Re: cycad
- Subject: Re: cycad
- From: &* a* M* <t*@xtra.co.nz>
- Date: Tue, 28 Aug 2007 09:35:52 +1200
Tony & Moira Ryan, Wainuiomata, New Zealand
Climate ( US Zone 9). Annual averages:-
Minimum -2°C; Maximum 28°C Rainfall 2000mm
----- Original Message -----
From: "Max Withers" <maxwithers@gmail.com>
Cc: <medit-plants@ucdavis.edu>
Sent: Tuesday, August 28, 2007 4:10 AM
Subject: Re: cycad
The thing that complicates Moira's entirely correct discussion of the
source of sago is that a similar flour is made from C. revoluta on some
polynesian islands. Since it is extremely poisonous, the process is tricky
to say the least:
http://en.wikipedia.org/wiki/Sago#Cycad_Sago
I obviously did not pursue my research far enough as I missed this. This is
not the only potentially poisonous plant which yields an edible carbohydrate
by special processing. The one commonly quoted is Cassava (Manihot) which
contains a cyanogenetic glycoside. This if not carefully got rid of can give
rise in the eater to dangerous levels of cyanide which can cause severe
nervous diseases and sometimes goiter. Nevertheless it is widely grown and
used especially in South America and parts of Africa. It has always amazed
me that primitive people have managed to hit on ways of getting round the
poison in such crops. I suppose for many communities it was a case of hunger
driving them to continue experimenting until they got it right.
Moira
