in chemical warfare and mass suicide. Many compounds that contain cyanide — called cyanoglycosides — are found in nature, often in fruit seeds. Amygdalin is one of these. Apple seeds, as well as many other fruit seeds or pits, have a strong outer layer that is resistant to digestive juices.

But if you chew the seeds, amygdalin could be released in the body and produce cyanide. Small amounts can be detoxified by enzymes in your body, but large amounts can be dangerous. How Much Cyanide Is Lethal? According to the Centers for Disease Control and Prevention , 1-2 mg/kg is a fatal oral dose of cyanide for a 154 lbs. (70 kg) man. You would need to finely chew and eat about 200 apple seeds, or about 20 apple cores, to receive a fatal dose. The Agency for Toxic Substances & Disease Registry says that exposure to even small amounts of cyanide can be dangerous. Exposure to cyanide can harm the heart and brain, and even lead to coma and death. They add that people should avoid eating the seeds of apples, and pits of peaches, apricots, and cherries. Symptoms of cyanide poisoning can occur rapidly. They can include shortness of breath and seizures, both of which can lead to loss of consciousness. What About Apple Seed Oil? Apple seed oil is a byproduct of juice processing, and is made from the raw apple pomace.

People use it for its fragrance, as well as to condition hair and calm skin inflammation. Some studies suggest that it’s also a good source of antioxidants and shows some potential as an anti-cancer agent. Another study found apple seed oil to be active against bacteria and yeast. The amount of amygdalin found in apple seed oil is generally very small. The Takeaway Apple seeds contain amygdalin, a substance that releases cyanide into the blood stream when chewed and digested. When comparing the amount of cyanide present in apple seeds with the amount needed to induce death, apple seeds in small amounts do not contain enough cyanide to cause harm. However, it is better to spit out seeds to avoid any potential issues. Apple Seed Toxicity | LIVESTRONG.COM Apple Seed Toxicity Last Updated: Feb 01, 2014 Penny Kendall Penny Kendall is a writer with more than 25 years of experience writing in health care and public policy. She has a Bachelor's Degree in English from the University of Texas and a Diploma in nursing from Brackenridge Hospital School of Nursing. Her experience includes advocacy for persons with disabilities.

Whole and halved apple with seeds Photo Credit whitetag/iStock/Getty Images "An apple a day keeps the doctor away." True enough. However, apple seeds contain a substance that can convert into poisonous hydrogen cyanide in the intestine. But there is no need to panic. The chance of consuming enough apple seeds to produce a toxic effect is slight, and proper handling can reduce the risks further. Fruit Seed Poisons Peaches, plums and apples all have pits or seeds that contain toxins. Photo Credit fruit bowl with wine glass image by Stephen Orsillo from Fotolia.com Apples are only one of a number of fruits that contain amygdalin in their seeds. The biggest offenders are apricot and peach pits, followed plums, apple seeds, almond and quince, in descending order of amygdalin content. The amount of amygdaline contained in apple seeds is tiny, and the seed must be chewed up to release the substance. Amygdalin Cassava has a high cyanogen content.

Photo Credit Cassava field, Thailand image by SURABKY from Fotolia.com Amygdalin is a glycoside toxin that combines with a gastrointestinal enzyme to produce hydrogen cyanide, the same poison that was called Cylon B and used for mass executions in concentration camps during World War II. Very often, the fruit or seed with amygdalin, and other precursors to cyanide called cyanogens, can be processed to remove the toxic substance. Cassava root has a very high cyanogen content and is used for tapioca and other food stuffs. Proper processing of cassava and thorough cooking renders the cyanogen harmless. The toxins in almonds also are processed in such a way to either remove the toxin or convert it into a harmless substance. How Cyanide Acts Hydrogen cyanide, the form of toxin produced by amygdalin conversion in the intestine, acts by robbing the blood cells of the ability to carry oxygen. While the body can process and eliminate small amounts of hydrogen cyanide, larger amounts can be deadly. There is no antidote. Symptoms of Poisoning Persons who experience apple seed poisoning may have trembling, spasms, dizziness, nausea, vomiting, restlessness, rapid heart rate, weakness and headache.

Large amounts of cyanide can cause difficulty breathing, coma, respiratory failure, low blood pressure, convulsions, lung damage or death. Survivors of serious poisoning can show evidence of heart and brain damage. The Good News Handling apple seeds properly will prevent toxicity. Photo Credit caution tape image by david brown from Fotolia.com Swallowing a few apple seeds whole will not cause poisoning. The hard seed hulls keep the poison contained within the seed and it can pass through the digestive system whole. The problem comes from chewing up the seed. Although a large quantity of seed would would have to be ground or chewed up and consumed, amygdalin poisoning is still possible. Remove the seeds before eating and do not give the pips to children, who may have a lower tolerance to amygdalin. Do not grind the seeds when processing the fruit for juice, applesauce, or preserves. Following these simple precautions will ensure your safety when eating apples.

