http___en.m.wikipedia.org_wiki_Nutmeg.xml
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Индийско орехче Индийските орехчета (Myristica) са род вечнозелени дървета, растящи естествено в тропиците на Югоизточна Азия и Австралазия. Te са важни с двете подправки, получавани от плодовете им, индийското орехче и изсушената му кора. Орехчето всъщност е семето на дървото, има яйцеобразна форма с дебелина 15 – 18 mm и дължина 20 – 30 mm. Използва се изсушената кора на костилката или самата костилка. От дърветата се произвеждат и няколко други продукта — етерични масла, смоли и масло. Най-важният вид е обикновеното или ароматно индийско орехче Myristica fragrans, растящо на индонезийските острови Банда. Отглежда се на Карибите, особено в Гренада. Други видове са папуаското индийско орехче M. argentea от Нова Гвинея и бомбайското индийско орехче M. malabarica от Индия. И двете се използват като примеси в продукти от M. fragrans. Съдържание Употреба в готварството[редактиране | редактиране на кода] Индийското орехче и кората му имат близки вкусови качества, като вкусът на орехчето е малко по-сладък и по-деликатен. Кората често се предпочита в ястия със светъл цвят заради светлооранжевия, шафраноподобен цвят, който им придава. Кората е по-скъпа, защото добивът ѝ е само 15% от този на орехчето. В индийската кухня орехчето се използва почти изключително в сладкиши. В европейската кухня орехчето и кората му се използват особено често в картофени ястия и в преработени месни продукти. Използват се също в супи, сосове и печени изделия. Японските варианти на кърито включват индийско орехче сред съставките си. Етерични масла[редактиране | редактиране на кода] Етеричното масло се получава чрез парна дестилация на смляно индийско орехче и се използва много в парфюмерията и фармацията. Маслото е безцветно или светложълто и има вкус и аромат на индийско орехче. Съдържа много съставки интересни за масленохимическата промишленост и се използва за естествен овкусител за печени изделия, сиропи (напр. Кока Кола), напитки, сладкиши и др. Успешно заменя смляното индийско орехче, тъй като не оставя частици в храната. Етеричното масло се използва също в козметичната и фармацевтичната промишлености, например в пасти за зъби и като основна съставка в някои сиропи за кашлица. В традиционната медицина индийското орехче и неговото масло са били използвани за болести, свързани с нервната и храносмилателната система. Миристицинът в етеричното масло вероятно е отговорен за халюциногенните качества на маслото от индийско орехче. Външно маслото се използва за ревматични болки и, както и карамфиловото масло, може да се използва като спешно средство срещу тъпа зъбна болка. Във Франция го дават на капки в мед при храносмилателни разстройства и го използват при лош дъх в устата. Сложете 1–2 капки върху клечка с памук и го нанесете върху венците около болящия зъб, докато го види зъболекар. Използвайте 3–5 капки върху бучка захар или в лъжица мед за повдигане, гастроентерит, хронична диария или стомашно разстройство. Чрез разтваряне на 10 капки масло от индийско орехче в 10 ml бадемово масло може да се приготви масажно масло. То може да се използва при мускулни болки, свързани с ревматизъм или пренапрежение. Може да се комбинира с етерични масла от мащерка или розмарин. При приготовленията за раждане коремът се масажира ежедневно в трите седмици преди очаквания ден на раждането със смес от 5 капки масло от индийско орехче и не повече от 5 капки масло от градински чай с 25 ml бадемово масло. Масло от индийско орехче[редактиране | редактиране на кода] Маслото от индийско орехче е полутвърдо и червенокафяво на цвят. Има вкус и аромат на индийско орехче. Около 75% (тегловни) от маслото са тримиристин, който може да се преобразува в миристикова киселина, 14-въглеродна мастна киселина, която може да се използва като заместител на какаовото масло, може да се смесва с други мазнини като памуково масло или палмово масло и се използва и като промишлена смазка. История[редактиране | редактиране на кода] Индийското орехче вероятно произхожда от Нова Гвинея или Молукските острови. То достига до Индия преди 6 век и до Константинопол към 540 г. На изток орехчето се използва като лекарство, докато в Европа се употребява предимно като подправка. Има свидетелства, че римските жреци може би са горяли индийско орехче като тамян, въпреки че това е спорно. Знае се, че е използвано като високо ценена и скъпа подправка през Средновековието. Свети Теодор