Zucchini Poisoning is Real – Why It Happens and How to Avoid It
Zucchini poisoning, though rare, is caused by high levels of cucurbitacins, bitter compounds that can lead to nausea, vomiting, diarrhea, and even severe dehydration
This occurs when zucchinis cross-pollinate with wild gourds or experience stress from drought, improper growing conditions, or seed variations.
To avoid zucchini poisoning, always taste a small raw piece before cooking—if it’s extremely bitter, discard it immediately.
Choose zucchinis from reputable sources or grow them from trusted seeds.
Avoid wild or homegrown zucchinis that have grown under extreme weather stress, as they are more likely to develop toxic levels of cucurbitacins.
Cooking does not eliminate these toxins, so prevention is key. If you suspect poisoning, drink plenty of fluids and seek medical attention if symptoms persist.
By being cautious with your zucchini selection, you can safely enjoy this nutritious and versatile vegetable.