For many people, looking for, opening and eating beechnuts is part of a walk in the forest, just like the rustling of leaves and the play of light and shadow. However, it is also repeatedly pointed out that the seeds of the European beech are poisonous. For all those who like to enjoy the nutty aroma of beechnuts, the question now rightly arises whether one should keep hands off it in the future. In the following we explain how toxic the beechnut actually is and what should be considered when consuming it.
Toxic or not?
The question of whether beechnuts are dubious has to be answered clearly with a "yes and no". Indeed, beechnuts are first and foremost high in content Oxalic acid. This substance, which is also found in various other useful plants, is not critical at first, but can change if it is excessive
Ingestion or a disruption of the oxalate balance in the human body is quickly deposited in the kidneys. There it can lead to the following complaints:- Kidney gravel
- Kidney stones
- Other kidney diseases including impaired kidney function
In addition, the raw beechnuts contain other substances that lead to their official classification as slightly toxic:
Alkaloids
The alkaloids include a large number of different substances, each of which can have their own effects. What they all have in common, however, is that they influence the human organism and thus contribute to the symptoms of Fagin described below.
Trimethylamine
This substance is based on the Latin name of the beech "Fagus" also known as Fagin. In doses like those for intense
Consumption of beechnuts can occur, possible consequences are:- Eye irritation
- Impairment of the respiratory organs in the form of coughing and irritation of the throat and pharynx
- nausea
- Vomit
What amount is poisonous?
As always, the popular saying "The dose makes the poison" also applies here. If individual beechnuts are consumed here and there during a walk in the forest, there are certainly no effects to be feared. Even with children there is hardly any danger here. Only when beechnuts are specifically collected and consumed in large numbers, one should consciously pay attention to possible symptoms and, if necessary, refrain from further consumption.
Possible remedies
The great advantage of the toxins contained in the beechnuts is that they are broken down by the action of heat or converted into non-critical substances. This applies to oxalic acid as well as to fagin and various alkaloids. Even if you rarely get into the embarrassment of cooking beechnuts, roasting them can Nut-like kernels can be a real alternative to eliminate the toxins and add the flavor at the same time intensify:
- Keep the roasting temperature low, as the oils contained in it are from approx. Burn 70 degrees Celsius and become bitter
- Plan the roasting time so that the entire seeds are continuously heated to at least 50 degrees Celsius, otherwise the toxins will not be broken down
- Due to the small size of the kernels, keep an eye on them during the roasting process to avoid burning
- Due to the high oil content of the kernels, no separate oil or fat addition is required
Info: In the times of starvation after World War II, it was common practice to collect beechnuts and brew them as a substitute for coffee. The roasting was specifically used to achieve the coffee-like aroma on the one hand, but also to eliminate the toxins at the same time.
When beechnuts are actually poisonous
There is a special case in which the beechnut actually appears to be more than just slightly poisonous. Since the beechnuts fall from the tree when they are ripe and are therefore usually picked up from the ground, the risk of mold infestation is relatively high. An obvious infestation is rather uncritical. It can be problematic if mold is already present but not yet recognizable. If beechnuts are consumed in large quantities at this stage of the infestation, older people and children in particular can suffer severely from the toxins of the molds.
