The tip and skin of the bitter almonds contain hydrocyanic acid toxic ingredients, raw almonds have a toxic ingredient called cyanogenic glycosides, which can be hydrolyzed in the gastrointestinal tract can be released after the release of highly toxic ingredients hydrocyanic acid. Hydrocyanic acid can be quickly absorbed into the blood circulation and act on the cells of various parts of the human body, so that the cells cannot breathe normally and the tissues are generally deprived of oxygen. Hydrocyanic acid acts on the respiratory and cardiovascular centers, causing paralysis of these centers and death. And because of the toxicity of hydrocyanic acid, some teenagers will be poisoned if they eat a grain out of good curiosity. Bitter almond poisoning usually starts about 1 hour after eating, mainly showing neurotoxic symptoms. Initially vomiting, nausea, headache; followed by palpitations, chest tightness, general weakness; finally often due to respiratory paralysis and death.
By botanical classification, almonds belong to the category of drupes, with cherries, plums and peaches and other similar. According to taste, almonds are divided into sweet almonds and bitter almonds: sweet almonds have a slightly sweet, delicate flavor, is a popular snack, but also as an ingredient to add to cakes, cookies and dishes. Bitter almonds have a stronger flavor, and uncooked bitter almonds contain toxic hydrocyanic acid. Such almonds must be boiled to remove the toxicity. Since bitter almonds do not taste good in dishes, processed bitter almonds are often used for flavoring or made into almond milk.