Killer Tomatoes
Q: What was killing wealthy Europeans when they ate tomatoes in the 1700s?
A: Lead Poisoning
The Tomato’s Poisonous Reputation in the 1700s: A Tale of Lead Poisoning
In the 1700s, the humble tomato was often shunned and deemed poisonous, a reputation largely stemming from a combination of botanical misunderstandings and real health risks associated with lead poisoning.
Nightshade Family Fears
The tomato belongs to the nightshade family, which includes several toxic plants like belladonna. When Europeans encountered tomatoes for the first time, they associated them with these dangerous relatives. The bright colour and unfamiliar shape heightened suspicions, leading many to believe that consuming tomatoes could be harmful.
Lead Poisoning: The Real Culprit
However, the primary reason for the tomato’s bad rap during this era was the common practice of serving food on pewter plates. Pewter, made primarily of tin, often contained lead as a stabilizer. The acidity of tomatoes could leach lead from these plates, causing lead poisoning when consumed regularly.
Lead poisoning was a serious issue in the 18th century, leading to symptoms such as abdominal pain, headaches, and cognitive impairments. As a result, many people associated these health problems with the consumption of tomatoes, further solidifying their reputation as a dangerous food.
A Shift in Perception
Despite these misconceptions, by the 19th century, tomatoes began to gain acceptance, especially with the rise of Italian cuisine. As knowledge about the tomato’s culinary potential spread and awareness of lead poisoning grew, perceptions started to change. Today, tomatoes are celebrated worldwide for their flavour and health benefits, a far cry from their once-feared status.
In retrospect, the story of the tomato serves as a reminder of how misinformation can shape perceptions, often with unintended consequences. Next time you enjoy a fresh tomato, consider the journey it took from the shadows of suspicion to the centre of our tables!