Cherry, also known as the sweet fruit loved by many for its delicious taste and high vitamin content, must be eaten correctly to avoid poisoning.
According to modern medicine, cherries contain antioxidants that help prevent free radicals from damaging cells and tissues. Moreover, cherries have 20 times more vitamin A than blueberries or strawberries. They also contain beta-carotene, a vitamin beneficial for the immune system, vision, and skin health.
In traditional Chinese medicine, cherries are used as a food remedy to stabilize cardiovascular health, manage diabetes, treat burns, and reduce arthritis and gout symptoms. However, cherries can harm health if consumed improperly.
Can Eating Cherries Really Cause Poisoning?
Dr. Man Khai, Deputy Head of the Digestive Department at Wuhan No. 1 Hospital, states: “The main culprit behind poisoning is not the flesh of the cherry, but rather the cherry pit. Cherry pits are among the top 10 toxic foods we commonly consume; they contain cyanogenic or cyanide-forming glycosides that can form amygdalin when chewed.”
This compound, when entering the digestive system, becomes hydrogen cyanide. Cyanide is a toxic substance often used in industry, but it is also found in many commonly consumed foods like bamboo shoots or cassava. This substance is rapidly absorbed into the body, quickly and severely inhibiting cellular respiration, which can lead to death.
Symptoms of cyanide poisoning from consuming cherry pits include: abdominal pain, headaches, and nausea. If not treated promptly, it can lead to cardiac arrest, respiratory failure, and death.
However, experts note that poisoning only occurs when cherry pits have been crushed. If you accidentally swallow a pit without breaking it, there is no need for excessive concern, as cherry pits have a thick, hard shell that prevents toxins from spreading and will be eliminated with the stool.
It is recommended to eat only 200 – 400g of cherries per day.
Nevertheless, normal consumption should not pose any issues. Dr. Man Khai also advises that people with diabetes and young children should not eat too many cherries; adults should consume no more than 20 cherries at a time and should drink plenty of water afterward.
Dr. Man Khai continues, stating that it is not the fruits that are toxic, but rather that excessive consumption of any food can disrupt metabolic balance in the body and cause discomfort. He also recommends consuming only 200-400g of fruit daily. In a case where Ms. Wang consumed 3kg of cherries over five consecutive days, exceeding the maximum recommended amount, it led to discomfort and resulted in acute intestinal inflammation.
Dr. Man Khai Points Out Foods Not to Eat with Cherries:
- 1. Cherries + Cucumbers: Cherries are high in vitamin C, but the enzymes in cucumbers can reduce the vitamin C content in cherries, affecting the body’s absorption of vitamin C.
- 2. Cherries + Carrots: Cherries are rich in vitamin C, effective for treating scurvy, while carrots contain ascorbate, which reduces the effectiveness of vitamin C in the human body.
- 3. Cherries + Animal Liver: The vitamin C in cherries can be oxidized by copper and iron ions in animal liver, turning it into dehydrated vitamin C, thus losing its original nutritional value.
Preventing Poisoning When Eating Cherries
Store cherries in a cool place.
- 1. Cherries have a high iron content and also contain some cyanide. Eating too many can easily lead to hydroxide and iron poisoning. Mild poisoning can be detoxified with sugarcane juice, but despite being a good fruit, it should be consumed in moderation, especially avoiding chewing the cherry pits.
- 2. Cherries have a short shelf life, so avoid direct sunlight.
- 3. Cherries should be consumed within about 3 days. While storing them in the refrigerator, do not wash them with water to prevent spoilage. Before eating, wash cherries thoroughly.
The Unmissable Benefits of Cherries
