Chives are members of the Allium family and damage red blood cells just like onion and garlic.
Fresh, cooked, dried or powdered — all forms are toxic, with cumulative damage from repeated small exposures.
Chives contain organosulfur compounds (allyl propyl disulfide and related thiosulfates) that oxidize hemoglobin into Heinz bodies. The damaged red blood cells are removed from circulation, causing hemolytic anemia. Effects can be delayed by 1–5 days.
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Toxic dose is approximately 5 g per kg body weight (cumulative over days). Small repeated exposures in herb-flavored foods can build up.
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