Is there any harm in swallowing watermelon seeds? Or will they simply pass from one end to the other?
You can even buy them.
The only common potentially dangerous seeds I know of belong to almonds, apples, apricots, peaches, plums, cherries, and other stone fruits. These contain a cyanide and sugar compound known as amygdalin. When metabolized it breaks down into hydrogen cyanide (HCN). In all cases the toxin is inside the seeds and will not be exposed to the body unless the seeds are chewed. Of these, the only seed commonly consumed would be the apple seed, usually inadvertently, or by daring children. It would take a large amount (can't find a reliable reference - one source said 1 cup) of well chewed seeds to poison you. Regarding almonds, only the bitter almonds have cyanide levels to be concerned about (we eat sweet almonds).
So, besides the apple, these all belong to the Prunus genus of plants. Cyanide is just their thing. Watermelon belongs to the Citrullus genus.
There's a fringe group of naturalists/alternative-medicine practitioners who swear that the poison Hobodave mentioned also cures cancer and has been suppressed by the FDA and pharmaceutical companies in a big conspiracy. I'll let you decide...
A better question: Aren't most of your watermelons seedless by now? I haven't eaten a "seeded" melon for a few years at least.
I bought white watermelon seeds which were supposed to be eaten as you would pumpkin seeds. I chewed everything well. They were delicious.
However, a few hours later, I became ill; vomiting with diarrhea. I did not have a fever or aches & pains as with the flu. I do believe it was from the watermelon seeds.
Fortunately, I was fine the next day.
How much powder does 1 TBSP of Cumin seeds yield when crushed? I have a recipe that calls for Cumin seeds to be crushed but I could not find whole seeds at the store.
Last year, I had a lot of leftover watermelon from a full-size melon and I pressed it in a strainer to get out the seeds and pulp, but it took forever. (I then froze the juice in ice trays and stored them in ziploc bags in the freezer - it makes a great margarita in the blender.) Now that we are getting great local watermelon again, I thought it would be a good use (I've got a huge half a melon taking up space in the fridge) Are powered juicers any good for this? Would they work with watermelon (obviously cut up with the rind removed) Would I have to remove the seeds manually first? (I
A while back I saw an article/recipe for baking watermelon -- the watermelon was cut into fillets and baked for a couple hours (IIRC). This was supposed to totally change the texture and give it an interesting and new taste/texture. I cannot find the recipe now, and cannot find any other recipe similar to it. This is not a recipe request, but rather a question about the technique: how would one go about baking watermelon (what temp/how long?) and what is the result? In what kinds of dishes would one use baked watermelon? Savory? Sweet? (Note: I know this question is worded poorly
I bought a large seedless watermelon 2 days ago, and I made sure to check for the following: Yellow underbelly Hollow sound Solid rind When I got home I left on the kitchen table. The room temperature was around 25-27 degrees C. Today, I touched the rind and it felt soft! I cut it open and I saw that the white pith had rotted. Can anyone explain what the possible cause of this is? (I've left watermelon out on the dining table for days at room temperature before, and nothing like this has ever happened. I should also mention that: The watermelon was whole and unblemished. There were
experience with those kind of pans? Are they really indestructable? Will working in the pan with forks or knives harm the coating? Will dishwasher usage harm the pan? What results do you have with those pans
In substituting Flax Eggs (milled/ground flax seeds in a water slurry, after they congeal) for regular eggs, I have found them to be a versatile aide in baking and thickening any number of dishes. I have begun to hear tell of using chia seeds instead of flax or something like Ener-G egg replacer. Can chia be used in the same fashion once the seeds are ground as flax? Is the chia composition the same as a flax egg (1 part milled flax seed to 3 parts water, in slurry)? Do they set the same, i.e. congeal in the same time? Can they be mixed for super supplement-y egg substitutes? What
I have a layer of grease on the top of my slow cooker. The recipie is a sausage & bean hotpot with smoked paprika and red wine. My issue is that I added a little too much liquid and now the fat has separated and risen to the top. As any good cook knows, much of the flavour is in the fat, plus the fat absorbs a lot of the spices. I'm a believer in healthy food, but don't believe that all food... while allowing the solids already in the sauce to do technique #1 for me. Right now I'm leaning towards egg yolks, a few lentils certainly wouldn't harm the flavour I'm going for either. Has anyone
My application is for juicing but I guess it would apply to fruit salads as well. I have an auger-style crushing juicer and roughly remove seeds I see before ramming the orange/lemon/... pieces down the juicer chute. Unfortunately a few seeds escape detection and as I like to put the pulp back into the juice, I get a few crushed seeds in the juice. Not nice. Are there any accepted utensils/techniques for removing the seeds beyond probing each piece?
I just seeded a pomegranate, and instead of red / deep pink seeds, the seeds are pale pink / white. What does this mean? Are they ok to eat?