And where is a resident organic chemist who could tell how to break down the toxins safely. Amygdalin one of the non healthy chemicals in many seeds apparently breaks with acids but gives up hydrogen cyanide that is even unhealthier. Once it is out though it is no longer even a potential threat.
Sorry if this is somewhat off topic, perhaps it warrants another thread as this doesn't relate to holly specifically. But hopefully it is of interest to some and answers the above question to some degree. I'm a biochemist by trade and couldn't resist answering. Having said that, I'm happy to be corrected if any of this is wrong:
Amygdalin is broken down enzymatically by hydrolysis (a chemical reaction with water resulting in breakup of molecule, catalysed or facilitated by enzymes), first to prusanin (which in itself is also present in some plants) and subsequently in two further steps to produce hydrogen cyanide and benzaldehyde (and glucose).
These hydrolysis steps can take place in the intestines, and with resulting hydrogen cyanide being readily absorbed through the gut wall, toxicity results if too much is consumed.
The enzymes are also present in plants, so if for example, an amygdalin containing seed is crushed and kept wet, the amygdalin is then converted to hydrogen cyanide, by the process described above. Amygdalin is stable at temperatures typically used in cooking, but heating will drive off hydrogen cyanide which boils at around 25 c.
There are examples of people using variations of this method, for example bird cherry fruit and seeds were widely eaten after preparation in certain parts of the world. Cassava root is worth looking up. Inadequate removal of cyanogenic glycosides from the root results in a disease called konzo due to chronic exposure in parts of the world where it is eaten, which is exacerbated by deficiencies in certain amino acids (which impedes the body's ability to remove hydrogen cyanide). But again, the cassva root can be rendered safe by grinding, soaking and allowing the enzymes present to hydrolise the cyanogenic glycosides.
There are also 'industrial' methods used in production of bitter almond oil for example, but I don't know much about this.
What I don't know, and I would like to know, is if a cyanogenic glycoside-containing plant can be safely assumed to always contain enzymes that metabolise it. Clearly some plants do.
I wonder if a long long time ago (pre-agriculture perhaps) in the UK similar methods were used, for example with species of fabaceae and so on. But I guess that selective breeding in agriculture has gradually bred the toxins out of the species we now eat.