Tag: Food toxin

Beta-N-oxalylamino-L-alanine (BOAA), a potent neurotoxin discovered in the resilient grass pea legume, has historically been the cause of a debilitating paralytic disease known as neurolathyrism. This toxic compound, found in `Lathyrus sativus` seeds, has posed a significant health risk in regions facing famine where it is consumed as a dietary staple. The potential danger of BOAA underscores the critical importance of understanding its effects and mitigating its presence in food supplies.

Research has consistently shown that typical household cooking methods, such as boiling or baking, are largely ineffective at removing the toxic compound solanine. While a small percentage of the glycoalkaloid may be reduced, cooking is not a reliable method to eliminate the risk associated with eating green or sprouted potatoes.

According to the National Cancer Institute, aflatoxins are a family of toxins produced by certain fungi that can contaminate crops like peanuts. This is the primary answer to the question, "What is the toxin in raw peanuts?" and understanding this mycotoxin is crucial for food safety, especially when consuming raw or improperly stored peanuts.

Though buckwheat is generally considered a healthy, gluten-free pseudo-cereal, it does contain a phototoxic compound called fagopyrin. This natural substance is responsible for a condition known as fagopyrism, a photosensitivity reaction that primarily affects livestock but can also impact humans under specific, rare circumstances.