Tag: Ergotism

In 1956, a severe epidemic of food poisoning affected people in Bombay State, India, traced back to contaminated bajra. The disease is related to a fungus called ergot, specifically *Claviceps fusiformis*, which grows on bajra or pearl millet. This article explores ergotism, other potential health issues, and how to safely consume this nutritious grain.

Historically, severe epidemics of a deadly ailment known as 'St. Anthony's Fire' affected thousands of people in Europe during the Middle Ages, with the cause ultimately traced to ergot. This fungal growth, which develops on cereal grains like rye, contains potent toxic alkaloids, confirming unequivocally that ergot is poisonous.

Ergotism, historically known as St. Anthony's Fire, was responsible for devastating epidemics throughout medieval Europe due to contaminated grains. While outbreaks are extremely rare today, it is still crucial to understand what foods contain ergot and how modern food safety controls minimize the risk of contamination.

While recreational substances are notoriously known for their mind-altering effects, historical reports and scientific evidence suggest that, under specific conditions, **can certain foods cause hallucinations?** This is not a myth; research reveals that some common dietary items contain naturally occurring psychoactive compounds or can lead to deficiencies that impact mental processes.