Студит е бил известен с това, че позволявал на монасите си да поръсват с индийско орехче граховия пудинг, когато е трябвало да го ядат. В епохата на Елизабет I се е вярвало, че индийското орехче може да отблъсне чумата, поради което то било много популярно. С индийско орехче са търгували арабите през Средновековието в доходния пазар с Индийския океан. През късния 15 век Португалия завладява търговията с Индийския океан, включително и търговията с индийско орехче с договора от Тордесиляс с Испания и отделен договор със султана на Тернат. По-късно, през 17 век, холандците започват да доминират в търговията. При окупацията на Молукските острови от британците в края на 18 век индийското орехче е изнесено от тях и започва да се отглежда в Пенанг и Сингапур и ликвидират монопола на холандците. В началото на 19 век индийското орехче е занесено и в Америка и постепенно започва да се отглежда и там. Един от основните производители става Гренада, където индийското орехче измества захарната тръстика. Производство[редактиране | редактиране на кода] Световното производство на индийско орехче се оценява средно на около 10 000 до 12 000 тона на година при годишно световно търсене, оценено на 9000 тона. Производството на кора от индийско орехче се оценява на 1500 до 2000 тона на година. Индонезия и Гренада доминират производството и износа на двата продукта със световен пазарен дял от съответно 75% и 20%. Между останалите производители са Индия, Малйзия, Папуа–Нова Гвинея, Шри Ланка и някои Карибски острови като Сент Винсент. Главните пазари-вносители са Европейската общност, САЩ, Япония и Индия. Сингапур и Холандия са основните реизносители. Една възможна бъдеща употреба на индийското орехче е естествената борба с насекомите, които нападат складираните зърнени храни. Някога индийското орехче е една от най-скъпите подправки. Говори се, че в Англия преди няколкостотин години няколко индийски орехчета е можело да бъдат продадени за сума, достатъчна да осигури финансова независимост за цял живот. Първият добив от дърветата се събира 7–9 години след засаждането и те постигат своя пълен потенциал след 20 години. Рискове и токсичност[редактиране | редактиране на кода] В малки дози индийското орехче няма забележим ефект върху организма. При високи дози обаче (10 g или повече) то е слаб до средно силен халюциноген, като предизвиква видения и приятно усещане, подобен на този от марихуаната. Но си има причина, поради която то е непопулярно — ефектите продължават до 24 часа след първоначалната кулминация (ок. 12 часа след поглъщане) и има неприятни странични ефекти през време на целия процес, които продължават до 36 часа. Ако се използва редовно в големи количества, индийското орехче може да предизвика увреждане на черния дроб. Индийското орехче е изключително отровно, ако се инжектира интравенозно. Прекалената употреба на тази подправка е също опасна и може да причини смърт. В миналото индийското орехче е било използвано за предизвикване на аборт и при прекалена употреба може да предизвика халюцинации, повдигане, обезводняване, обща телесна болка. Големи дози (7,5 г или повече на един път) са опасни и водят до конвулсии и сърцебиене.
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Nutmeg (also known as Pala in Indonesia) is one of the two spices – the other being mace – derived from several species of tree in the genus Myristica.[1] The most important commercial species is Myristica fragrans, an evergreen tree indigenous to the Banda Islands in the Moluccas (or Spice Islands) of Indonesia. Nutmeg is the seed of the tree, roughly egg-shaped and about 20 to 30 mm (0.8 to 1.2 in) long and 15 to 18 mm (0.6 to 0.7 in) wide, and weighing between 5 and 10 g (0.2 and 0.4 oz) dried, while mace is the dried "lacy" reddish covering or aril of the seed. The first harvest of nutmeg trees takes place 7–9 years after planting, and the trees reach full production after twenty years. Nutmeg is usually used in powdered form. This is the only tropical fruit that is the source of two different spices. Several other commercial products are also produced from the trees, including essential oils, extracted oleoresins, and nutmeg butter (see below). Botany and cultivationEdit The common or fragrant nutmeg, Myristica fragrans, is native to the Banda Islands of Indonesia. It is also grown on Penang Island in Malaysia, the Caribbean, especially in Grenada, and in Kerala, a state in southern India. Other species used to adulterate the spice