Toxicity of Yams (???)

[Guest guest]

Hi Jeannie:

By coincidence I just came across the following on the toxicity of

yams. My quote is from a wonderful book by a german author (the

germans usually know what they are doing). The book is " The

Vegetable Bible " by Christian Teubner. It has well over 1000

photographic illustrations and a fair number of interesting recipes

in the second half of the book. It has a small section on the

toxicity of various vegetables - including the green in potatoes

(which we already probably knew about) and green tomatoes as well.

Also oxalic acid of course, and also some legumes. Anyway, here is

the quote regarding yams, pp 19 - 20:

" SUBSTANCES CONTAINING HYDROGEN CYANIDE: These are primarily found

in casava and, to a lesser extent, in unripe bamboo shoots, yams and

sweet potatoes. During preparation, enzymes contained in the plants

themselves may releae hydrogen cyanide, which can cause paralysis,

choking attacks, goiter, and nervous disorders. However cooks in the

countries where these vegetables grow have developed methods of

preparation that either neutralize the toxin or remove it almost

completely. These vegetables are never eaten raw. The toxin

disappears with thorough rinsing, repeatedly changing the cooking

water, or roasting the vegetables " .

Makes one wonder - especially the reference to 'nervous disorders' -

if there may be a connection between yams and amyotrophic lateral

sclerosis.

So, once again, " don't overdo them " may be good advice.

Rodney.

>

> http://www.sweetpotato.org/c4.htm

>

> Here is a website that says (among many other websites) that you

MUST

> cook yams, but not sweet potatoes.

>

> Some of the websites I visited mentioned toxicity for raw yams.

> Thanks everyone, I learned something.

>

> Jeannie