mouldy hay, rat poison, warfarin and flavouring

forager · Joined: 12 Feb 2008 Posts: 2

Hello, can anyone offer guidance regarding the actual level of danger,
if a plant containing coumarin is dried under damp conditions so that
the coumarin becomes di-coumarin? for example, the pea family plant
melilot which is used as a flavouring. I am aware that cattle die from
eating mouldy have due to internal bleeding, just as rats do when
poisoned with warfarin. But my hunch is that the amounts ingested if a
little mouldy melilot was used to flavour a soup, would be more like
the levels prescribed as medication. obviously, this would be far from
being something that could be accurately measured in a kitchen but I
am just trying to get some idea of the risks involved.
many thanks,
miles

Archived from group: sci>med>nutrition

Mr. Natural-Health · Joined: 17 Aug 2007 Posts: 37

On Feb 12, 4:07 am, forager wrote:
> Hello, can anyone offer guidance regarding the actual level of danger,
> if a plant containing coumarin is dried under damp conditions so that
> the coumarin becomes di-coumarin? for example, the pea family plant
> melilot which is used as a flavouring. I am aware that cattle die from
> eating mouldy have due to internal bleeding, just as rats do when
> poisoned with warfarin. But my hunch is that the amounts ingested if a
> little mouldy melilot was used to flavour a soup, would be more like
> the levels prescribed as medication. obviously, this would be far from
> being something that could be accurately measured in a kitchen but I
> am just trying to get some idea of the risks involved.
> many thanks,
> miles

this newsgroup is in reference to human beings rather than livestock
and the raising of cattle.

forager · Joined: 12 Feb 2008 Posts: 2

On Feb 12, 2:34 pm, "Mr. Natural-Health"
wrote:
> On Feb 12, 4:07 am, forager wrote:
>
> > Hello, can anyone offer guidance regarding the actual level of danger,
> > if a plant containing coumarin is dried under damp conditions so that
> > the coumarin becomes di-coumarin? for example, the pea family plant
> > melilot which is used as a flavouring. I am aware that cattle die from
> > eating mouldy have due to internal bleeding, just as rats do when
> > poisoned with warfarin. But my hunch is that the amounts ingested if a
> > little mouldy melilot was used to flavour a soup, would be more like
> > the levels prescribed as medication. obviously, this would be far from
> > being something that could be accurately measured in a kitchen but I
> > am just trying to get some idea of the risks involved.
> > many thanks,
> > miles
>
> this newsgroup is in reference to human beings rather than livestock
> and the raising of cattle.

er this e-mail is about using things in the kitchen! and so is quite
on topic. the point is that cattle are at risk because of how much
they eat, I want to know what the risks are is people eat plants like
this, as some are useful as herbs.

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