include Papuan nutmeg M. argentea from New Guinea, and M. malabarica from India. Nutmeg trees are dioecious plants which are propagated sexually and asexually, the latter being the standard. Sexual propagation by seedling yields 50% male seedlings, which are unproductive. As there is no reliable method of determining plant sex before flowering in the sixth to eighth year, and sexual propagation bears inconsistent yields, grafting is the preferred method of propagation. Epicotyl grafting, approach grafting and patch budding have proved successful, epicotyl grafting being the most widely adopted standard. Air-layering, or marcotting, is an alternative, though not preferred, method, because of its low (35-40%) success rate. Culinary usesEdit Nutmeg and mace have similar sensory qualities, with nutmeg having a slightly sweeter and mace a more delicate flavour. Mace is often preferred in light dishes for the bright orange, saffron-like hue it imparts. Nutmeg is used for flavouring many dishes, usually in ground or grated form, and is best grated fresh in a nutmeg grater. In Penang cuisine, dried, shredded nutmeg rind with sugar coating is used as toppings on the uniquely Penang ais kacang. Nutmeg rind is also blended (creating a fresh, green, tangy taste and white colour juice) or boiled (resulting in a much sweeter and brown juice) to make iced nutmeg juice. In Indian cuisine, nutmeg is used in many sweet as well as savoury dishes (predominantly in Mughlai cuisine). It is also added in small quantities as a medicine for infants. It may also be used in small quantities in garam masala. Ground nutmeg is also smoked in India.[2] In Indonesian cuisine, nutmeg is used in various dishes,[3] mainly in many soups, such as soto soup, baso soup or Sup Kambing. It is also used in making sweets. In Middle Eastern cuisine, ground nutmeg is often used as a spice for savoury dishes. In originally European cuisine, nutmeg and mace are used especially in potato dishes and in processed meat products; they are also used in soups, sauces, and baked goods. In Dutch cuisine, nutmeg is added to vegetables such as Brussels sprouts, cauliflower, and string beans. Nutmeg is a traditional ingredient in mulled cider, mulled wine, and eggnog. In Italian cuisine is almost uniquely used as part of the stuffing for many regional meat filled dumplings like tortellini as well as for the traditional meatloaf. Japanese varieties of curry powder include nutmeg as an ingredient. In the Caribbean, nutmeg is often used in drinks such as the Bushwacker, Painkiller, and Barbados rum punch. Typically, it is just a sprinkle on the top of the drink. The pericarp (fruit/pod) is used in Grenada and also in Indonesia to make jam, or is finely sliced, cooked with sugar, and crystallised to make a fragrant candy. In Scotland, mace and nutmeg are usually both essential ingredients in haggis. In the US, nutmeg is known as the main pumpkin pie spice and often shows up in simple recipes for other winter squashes such as baked acorn squash. Essential oilsEdit The essential oil obtained by steam distillation of ground nutmeg is used widely in the perfumery and pharmaceutical industries. This volatile fraction typically contains 60-80% d-camphene by weight, as well as quantities of d-pinene, limonene, d-borneol, l-terpineol, geraniol, safrol, and myristicin.[4] In its pure form, myristicin is a toxin and consumption of excessive amounts of nutmeg to induce heightened awareness can result in myristicin poisoning.[5] The oil is colourless or light yellow, and smells and tastes of nutmeg. It contains numerous components of interest to the oleochemical industry, and is used as a natural food flavouring in baked goods, syrups, beverages, and sweets. It is used to replace ground nutmeg, as it leaves no particles in the food. The essential oil is also used in the cosmetic and pharmaceutical industries, for instance, in toothpaste, and as a major ingredient in some cough syrups. In traditional medicine, nutmeg and nutmeg oil were used for disorders related to the nervous and digestive systems. After extraction of the essential oil, the remaining seed, containing much less flavour, is called "spent". Spent is often mixed in industrial mills with pure nutmeg to facilitate the milling process, as nutmeg is not easy to mill due to the high percentage of oil in the pure seed. Ground nutmeg with a variable percentage of spent (around 10% w/w) is also less likely to clot. To obtain a better running powder also a small percentage of rice flour can be added.