Talk:Lupin poisoning

Hello,

This page didn't exist, so I added what I knew based on some research I did after a hasty home-cooking poisoning episode I suffered this summer. An honest mistake – I thought I could eat the beans after four changes of water and soaking for three days based on anecdotal advice, and was wrong, ... . There were no instructions on the beans anywhere that I've seen them, ... . I thought they would be much like other beans, ... . Asking around since my episode, I've found that there is very little government knowledge in Western Canada about lupini poisoning - Poison Control in Vancouver hadn't heard of it, there are no listings for it in the Health Canada or Canadian Food Inspection Agency web pages on food safety. I'm concerned that as we begin to experiment with foods from other cultures, we may be subceptible to hazards of improper preparation. Canadian government cautions are focused on bacterial disease and crop pathogens affecting agribusiness. Nevertheless, poisoning by vegetable toxins that can be removed with proper preparation (cyanide in cassava, anticholinergic alkaloids in widely sold lupini beans) is also serious, and likely to grow with increased healthy diet awareness under the new food guide.

I am not having an easy time of using the referencing function, ... . I tried using it, but all the links disappeared and so I undid the references so users could click to the original sources easily. ScholK (talk) 06:54, 5 October 2009 (UTC)

Advice
Many thanks for this very useful information. This toxic vegetable seems so difficult to correctly prepare and the soaking time is so long that I would advise not to consume it at all. Shinkolobwe (talk) 23:04, 4 July 2010 (UTC)

Merger proposal
✅ Merge completed -- Nick Penguin ( contribs ) 23:55, 25 December 2016 (UTC)