NOT ALL PLANTS HAVE
COME TO HEAL US
Many plants have active organic compounds that
are particular healthful for us, but could become toxic if eaten in excess.
These molecules have protective effect for the plants and might represent if
eaten in the appropriate amount as well a valid shield for our health, but be
alert because:
SAGE contains an oil tujon that at high doses
causes convulsions
BITTER ALMONDS AND LIMA BEANS contain cianidric
acid that should be cooked to be inactivated,
otherwise 60 almonds could cause death
SPINACH, CAULIFLOWER, OAT, TEA: contains oxalic
acid that if in excess inhibit the absorption of calcium, to consider
especially for those who avoid milky products
BROCCOLIS, RUCOLA, SOJA, ANACARDI: contains
tioglucosides that if in excess and sensitive might interfere with the
production of thyroid hormones
MANDARINES, ORANGES, GRAPEFRUIT SKIN: here you find
very toxic flavones that if used to produce juices may cause painful belly’s
ache
POTATOES: if green and budded contains the alkaloid
solanin that at higher dose may cause headache and nausea especially if
industrially produced
SAFFERIN, PARCELIN, NUTMEG, STAR ANICE: contain an
oil the safrol that at high doses is toxic for liver, and miristicin in the
nutmeg a neurotoxic molecule that cause depression and headache
LEGUMES CEREALS: these contains lectines which are
proteins that if not inactivated with cooking may interect with the glucides of
our digestive tissues causing permeabilities, allergies and autoimmune
diseases. For these nutrients it is important to cook them and use a turning
use of this rich cereals and legumes which are important as a source of
calories but extremely dangerous if unproprerly used and that’s a risk for the
vegan diet which need to be planned weekly to avoid unpleasant bloating