Related Searches THE LIVESTRONG.COM MyPlate Nutrition, Workouts & Tips GOAL Gain 2 pounds per week Gain 1.5 pounds per week Gain 1 pound per week Gain 0.5 pound per week Maintain my current weight Lose 0.5 pound per week Lose 1 pound per week Lose 1.5 pounds per week Lose 2 pounds per week GENDER Yes, Apple Seeds and Cherry Pits Contain Cyanide Yes, Apple Seeds and Cherry Pits Contain Cyanide Apple seeds, cherry pits, and apricot seeds all contain a small amount of cyanide. (André Karwath) In fact, if you eat enough apple seeds or cherry pits, you could die. Apple seeds contain cyanogenic acids. Cherry pits, and seeds from related fruits, including peaches, plums, almonds, pears, and apricots, contain cyanogenic glycosides. Your body can detoxify small quantities of cyanide compounds. If you accidentally eat a cherry pit in a pie or swallow an apple seed or two, you’ll be fine. Actually, if you swallow several seeds whole, you would absorb a minimal amount of the toxic compounds.

Chewing the seeds makes them much more hazardous to your health. Children and pets are much more likely to suffer poisoning from eating the seeds than adults. Symptoms of mild poisoning include headache, dizziness, confusion, anxiety, and vomiting. Larger doses can lead to difficulty breathing, increased blood pressure and heart rate, and kidney failure. Reactions can include coma, convulsions, and death from respiratory arrest. There are several treatment options, but the main thing is to limit the absorption of the chemicals from the seeds. Basically, this means it’s important to seek immediate medical attention if a child or pet is known to have eaten several seeds. Usually, the plan of action is to pump the stomach or induce vomiting. Antidotes are available, but they are somewhat controversial. If you or someone you know eats a seed or two, don’t worry… as I said, your body is well-equipped to detoxify small quantities of cyanide compounds. They naturally occur in several foods. However, if you were wondering whether or not it’s true that the seeds and pits are toxic and potentially lethal… yes, apple seeds and cherry pits are poisonous. How Much Cyanide Is in One Apple Seed?

So, you may be wondering exactly how much cyanide is in an apple seed and in an apple. There are about 700 milligrams of cyanide per kilogram of apple seeds. If the average apple seed has a mass of 0.7 grams, then this means there 0.49 mg of cyanogenic compounds per pip. Apples don’t all contain the same number of seeds. You can count them next time you eat an apple, but for the sake of calculating a value, if you assume there are 8 seeds in the average apple, that means you get 3.92 mg of cyanide if you eat them all. How Many Apple Seeds Does It Take To Kill You? It takes around 1 milligram of cyanide per kilogram of body weight to kill a person. So, that’s 70 mg of cyanide or 100 grams of apple seeds to kill a 70-kg adult person. How many seeds is that and how many apples? By my calculation (please feel free to check my math), if there are 0.49 mg of cyanide per seed, you need 143 seeds to reach the lethal dose.

At 8 seeds per apple, that’s 17.86 apples. Call it 18. Keep in mind, if you swallow the seeds whole, you’re not going to get the full dose. If you blend them up in smoothies or crunch them up, then you will. Your body detoxifies cyanide, so you’d have to eat them fairly quickly. Also, be aware the calculations are very rough estimates. It takes much less than the lethal dose to make you sick. And, it takes fewer seeds to sicken someone who weighs less or is sensitive to the compounds. For example, a child or a dog would be much more at risk from the toxin. Even so, it’s a lot of seeds. You’d have to go out of your way to just eat apple seeds to get into trouble. Have you eaten apple seeds, cherry pits or peach seeds? Feel free to share your experience . Cyanide? Are Apple Seeds Poisonous or Good For You? - YouTube Cyanide? Are Apple Seeds Poisonous or Good For You? Want to watch this again later? Sign in to add this video to a playlist. Need to report the video? Sign in to report inappropriate content. The interactive transcript could not be loaded.

Loading... Rating is available when the video has been rented. This feature is not available right now. Please try again later. Uploaded on Aug 30, 2011 Okay, so last post I mentioned saving your apple seeds to eat them with your apple. Well aren't apple seeds poisonous? There's been a ton of controversy about this subject, but I'll try to be as clear about it as possible. I grew up thinking, as most people do, that you should never eat apple seeds, or any other fruit seed for that matter. I was told that they are poisonous and could kill you. I was especially afraid of peach and apricot seeds. I remember refusing to eat a peach if I accidentally opened the pit while cutting the fruit up. I was scared to death that if I got even a molecule of that "poisonous" middle into my mouth that I would get sick and die! Well recently I found that all that conventional learning was completely false. In fact, not only is the pit of peaches and other fruit seeds not poisonous, they are actually good for you and have been proven to prevent and cure cancer!

