I would like to know if cooking whole plums in a crock pot overnight on low would cause the amygdaline in the plum pits to be released into the plum puree. I thought to save time this year I would not pit my little plums. But this morning, as I think about it more and from what I've read online, I realize that Plum pits are toxic. And my question is will the toxic chemicals leach into my plum puree from the pits as I cook them overnight on low, reaching a low boil in the crockpot. I am not sure if heat would cause the amydaline or cyanide to be released, or if it requires digestive chemicals of some sort in the stomach to produce that chemical reaction, where the cyanide would be released. Just the amydaline bring released into the puree would still be dangerous, I suppose, because digesting that would release the cyanide. I found one " nonscientific" blogsite that described this procedure. The rest of the sources say to pit them. By the way, the pits came out beautifully, but now I may have to throw the whole batch out, if I inadvertently poisoned it!! I am checking with poison control as well, via email. Thank you for your help!!