Hello, can anyone offer guidance regarding the actual level of danger,
if a plant containing coumarin is dried under damp conditions so that
the coumarin becomes di-coumarin? for example, the pea family plant
melilot which is used as a flavouring. I am aware that cattle die from
eating mouldy have due to internal bleeding, just as rats do when
poisoned with warfarin. But my hunch is that the amounts ingested if a
little mouldy melilot was used to flavour a soup, would be more like
the levels prescribed as medication. obviously, this would be far from
being something that could be accurately measured in a kitchen but I
am just trying to get some idea of the risks involved.
many thanks,
miles