Big pharmaceutical companies of course don't want you to know that, so they perpetuate the belief that eating fruit seeds can kill you. These people that are saying that apple seeds are poisonous are referring to the amygdalin that is present in apple seeds and in other fruit seeds in the rose family. And they are right, these seeds do contain this chemical, which is made up of four components: two of them are glucose, one is cyanide and the other is benzaldyhide. Wait a minute! Cyanide and benzaldyhide? Yes. They are poisonous, but only if they are released or freed as pure molecules and not bound within other molecular formations, such as in fruit seeds. These seeds are safe to eat because the cyanide remains bound and locked as part of another molecule. Another reason they are safe and good for you is because there is an enzyme in normal, healthy cells called rhodanese that actually catches any free cyanide molecules and renders them harmless by combining them with sulfur. This chemical reaction converts the cyanide into cyanate, which is a neutral substance. Cyanate is then passed safely through the urine. But cancer cells do not have this rhodanese.

They contain beta-glucosidase, which is not found in normal cells. Beta-glucosidase is an enzyme that, instead of binding cyanide with sulfur to make it neutral, releases both the cyanide and the benzaldyhide, which destroys the cancer cell by creating a toxic synergy. So amygdalin will destroy unhealthy cells, like cancer, while leaving healthy ones alone because of the protective enzymes in the healthy cells and the releasing enzymes in the cancer cells. Compared to conventional treatments for cancer, which destroy ALL cells, healthy and unhealthy alike, the amygdalin in fruit seeds is a much better way to go. Most people don't know about this enzymatic reaction in the cells, so they assume that if you eat apple seeds, which do contain cyanide, you will die. I've even seen some articles state that if you eat a few apple seeds that you should immediately go to the doctor to get your stomach pumped! How ridiculous! There are many good resources on finding out more information about amygdalin in apple seeds and apricot kernels. One of my favorites is "World Without Cancer" by G. Edward Griffin. You should read it!

The next time you eat an apple, don't throw away those yummy and healthy seeds! In my opinion, they kind of taste like really strong almonds. My kids eat them with the apple. They put a seed in their mouth and then take a bite of apple. If you don't like the taste of the seeds, you can do it that way because the sweetness of the apple masks the flavor of the seed. Do the same thing with your peaches and apricots. The kernel inside the pit is very bitter, but it is full of good amygdalin that will fight off any unhealthy cells in your body. If you are still a little wary that you will get poisoned if you eat too much, a good rule of thumb is to only eat as many seeds as you would eat if you ate the whole fruit along with the seeds. In other words, if you would be able to eat let's say 3 apricots, then eating 3 apricot seeds would be fine for you. I hope I didn't get too technical with all the enzyme stuff. And I hope that you will now see how good apple seeds are for you. "A (whole) apple a day keeps the doctor away" may be more true than you think!

Category DOG TRICKS, TIPS AND INSIGHTS, Foods that are Harmful or Fatal to Dogs. Common Foods That Are Harmful Or Even Fatal to Dogs Many common foods are actually harmful or even fatal to dogs. Some of these (listed below) will surprise you. Others are things you would never give your dog purposefully, but now you will be more careful to not let them be in your dog's reach. And some just need to be limited to small amounts. Avocados (fruit, pit, and plant) are toxic to dogs. Avocados contain a toxic component called persin, which can damage heart, lung and other tissue in many animals. They are high in fat and can trigger stomach upset, vomiting and even pancreatitis. Symptoms of toxicity include difficulty breathing, abdominal enlargement, abnormal fluid accumulations in the chest, abdomen and sac around the heart. The amount that needs to be ingested to cause signs is unknown. The effects on dogs and cats are not completely understood. GI signs are commonly seen and should be treated symptomatically. In addition, the animal should be monitored closely for other clinical signs related to the cardiovascular system.

(This information comes from veterinarians, the American Veterinary Medicine Association, and the ASPCA Animal Poison Control Center.) Onions destroy red blood cells and can cause anemia, weakness, and breathing difficulty. Even small amounts can cause cumulative damage over time. This includes onions or chives - raw, powdered, dehydrated, or cooked. Large amounts of garlic cause the same problems as onions. Garlic contains only a small amount of the problematic substance that is in onions. Just as with people, moderation is the key. Grapes and raisins can cause kidney failure in dogs. As little as a single serving of raisins can kill him. If the dog doesn't eat enough at one time to be fatal, he can be severely damaged by eating just a few grapes or raisins regularly. Tomatoes (plant and fruit) contain tomatine, an alkaloid related to solanine. As the fruit ripens, the tomatine is metabolized. Therefore, ripe tomatoes are less likely to be problematic for animals.

