Poisoning by eating ergot-infected grain.
A condition caused by vasoconstrictive action of the chemical in ergot fungus related to LSD, which can cause delirium, hallucinations, convulsions, and gangrene.
Poisoning caused by eating rye which has been contaminated with the ergot fungus.
Ergot poisoning, resulting from prolonged or excessive use of ergot-containing drugs or from accidental ingestion of ergot-contaminated food. Symptoms include excessive thirst, diarrhea, nausea, vomiting, cramping, abnormal cardiac rhythms, and, if severe, seizures and gangrene of the extremities.
Poisoning caused by eating rye infected with the fungus ergot. The chief symptom is gangrene of the fingers and toes, with diarrhea and vomiting, nausea, and headache. In the Middle Ages the disease was known as St Anthony’s fire, because of the inflamed appearance of the tissues afflicted with gangrene and the belief that a pilgrimage to St Anthony’s tomb would result in cure.