We all love the humble lauki for its health benefits, but did you know it can also be the cause of toxicity? Rubbing your eyes in disbelief? So, are we! But a recent post by author and filmmaker Tahira Kashyap Khurrana shook us all. She revealed how consuming bottle gourd juice landed her in an ICU for two days.
Here’s what her Instagram post says, “Bottle gourd toxicity has dire consequences, and dire is an understatement. Please read in between the lines. It’s lethal. In the name of health just don’t keep popping juices! There was a reason why I was in the ICU for the same, don’t want to divulge more gory details, but please spread the word around.”
What is bottle gourd toxicity?
Also known as ghia or dudhi, this vegetable is a powerhouse of nutrients, and is said to benefit those who are suffering from diabetes, hypertension, and liver disease. At the same time, it is low on cholesterol and helps with weight loss.
But there have been certain reports that have suggested suspected toxicity due to bottle gourd. That’s because the juices available in the market could have chemicals. Having it raw is also a bad idea, that’s why it is essential to have it in cooked form. It’s important to have it in the boiled, blanched, or pureed form.
The reason it can be toxic is because of the presence of certain compounds like tetracyclic triterpenoid, or cucurbitacins, which can induce toxicity if consumed raw or sometimes, even in the juice form.
“It is mostly in case of the juice and not when eaten in the vegetable form. Some people complain of vomiting and gastrointestinal bleeding. If you find the juice even a little bitter, and experience discomfort after having it, make sure you see a doctor immediately. If it’s not bitter, there will be no issue,” shared Dr Rashmi Tarachandani with HealthShots.