A sweet dessert with gingko nut, tofu skin, and quail eggs. You can buy the vacuum packed or canned version of gingko nut in Asian supermarkets. Gingko nut is said to have existed for over 200 million years since the dinosaur era. It contains natural toxins 4'-methoxypyridoxine (MPN) and cyanogenic glycosides. Acute toxicity is the main concern of gingko seed poisoning. Nausea, vomiting, diarrhoea, abdominal pain, confusion and convulsions are the classic symptoms which usually begin 1 to 12 hours after ingestion. Children are especially susceptible to this type of food poisoning. In severe cases where large amounts have been taken or in susceptible individuals, loss of consciousness and deaths may occur. It has been reported that ingestion of 10 to 50 cooked seeds at one time can cause acute poisoning. Limit intake to a few seeds per day, especially for children, the elderly and individuals with poor health conditions. Immediately consult medical professionals for advice and prompt treatment if symptoms of poisoning develop.