With the Chinese New Year approaching, cherries have become one of the most popular fruits at the moment, fascinated by their bright color, juicy flesh, and sweet and refreshing taste.
Recently, a topic called "What is the experience of eating too many cherries" suddenly became popular and aroused heated discussions among netizens. Some say eating too many cherries can lead to iron poisoning and cyanide poisoning. Previously, there had been rumors on the Internet that eating five cherries could cause poisoning. So, can cherries still be eaten with peace of mind?
Regarding the question of whether eating too many cherries will lead to iron poisoning, let's first find out. Iron poisoning is a toxic reaction caused by excessive iron intake. In general, acute iron poisoning is often caused by a single ingestion of large doses of iron. According to data, acute iron toxicity can occur when the amount of iron ingested at one time is 20 mg or more per kilogram of body weight. For example, a 60-kilogram adult would need to consume about 1,200 mg of iron to reach this amount.
However, we should know that cherries are not iron-rich foods, and only contain 036 mg of iron. To reach the level of iron poisoning, 333 kilograms of cherries need to be consumed, which is impossible for anyone.
In addition, the Chinese cabbage we commonly eat has an iron content of 0 per 100 grams8 mg, compared to the iron content of cherries, can be said to be negligible. If you don't dare to eat cherries because you are worried about iron poisoning, then Chinese cabbage should also be on the "no-to-eat" list, right?
Next, let's take a look at whether eating too many cherries can lead to cyanide poisoning. Cyanide is a class of compounds containing cyanide (CN) that are highly toxic and harmful to both humans and animals. Cyanide inhibits cellular respiration, which leads to poisoning. Symptoms of cyanide poisoning include vomiting, nausea, headache, dizziness, slowed heart rate, convulsions, and even respiratory failure, which can be fatal in severe cases.
Cherry pits do contain cyanogenic glycosides, which are the precursors of cyanide. However, the pulp of cherries that we usually eat does not contain cyanogenic glycosides, only the kernels. Moreover, even the amount of cyanogenic glycosides in the nucleolus is very traceable. The amount of cyanogenic glycosides in cherry kernels per gram is only a few tens of micrograms when converted into hydrocyanic acid, which is far below the dose that can cause cyanide poisoning.
Furthermore, cyanogenic glycosides themselves are non-toxic, and only when the plant cell structure is damaged, the -glucosidase enzyme in cyanogenic glycosides hydrolyzes cyanogenic glycosides to produce toxic hydrocyanic acid. It is difficult for ordinary people to bite and swallow the kernel of the cherry, let alone release all the trace cyanogenic glycosides.
Overall, cherries are a nutritious fruit that is delicious and perfect as a snack or part of a fruit platter. Although cherries contain trace amounts of iron and cyanide, they will not cause any effects on the human body as long as they are consumed in moderation.
So, what do you think of cherries? Have you ever eaten too many cherries? Feel free to share your thoughts and experiences in the comment section!