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Un homme de 53 ans a consulte au service des urgences parce qu'il souffrait depuis 3 semaines de cephalees pulsatiles, d'etourdissements et de cyanose, ses symptomes s'etant aggraves au cours [...]

A 53-year-old man presented to the emergency department with a 3-week history of throbbing headaches, dizziness and cyanosis, with worsening symptoms over the previous 7 days. The patient had a [...]

We documented harvesting, food preparation, and toxic risks of the poisonous chamalcycad, Dioon edule, in San Luis Potosi state, Mexico—one of a handful of places in Latin America where cycad eating persists. In Xi'iuy ethnic communities of the Pamería region, cycad consumption has long been intimately associated with cultural identity. The chamalfood preparation process is protracted and difficult. Cooks seek to fully eliminate deadly toxins while achieving a pleasing taste and satisfying appearance in their cycad food products. Correct preparation is tested by a variety of methods difficult for amateur cooks to master. The complexity of the chamalculinary process, along with the ease of procuring foods more agreeable to the palate and less dangerous, out-migration of younger people, and preference for processed foods are some of the key factors that contribute to erosion of knowledge and use of this ancient wild food resource.