Clinical signs of poisoning include lethargy, drooling, difficulty breathing, colic, vomiting, diarrhea or constipation, widely-dilated pupils, paralysis, cardiac effects, central nervous system signs (e.g., ataxia, muscle weakness, tremors, seizures), resulting from cholinesterase inhibition, coma and death. (This information comes from veterinarians, and the ASPCA Animal Poison Control Center.) (All parts of the plant except the tomato itself are poisonous to humans, although some people are sensitive to the ripe fruit also.) Tomatoes also contain atropine, which can cause dilated pupils, tremors, and heart arrhythmias. The highest concentration of atropine is found in the leaves and stems of tomato plants, with less in unripe (green) tomatoes, and even less in ripe (red) tomatoes. Nutmeg can cause tremors, seizures and death. Caffeine (from coffee, coffee grounds, tea, or tea bags) stimulates the central nervous and cardiac systems, and can cause vomiting, restlessness, heart palpitations, and even death within hours. Diet products containing the sweetener Xylitol can cause a sudden drop in blood sugar, resulting in depression, loss of coordination and seizures.

Unless treatment is given quickly, the dog could die. Macadamia nuts can cause weakness, muscle tremor and paralysis. These symptoms are usually temporary. Walnuts. When dogs eat the seed hulls, they can get an upset stomach and diarrhea. The real problem is the fungus or mold that attacks walnuts after they get wet (from rain or sprinklers), which produces toxins. If the fungus or mold is ingested by your dogs, they can become very ill and possibly die. Signs that should alert you to walnut poisoning are vomiting, trembling, drooling, lack of coordination, lethargy, loss of appetite, and jaundice indications such as yellowing eyes and gums. Severely affected dogs can produce blood-tinged vomit or stools. Dogs can take several days to exhibit serious signs of illness. Chocolate can cause seizures, coma and death. Baker�s chocolate is the most dangerous. The darker the chocolate, the more dangerous it is. But any chocolate, in large enough amounts, can kill a dog. An ounce of chocolate can poison a 30-pound dog, and many dogs will happily consume more than this.

The symptoms may not show up for several hours (and so might make you think all is well), with death following within twenty-four hours. A dog can consume milk chocolate and appear to be fine because it is not as concentrated, but it is still dangerous. Apple seeds, cherry pits, peach pits, pear pips, plums pits, and apricot pits contain cyanide, which is poisonous. While a few apple seeds may not cause a problem, the effects can accumulate over time if they are given to dogs regularly. Dogs should not be allowed to chew on a peach pit, cherry pit, apricot pit, or plum pit. Chewing can allow ingestion of cyanide. Chewing could also result in the pit being swallowed, causing continuous exposure to cyanide, or could cause the dog to choke. Too much salt can cause kidney problems. Also, large breeds of dogs that eat salty food may then drink too much water and develop bloat, which is fatal unless emergency treatment is given very quickly. Too much fat or fried foods can cause pancreatitis. Ham and bacon contain too much fat and too much salt, and can cause pancreatitis.

Also, large breeds of dogs that eat salty food may drink too much water and develop a life-threatening condition called bloat. This is where the stomach fills up with gas and within several hours may twist, causing death. Raw liver or too much cooked liver (three servings a week) can lead to vitamin A toxicity. This can cause deformed bones, excessive bone growth on the elbows and spine, weight loss, and anorexia. Check the label of your canned dog food to be sure that it does not contain liver if you are giving your dog liver also. Wild mushrooms can cause abdominal pain, drooling, liver damage, kidney damage, vomiting, diarrhea, convulsions, coma, or death. Raw egg whites contain a protein called avidin, which can deplete your dog of biotin, one of the B vitamins. Biotin is essential to your dog�s growth and coat health. The lack of it can cause hair loss, weakness, growth retardation, or skeleton deformity. Raw egg yolks contain enough biotin to prevent the deficiency, so this is not a problem with raw whole eggs. Raw egg yolks could contain salmonella, so you should get your eggs from a reliable source or cook the eggs.

Grains should not be given in large amounts or make up a large part of a dog�s diet, but rice is generally safe in small amounts. Cooked bones can splinter and tear a dog�s internal organs. Dogs can't digest most vegetables (carrots, green beans, lettuce, potatoes or yams) whole or in large pieces. Potato peels and green potatoes are dangerous. Dairy products are high in fat, which can cause pancreatitis, gas and diarrhea. A small amount of non-fat, plain yogurt is usually safe. Pennies made from the 1980s to today contain zinc, which can cause kidney failure and damage to red blood cells. A dog that consumes even one penny can become quite sick, or even die, if the penny is not removed. Note: According to the ASPCA, "Some dogs can eat [avocadoes] without having any adverse reactions. .... The Guatemalan variety, a common one found in stores, appears to be the most problematic.

