Recent research suggests that sulfur amino acids have a protective effect against the toxicity of ODAP. Eating the chickling pea with grain having high concentrations of sulphur-based amino acids reduces the risk of lathyrism if grain is available. Food preparation is also an important factor. Toxic amino acids are readily soluble in water and can be leached. Bacterial (lactic acid) and fungal (tempeh) fermentation is useful to reduce ODAP content. Moist heat (boiling, steaming) denatures protease inhibitors which otherwise add to the toxic effect of raw chickling pea through depletion of protective sulfur amino acids. During drought and famine, water for steeping and fuel for boiling are often also in short supply. Poor people sometimes know how to reduce the chance of developing lathyrism but face a choice between risking lathyrism and starvation.
Neurolathyrism
Neurocristopathy
Amyoplasia
Tauopathy
Corticobasal degeneration
Polyneuropathy
Cerebellar degeneration
Myelokathexis