Zucchini can cause intoxication accompanied by diarrhea, nausea, and in some cases even death, Dr. R. Marino stated in an interview with Health.
According to the doctor, only fruits with a bitter taste pose a danger. They contain a high concentration of cucurbitacins — organic compounds used in medicine to treat inflammation, malignant tumors, and type 2 diabetes; however, consuming such vegetables is unsafe.
As the specialist noted, a small dose of the toxin is enough to cause poisoning. The first symptoms appear within minutes or hours after consumption and manifest as vomiting, diarrhea, and bleeding; in some cases, blood vessels may be damaged.
Typically, intoxication from zucchini toxins passes without complications, but sometimes serious consequences can occur, including a tragic outcome. Nevertheless, this is not a reason to give up zucchini: they are rich in nutrients. Before cooking, it is advisable to taste the fruits, the doctor concluded.
