Originally Posted by Nick Maclaren

In article ,
Granity writes:
|
| These contain toxic psoralens, which are potent light-activated
| carcinogens and mutagens not destroyed by cooking [Ivie 1981]. Parsnips
| contain psoralens at a concentration of 40 ppm, and Ivie [1981, p. 910]
| reports:
|
| [C]onsumption of moderate quantities of this vegetable by man can
| result in the intake of appreciable amounts of psoralens. Consumption
| of 0.1 kg of parsnip root could expose an individual to 4 to 5 mg of
| total psoralens, an amount that might be expected to cause some
| physiological effects under certain circumstances...
|
| From: http://tinyurl.com/27bnv9

Boggle. I have downloaded a copy of that letter, but can't get the
thing to print, and will ask my tame biochemist.

Something is definitely wrong, as lots of people eat that amount and
more, often frequently. I can't believe that a significant health
effect wouldn't have been noticed. But what the missing factor is,
I can't guess.


Regards,
Nick Maclaren.