Other strains of avocado can have different degrees of toxic potential." "My dog ate ______ lots of times and didn't die, so ______ don't kill dogs." That logic is no better than "My dog runs in the street all the time and has never been hit by a car, so dogs never get hit by cars." Apples: Health Benefits, Risks & Nutrition Facts Apples: Health Benefits, Risks & Nutrition Facts By Tim Sharp, Reference Editor | September 24, 2014 06:20pm ET MORE Apples may help reduce the risk of cancer, cardiovascular disease and diabetes. Credit: Flickr/Amanda Oliver Apples are one of the healthiest foods a person can eat. They are high in fiber and vitamin C, and they are also low in calories, have only a trace of sodium, and no fat or cholesterol. "Apples are high in polyphenols, which function as antioxidants,” said Laura Flores, a nutritionist based in San Diego.

“These polyphenols are found in both the skin of the apples as well as in the meat, so to get the greatest amount of benefits, eat the skin of the apple." All of these benefits mean that apples may mitigate the effects of asthma and Alzheimer's disease, while assisting with weight management, bone health, pulmonary function and gastrointestinal protection. Often called a "miracle food" and "nutritional powerhouse," an apple a day really may keep the doctor away. Here are the nutrition facts from the U.S. Food and Drug Administration, which regulates food labeling through the National Labeling and Education Act: Nutrition Facts 2% Health benefits Apples are loaded with vitamin C. Almost half of an apple's vitamin C content is just under the skin, so it's a good idea to eat apples with their skins. Flores said that this is also where apples' fiber is found. Apples contain insoluble fiber, which provides bulk in the intestinal tract. The bulk holds water that cleanses and moves food quickly through the digestive system. According to Flores, "Regular intake of apples has been shown to have cardiovascular benefits.

[This is due to] two properties of apples: the fiber that they contain and the polyphenols that are found in high amounts." In addition to digestion-aiding insoluble fiber, apples have soluble fiber, such as pectin. This nutrient helps prevent cholesterol from building up in the lining of blood vessels, which in turn helps prevent atherosclerosis and heart disease. In a 2011 study, women who ate 75 grams of dried apples every day for six months had a 23 percent decrease in bad LDL cholesterol , said study researcher Bahram H. Arjmandi, professor at and chair of the department of nutrition at Florida State University. Additionally, the women's levels of good HDL cholesterol increased by about 4 percent, according to the study. When it comes to polyphenols and antioxidants, Flores explained that they "work in the cell lining to decrease oxidation resulting in lowering risk of cardiovascular disease." Another study tracked food consumption among 9,208 people for 28 years. Those who ate more apples had a lower risk of stroke. Researchers attributed the results to quercetin , an antioxidant in apples. There are respiratory benefits to eating apples, as well.

"Apples' antioxidant benefits can help lower the risk of asthma,” Flores told Live Science. Also, a study of 2,500 middle-aged men in Wales found improved lung function among those who ate an apple a day, according to the University of California, Davis. A study in Brazil showed that adding three apples a day to women's diets helped lower their calorie intake and contributed to weight reduction. Apples and cancer The American Institute for Cancer Research recommends eating lots of fruits and vegetables, including apples. The antioxidant content of apples ranks among the highest for fruits, and research shows that antioxidants help prevent cancer. Lung cancer risk can especially be lowered through apples' antioxidants, according to Flores. A study in Hawaii found that people who regularly eat apples, onions and white grapefruit cut their lung cancer risk in half. Health risks "Eating apples in excess will not cause many side effects," said Flores. "But as with anything eaten in excess, apples may contribute to weight gain." Furthermore, apples are acidic, and the juice may damage tooth enamel. A study published in 2011 in the Journal of Dentistry found that eating apples might be up to four times more damaging to teeth than carbonated drinks.

However, according to the lead researcher, Professor David Bartlett, head of prosthodontics at the Dental Institute at King's College in London, "It is not only about what we eat, but how we eat it." Many people eat apples slowly, which increases the likelihood that acids will damage tooth enamel. "Snacking on acidic foods throughout the day is the most damaging, while eating them at meal times is much safer," Bartlett said in a press release from King's College. "An apple a day is good, but taking all day to eat the apple can damage teeth." Dentists recommend cutting up apples and chewing them with the back teeth. They also recommend rinsing the mouth with water to help wash away the acid and sugars. Apples and pesticides "Most apples will have pesticides on them, unless they are certified organic," Flores said. Results analyzed by the Environmental Working Group showed that 98 percent of conventional apples had pesticide residue on their peels. The group also said in its report, however, that "the health benefits of a diet rich in fruits and vegetables outweigh the risks of pesticide exposure." [ Infographic: Guide to Pesticides in Produce ] Washing apples well helps remove pesticides, according to the Colorado State University Extension Service .

