The volunteers ingested a traditional Slovenian dish, "žganci", made of boiled buckwheat flour to which 5 doses of an atropine/scopolamine mixture in 2:1 ratio were added. Besides the control meal, the volunteers ingested the following doses of atropine/scopolamine mixture: 0.12 of atropine/0.10 of scopolamine (0.32 expressed as atropine) µg/kg body mass (bm), 0.37/0.29 (0.95) µg/kg bm, 1.22/0.95 (3.12), 3.58/2.81 (9.20) µg/kg bm and 12.10/9.50 (31.10) µg/kg bm. Changes in body temperature, heart rate, saliva and sweat secretion, pupil size and near-point vision as well as subjective symptoms were checked at regular intervals for up to 4 hours after the ingestion. To determine the low levels of each alkaloid in the plasma, samples of venous blood were taken before the ingestion and 30, 60, 120 and 240 minutes afterwards, and analysed by a validated liquid chromatography/tandem mass spectrometry. The study was approved by the national Medical Ethics Committee.