[citation needed] Nutmeg butterEdit Nutmeg butter is obtained from the nut by expression. It is semi-solid, reddish brown in colour, and tastes and smells of nutmeg. Approximately 75% (by weight) of nutmeg butter is trimyristin[citation needed], which can be turned into myristic acid, a 14-carbon fatty acid, which can be used as a replacement for cocoa butter, can be mixed with other fats like cottonseed oil or palm oil, and has applications as an industrial lubricant. HistoryEdit Nutmeg is known to have been a prized and costly spice in European medieval cuisine as a flavouring, medicinal, and preservative agent. Saint Theodore the Studite (ca. 758 – ca. 826) allowed his monks to sprinkle nutmeg on their pease pudding when required to eat it. In Elizabethan times, because nutmeg was believed to ward off the plague, demand increased and its price skyrocketed.[6] Until the mid-19th century the small island of Banda (known to early English adventurers as "Run", although it is a different island, —both are now part of the Banda Islands), was the world's only source of nutmeg and mace. Nutmeg was known as a valuable commodity by Muslim sailors from the port of Basra (including the fictional character Sinbad the Sailor in the One Thousand and One Nights). Nutmeg was traded by Arabs during the Middle Ages and sold to the Venetians for high prices, but the traders did not divulge the exact location of their source in the profitable Indian Ocean trade, and no European was able to deduce its location. In August 1511, Afonso de Albuquerque conquered Malacca, which at the time was the hub of Asian trade, on behalf of the king of Portugal. In November of the same year, after having secured Malacca and learning of Banda's location, Albuquerque sent an expedition of three ships led by his friend António de Abreu to find it. Malay pilots, either recruited or forcibly conscripted, guided them via Java, the Lesser Sundas and Ambon to Run, arriving in early 1512.[7] The first Europeans to reach the Bandas, the expedition remained in Banda for about a month, buying and filling their ships with Banda's nutmeg and mace, and with cloves in which Banda had a thriving entrepôt trade.[8] The first written accounts of Banda are in Suma Oriental, a book written by the Portuguese apothecary Tomé Pires, based in Malacca from 1512 to 1515. Full control of this trade by the Portuguese was not possible, and they remained participants without a foothold in the islands. The trade in nutmeg later became dominated by the Dutch in the 17th century. The English and Dutch, through their competing East India and Dutch East India Companies, engaged in prolonged struggles to gain control of Run Island. At the end of the Second Anglo-Dutch War, the Dutch gained control of Run, while England controlled New Amsterdam (New York) in North America. The Dutch waged a bloody war, including massacring and enslaving the inhabitants of the island of Banda, to control nutmeg production in the East Indies in 1621. Thereafter, the Banda Islands were run as a series of plantation estates, with the Dutch mounting annual expeditions in local war-vessels to extirpate nutmeg trees planted elsewhere. In 1760, the price of nutmeg in London was 85 to 90 shillings per pound, a price kept artificially high by the Dutch voluntarily burning warehouses full of nutmegs in Amsterdam. As a result of the Dutch interregnum during the Napoleonic Wars, the British took temporary control of the Banda Islands from the Dutch and transplanted nutmeg trees, complete with soil, to Sri Lanka, Penang, Bencoolen and Singapore.[9] However, there is evidence that the tree existed in Sri Lanka even before this.[10] Thence they were transplanted to their other colonial holdings elsewhere, notably Zanzibar and Grenada. The national flag of Grenada, adopted in 1974, shows a stylised split-open nutmeg fruit. The Dutch however continued to hold control of the spice islands until World War II. Connecticut received its nickname ("the Nutmeg State", "Nutmegger") from the legend that some unscrupulous Connecticut traders would whittle "nutmeg" out of wood, creating a "wooden nutmeg", a term which later came to mean any type of fraud.