"It's fairly easy… Washing apples and making sure you rub the skin in some way will do the trick," Flores said. "You can do this with your hands or a fruit scrubber." However, using chemical rinses and other treatments for washing fresh produce is not recommended because the Food and Drug Administration has not evaluated then for safety or effectiveness. Some researchers say not to worry about pesticides. Dr. Dianne Hyson, a research dietitian at the University of California, Davis, writes that laboratory tests have shown very low levels of pesticide residue on apple skins. Are apple seeds poisonous? Apple seeds, also called pips, contain a substance called amygdalin, which can release cyanide, a powerful poison, when it comes into contact with digestive enzymes. Whole seeds will pass through your digestive system relatively untouched, but if you chew the seeds you may be exposed to the toxins. One or two will not be harmful, as the body can handle small doses of cyanide, but if you or a child chews and swallows a lot of seeds, you should seek medical attention immediately. A very large helping of apple seeds may be fatal. How many seeds are harmful?

According to John Fry, a consultant in food science , about 1 milligram of cyanide per kilogram of body weight will kill an adult person. Apples seeds contain about 700 mg of cyanide per kilogram; so about 100 grams of apple seeds would be enough to kill a 70-kg (154-pound) adult. However, a seed weighs 0.7 grams, so you would have to munch on 143 seeds to get that amount of cyanide. Apples typically have about eight pips, so you'd have to eat the seeds of 18 apples in one sitting to get a fatal dose. Apple facts Apples come in all shades of red, green and yellow. There are 7,500 varieties, or cultivars, of apples grown throughout the world. There are 2,500 varieties of apples grown in the United States. Apples are grown in all 50 states. The world's top apple producers are China, the United States, Turkey, Poland and Italy. In 2006-2007, commercial world production of apples was at 44,119,244 metric tons.

In 2006-2007, China led the world in commercial apple production with 24,480,000 metric tons, followed by the United States with 4,460,544 metric tons. Total apple production in the United States in 2005 was 234.9 million cartons, valued at $1.9 billion. In 2006, 58 percent of the apples produced in the United States were grown in Washington state, 11 percent in New York, 8 percent in Michigan, 5 percent in Pennsylvania, 4 percent in California and 2 percent in Virginia. In 2005, 35.7 million bushels of fresh market apples were exported from the United States. That was 24 percent of the total U.S. fresh-market crop that year. The Red Delicious variety is the most widely grown apple in the United States, with 62 million bushels harvested in 2005. Commercial grade wax is applied to many apples after they are harvested and cleaned. These waxes are made from natural ingredients. Apple consumption In 2005, the average U.S.

consumer ate an estimated 16.9 pounds of fresh market apples. Sixty-three percent of the 2005 U.S. apple crop was eaten as fresh fruit. Also in 2005, 36 percent of apples were processed into apple products, 18.6 percent was used in juice and cider, 2 percent was dried, 2.5 percent was frozen, 12.2 percent was canned, and 0.7 percent was sold as fresh slices. Apples were also used in the making of baby food, apple butter or jelly, and vinegar. A "peck" of apples weighs 10.5 lbs. (4.8 kilograms). A bushel of apples weighs about 42 lbs. (19 kg) and will yield 20-24 quarts of applesauce. It takes about 36 apples to create one gallon of apple cider. Apple history The apple tree originated in an area between the Caspian Sea and the Black Sea. The Lady or Api apple is one of the oldest varieties in existence. Archeologists have found evidence that humans have enjoyed apples since at least 6500 B.C.

Charred apples have been found in prehistoric dwellings in Switzerland. Apples were the favorite fruit of ancient Greeks and Romans. The Pilgrims planted the first U.S. apple trees, in the Massachusetts Bay Colony. Newton Pippin apples were the first apples exported from America, in 1768; some were sent to Benjamin Franklin in London. In 1730, the first apple nursery was opened in Flushing, New York. The world's largest apple peel was created by Kathy Wafler Madison on Oct. 16, 1976, in Rochester, New York. It was 172 feet, 4 inches long (52 meters). She was 16 years old at the time and grew up to be a sales manager for an apple tree nursery. National Apple Month is the only national, generic apple promotion conducted in the United States. Originally founded in 1904 as National Apple Week, it was expanded in 1996 to a three-month promotional window from September through November. The apple is the state fruit of Illinois, Minnesota, New York, Vermont, Washington and West Virginia. Apple science The science of apple growing is called pomology.

Apples are members of the rose family. The largest apple ever picked weighed 3 lbs. (1.4 kg). Apples have five seed pockets or carpels. Each pocket contains seeds. The vigor and health of the plant determines the number of seeds per carpel. Different varieties of apples have a different number of seeds. Apples ripen six to 10 times faster at room temperature than when refrigerated. Writer Jessie Szalay contributed to this article. Editor’s Note: If you’d like more information on this topic, we recommend the following book: Cyanide, Arsenic, and Other Toxins in Fruit: Apple Seeds, Peach Pits, Cherry Pits, etc.: Facts, Mythes and Old Wive's Tales. Find Out ther Truth! Search Custom Search Cyanide, Arsenic, and Other Toxins in Fruit: Apple Seeds, Peach Pits, Cherry Pits, etc.: Facts, Mythes and Old Wive's Tales. Find Out ther Truth! Related topics Environmental information This month's notes: January 2017: Apples are still available, but already picked.

