Apple seeds are indeed a surprising source of cyanide, a potent poison. Inside the seeds is a compound called amygdalin, which when ingested, is converted into hydrogen cyanide during the digestion process. This chemical reaction begins when the seeds are chewed or crushed, exposing the amygdalin to enzymes that break it down and release the cyanide.
Despite the presence of cyanide compounds, accidentally swallowing a few apple seeds is unlikely to cause any significant health issues. The human body can detoxify small amounts of cyanide, and the seeds contain only minute amounts when consumed in typical dietary scenarios. Furthermore, apple seeds have a tough outer coating that resists digestive enzymes, making it likely that they will pass through the digestive tract intact if not deliberately crushed.
However, consuming a large number of apple seeds, and crushing them before ingestion, could potentially lead to cyanide poisoning. Symptoms of mild cyanide poisoning include nausea, headache, dizziness, rapid breathing, and restlessness. Severe cases may cause respiratory failure, loss of consciousness, and even death if not treated promptly.
As a precaution, it is advisable to core apples before juicing or using them in recipes that involve grinding them into a pulp. This removes the seeds and eliminates the risk associated with them. Given that the rest of the apple is completely safe and highly nutritious, removing the seeds is a simple step to enjoy apples safely. Overall, while the presence of cyanide in apple seeds is a fact, the risks associated with accidental consumption are minimal with common-sense handling and preparation.
