Bertrand’s dinner turned into a nightmare. His story, recounted in several media, is initially banal. A 52-year-old teacher, vegan, the man went to an organic store, located in the Paris region, on March 21. After doing some shopping, he goes home to prepare his meal.
The green squash he bought is actually poisonous
Among this professor’s purchases is a green squash. Cooked in the evening, it will trigger one of the worst episodes of his life. “I came to wonder how long I had left to live” he confides to Parisian. What he didn’t know at the time was that this apparently healthy vegetable contained a powerful toxin: cucurbitacin.
The symptoms are particularly violent
In a few hours, the fifty-year-old kept vomiting, to the point of no longer being able to sleep. “For three days, I was knocked out.” he says again. However, this is only the beginning.
A few weeks after the poisoning, his body begins to peel. Then he gradually loses all his hair, down to his hair.
“I saw my hair falling on my hands. I took off my pajamas, my whole body was peeling. I ran the brush through my hair, and it all stayed there.”
Why can some squash become toxic?
Questioned about this case, Dr Gérald Kierzek explains the origin of this poisoning.
“Certain squashes (pumpkin, zucchini, butternut, etc.) may contain cucurbitacins, compounds naturally present in wild or decorative varieties of the cucurbitaceae family. And these toxins are completely resistant to cooking.”
Facts confirmed by the National Health Security Agency (ANSES) which specifies: “Consumption of cucurbits containing cucurbitacins can cause acute alopecia associated with digestive poisoning..
Like what happened to Bertrand, these substances first cause immediate digestive problems, then, two to three weeks later, spectacular side effects, with massive loss of hair, sometimes total, as well as body hair. The good news is that the effects are reversible: everything eventually grew back in the following months.
What to do in case of poisoning?
In case of medical emergency, call 15 or 112;
If there are signs of poisoning (digestive problems, throat irritation, etc.), call a poison control center (01 45 42 59 59) who will guide treatment, or consult a doctor;
Remember to keep leftover meals (soup, puree, etc.) which could possibly be useful in researching toxins in the squash you eat.
How to avoid cucurbitacin poisoning?
It is impossible to detect with the naked eye if a squash is contaminated. But one clue can save you, reminds Dr Gérald Kierzek: it is taste. “The bitter taste is an absolute red flag. You should always taste a small portion before cooking: if it is bitter, throw the dish away immediately“.
Our expert also recommends “never buy ornamental squash or cucurbits from uncontrolled amateur vegetable gardens“It is necessary, on the contrary, “favor certified seeds, which limit hybridization with wild varieties“.
The 6 good reflexes to adopt
To avoid poisoning, it is essential to distinguish edible squash from those that are not. Here are some recommendations to minimize risks:
- Check the label of the squash in question;
- Seek advice from local sellers;
- If you are unsure about a garden or store-bought squash, taste a small piece raw. If the taste is bitter, spit it out and throw away the squash: it should not be eaten, even after cooking;
- Avoid eating “wild” squash that have grown on their own;
- Do not reuse seeds from previous harvests to plant them again;
- Buy new seeds for each new planting in the garden.