In some areas, late season crops, are still available (if there hasn't been a frost) - like persimmons, pears, winter squash, kiwis, even figs and raspberries. See your state's crop availability calendar for more specific dates of upcoming crops. But now it is time to tag your Christmas tree at a local Christmas tree farm (and enjoy a bonfire, smore, hot chocolate and free hayrides, and often Santa visits! And next Spring, you'll want to take your children to a free Easter egg hunt - see our companion website to find a local Easter Egg hunt ! And we have home canning, preserving, drying and freezing directions . You can access recipes and other resources from the drop down menus at the top of the page or the site search. If you have any questions or suggestions, feel free to write me! Also make your own ice cream - see How to make ice cream and ice cream making equipment and manuals . Have fun, eat healthier and better tasting, and save money by picking your own locally grown fruit and vegetables, and then using our easy directions Please tell the farms you found them here - and ask them to update their information!!

Subscribe to our: Email alerts ; Follow us on Twitter Add this page to your favorites! - Email this page to a friend, or to yourself With the popularity of juicers and food grinders, some people seem to think that grinding up entire fruit (skin, seeds, pits, stems and all) is somehow healthier than tradition methods. This is not always the case. Some parts of some fruit are not only unpleasant to eat, they can even be dangerous. Here are the facts about toxic parts of fruit. Cyanide in Apple Seeds, Cherry Pits, Peach Pits and Apricot Pits Apple and crabapple seeds contain amygdalin, a cyanide and sugar compound that degrades into hydrogen cyanide (HCN) when metabolized. Cyanide itself is a poison that kills by denying blood the ability to carry oxygen and thereby causes its victims to die. It's not an urban legend that apple seeds contain cyanide; even Snopes.com has an article about it . Apple seeds also have a tough protective coating seals the amygdalin inside, unless the seeds are crushed, chewed or otherwise ground up. Whole apple seeds have hard, durable shells that allow them to pass intact through the digestive systems of people and animals.

The National Institute of Health says: "The edible portions of dietary plant species commonly used in the United States contain relatively low levels of cyanogen glycosides, although some pits and seeds of common fruits, apple, apricot, peach, contain significantly higher concentrations." But don't worry: It would take a bushel's worth of ground up apple's seeds (about 1 cup of seeds) to create enough cyanide to poison someone. Grinding apples and pressing them for apple juice or apple cider wouldn't release enough cyanide to be a problem. Neither does cooking apples and straining them to make a sauce. Richard E. Barrans Jr., Ph.D. Assistant Director PG Research Foundation in Darien, Illinois says "About the only way you can actually ruin into a problem with the toxicity of apple seeds is if you save the seeds from about a bushel of apples and eat them all at once." Still, I don't think I would intentionally group up the seeds and include them in foods. Cherry, peach, and apricot pits, on the other hand, also contain amygdalin, a form of cyanide. Peach and apricot have it in potentially harmful amounts. Of course, few people intentionally swallow or chew them.

This NY Times article explains more . Other references: Top 10 Poisonous Foods We Love To Eat - Listverse Top 10 Poisonous Foods We Love To Eat Jamie Frater January 6, 2009 Everyday we chow down on food produced from plants that carry deadly poisons. Most of the time we don’t need to be concerned with this as the mass production of fruit and vegetables ensures that we are usually safe, but from time to time people accidentally kill themselves by unwittingly eating the wrong part of a plant. In order to ensure that this never happens to you, I have put together a list of the most commonly seen poisons that we come in to contact with in our kitchens. 10 Mushrooms We have all heard of toadstools – and know that they are poisonous, but what many people don’t know is that a toadstool is actually a mushroom, not a separate type of plant. Toadstool is slang for “poisonous mushroom”. While there are some useful signs that a mushroom is poisonous, they are not consistent and all mushrooms of unknown origin should be considered dangerous to eat.

Some of the things you can look for to try to determine whether a mushroom is poisonous are: it should have a flat cap with no bumps, it should have pink or black gills (poisonous mushrooms often have white gills), and the gills should stay attached to the cap (not the stalk) if you pull it off. But remember, while this is generally true of many types of mushroom, it is not always true. Not all mushrooms are dangerous; some are actually delicious. Grow your own with a Back To The Roots Mushroom Kit at Amazon.com! 9 Pufferfish A few days ago we had a list of embarrassing deaths, one of which included death by eating the liver of a fugu (pufferfish). The fugu is so poisonous that in Japan, fugu chefs are trained specially for the job and are tested before being a given certificates of practice. The training takes two or three years. In order to pass, the chef must answer a written test then give a demonstration of his cutting abilities. The final part of the test involves the chef eating the pieces of fugu that he has cut.

