I think the explanation is: Ergot is a fungus the grows on grains, so maybe if you ate spoiled grain it could have had ergot on it?
Ergot is a kind of fungus that can infect cereal grains.
Ergot is the name of a toxic fungus that affects the rye plant.
Ergot alkaloids are derived from a fungus, Claviceps purpurea, which grows primarily on rye grain. The fungus forms a hard blackish body known as a sclerotium, which contains alkaloid compounds that can be used to treat migraine headache.
Ergot is the common name of a fungus in the genus Claviceps that is parasitic on certain grains and grasses.
www.ergot.org
Ergot is the common name of a fungus in the genus Claviceps that is parasitic on certain grains and grasses.
How does hydrogen enter the human body?
ergot
K. S. M. Sastry has written: 'Ergot production in India' -- subject(s): Ergot
which part of the body doesn't enter the blood
Ergot can grow on rye and other grains as a result of infestation. Claviceps purpea, or Ergot, can get into food made with grain products that have been infected. Typically, it grows in temperatures of 18-30 °C (64.4-86 ºF) temperatures above 37 ºC (98.6 ºF) causes rapid germination, or the sprouting of fungi. If you know where your grain products are coming from you should be fine from the Ergot.