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I was E-mailed this note and thought I'd post it.

Date: Sat, 31 Jan 1998 10:28:26 EST
To: 103741.465@compuserve.com
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Subject: Elderberry suggestion
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Dear Dr. D'Adamo,
As an elderberry lover and a food scientist I want to suggest that you
modify the wording on the food list to indicate that elderberries should be
the dark bluish purple variety since the red variety are not safe to eat.
Elderberries naturally contain cyanide and the red variety contains too much
in the berry portion of the plant to generally be considered safe, according
to the natural food toxicant info that I have read in the past. Even with the
bluish purple variety, they need to be cooked to remove the cyanide. This
needs to be done in a well ventilated room so that one doesn't breathe in too
much of the escaping cyanide. I get headachey and dizzy when making elderberry
syrup if not enough windows are open. Although that info is beyond the scope
of your book, it still seems prudant to clarify which of the elderberries is
OK on your food list. I have actually seen my local health food store carry
the red elderberries, until I brought this to their attention.
Respectfully submitted..... Mary Nuwer (MSNutri)