[11] World productionEdit World production of nutmeg is estimated to average between 10,000 and 12,000 tonnes (9,800 and 12,000 long tons; 11,000 and 13,000 short tons) per year, with annual world demand estimated at 9,000 tonnes (8,900 long tons; 9,900 short tons); production of mace is estimated at 1,500 to 2,000 tonnes (1,500 to 2,000 long tons; 1,700 to 2,200 short tons). Indonesia and Grenada dominate production and exports of both products, with world market shares of 75% and 20% respectively. Other producers include India, Malaysia (especially Penang, where the trees grow wild within untamed areas[citation needed]), Papua New Guinea, Sri Lanka, and Caribbean islands, such as St. Vincent. The principal import markets are the European Community, the United States, Japan and India. Singapore and the Netherlands are major re-exporters. Medical researchEdit Nutmeg has been used in medicine since at least the seventh century. In the 19th century it was used as an abortifacient, which led to numerous recorded cases of nutmeg poisoning. Although used as a folk treatment for other ailments, unprocessed nutmeg has no proven medicinal value today.[12] One study has shown that the compound macelignan isolated from Myristica fragrans (Myristicaceae) may exert antimicrobial activity against Streptococcus mutans,[13] and another that a methanolic extract from the same plant inhibited Jurkat cell activity in human leukemia,[14] but these are not currently used treatments. Psychoactivity and toxicityEdit EffectsEdit In low doses, nutmeg produces no noticeable physiological or neurological response, but in large doses, raw nutmeg has psychoactive effects. In its freshly ground form (from whole nutmegs), nutmeg contains myristicin, a monoamine oxidase inhibitor and psychoactive substance. Myristicin poisoning can induce convulsions, palpitations, nausea, eventual dehydration, and generalized body pain.[15] It is also reputed to be a strong deliriant.[16] Fatal myristicin poisonings in humans are very rare, but three have been reported: one in an 8-year-old child[17] and another in a 55-year-old adult, the latter case attributed to a combination with flunitrazepam.[18] In Korea, about thirty people has been reported to have been be paralyzed after eating a lamb curry dish in an Indian restaurant, of which spices is nutmeg.[19] In case reports raw nutmeg produced anticholinergic-like symptoms, attributed to myristicin and elemicin.[17][20][21] In case reports intoxications with nutmeg had effects that varied from person to person, but were often reported to be an excited and confused state with headaches, nausea and dizziness, dry mouth, bloodshot eyes and memory disturbances. Nutmeg was also reported to induce hallucinogenic effects, such as visual distortions and paranoid ideation. In the reports nutmeg intoxication took several hours before maximum effect was reached. Effects and after-effects lasted up to several days.[15][22][23][24][25][26][27][28][29][30] Myristicin poisoning is potentially deadly to some pets and livestock, and may be caused by culinary quantities of nutmeg harmless to humans. For this reason, it is recommended not to feed eggnog to dogs.[31] History of useEdit Peter Stafford's Psychedelics Encyclopedia quotes an 1883 report from Mumbai noting that "the Hindus of West India take nutmeg as an intoxicant", and records that the spice has been used for centuries as a form of snuff in rural eastern Indonesia and India, later seeing the ground seed mixed with betel and other kinds of snuff. In 1829, the Czech physiologist Jan Evangelista Purkinje ingested three ground nutmegs with a glass of wine and recorded headaches, nausea, hallucinations and a sense of euphoria that lasted for several days.[12] Harvard ethnobotanist Richard Evans Schultes and chemist Albert Hofmann, who discovered LSD, documented reports of nutmeg's use as an intoxicant by students, prisoners, sailors, alcoholics and marijuana smokers. In his autobiography, Malcolm X writes about taking nutmeg and other "semi-drugs" while serving time in prison.[12] The Angewandte Chemie International Edition records the use of nutmeg as an intoxicant in the United States in the post-World War II period, notably among young people, bohemians, and prisoners. A 1966 New York Times piece named it along with morning glory seeds, diet aids, cleaning fluids, cough medicine, and other substances as "alternative highs" on college campuses.[12] Toxicity during pregnancyEdit Nutmeg was once considered an abortifacient, but may be safe for culinary use during pregnancy. However, it inhibits prostaglandin production and contains hallucinogens that may affect the fetus if consumed in large quantities.