Only 30% of apprentices pass the test – which is not to say that the rest die by eating their fugu – they can fail in earlier parts of the test. Only the flesh of the fugu is consumed as it is less likely to have high amounts of poison (which causes a slight tingling sensation in the mouth). Fugu is the only food officially illegal for the Emperor of Japan to eat – for his safety. Rather than including a photograph of a pufferfish, I have used a youtube clip showing a chef preparing the fugu – it is quite extraordinary. 8 Elderberry Elderberry trees are very attractive and quite large. They are covered with thousands of tiny flowers which have a delicate scent. The flowers are used mainly for making elderflower liqueur and soda. Sometimes the flowers are eaten after being battered and deep fried. But beneath the pretty surface lurks danger! The roots and some other parts of the elderberry tree are highly poisonous and will cause severe stomach problems. So next time you decide to pick some elderberry flowers for eating, be sure to eat just the flowers. 7 Castor Oil Castor oil, the bane of many of our childhoods, is regularly added to candies, chocolate, and other foods.

Furthermore, many people still consume a small amount daily or force it on their unwilling children. Fortunately the castor oil we buy is carefully prepared, because the castor bean is so deadly, that it takes just one bean to kill a human, and four to kill a horse. The poison is ricin, which is so toxic that workers who collect the seeds have strict safety guidelines to prevent accidental death. Despite this, many people working in the fields gathering the seeds suffer terrible side-effects. Grow your own castor plant! Buy Giant Zanzibar Castor Seeds at Amazon.com! 6 Almonds Almonds are one of the most useful and wonderful of seeds (it is not a nut as many people would have you believe). It has a unique taste and its excellent suitability for use in cooking have made it one of the most popular ingredients in pastry kitchens for centuries. The most flavorsome almonds are bitter almonds (as opposed to “sweet” almonds). They have the strongest scent and are the most popular in many countries. But there is one problem: they are full of cyanide. Before consumption, bitter almonds must be processed to remove the poison. Despite this requirement, some countries make the sale of bitter almonds illegal (New Zealand regretfully is one of them).

As an alternative, you can use the pip from an apricot stone which has a similar flavor and poison content. Heating destroys the poison. In fact, you may not know that it is now illegal in the USA to sell raw almonds – all almonds sold are now heat-treated to remove traces of poison and bacteria. 5 Cherries Cherries are a very popular fruit – used in cooking, liqueur production, or eaten raw. They are from the same family as plums, apricots, and peaches. All of the previously mentioned fruits contain highly poisonous compounds in their leaves and seeds. Almonds are also a member of this family but they are the only fruit which is harvested especially for its seeds. When the seeds of cherries are crushed, chewed, or even slightly injured, they produce prussic acid (hydrogen cyanide). Next time you are eating cherries, remember not to suck on or chew the pip. 4 Apples Like the previous two items, apple seeds also contain cyanide – but obviously in much smaller doses. Apple seeds are very often eaten accidentally but you would need to chew and consume a fairly high number to get sick.

There are not enough seeds in one apple to kill, but it is absolutely possible to eat enough to die. I recommend avoiding apple eating competitions! Incidentally, if you want to eat an apple and find a worm in it (and hopefully not half a worm), you can drop it in a bowl of salt water which will kill the worm. 3 Rhubarb Rhubarb is a very underrated plant – it produces some of the nicest tasting puddings and is incredibly easy to grow at home. Rhubarb is something of a wonder plant – in addition to an unknown poison in its leaves, they also contain a corrosive acid. If you mix the leaves with water and soda, it becomes even more potent. The stems are edible (and incredibly tasty) and the roots have been used for over 5,000 years as a laxitive and poop-softener. 2 Tomatoes First off, a little interesting trivia: in the US, thanks to a US Supreme Court decision in 1893, tomatoes are vegetables. In the rest of the world they are considered to be fruit (or more accurately, a berry). The reason for this decision was a tax on vegetables but not fruit.

You may also be interested to know that technically, a tomato is an ovary. The leaves and stems of the tomato plant contain a chemical called “Glycoalkaloid” which causes extreme nervousness and stomach upsets. Despite this, they can be used in cooking to enhance flavor, but they must be removed before eating. Cooking in this way does not allow enough poison to seep out but can make a huge difference in taste. Finally, to enhance the flavor of tomatoes, sprinkle a little sugar on them. Now we just need to work out whether they are “toe-mah-toes” or “toe-may-toes”. 1 Potatoes Potatoes have appeared in our history books since their introduction to Europe in the 16th century. Unfortunately they appear largely due to crop failure and severe famine, but they will be forever the central vegetable of most western families daily diet. Potatoes (like tomatoes) contain poison in the stems and leaves – and even in the potato itself if left to turn green (the green is due to a high concentration of the glycoalkaloid poison). Potato poisoning is rare, but it does happen from time to time.

Death normally comes after a period of weakness and confusion, followed by a coma. The majority of cases of death by potato in the last fifty years in the USA have been the result of eating green potatoes or drinking potato leaf tea.

Question: An apple seed contains which poisonous substance?
Answer: Cyanide