[32] See alsoEdit - Run (island), site of a seventeenth-century British–Dutch rivalry for a source of the spice ReferencesEdit Notes - ^ "Nutmeg". Encyclopedia Britannica Online. - ^ Pat Chapman (2007). India Food and Cooking: The Ultimate Book on Indian Cuisine. New Holland Publishers. - ^ Arthur L. Meyer; Jon M. Vann (2008). The Appetizer Atlas: A World of Small Bites. Houghton Mifflin Harcourt. - ^ The Merck Index (1996). 12th edition - ^ Utilization of Tropical Foods: Sugars, Spices and Stimulants: Compendium on Technological and Nutritional Aspects of Processing and Utilization of Tropical Foods, Both Animal and Plant, for Purposes of Training and Field Reference. Food & Agriculture Org. - ^ Milton, Giles. Nathaniel's Nutmeg p.3 - ^ Hannard (1991), page 7; Milton, Giles (1999). Nathaniel's Nutmeg. London: Sceptre. pp. 5 and 7. - ^ Hannard (1991), page 7 - ^ Giles Milton, 'Nathaniel's Nutmeg', 1999, London: Hodder and Stoughton, ISBN 0340696753 - ^ 'Nutmeg', Department of Export Agriculture website - ^ "Connecticut State Library: Nicknames for Connecticut". Cslib.org. - ^ a b c d Shafer, Jack (2010-12-14) Stupid drug story of the week: The nutmeg scare, Slate.com - ^ Devi, P. B.; Ramasubramaniaraja, R. (2009). "Dental Caries and Medicinal Plants – An Overview". Journal of Pharmacy Research 2 (11): 1669–1675. - ^ Chirathaworn, C.; Kongcharoensuntorn, W.; Dechdoungchan, T.; Lowanitchapat, A.; Sa-Nguanmoo, P.; Poovorawan, Y. (2007). "Myristica fragrans Houtt. Methanolic extract induces apoptosis in a human leukemia cell line through SIRT1 mRNA downregulation". Journal of the Medical Association of Thailand = Chotmaihet thangphaet 90 (11): 2422–2428. - ^ a b Demetriades, A. K.; Wallman, P. D.; McGuiness, A.; Gavalas, M. C. (2005). "Low Cost, High Risk: Accidental Nutmeg Intoxication" (pdf). Emergency Medicine Journal 22 (3): 223–225. - ^ "Nutmeg". Plants. Erowid. - ^ a b Weil, Andrew (1966). "The Use of Nutmeg as a Psychotropic Agent". Bulletin on Narcotics (UNODC) 1966 (4): 15–23. - ^ Stein, U.; Greyer, H.; Hentschel, H. (2001). "Nutmeg (myristicin) poisoning--report on a fatal case and a series of cases recorded by a poison information centre". Forensic Science International 118 (1): 87–90. - ^ "'리얼스토리 눈', "카레 먹고 집단 마비…원인이 육두구?"". - ^ Shulgin, A. T.; Sargent, T.; Naranjo, C. (1967). "The Chemistry and Psychopharmacology of Nutmeg and of Several Related Phenylisopropylamines" (pdf). Psychopharmacology Bulletin 4 (3): 13. - ^ McKenna, A.; Nordt, S. P.; Ryan, J. (2004). "Acute Nutmeg Poisoning". European Journal of Emergency Medicine 11 (4): 240–241. - ^ Burroughs, William S. (1957). "Letter from a Master Addict to Dangerous Drugs". British Journal of Addiction to Alcohol & Other Drugs 53 (2): 119–132. - ^ Quin, G. I.; Fanning, N. F.; Plunkett, P. K. (1998). "Letter: Nutmeg Intoxication" (pdf). Journal of Accident & Emergency Medicine 15 (4): 287–288. - ^ Brenner, N.; Frank, O. S.; Knight, E. (1993). "Chronic Nutmeg Psychosis" (pdf). Journal of the Royal Society of Medicine 86 (3): 179–180. - ^ Scholefield, J. H. (1986). "Letter: Nutmeg--an Unusual Overdose" (pdf). Archives of Emergency Medicine 3 (2): 154–155. - ^ Venables, G. S.; Evered, D.; Hall, R. (1976). "Letter: Nutmeg Poisoning" (pdf). British Medical Journal 1 (6001): 96. - ^ Panayotopoulos, D. J.; Chisholm, D. D. (1970). "Correspondence: Hallucinogenic Effect of Nutmeg" (pdf). British Medical Journal 1 (5698): 754. - ^ Williams, E. Y.; West, F. (1968). "The Use of Nutmeg as a Psychotropic Drug. Report of two Cases" (pdf). Journal of the National Medical Association 60 (4): 289–290. "Note on Nutmeg-Poisoning" (pdf). Proceedings of the Royal Society of Medicine 2 (Therapeutical and Pharmacological Section): 69–74. "Nutmeg Poisoning" (pdf). Proceedings of the Royal Society of Medicine 1 (Therapeutical and Pharmacological Section): 39–44. - ^ "Don't Feed Your Dog Toxic Foods". - ^ Herb and drug safety chart Herb and drug safety chart from BabyCentre UK Bibliography - Milton, Giles (1999), Nathaniel's Nutmeg: How One Man's Courage Changed the Course of History Further reading - Burroughs, William S. (1959). Naked Lunch. Paris: Olympia Press. The toxicity of recreational drugs. American Scientist 94: 206–208 - Devereux, P. (1996). Re-Visioning the Earth: A Guide to Opening the Healing Channels Between Mind and Nature. New York: Fireside.